Beer-Cheese Soup with Soft Pretzel Dippers
INGREDIENTS
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For the Soft Pretzels:
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1 cup warm water
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2 teaspoon sugar
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2 1/4 teaspoons instant yeast
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2 1/2 cups all-purpose flour
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1 teaspoon salt
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1 1/2 cups boiling water
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3 tablespoons baking soda
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Coarse salt
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1/2 stick of unsalted butter, melted
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For the Soup:
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4 slices bacon, diced
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2 tablespoons unsalted butter
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1 medium onion, finely diced
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2 celery stalks, finely diced
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1 jalapeno pepper, seeded and minced
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2 garlic cloves, minced or pressed
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1/4 cup all-purpose flour
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1 (12-oz) lager or pilsner beer
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3 cups low-sodium chicken broth
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1 cup heavy cream
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12 oz freshly grated extra-sharp cheddar cheese
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Salt and pepper, to taste
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