THIS IS BAR

This is bar food series part three. Today we're making pretzel bites and beer cheese. Let's get to it. Starting with our pretzel dough into a large bowl, 360 ml of warm water, 13 grams of brown sugar and 7 grams of active yeast. Let that bloom before adding 475 grams of bread flour, 6 grams of salt, loosely mix, add 14 grams of melted unsalted butter and then need your dough for about 5 minutes on a flavored surface. In case you miss that, the full recipe is going to be in the description. Cover and rise for 1 hour or until doubled in size, lightly flour your dough and separate into four segments and then and roll out each segment into 1-inch thick ropes. After those are rolled out, using a knife or a bench scraper, cut half inch to 1-inch segments and let those rest for 15 to 20 minutes. While we let those rest, we're going to get our alkaline bath ready. 8 cups of water, 1/2 cup of baking soda. This is going to alter the pH levels on the outside of your dough, triggering the myar reaction sooner and giving it that classic pretzel flavor. Babe those for 30 seconds eat, drain on a wire rack and then bake at 400 degrees Fahrenheit for 15 to 20 minutes. As soon as those are done baking, dip in butter and salt. Now onto our beer cheese. In a medium heavy bottom pot, of unsalted butter, two tablespoons of all-purpose flour, three quarter of a cup of milk, half of a cup of your favorite beer. I'm using a red ale, half a tablespoon of mustard, and two cups of cheddar cheese, added in two segments. Salt to taste and be sure to whisk thoroughly after adding each ingredient. As soon as your cheese is smooth, remove from the heat and start plating up. These cheeses came out super airy, soft and still had amazing cheese. Let me know how these turned out for you and be sure to like, comment and follow.