Sweet Potato Pretzel Rolls with Easy Beer Cheese Recipe
These Irresistible Sweet Potato Pretzel Rolls combine the natural sweetness of roasted sweet potatoes with the satisfying chewiness of classic pretzels. Paired with a creamy, tangy beer cheese sauce made with sharp cheddar and lager, this recipe delivers a perfect appetizer or snack with a delightful blend of flavors and textures.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 rolls 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pretzel Rolls
- 2 medium-sized sweet potatoes, roasted and mashed
- 2 1/4 teaspoons active dry yeast
- 1 1/4 cups warm water (around 110°F)
- 2 tablespoons brown sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup baking soda
- 1 egg (for egg wash)
- Coarse salt, for sprinkling
Beer Cheese Sauce
- 1 cup beer (lager or pale ale)
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons unsalted butter
- 1 cup milk
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
Instructions
- Roast Sweet Potatoes: Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and roast them for 40-50 minutes until tender. Let them cool, then scoop out the flesh and mash until smooth.
- Activate Yeast: In a large bowl, combine the warm water and yeast. Let it sit for about 5 minutes until foamy, indicating the yeast is active.
- Make Dough: Add the mashed sweet potato, brown sugar, salt, and flour to the yeast mixture. Mix until combined, then knead for 8-10 minutes until the dough is smooth and elastic.
- Proof Dough: Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour or until it doubles in size.
- Shape Rolls: Divide the dough into 12 equal portions. Roll each portion into a ball and place on a parchment-lined baking sheet.
- Boil Dough Balls: Preheat your oven to 425°F (220°C). Bring a pot of water to a boil and add baking soda. Carefully drop each dough ball into the boiling water for 30 seconds to achieve the characteristic pretzel crust, then remove and place them back on the baking sheet.
- Egg Wash and Bake: Brush each roll with the egg wash and sprinkle with coarse salt. Bake for 12-15 minutes or until the rolls turn golden brown.
- Prepare Beer Cheese Sauce: In a small saucepan, melt the butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Slowly add the milk and beer, whisking constantly until smooth and thickened. Stir in the Dijon mustard, garlic powder, and shredded cheddar cheese until melted and creamy.
- Serve: Allow the pretzel rolls to cool slightly, then serve warm alongside the beer cheese sauce for dipping.
Notes
- Make sure the sweet potatoes are fully cooled before adding to the dough to avoid killing the yeast.
- The baking soda bath is crucial for that authentic pretzel crust and color.
- You can substitute beer with non-alcoholic beer or vegetable broth if desired.
- These rolls are best enjoyed fresh but can be reheated in the oven for a few minutes.
Keywords: sweet potato pretzel rolls, beer cheese sauce, homemade pretzel rolls, snack recipe, appetizer
