Triple Cheese Stuffed Garlic Pretzel Knots with Beer Cheese Dip Step-by-step instructions

Before you start

Before starting, set out all ingredients and let the water warm to 110°F (45°C) for the yeast. Cut the mozzarella into 8 sticks and shred the cheddar.

Prepare the baking soda bath and have a slotted spoon ready. Line a baking sheet with parchment paper. Clear a workspace for kneading and shaping. The dough will need about an hour to rise, so plan accordingly.

Instructions

Prepare the dough and shape

1. 1Make the pretzel dough
   In a large bowl, dissolve the yeast and sugar in the warm water and let sit for 5 minutes until frothy. Add the flour and salt, then mix until a shaggy dough forms. Knead on a floured surface for 6-8 minutes, until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
   Look for The dough is smooth, elastic, and has doubled in volume.
   Tip If using a stand mixer, use the dough hook on medium speed for 6 minutes.
2. 2Shape the pretzel knots
   Punch down the dough and divide into 8 equal pieces. Roll each piece into an 8-inch rope. Flatten each rope slightly, place a mozzarella stick and a sprinkle of cheddar in the center, then pinch the edges tightly to seal. Roll gently to re-form a rope, then tie into a knot, tucking the ends underneath.
   Look for Each knot is sealed tightly, with no cheese visible.
   Tip Keep the sealed seam on the bottom to prevent opening during baking.

The dough has risen to double its size and is smooth and elastic. The shaped knots are neatly tied, with no cheese visible and the seams well sealed. The kitchen smells of fresh yeast and bread.

Bake and glaze

3. 3Prepare the baking soda bath
   Preheat the oven to 425°F (220°C). In a large pot, bring the water to a simmer. Carefully add the baking soda — it will bubble vigorously. Dip each pretzel knot into the bath for 30 seconds, turning once, then remove with a slotted spoon and place on a parchment-lined baking sheet.
   Look for The knots develop a slightly shiny, taut skin.
   Tip Do not boil the bath; a gentle simmer is enough.
4. 4Bake the pretzel knots
   Sprinkle the knots generously with coarse pretzel salt. Bake for 14 minutes, until deep mahogany brown. While they bake, melt the butter and stir in the minced garlic. As soon as the knots come out of the oven, brush them all over with the garlic butter.
   Look for The knots are dark amber, glossy, and smell of toasted bread and garlic.
   Tip Brush the garlic butter on while the knots are hot for maximum absorption.

The knots come out of the oven a deep mahogany brown, glossy from the baking soda bath, and are immediately brushed with garlic butter. The aroma of toasted bread and garlic fills the kitchen.

Make the dip and serve

5. 5Make the beer cheese dip
   In a small saucepan over low heat, warm the beer. Gradually whisk in the shredded cheddar cheese, a handful at a time, stirring until melted and smooth. Whisk in the Dijon mustard. Keep warm over the lowest heat, stirring occasionally, until ready to serve.
   Look for The dip is smooth, glossy, and coats the back of a spoon.
   Tip If the dip becomes too thick, thin with a splash of warm beer.

The beer cheese dip is smooth, warm, and bubbling gently. The knots are torn open to reveal a molten cheese pull, ready to be dunked into the dip. Take a moment to check the color, texture and aroma before you move on to the next step.

Common mistakes

A common mistake is not sealing the dough around the cheese, causing the filling to leak out during baking. Pinch the seams firmly and roll the rope gently to ensure no gaps.

Another issue is over-boiling the knots: 30 seconds is enough; too long can make the dough soggy. Also, avoid using cold beer for the dip — it should be warm so the cheese melts smoothly without clumping.

How to tell it’s done

The pretzel knots are done when they are deep amber brown and feel firm to the touch, about 14 minutes. The internal temperature of the bread should reach 190°F (88°C) for a fully baked texture.

The cheese inside should be completely melted and oozing out when a knot is torn open.

The beer cheese dip is ready when it is smooth and coats the back of a spoon; keep it warm over low heat, stirring occasionally, to maintain its consistency.