Modes

Ingredients

Pretzel

• 1 ½ cups warm water

• 2 teaspoons dry yeast

• 3 Tablespoons honey

• 3 Tablespoons softened butter

• 4 ¼ cups all-purpose flour

• ½ cup water

• 1 teaspoon baking soda

• 1 egg, beaten with a splash of water (for wash)

Beer Cheese

• ¼ cup unsalted butter

• ¼ cup all-purpose flour

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• ⅛ teaspoon cayenne pepper

• 1 teaspoon smoked paprika

• ½ teaspoon salt

• 1 cup milk

• ⅔ cup beer

• 1 teaspoon Dijon mustard

• 1 teaspoon Worcestershire sauce

• 2 cups shredded sharp cheddar cheese (about 8 ounces)

• 1 cup shredded Gruyère cheese

Instructions

Pretzel Dough

In a glass bowl, combine the honey, yeast, warm water. Stir together and let sit for 5 minutes.

In the bowl of a stand mixer fitted with the paddle attachment, combine the yeast mixture, softened butter, 1/2 cup of flour, and salt. Beat until smooth.

Add the remaining flour, ½ cup at a time, until a shaggy dough forms. Switch to the dough hook and continue kneading until a soft dough is formed.

The dough should pull away from the sides of the bowl but still cling slightly to the bottom. It should be soft, not sticky or too stiff.

Proofing

Butter the inside of a clean bowl. Place the dough inside, cover with plastic wrap, and proof in a Wolf Convection Steam Oven on Proof Mode for 20 minutes.

Punch down the dough and divide into 8 equal pieces. Roll each into a ball and place on a Silpat-lined baking sheet. For denser buns, proceed immediately.

For lighter, fluffier buns, allow to rise for 30 minutes. Cover with plastic wrap or lint free towel.

Beer Cheese

In a medium saucepan, melt the butter.

Add the flour, onion powder, garlic powder, cayenne pepper, smoked paprika, and salt. Cook over medium heat for 1 minute, stirring constantly.

Slowly whisk in the milk and beer, a little at a time, until smooth after each addition.

Continue cooking over medium heat. Stir in the Dijon mustard and Worcestershire sauce. Cook until the sauce thickens and becomes bubbly. Remove from heat and add the cheddar and Gruyère cheeses. Stir until fully melted and smooth.

Shaping & Baking

Preheat the Wolf Convection Steam Oven to Steam Mode, 210°.

Mix ½ cup water with 1 teaspoon baking soda. Brush the mixture over each dough ball. Steam for 2 minutes.

Remove buns and switch oven to Convection Steam, 400°.

In a small bowl, beat the egg with a splash of water to make an egg wash. Brush each bun with the wash.

Score each bun with an “X” using a sharp knife. Sprinkle with pretzel salt.

Bake for 12–15 minutes, until dark brown.