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Pumpkinator Pretzels with Roelli Haus Cheese Dip

Pumpkinator Pretzels with Roelli Haus Cheese Dip
Us Dairymaids refuse to celebrate Halloween without an almost electric, brightly colored orange cheese. That festive color is thanks to the addition of annatto and is used with pride by many Wisconsin cheesemakers. I used Roelli Haus Select, an award-winning cheddar, to make a gooey, cheesy dip and served it with these Pumpkinator pretzels. Yes, St. Arnold's Pumpkinator has been released and I put it in pretzel batter... queue the uncontrollable drooling. Personally, I don't touch a pretzel unless there's beer and mustard involved. So enjoy the remaining sips of beer in that bomber and don't forget the Brownwood Farms' Famous Kream Mustard.

1/2 cup warm water
2 tablespoons light brown sugar
1 package active dry yeast 
8 oz Saint Arnold Pumpkinator (drink the remaining promptly) 
1/2 cup Lucky Layla Golden Butter, melted
1 1/2 teaspoons kosher salt
4 1/2 cups flour
Canola oil  
about 1/2 cup baking soda, for boiling pretzels
1 beaten egg, for brushing 
Fleur de Sel, for pretzel salt 

Combine warm water, brown sugar and yeast in the bowl of a stand mixer, mix to combined and let sit for 5 minutes. Add beer, butter, salt and flour. Mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and forms a ball. Coat a large bowl with canola oil, place dough ball in the bowl and turn to coat with oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1-2 hours. Heat oven to 425. Bring a large pot of water to a boil. After dough rises, place on a flat surface. Using a pastry cutter, divide the dough into 8 equal pieces. Roll each piece into a long rope. To shape into pretzels - there are many techniques here and lots of Youtube videos! Slowly add the baking soda to the boiling water. Boil the pretzels in the water solution, 1 at a time for 30 seconds, splashing the tops with water using a spoon. Remove with a slotted spatula or spider. Place pretzels on a baking sheet lined with parchment paper, brush the tops with egg wash and season liberally with salt. Bake for 15-20 minutes, until pretzels are nicely browned.

For Roelli Haus Cheese Dip: 
1 tablespoon Lucky Layla Golden Butter
1 tablespoon flour
1 1/2 cups Mill King Whole Milk 
12 oz Roelli Haus Select, shredded
Add butter to a large skillet and melt until foaming. Add flour and brown slightly. Slowly add milk. Cook over medium heat and stir until smooth and thickened. Then add cheese and stir until melted and smooth. Serve warm with pretzels. 

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