# Components:
→ Pumpkin Beer Pretzels
01 - 1 1/2 cups pumpkin ale or lager, warmed to 110°F
02 - 2 1/4 teaspoons active dry yeast
03 - 2 tablespoons brown sugar
04 - 1/2 cup pumpkin purée
05 - 4 cups all-purpose flour, plus extra for dusting
06 - 1 1/2 teaspoons kosher salt
07 - 2 tablespoons unsalted butter, melted
08 - 2/3 cup baking soda, for boiling
09 - 1 large egg, beaten, for egg wash
10 - Flaky sea salt, for topping
→ Chipotle Queso
11 - 2 tablespoons unsalted butter
12 - 2 tablespoons all-purpose flour
13 - 1 cup whole milk
14 - 1 1/2 cups sharp cheddar cheese, shredded
15 - 1/2 cup Monterey Jack cheese, shredded
16 - 1 chipotle pepper in adobo sauce, minced
17 - 1 teaspoon adobo sauce
18 - 1/2 teaspoon smoked paprika
19 - 1/4 teaspoon garlic powder
20 - Salt, to taste
# Directions:
01 - In a large bowl, combine warmed pumpkin ale, active dry yeast, and brown sugar. Let the mixture stand for 5 minutes until foamy.
02 - Add pumpkin purée, melted butter, and kosher salt to the foamy mixture. Gradually incorporate flour, mixing until a soft dough forms. Knead by hand or with a stand mixer fitted with a dough hook for 5 to 7 minutes, until dough is smooth and elastic.
03 - Transfer dough to a greased bowl, cover, and let rise in a warm spot until doubled in volume, about 1 hour.
04 - Preheat oven to 425°F. Line two baking sheets with parchment paper. Punch down the risen dough and divide into 8 equal portions. Roll each portion into a 20-inch rope and form classic pretzel shapes.
05 - In a large pot, bring 8 cups water to a boil. Carefully add baking soda; it will bubble. Boil pretzels individually for 30 seconds each, then transfer to prepared baking sheets using a slotted spoon.
06 - Brush each boiled pretzel with beaten egg and sprinkle with flaky sea salt.
07 - Bake pretzels in the preheated oven for 12 to 15 minutes, until deep golden brown. Cool slightly on a wire rack.
08 - In a saucepan over medium heat, melt unsalted butter. Whisk in all-purpose flour and cook for 1 minute. Gradually add whole milk, whisking constantly until thickened, about 2 to 3 minutes.
09 - Reduce heat to low. Stir in cheddar cheese, Monterey Jack cheese, minced chipotle pepper, adobo sauce, smoked paprika, garlic powder, and salt. Continue stirring until cheese is fully melted and sauce is smooth.
10 - Serve warm pretzels with chipotle queso for dipping.
