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  • Appetizer, Cheddar, Side Dish

Homemade Pretzels and Warm St-Guillaume Cheddar and Beer Dip

Whether celebrating hockey’s return to TV, the Super Bowl final, or any other event, these homemade pretzels will add a lovely festive touch. And the combination of the creamy and rich St-Guillaume Strong Cheddar with beer is simply incredible!

Preparation
45 minutes

Cooking
30 minutes

Servings
8

Pretzels

  • 188 ml (3/4 cup) warm water (between 38°C and 43°C or between 100°F and 110°F)
  • 35 g (1 ¼ oz) active dry yeast
  • 688 ml (2 ¾ cups) all-purpose flour
  • 15 ml (1 tbsp) sugar
  • 7.5 ml (1 ½ tsp) salt
  • 60 ml (1/4 cup) baking soda
  • 1 large egg, lightly beaten
  • 30 ml (2 tbsp) water
  • Coarse sea salt, for sprinkling

Hot Cheddar and Beer Dip

  • 30 ml (2 tbsp) salted butter
  • 45 ml (3 tbsp) all-purpose flour
  • 125 ml (1/2 cup) pilsner beer
  • 5 ml (1 tsp) old-fashioned mustard
  • 375 ml (1 ½ cups) milk
  • 1.25 ml (1/4 tsp) salt
  • 5 ml (1 tsp) paprika
  • 200 g (7 oz) St-Guillaume Sharp Cheddar cheese, shredded

Pretzels

  • In the bowl of a stand mixer fitted with a flat beater, combine the warm water and yeast. Let stand for a few minutes, then stir to dissolve the yeast. Add the flour, sugar, and salt. Mix to begin forming a dough.

  • Replace the flat beater with the dough hook. Knead the dough on low speed for 5 minutes, until a smooth ball of dough forms and pulls away from the mixer bowl.

  • Place the dough on a work surface and divide it into 8 equal pieces.

  • Degas and roll one piece of dough at a time into a rope about 61 cm (24 in) long. Lift both ends of the dough rope upwards and form a loop. Cross the ends twice, then press them on each side of the central part to form a pretzel.

  • Place the pretzel on a large baking sheet lined with parchment paper. Repeat with the other seven pieces of dough. Cover with a clean cloth and let rise for about 1 hour 30 minutes.

  • Preheat the oven to 230 ºC (450 ºF). In a very deep large saucepan, bring 2 L (8 cups) of water to a boil over high heat.

  • Remove the saucepan from the heat and add the baking soda. Mix well.

  • Using a slotted spoon, dip two pretzels at a time into the hot bath to prevent them from sticking together. Turn them two or three times in the bath to soak them on all sides. Remove the pretzels from the water and place them back on the baking sheet. Repeat with the remaining pretzels.

  • In a small bowl, mix the beaten egg and 30 ml (2 tbsp) water. Brush the pretzels with this mixture and sprinkle generously with coarse salt. Bake the pretzels for 15 minutes, or until golden brown. Transfer the pretzels to a cooling rack. Let cool slightly.

Dip

  • In a saucepan, melt the butter. Add the flour and cook for 2 minutes. Be careful not to burn the mixture! Add the beer, mustard, and milk. Season with salt and add the paprika. Using a whisk, stir until the mixture is smooth.

  • Bring the mixture to a boil and simmer over medium-low heat to thicken. Remove from heat.

  • Add the cheese. Mix well with a whisk until the cheese is melted. Taste and adjust seasoning as needed. Serve with the pretzels.

Where to buy our products?

Thank you for your trust and loyalty to our dairy farmers and Fromagerie St-Guillaume products.

At your favorite retailers

Available in several grocery stores and specialty shops throughout Quebec. Availability may vary by location.

At the interpretation center

Purchase the same cases as those advertised in the online shop—just give us a call before stopping by!

On our online shop

We deliver throughout the province of Quebec, directly to your home when you order online from our shop!

Local producers and processors

Our cheeses are made from 100% Canadian milk and dairy ingredients (Blue Cow logo).

Our fromagerie is a member of Aliments du Québec and our products are verified and certified.

We are proud to contribute to the wide variety of local cheeses that are the pride of our province.