Pretzel Bites with Beer Cheese Dip (เพรทเซลไบต์ กับซอสชีสเบียร์)

1.Bring the milk to room temperature, or warm it to about 37°C. Stir in the yeast and sugar. Add the bread flour and salt, mixing with a spatula until a rough dough forms. Add the softened butter and knead until the dough is smooth and elastic.

2.Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap and leave to rise for about 1 hour, or until doubled in size.

3.Divide the dough into 2 equal portions. Roll each portion into a rope about 50 cm long, then cut into 3 cm pieces. Arrange on a tray, cover to prevent drying, and leave to proof for another 20 minutes.

4.Bring the water to a boil and stir in the baking soda. Boil the dough pieces in batches for about 30 seconds, then remove and drain well.

5.Preheat the oven to 200°C. Sprinkle the dough with pretzel salt and bake for about 12 minutes, or until deep golden brown.

6.Meanwhile, prepare the Beer Cheese Dip. Melt the butter in a saucepan, stir in the flour, and cook until the flour is fully cooked but not coloured. Gradually whisk in the milk, followed by the beer. Cook until the sauce thickens.

7.Season with the Worcestershire sauce, Dijon mustard, garlic salt, smoked paprika, and black pepper. Bring back to a gentle simmer, then add the Cheddar and Gouda. Stir until the cheese has completely melted and the sauce is smooth.

8.Serve the warm Pretzel Bites with the Beer Cheese Dip.