Beer cheese soup was made for soft pretzels. I know it, you know it, and these twisty knots of soft fluffy bread with the chunky salt know it.
And that is my job today: to give you the pretzels you need to complete the beer cheese soup set. Soft, excessively fluffy, basic delicious pretzels. You know I take this job very seriously.
Here’s a Soft Pretzel Perks Recap. They are:
Here’s a quick rundown of the process.
First: Mix up the dough.
Now knead it up – 10-15 times is good – and put back in the bowl.
Now cover with plastic and let the yeast do its thang.
Roll, shape, and dip in a baking soda solution (that’s what pretzelifies it).
Bake. Dip. Eat. What a happy ending.
I did not bother to do a center pretzel twist, mostly because I was just in such a hurry to get some bread in my oven so that I could make this moment happen:
Because let’s be honest. That’s really why we’re making these soft, fluffy, steaming hot pretzels. To rip, cheese-dip, and devour.
Basic Soft Pretzels! Necessary dippers for your beer cheese soup ♡