For the pretzels
- 2-1/4 tsp. rapid rise yeast
- 2 T. light brown sugar
- 1 1/2 c. warm water
- 6 T. unsalted butter, melted
- 4 1/2 c. all-purpose flour
- 2 t. salt
- 1 lb. kielbasa
- pot of water
- 1/2 c. baking soda
For the beer cheese
- 8 oz. extra sharp cheddar cheese, shredded
- 4. oz. shredded Swiss cheese
- 3 oz. good German beer
- 1 T. brown mustard
- horseradish to taste (optional)
- 1/4 t. garlic powder
- In the bowl of a stand mixer with the dough hook attachment, add the yeast, brown sugar and water and allow to stand for about 5 minutes until the mixture looks foamy.
- Stir in the melted butter.
- Stir in the flour and salt and knead on low speed with the dough hook for at least 5 minutes.
- Turn the dough out onto a smooth surface and add a little more flour if it is too sticky. Form into a ball and place in an oiled bowl, turning the dough to coat. Allow the dough to rise for 60 minutes.
- Preheat oven to 425 degrees.
- Get pot of water heating on stove.
- Punch down dough and divide into 16 equal pieces. Cut the kielbasa into 16 equal pieces.
- Flatten each piece of dough and place one piece of the kielbasa into the center. Pinch the dough to seal and then roll into a ball in your hands until the dough is very well-sealed around the sausage piece. Repeat with each piece of sausage and dough.
- Bring the pot of water to a boil and gently add the baking soda. Drop four stuffed pretzels at a time into the boiling water and cook for about 30 seconds. Take the stuffed pretzels out of the water with a slotted spoon and transfer to baking sheets lined with parchment paper.
- Brush the rolls with an egg wash and sprinkle the tops of the stuffed pretzels lightly with kosher salt.
- Bake for 14-16 minutes, or until well-browned.
In the bowl of a food processor, add the shredded cheese, horseradish, beer, mustard and garlic powder. Process until smooth.