Soft Pretzels with Bavarian Beer Cheese Spread (Obatzda)

Instructions

1. Activate yeast with honey In a mixing bowl, combine 1 cup warm water, 1 (1/4 ounce) package rapid-rise yeast, and 1 tablespoon dark honey. Stir gently and let the mixture proof for about 10 minutes, or until the yeast and 1 tablespoon dark honey form a foamy layer on top of the 1 cup warm water.
2. Combine dry ingredients and butter In the bowl of a stand mixer, whisk together 3 1/4 cups bread flour and 1 tablespoon salt. Add the 1/4 cup (1/2 stick) cold butter pieces. Using your fingers, rub the 1/4 cup cold butter into the 3 1/4 cups bread flour and 1 tablespoon salt until the mixture feels crumbly and the butter is in small, even bits.
3. Form the pretzel dough Pour the yeast mixture made from 1 cup warm water, 1 (1/4 ounce) package rapid-rise yeast, and 1 tablespoon dark honey into the flour mixture containing 3 1/4 cups bread flour, 1 tablespoon salt, and 1/4 cup cold butter. Mix until a shaggy dough forms and all of the 1 cup warm water is absorbed into the 3 1/4 cups bread flour.
4. Knead until smooth and elastic Fit the stand mixer with the dough hook and knead the dough made from 3 1/4 cups bread flour, 1 tablespoon salt, 1/4 cup cold butter, 1 cup warm water, 1 (1/4 ounce) package rapid-rise yeast, and 1 tablespoon dark honey on medium speed for about 6 minutes, or until it is smooth and elastic and pulls away from the sides of the bowl.
5. First rise Cover the bowl containing the kneaded dough (3 1/4 cups bread flour, 1 tablespoon salt, 1/4 cup cold butter, 1 cup warm water, 1 package yeast, and 1 tablespoon dark honey) with a damp towel. Let it rise in a warm spot for about 2 hours, or until the dough has doubled in size.
6. Preheat oven and prep pans Preheat the oven to 450°F. Line 2 large baking sheets with parchment paper to hold the 8 pretzels after boiling.
7. Divide and shape the pretzels Turn the risen dough made from 3 1/4 cups bread flour, 1 tablespoon salt, 1/4 cup cold butter, 1 cup warm water, 1 package yeast, and 1 tablespoon dark honey out onto a lightly floured surface. Cut the dough into 8 equal pieces. Working with one piece at a time, roll it into a 24-inch strand, starting from the center and rolling toward the ends. To form a pretzel, make a "U" shape with the 24-inch strand, cross the ends over each other twice, then fold the twisted ends back over the bottom of the "U" to create the traditional pretzel shape. Repeat with the remaining 7 pieces.
8. Prepare the boil wash In a large pot over medium-high heat, combine 8 cups water, 1/2 cup baking soda, 1/4 cup dark brown sugar, and 1/2 cup pale ale beer. Stir until the 1/2 cup baking soda and 1/4 cup dark brown sugar dissolve into the 8 cups water and 1/2 cup pale ale beer. Bring the mixture to a boil, then reduce to a gentle simmer.
   Use a large pot because the 1/2 cup baking soda in 8 cups water will foam as it heats.
9. Boil the pretzels Working one at a time, carefully lower each shaped pretzel into the simmering wash made from 8 cups water, 1/2 cup baking soda, 1/4 cup dark brown sugar, and 1/2 cup pale ale beer. Boil each pretzel for about 30 seconds, or until it floats. Using a perforated spatula, lift the boiled pretzel from the wash and place it onto the prepared parchment-lined baking sheet. Repeat with the remaining pretzels.
10. Salt and bake the pretzels While the pretzels are still damp from the wash of 8 cups water, 1/2 cup baking soda, 1/4 cup dark brown sugar, and 1/2 cup pale ale beer, sprinkle them lightly with pretzel salt. Bake the pretzels at 450°F for 5 minutes, then rotate the baking sheets. Continue baking for 5–8 more minutes, or until the pretzels are a deep, dark brown.
    Use a light hand with the pretzel salt so they do not become overly salty.
11. Cool pretzels slightly Remove the pretzels from the oven and transfer them to a wire rack. Let the pretzels made from the single batch of dough cool slightly so they are easier to handle but still warm when served.
12. Make the Bavarian Beer Cheese Spread (Obatzda) Cut the 7 oz Brie or Camembert cheese into small cubes and place them in a medium bowl. Add the 6 oz spreadable cheese (Laughing Cow Creamy Swiss), 1/3 cup unsalted butter at room temperature, 4 tablespoons wheat beer, 1/2 teaspoon ground caraway, 1 1/4 teaspoons paprika, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Mash and mix everything together with a fork until the cheeses, 1/3 cup butter, 4 tablespoons wheat beer, and spices form a smooth, spreadable mixture.
13. Chill the beer cheese spread Cover the bowl of beer cheese spread (made from 6 oz spreadable cheese, 7 oz Brie or Camembert, 1/3 cup butter, 4 tablespoons wheat beer, 1/2 teaspoon caraway, 1 1/4 teaspoons paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper) tightly and refrigerate for at least 3 hours or overnight to let the flavors blend.
14. Garnish beer cheese and serve with pretzels Before serving, remove the Obatzda from the refrigerator and let it come to room temperature so the mixture made from 6 oz spreadable cheese, 7 oz Brie or Camembert, 1/3 cup butter, 4 tablespoons wheat beer, and spices softens. Garnish the top with 1/4 cup finely chopped chives and rings of 1 thinly sliced white onion. Serve the beer cheese spread alongside the warm soft pretzels, or with rustic bread or crackers.
15. Serve and enjoy Serve the warm pretzels made from the single batch of dough with the Bavarian beer cheese spread made from 6 oz spreadable cheese, 7 oz Brie or Camembert, 1/3 cup butter, 4 tablespoons wheat beer, and spices, or with other dips such as honey mustard, spicy mustard, yellow mustard, or butter.
    The original recipe suggests honey mustard, Spivey mustard, yellow mustard, beer cheese spread, or butter.