Call me crazy, but I think monkey bread is taking over the world. Ten years ago it was cupcakes, seven years ago it was vegan cupcakes, and now it's monkey bread. I think we all have Pinterest to thank for this new trend. However, in all my happy pinning, I had yet to stumble upon a pretzel monkey bread recipe, so I figured I'd embellish upon the craze. This whole-wheat pretzel monkey bread yields chewy little balls of pretzel wonder that are more flavorful and healthier than their white-flour sister from another mister. And don't forget the beer cheese. Oh. Em. Gee. The beer cheese takes these pretzels to blissful heights. And seriously, you won't know this beer cheese is lightened unless you're the one who makes it. The taste and creaminess is right on par with the German beer hall favorite. This combo may have resuscitated the winter cravings I thought I had left behind last week. Move over springtime, it's pretzel monkey bread season.
- 1 ½ cups warm water (110-115° F)
- 1 tablespoon brown sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 3 to 3 ¼ cups whole-wheat flour
- 4 tablespoons butter, melted
- 1 tablespoon vegetable oil
- â…” cup baking soda
- 10 cups water
- 1 egg, lightly beaten (see notes for vegan option)
- kosher salt
- Add water, brown sugar, and kosher salt to a large, glass mixing bowl. Stir gently and top with yeast. Let sit five minutes or until a foam appears on the surface of the water. Add in the flour and butter and stir for 2-3 minutes to mix. Take dough out of bowl and knead on a clean work surface for 5-7 minutes, until smooth and elastic.
- Coat glass bowl with vegetable oil and return dough to bowl. Let rise in a warm place for 1 to 1 ½ hours or until the dough has doubled in size.
- Mix baking soda and water in a large, glass bowl. Set aside.
- Preheat oven to 400° F. Cut the dough into 5-6 equal pieces. Roll each piece into 1 ½-inch-thick rope and cut into 1 ½-inch pieces. Roll the dough pieces into balls and drop into the baking soda water for 10 seconds. Repeat with all dough pieces.
- Transfer the dough balls to a well-greased 5x10 baking pan.
- Brush the top layer of dough with egg wash and sprinkle with kosher salt. If you prefer saltier pretzels, you can sprinkle kosher salt in between monkey bread layers as opposed to just on top.
- Bake at 400º F for 15-18 minutes or until the top has formed a dark golden crust.
- Serve warm alongside lightened-up beer cheese {recipe below}.
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- 4 fluid ounces beer of choice
- 8 ounces light cream cheese*
- 4 ounces reduced-fat cheddar cheese*
- 1 tablespoon buffalo sauce
- Open beer and let rest on counter until it comes to room temperature and releases most of its carbonation.
- Heat beer, cream cheese, and cheddar cheese in a medium-sized saucepan over medium heat. Whisk until a smooth, creamy cheese sauce forms. Add in the buffalo sauce and whisk. Serve immediately. Can be reheated over stove or in microwave OR kept warm in a crock pot. Enjoy!
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paigeelizabethl says
Awesome Idea! Totally making this.
forgingshadows says
this looks beautiful!
samantha says
you. are. a. genius.
thank you...!
Melissa says
didn't work out and tasted disgusting, but the beer cheese was delicious.
Ashley says
Hi, Melissa! I'm so sorry the pretzel portion of the recipe didn't work out for you. If you can describe which apsects of the process seemed to go awry, I'm happy to help problem solve.
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