Pretzeldogs with Cheddar and Ale Dip

Homemade pretzel dough wraps around juicy sausages for a fun, game-day snack. The accompanying dip, made with sharp cheddar and pale ale, adds a rich, pub-style finish that makes them impossible to stop eating.

Pretzeldogs with Cheddar and Ale Dip

Homemade pretzel dough wraps around juicy sausages for a fun, game-day snack. The accompanying dip, made with sharp cheddar and pale ale, adds a rich, pub-style finish that makes them impossible to stop eating.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Appetizer

Ingredients Equipment Method

Ingredients

  

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Main Ingredients

• Dough: 1.25 cups bread flour 3/4 cup all-purpose flour, 1 tsp yeast, 1 tbsp sugar, 1/2 tsp salt
• Fill: 8 sausages or hot dogs
• Dip: 10oz pale ale 1 cup cheddar, 2 tbsp flour, 2 tbsp cream, 1 tbsp mustard, 1 tbsp honey

Equipment

• Mixer (dough hook)
• Baking sheet
• Saucepan

Method

 

Instructions

1. Make dough: Mix flours, yeast, sugar, salt, and warm water. Knead 10 mins. Let rise 1-2 hours until doubled.
2. Divide dough into 8 pieces and roll into long ropes. Twist a rope around each sausage to enclose it.
3. Let rest 30 mins. Sprinkle with coarse salt. Bake at 400 degrees F (200 degrees C) for 15 mins until brown.
4. For dip: Toss cheese with flour. Bring ale to a boil, then whisk in cheese mixture until melted.
5. Stir in cream, mustard, and honey. Serve warm alongside the hot dogs.

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