Bavarian Beer Cheese Soup with Pretzel Croutons

Cut the pretzels into bite-sized cubes. Melt 15 g of butter in a pan and toast the pretzel cubes over medium heat for 4–5 minutes, stirring occasionally, until golden brown and crispy all over. Transfer to a plate and set aside. Finely chop the chives into thin rings. Finely grate the mountain cheese.

Peel and finely dice the onion. Melt the remaining 25 g of butter in a pot and sauté the diced onion until translucent. Dust with the wheat flour and cook, stirring constantly, for about 1 minute without letting it brown.

Gradually pour in the Helles beer and the vegetable broth while whisking vigorously to prevent lumps from forming. Bring the soup to a boil and gently simmer over medium heat for about 8–10 minutes until the onions are soft and the bitter beer flavor is harmoniously incorporated.