Dips

Instructions

• Dissolve the sugar and salt in the warm milk. Sprinkle the yeast overtop and stir once. Allow it to bloom (get frothy and bubbly) for about 5-7 minutes.
• To the mixture add the flour and melted butter. If using a stand mixer, knead the dough (with your dough hook) for about 5 minutes. If using your hands, knead for the same amount of time. Transfer to a lightly oiled bowl and it rise (double in size) for about 30 min. Cover bowl with a warm, damp cloth.
• Transfer dough to a lightly oiled surface, and cut into 5-6 equal pieces. Roll the dough into 3/4 inch diameter ropes. Cut each rope into 1 inch pieces.
• In a large pot bring water and baking soda to a boil. Boil one ropes worth of nuggets in the water for 30 seconds. Remove with a slotted spoon and transfer to a baking sheet- either lightly greased, or with a silicone baking mat.
• Once all are complete, brush each nugget with egg/water mixture, and sprinkle with everything bagel seasoning.
• Bake in a 450 degree oven, for 14-16 minutes.
• While the pretzels are baking make the sweet and spicy mustard- mix all three ingredients together.
• For the beer cheese, melt the butter in a small sauce pan. Once melted add the flour, and wisk together until combined, and become slightly toasted. Then add milk, whisking consistently. Once it boils add cheese, beer, and Worcestershire sauce.
• Remove pretzels from oven and serve warm, with both sauces.
• FEAST!