Making Homemade Pretzels, Beer Cheese & Potato Skins!

Cooking Stream - Made Homemade Pretzels, Beer Cheese & Potato Skins!
Recipes down Below.
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Recipes:
Copycat Auntie Anne's Pretzel Recipe:
INGREDIENTS
1 1⁄2 cups water
1 1⁄4 teaspoons active dry yeast (1 pkg.)
2 tablespoons brown sugar
1 1⁄4 teaspoons salt
1 cup bread flour
3 cups flour
2 cups water
2 tablespoons baking soda
coarse salt
2 -4 tablespoons butter (melted)
DIRECTIONS
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve.
Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic.
Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda.
Be certain to stir often.
After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and
shape.
Dip pretzel in soda solution and place on greased baking sheet.
Allow pretzels to rise again.
Bake in oven at 450 for about 10 minutes or until golden.
Brush with melted butter.
Toppings: After you brush with butter try sprinkling with coarse salt.
Or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough
to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar.
Dip the pretzel into the butter, coating both sides generously.
Then dip again into the cinnamon mixture.
Notes: The longer and thinner you can make the dough rope, the more like Auntie Anne's they will be.
Beer Cheese Dip Recipe:
Ingredients
1⁄4 cup butter
1⁄4 cup flour
1⁄2 teaspoon onion powder
1⁄2 teaspoon garlic powder
1⁄8 teaspoon cayenne pepper
1 cup milk
2⁄3 cup beer I used Budweiser
1 teaspoon dijon mustard
1 teaspoon Worcestershire sauce
2 cups sharp cheddar shredded
1 cup gruyere or swiss cheese, shredded
Instructions
Melt butter, flour, onion powder, garlic powder, and cayenne pepper over medium heat in a saucepan.
Cook 1 minute.
Stir in milk and beer a bit at a time, whisking until smooth after each addition. Continue cooking over
medium heat, add in mustard and Worcestershire, cooking sauce until thick and bubbly.
Reduce heat to low, add cheeses, and stir just until melted and smooth.
Serve warm with vegetables, tortilla chips or soft pretzels.
Notes
For a smooth sauce, shred the cheese yourself, pre-shredded cheeses can have additives that keep
them from melting smoothly.
Do not overheat the cheese or it can become grainy in texture.
Swiss cheese can be swapped for pepper jack, mozzarella, or another cheese of your liking.
Keep warm on a cheese fondue warmer or in a mini crock pot.
A darker beer will have a more bitter beer flavor while a lighter beer will produce a lighter beer flavor.
Either will work in this recipe.
Potato Skin Recipe:
INGREDIENTS:
4 small russet potatoes
1 tablespoon of olive oil
1 tablespoon of melted butter
1/2 cup sharp cheddar cheese, shredded
1/4 cup mozzarella, shredded
1/2 cup fried bacon, crumbled
Salt and pepper
To serve:
1 cup sour cream
1 chopped green onion
DIRECTIONS
Bake the potatoes:
Preheat your oven to 425
Scrub the potatoes thoroughly, and allow them to dry
Pierce each potato 4-5 time with a fork
Rub potatoes with olive oil and season lightly with salt and pepper to taste
Bake on a baking sheet lined with foil or parchment paper for 1 hour
Allow the potatoes to cool
When potatoes are cooled:
Set your oven to 375.
Cut each potato in half lengthwise.
Using a spoon, gently scoop out most (but not all) of the white inside from each potato. You should aim
to leave about 1/4 inch in each skin. The rest of the scooped-out potato can be set aside and used for
another dish.
Melt the butter and brush the insides of the potato skins. Bake them hollow-side down for about 10
minutes.
Remove the potatoes, brush the outside of the skins with butter, and gently turn them over (hollow-side
up). Bake for another 15 minutes, or until the skin gets crispy and the edges start to brown.
Sprinkle the cheese and bacon over the potato skins and return then to the oven for a few minutes until
melted and bubbling.
Serve with sour cream and green onion!

[@DoctorTokara]

i love the cooking streams! keep them coming!

[@araxiee13]

So glad you posted this because I was so sad I missed the stream and the pictures you guys were sharing in discord looked amazinggggg!!

[@HeadShotChick]

Thank you!!

[@imbatmandummy490]

I have to make that beer cheese! 😋

[@wdooley24]

Could of at least cut out the first 5 mins of the video, starting soon is unnecessary

[@HeadShotChick]

Uploaded straight from Twitch Live stream. Thankfully you can fast forward on YT. :)