Modes

Ingredients

Pretzels

• 1½ cups warm water

• 2 teaspoons dry yeast

• 3 tablespoons honey

• 3 tablespoons softened butter

• 4¼ cups all-purpose (AP) flour

• ½ cup water

• 1 teaspoon baking soda

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

Beer Cheese

• ¼ cup unsalted butter

• ¼ cup all-purpose flour

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• ⅛ teaspoon cayenne pepper

• 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

Beer Cheese

In a medium saucepan over medium heat, melt the butter. Add the flour, onion powder, garlic powder, cayenne pepper, and salt. Stir and cook for 1 minute. Gradually whisk in the milk and beer, a little at a time, whisking until smooth after each addition. Add the Dijon mustard and Worcestershire sauce. Continue cooking, stirring frequently, until the sauce is thick and bubbly. Turn off the heat and stir in the shredded cheddar and Gruyère cheese. Mix until the cheese is fully melted and the sauce is smooth.

Pretzels

In a glass bowl, combine the warm water (105°–110°F), yeast, and honey. 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, 2 cups of flour, and salt. Beat until smooth.

Gradually add the remaining flour, ½ cup at a time, until a shaggy dough forms. Switch to the dough hook attachment. Continue adding flour until a soft dough forms. It should pull away from the sides of the bowl but still cling slightly to the bottom. The dough should be soft, not sticky or overly stiff.

Lightly butter the sides of a large bowl. Place the dough in the bowl and cover with plastic wrap. Let rise in a Wolf Convection Steam Oven on Proof Mode for 20 minutes. Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball and place on a Silpat-lined baking sheet.

For dense pretzel buns: Proceed to the next step immediately. For lighter, fluffier buns: Let rise for an additional 30 minutes.

Preheat the Wolf Convection Steam Oven to 210°F on Steam Mode. Mix ½ cup water with 1 teaspoon baking soda. Brush each bun with the mixture. Steam in the oven for 2 minutes. Remove the buns from the oven and preheat the oven to 400°F on Convection Steam Mode. In a small bowl, beat the egg with a splash of water to make an egg wash. Brush each bun with the wash. Use a sharp knife to score an “X” across the top of each bun. Sprinkle with pretzel salt.

Bake in the Convection Steam Oven at 400°F for 12–15 minutes, or until the buns are a deep golden brown.

Alternative baking methods: Convection only: Bake at 400°F for 12–15 minutes. Conventional bake: Bake at 425°F for 12–15 minutes.