Poppyseed Pretzel Knots with Beer Braised Onion Queso
These chewy burnished Poppyseed Pretzel Knots cozy up with a molten pot of cheddar queso accented with onions braised in stout.
Equipment
- Stand mixer with a dough hook
- 2 large baking sheets
- small saucepan
- large stock pot or dutch oven
Ingredients
Poppyseed Pretzel Knots
- 1½ cups lukewarm water
- 1 tbsp barley malt syrup**
- 2¼ tsp active dry yeast
- 2 tsp salt
- ¼ cup olive oil
- 3½ - 4 cups all-purpose flour
- 1 tbsp baking soda
- 1 large egg
- 1 tbsp water
- poppyseeds for sprinkling
Beer Braised Onion Queso
- 2 tbsp olive oil
- 1 yellow onion cut into half-moons
- ½ tsp salt
- ¾ cup stout
- 285g (10oz) cheddar shredded
- 1 tbsp cornstarch
- 1 cup evaporated milk
Instructions
For the Knots
- Pour the water, malt syrup, yeast, and salt into the bowl of a stand mixer fitted with a dough hook. Let stand for 10 minutes or until foamy.
- Add the olive oil and 1 ½ cups of the flour and mix on low until a loose dough forms. Add the flour in 1/2 cup increments until the dough cleans the sides of the bowl and is tacky to the touch. You might not need the full amount of flour.
- Transfer the dough to a lightly floured surface and knead for 5-7 minutes, adding more flour as needed. When the dough feels elastic and silky to the touch, form it into a ball and transfer it to a bowl greased with additional olive oil. Cover and let rise for an hour and a half or until doubled in size.
- Preheat the oven to 375°F. Deflate the dough and divide it into 12 evenly sized balls. My pieces weighed roughly 85g each. Keep the dough covered as you work to prevent it from drying out.
- Working with one piece of dough at a time, roll the dough out to form a snake. Fold the snake in half and coil it around itself, then take the end of the coil and wrap it around the center to form a bun. Pinch to form a seal. Set aside. Repeat with the remaining pieces of dough.
- When the knots are all formed, bring a large pot of water to a rolling boil. Add the baking soda. Working in batches, drop the pretzels into the water. Boil the knots for 30 seconds each side. Transfer the knots to a baking sheet lined with parchment paper or a silicone mat and repeat with the remaining knots.
- Whisk the egg and water together in a small bowl. Brush the egg wash over the knots and sprinkle them with the poppyseeds. Transfer the knots to the oven and bake for 20-25 minutes or until golden. Transfer the knots to a cooling rack and let cool slightly. Serve warm.
For the Queso
- Heat the olive oil in a small skillet over medium-low heat. Add the onion and saute until just translucent. Stir in the salt and sweat until lightly golden, about 5 minutes.
- Pour the beer into the skillet and bring it to a boil. Reduce to simmer and let cook until the beer reduces to a syrup and coats the onions, about 15 minutes. Take the onions off of the heat and set aside.
- Place the cheese in a large bowl. Add the cornstarch and toss to coat.
- Pour the evaporated milk into a small saucepan and place over medium heat. Heat the milk until on the verge of boiling. Reduce the heat to low and add the cheese. Stir until the mixture is smooth and velvety.
- Take the queso off of the heat and stir in the onions. Pour the queso into a heat-proof vessel, I used a French onion soup bowl, and serve alongside warm Poppyseed Pretzel Knots.
Notes
** You can substitute the barley malt syrup for honey or brown sugar.