Hans Beer Cheese and Pretzel Bread
Hans Smoked Cheddar and Horseradish Beer Cheese
- 1 can of Hans
- 6 cups of shredded smoked Vermont cheddar
- 1/3 cup of fresh shredded horseradish
- 1/4 cup of fresh parsley minced
- 1 medium onion finely diced
- 1 teaspoon of black pepper
- 1 teaspoon of minced garlic
- 1 teaspoon of Worcestershire sauce
- 1/2 teaspoon of cayenne pepper
- 2 tablespoon of butter
- 1/8 cup of flour
- In a medium saucepan melt butter. Add the finely diced onion and sweat for 2 minutes.
- Sprinkle flour over onions and coat.
- Once an onion roux forms, slowly stir in Hans.
- Bring to a boil and reduce heat.
- Add horseradish and 1 cup of cheese at a time stirring quickly to melt evenly. Once all cheese is melted, reduce heat to medium low and add all other ingredients.
- Let sauce simmer for ten minutes then enjoy with fresh carved steak on pretzel for a spicy beef and cheddar that will leave you wanting more!
Hans Pretzel Bread
- 1 1/3 cup of warm Hans
- 2 tablespoon of melted butter
- 1/4 cup of warm milk
- 2 teaspoon of active yeast
- 4 cups of all-purpose flour
- 1/2 cup of dark brown sugar packed
- 1 cup of baking soda*
- 1/2 gallon of water*
*For boiling process
- Preheat oven to 400 degrees Fahrenheit. Using above room temperature liquids in this recipe will accelerate the first proofing session of the pretzel dough!
- Dissolve brown sugar in Hans.
- Incorporate all ingredients into a stand mixer bowl and attach the dough hook.
- Mix on low to medium low for 12 minutes until the dough pulls away from the bowl and forms a ball of sorts.
- Remove from dough hook. Lightly flour a clean surface and knead dough by hand for 2 minutes. Dough should be warm and tacky.
- Lightly oil a large mixing bowl, place dough inside, and cover. Let it rest in a warm area (microwave, stove top, etc) for 2 hours.
- At 2 hours dough should have doubled in size. Lightly flour a clean surface and turn dough out on to it.
- Work dough gently into a long 2-foot log then cut and roll into small rolls. Let proof on floured surface for thirty minutes.
- Bring the 1/2 gallon of water to a boil and add baking soda. Stir until dissolved.
- Drop pretzel rolls in the boiling water and flip them after 15 seconds. Leave them in the boiling water for no more than thirty seconds at a time. I use a medium stock pot so I can drop five at a time.
- Oil up 2 cookie sheets and place pretzels from the boiling water onto the sheets.
- Lighlty sprinkle with kosher salt and score buns gently, a simple cross cut will do!
- Bake at 400 for 12 minutes or until amber in color.
- Enjoy with your favorite mustard, Hans chocolate sauce, or as a bun for the Hans Beef and Cheddar!
Bonus Recipe: Hans Chocolate Sauce
- 3 cups of bittersweet chocolate melting chips
- 1/2 cup of sugar
- 1/2 cup of heavy cream
- 1tsp of vanilla bean puree
- 5oz of Rhinegeist Hans
- In a double boiler, bring the water in the base pot to a simmer.
- Place double pot on top and add chocolate melting chips.
- Once chocolate is evenly melted, incorporate Hans.
- Let simmer for 5 minutes then slowly fold in heavy cream.
- Turn off double boiler and remove top pot.
- Let sauce cool for ten minutes. Enjoy as the dunking vehicle for Hans Pretzels!