This pretzel and beer cheese appetizer recipe will have everyone jockeying for the last dunk.
A big pretzel with beer cheese brings everyone together!
Thisskillet recipecombines our two favorite things: pretzel bites and satisfying beer cheese for a hot a delicious appetizer.
Credit: Hannah Bigot
It’s comfort food at its finestand the best starter for your nextfootball watch party.
By baking the pretzel balls in the skillet, they turn out perfectly.
This will create the most tender melt-in-your-mouth bites.
Then sprinkle with pretzel salt before baking and making your cheese mixture.
Before the pretzels bake, make the beer cheese.
Beer cheese might sound like a difficult task, but it’s actually quite easy!
Begin by beating the cream cheese and slowly pouring in the beer so it comes together.
Let stand until foamy, about 5 minutes.
Make Pretzel Dough
In a large bowl combine both flours and 1 teaspoon salt.
Make a well in the center and add honey, oil, and yeast mixture.
Stir with a wooden spoon until dough starts to come together.
Transfer dough to a lightly floured surface and knead until smooth, about 7 to 8 minutes.
Let Dough Rise
Lightly coat a large bowl with nonstick cooking spray.
Transfer dough to prepared bowl.
Turn dough to coat.
Cover and let stand until doubled in size, about 1 hour.
Bake Pretzel Balls
Preheat oven to 400F.
In a medium bowl combine 2 cups hot water and baking soda.
Divide dough into 16 pieces.
Roll each piece into a ball and dip into the baking soda-water mixture.
Arrange dough balls around edge of a 12-inch cast iron skillet, leaving the center open.
Score the top of each dough ball with an “x”.
Sprinkle balls with pretzel salt.
Beat in beer until combined (it’s okay if the mixture is not smooth).
Stir in cheddar cheese, mozzarella cheese, garlic powder, and 1/4 teaspoon salt.
Spoon cheese mixture into the center of the skillet.
Bake 20 minutes or until pretzels are browned and cheese is melted.
2,000 calories a day is used for general nutrition advice.
