Soft Pretzels

1. Heat the milk until it’s just warm (not at all hot). Stir in the sugar and sprinkle the active dry yeast over the top. Let stand for 10 minutes or until foamy.
2. Mix together the flour and salt in a separate bowl.
3. Add the foamy yeast mixture to the flour and pour in the water and melted butter. Mix the dough until it begins to form and then turn out onto your working surface and knead until smooth and elastic (about 10 minutes).
4. Shape the dough into a ball and place in a lightly greased bowl. Cover and set aside in a warm space for about 45 minutes or until the dough almost doubles in size. 
5. Preheat oven to 400 F (200 C) and line a baking sheet with parchment paper.
6. Knead the dough again for several minutes and then divide into 10 equal portions. Make sure to keep the dough covered when you’re not working with it so it doesn’t dry out.
7. Roll out each portion of dough into a rope approximately 20 inches (50 cm) long. The middle of the rope should be a bit thicker than the ends. Twist into a pretzel shape and set aside on the prepared baking sheet. Repeat with the remaining dough. Cover the baking sheet with a kitchen towel and let the dough rest for 10 minutes.
8. While the dough is resting, add 8 cups (2 l) of water and the baking soda to a small pot. Bring to a boil over medium-high heat.
9. Place each pretzel in the boiling water for 30 seconds and then return to the prepared baking sheet. Sprinkle with coarse salt and score the bottom of the pretzel with a sharp knife.
10. Once all of the pretzels have been boiled, bake for 14-16 minutes or until golden brown. Pretzels are best served warm on the day of baking.

Smoked Gouda Beer Cheese Dip

1. Melt the butter in a small saucepan over medium-low heat.
2. Add the flour and continue cooking for 2 minutes, stirring constantly.
3. Slowly add the beer and heavy cream.
4. Bring to a simmer and cook for 3-5 minutes or until the mixture slightly thickens.
5. Add the shredded gouda and reduce heat to low. 
6. Whisk the mixture until smooth. Stir in smoked paprika and salt to taste.