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recette, facile, pretzel, fromage, bière, bacon


  • 1 packet of dry yeast
  • 2 ½ cups of flour
  • 1 tablespoon sugar
  • 1 tablespoon of salt
  • 3/4 cup of warm water
  • 1 egg yolk
  • 1/3 cup baking soda
  • Sea salt for sprinkling before serving

Ingredients for dip:

  • 1 tablespoon butter
  • 1 tbsp. flour
  • 1 cup milk
  • 1 cup of lager
  • 1 ½ cups shredded sharp cheddar cheese
  • 1 tbsp. Firebarns Bacon
  • Salt and pepper to taste


In the bowl of a stand mixer or in a mixing bowl, combine the dry yeast and warm water, Let sit for a few minutes and mix. Then add the flour, sugar and salt. With a stand mixer or by hand, mix until you get a dough ball.
On a floured work surface, separate the dough ball into 8 parts. Then roll each part into a cylinder of about 30 centimetres long. Then cut small pieces of about 3 centimetres each.
In a large saucepan, boil 6 cups of water, add the baking soda. Cook the small balls of pasta for about 1 to 2 minutes each. Remove, drain well and place on a baking sheet lined with parchment paper. Brush with egg yolk and bake at 450 for about 15 minutes. Sprinkle with sea salt when removed from oven.
Sauce Instructions:
In a saucepan, add the butter and flour. Mix well for a few minutes to obtain a roux. Then add the milk, salt and Firebarns sauce and bring to a boil. Add the cheese and reduce the mixture by half over medium-high heat. Season with salt and pepper and set aside.

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