Beer, Pretzels and Cheese Dip April Fool's Day Dessert
This April Fool's Day I decided to make my favorite snack into a dessert. This sweet trick on Beer, Pretzels and Cheese dip is enough to make anyone say “pass the mustard?”. Although it may look savory this snack is actually a dessert in disguise. The beer is really a honey apple jello, the pretzels are covered in pearl sugar posing as salt and the dip may look cheesy but its actually white chocolate fondue.
Although there are several steps to making soft pretzels at home, these steps aren’t too complicated and don’t require any specialty equipment. Letting the dough properly proof is the key to rolling the dough out pencil thin. If the dough hasn’t proofed enough it will spring back when rolled. If you are having a hard time rolling your dough try rolling it half way then letting it rest while you roll your remaining dough. Then after resting it should be easier to work with. Just make sure you cover the dough with a damp kitchen towel so that it doesn’t dry out and form a crust.
Beer, Pretzels and Cheese Dip
Beer - Honey Apple Gelatin
2 packets unflavored gelatin
2 cup apple juice (shelf stable no in the refrigerated section)
1-2 tablespoons honey
1 cup club soda
1 tablespoon brown sugar
1 1/4 teaspoon active dry yeast
3/4 cup luke warm water (around 110 degrees F)
2 cups all purpose flour
2 cups water
2 tablespoons baking soda
Pearl Sugar for sprinkling ( I used this)
2 tablespoons butter, melted
Cheese Dip - White Chocolate Fondue
1/2 cup white chocolate
1/4 cup heavy cream
2 tablespoons unsalted butter
*cinnamon and chopped mint leaves for garnish
In a large bowl, mix together the powdered gelatin and 1 cup of the apple juice and set aside to soften.
Then, in a small sauce pan over medium heat, heat together the remaining cup of apple juice and honey. Mix together until it reaches a low simmer and the honey has dissolved.
Slowly pour the warm apple juice mixture over the softened gelatin and whisk until fully combined and the gelatin has melted. Then, pour in the club soda and whisk gently to achieve some foam.
Divide the mixture between 2-4 beer glasses of your choice and place in the refrigerator until set. At least 4 hours or over night.
In the bowl of a stand mixture, mix together the brown sugar yeast and warm water. Then let sit for 3-5 minutes until it begins to foam and bubble.
With the dough hook attachment mix together until a dough forms. Then, mix on medium/high for 8-10 minutes to need the dough. You are look for a smooth electric dough that does not stick to fingers and springs back from your touch.
Remove the dough from the bowl, then grease the bowl with a neutral oil like canola oil. Place the dough in the bowl, cover and let sit to proof for 1 hour until doubled in size.
Then, preheat the oven to 450 degrees F and prepare to sheet pans with silicone mats or parchment paper.
Heat the remaining 2 cups of water until it just beings to steam then pour it into a 8 by 8 baking pan or casserole dish. Mix in the baking soda and set aside for dipping.
Divide your dough into 12 pieces (I made 12 small pretzels; You can also make 6 large) leaving your unused dough covered. Roll each dough piece out pencil thin about 18 inches long.
Twist your pretzels into shape and dip into the baking soda mixture for 10 second per side. Lightly dab the bottom of the pretzel on a paper towel then place on the prepared baking pans. Sprinkle the still damp dough with pearl sugar.
Make sure to keep your pretzels covered as you work. Once all pretzels are twisted and dipped, let them rise for 15-20 minutes before baking.
Place in the preheated oven and bake for 15- 20 minutes until golden. Brush the warm pretzels with melted butter and serve immediately.
Place butter and white chocolate chips in a small bowl. In a small sauce pan over medium heat, heat the heavy cream just until the edges begin to bubble. Pour the warm cream over the chips and butter and let sit for a few minutes. Mix together until fully combined.