Soft Pretzels with Cheese #FoodieReads

I am posting this after reading the trio of 'Bridesmaid' books by Meghan Quinn: Bridesmaid for Hire, Bridesmaid Undercover, and Bridesmaid by Chance.

Let me just say that while I read all three books, I will not be reading any more books by her. Through the series, she goes from flirty to filthy. I am not a prude, but it was too much. I don't care what people do in their own bedrooms as long as it's consensual; I just don't need to read all the dirty details! Also, I think this cements my conclusion that I am not a fan of the enemies to lovers genre. And that is on what all three of these books are based.

The first book has Maggie and Brody coupling during a destination wedding on Bora Bora. The second book has Everly, Maggie's assistant in her wedding planning business, hooking up with Hardy. And the third centers on Hudson, Hardy's brother, and Sloane while they journey to London as a newly married couple. The marriage was of convenience, but as they are playing the part of dutiful, passionate spouses, they actually fall in love.

Throughout all of the books, there are many, many meals and foods mentioned.

"We ate scones; she introduced me to clotted cream and taught me how to make the proper cup of tea. Note: As per the English, add milk before the tea is poured. Very important to protect the china. Apparently" (Bridesmaid by Chance, pg. 275).

"This has to be the most beautiful display of fruit I’ve ever seen. Every piece is intricately carved to look like flowers or leaves, creating more of a picture for the eye rather than a refreshing delight for the stomach" (Bridesmaid For Hire, pg. 21).

"I’m going to murder my sister. I hope she enjoys her last meal of chicken parm, breadsticks, and a side salad, because that’s it for her" (Bridesmaid Undercover, pg. 87).

But what sent me into the kitchen was this passage on page 351 of Bridesmaid by Chance...

I tip the server, thank him, and shut the door as Sloane lifts off the covers to the food. Soft pretzels with cheese. Truffle fries. And…oddly a salad. Wouldn’t expect her to order a salad; then again, I could see her ordering it for me.

Soft Pretzels

Last year the besties and I went to a pretzel workshop hosted by Chef Aniko Ritchie (Instagram handle FarmChef). When I couldn't find her beer-cheese sauce recipe, I texted her and she graciously texted it to me. I love my foodie friends.

Ingredients

makes a dozen 4-inch pretzels

• 2 cups warm water (between 110 degrees Fahrenheit and 115 degrees Fahrenheit)

• 1-1/2 Tablespoons organic dark brown sugar

• 1 Tablespoon active yeast

• 1-1/2 teaspoons sea salt

• 6 Tablespoons unsalted butter, melted

• 5-1/4 cups flour

• 1 Tablespoon oil (low-flavor such as canola oil)

• ¾ cup baking soda plus 1 gallon of water

• 1 egg yolk whisked with 1 Tablespoon cold water

• flake sea salt for topping

Procedure

Note: Nikki used a Kitchen Aid for this; I don't have one. This is adapted to what I did without a Kitchen Aid.

Run a large mixing bowl under hot water to warm it. Pour (measured) water into the large mixing bowl Whisk in the brown sugar and sprinkle yeast on top. Give a quick stir to moisten all of the yeast. Let stand for 5 to 7 minutes to let it bloom into a foamy raft.

Add in flour, melted butter, and salt. Create a shaggy dough, then turn out on to a floured surface and knead until smooth and elastic.

Drizzle with 1 Tablespoon oil and return the dough to an oiled bowl. Turn to coat the dough on all sides. Cover bowl with a towel and let rise until it doubles in size, approximately 60 to 90 minutes, depending on the ambient temperature of your kitchen.

After the dough is risen, preheat oven to 450 degrees Fahrenheit. Bring baking soda and water to boil in a large pot.

Turn dough onto your workspace and divide into 12 pieces. Roll each into a ball, then roll the ball into a 24-inch long rope. To shape: Form the rope into an upside-down 'U'. Cross the ends over each other twice. Flip the ends over. Pinch the ends to the other side to adhere them securely. Make sure that the pretzels have three holes.

Turn down the boiling water to a simmer and gently lower each pretzel into the water one or two at a time. For thirty seconds, baste the pretzels with the water.

Remove the pretzels from the water and place them on a baking sheet. Brush the tops with the egg wash and season liberally with pretzel salt, coarse kosher salt or sea salt.

Bake in the preheated oven for 12 to 15 minutes or until golden brown.

Beer Cheese Sauce

This is adapted from what Nikki texted me...and what I had on-hand. I didn't want to get back to the store because the game was starting.

Ingredients

• 1/4 cup (1/2 stick) butter

• 1/2 cup flour

• 3/4 cup cream + 1/4 cup water (or 1 cup whole milk)

• 2 cups beer (I used a local Santa Cruz beer)

• 3 cups shredded cheese

• 1 Tablespoon mustard

• salt and pepper to taste

Procedure

In a medium saucepan, melt the butter and whisk in the flour to make a roux. Pour in the milk and beer and whisk until it becomes very thick. Whisk in the cheeses until it is smooth and season with mustard, salt, and pepper. Serve warm with the pretzels.

Now that Jake is gluten-free I have to figure out how to adapt this, but I will definitely try to make them again soon.

I am linking this to the June #FoodieReads link-up.