Ingredients
4cupscheddar cheese,shredded
1clovegarlic,grated
1½tbspWorcestershire sauce
1½tspwhole grain mustard
½tspsweet paprika
¼tspcayenne pepper,plus more to taste
1pinchfine sea salt
1pinchfreshly ground black pepper
¾cupbeer,ale or lager, at room temperature
4cupspretzel stick
2tbspunsalted butter
2½tspWorcestershire sauce
1tbspwhite sesame seed
½tspgarlic powder
½tsponion powder
1pinchfine sea salt
1pinchfreshly ground black pepper
Preparation
Preheat oven to 300 degrees F.
In a large bowl, whisk together the melted butter, Worcestershire sauce, sesame seeds, garlic powder, onion powder, sesame seeds, salt, and black pepper.
Add the pretzels and toss to coat. Transfer to a baking sheet and spread evenly.
Bake for 10 to 15 minutes until the pretzels are crisp and the seeds golden, stirring often. Set aside to cool completely.
In a food processor combine the cheese, garlic, Worcestershire sauce, mustard, paprika, cayenne pepper, salt, and black pepper, and pulse to combine.
With the processor running, slowly pour in the beer, blending until the mixture is smooth and spreadable. Season with salt, pepper, and cayenne to taste.
Transfer the beer cheese to a serving bowl and cover with plastic wrap. Refrigerate for at least 2 hours or up to overnight.
Serve beer cheese with pretzels. Enjoy!
