30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Copycat Applebee's Brew Pub Pretzels
Copycat Applebee's Brew Pub Pretzels
Copycat Applebee's Brew Pub Pretzels
⏱2h
👥6
🔥600 cal
Hard
🍽️German
Hand-rolled pretzels made with a sourdough starter for a complex flavor, served with a Gruyère beer cheese dip infused with caramelized onions and a whole-grain mustard.
Hand-rolled pretzels made with a sourdough starter for a complex flavor, served with a Gruyère beer cheese dip infused with caramelized onions and a whole-grain mustard.
Combine Sourdough Starter, Warm Water, and Maple Syrup in a large bowl. Let stand for 15 minutes.
Add Bread Flour, Sea Salt, and Olive Oil to the starter mixture. Knead for 10-12 minutes until a smooth, elastic dough forms. Alternatively, use a stand mixer with a dough hook.
Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a cool place (refrigerator) for 24-48 hours for optimal flavor development.
Preheat oven to 475°F (246°C) with a baking stone inside.
Punch down the dough and divide into 6 equal pieces. Roll each piece into a long rope (about 24 inches).
Shape each rope into a pretzel shape. Place on a parchment-lined baking peel.
Bring 4 quarts (3.8 L) of water to a boil with 2 tablespoons of baking soda. Briefly boil each pretzel for 30 seconds, then return to the parchment paper.
Brush pretzels with beaten Egg and sprinkle generously with Coarse Sea Salt.
Transfer pretzels to the preheated baking stone and bake for 15-20 minutes, or until deep golden brown and crispy.
While pretzels are baking, prepare the Beer Cheese Dip. In a medium bowl, combine Cream Cheese, Gruyère Cheese, Beer, Worcestershire Sauce, Caramelized Onions, and White Pepper. Mix until smooth and creamy.
Serve warm pretzels with Beer Cheese Dip and Whole-Grain Mustard.
Ingredients
6
1 cup240 mLActive Sourdough Starter
1 3/4 cups420 mLWarm Water
1 tbsp15 mLMaple Syrup
5 cups600 gHigh-Protein Bread Flour
2 tsp10 mLSea Salt
3 tbsp45 mLOlive Oil
8 oz225 gCream Cheese-softened
1/2 cup120 mLGruyère Cheese-shredded
1/4 cup60 mLBelgian Dubbel Beer
1 tbsp15 mLWorcestershire Sauce
1/2 cup120 mLCaramelized Onions
1/4 tsp1.25 mLWhite Pepper
11Egg-beaten
1/2 cup60 gCoarse Sea Salt
1/4 cup60 mLWhole-Grain Mustard
Equipment
Large Bowl
Baking Stone
Baking Peel
Large Pot
Whisk
Measuring Cups and Spoons
Instructions
Combine Sourdough Starter, Warm Water, and Maple Syrup in a large bowl. Let stand for 15 minutes.
Add Bread Flour, Sea Salt, and Olive Oil to the starter mixture. Knead for 10-12 minutes until a smooth, elastic dough forms. Alternatively, use a stand mixer with a dough hook.
Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a cool place (refrigerator) for 24-48 hours for optimal flavor development.
Preheat oven to 475°F (246°C) with a baking stone inside.
Punch down the dough and divide into 6 equal pieces. Roll each piece into a long rope (about 24 inches).
Shape each rope into a pretzel shape. Place on a parchment-lined baking peel.
Bring 4 quarts (3.8 L) of water to a boil with 2 tablespoons of baking soda. Briefly boil each pretzel for 30 seconds, then return to the parchment paper.
Brush pretzels with beaten Egg and sprinkle generously with Coarse Sea Salt.
Transfer pretzels to the preheated baking stone and bake for 15-20 minutes, or until deep golden brown and crispy.
While pretzels are baking, prepare the Beer Cheese Dip. In a medium bowl, combine Cream Cheese, Gruyère Cheese, Beer, Worcestershire Sauce, Caramelized Onions, and White Pepper. Mix until smooth and creamy.
Serve warm pretzels with Beer Cheese Dip and Whole-Grain Mustard.
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