Pretzel Beer Cheese Dip (Print Version)
# Ingredients:
→ Pretzel Rolls
01 -
9 frozen Rhodes roll dough, thawed according to package instructions
02 -
10 cups water
03 -
⅔ cup (147 g) baking soda
04 -
1 large egg yolk
05 -
3 tablespoons water
06 -
1 pinch kosher salt
→ Beer Cheese
07 -
2 tablespoons unsalted butter
08 -
1 tablespoon minced garlic
09 -
2 tablespoons all-purpose flour
10 -
1 bottle (355 ml) light beer, such as lager or pilsner
11 -
1 tablespoon Dijon mustard
12 -
1 teaspoon paprika
13 -
4 ounces cream cheese, softened
14 -
4 strips thick-cut bacon, cooked and crumbled
15 -
1 ½ cups (170 g) sharp white cheddar cheese, shredded, divided
16 -
1 ½ cups (170 g) sharp cheddar cheese, shredded, divided
17 -
Chopped chives for garnish
# Instructions:
01 -
Lightly spray a large (30 cm) oven-safe skillet with nonstick cooking spray. Set out a sheet of parchment paper on a work surface.
02 -
Cut each thawed roll in half to create round dough balls (a total of 18 small dough balls). Set each onto the parchment paper.
03 -
In a large pot over high heat, bring the water and baking soda to a rolling boil. Once boiling, carefully add the dough pieces, about 5–6 at a time, and boil for 30 seconds. Use a slotted spoon to remove each piece and transfer it to the prepared skillet.
04 -
Arrange the boiled dough balls around the outer edge of the skillet, leaving the center open for the cheese dip.
05 -
In a small bowl, whisk the egg yolk with water to make an egg wash. Brush the top of each dough ball with the egg wash. Sprinkle with salt.
06 -
Preheat oven to 200°C (400°F).
07 -
In a medium saucepan over medium heat, melt the butter. Add garlic and cook for about 1 minute.
08 -
Whisk in the flour to form a smooth paste.
09 -
Reduce heat to medium-low. Slowly whisk in the beer until smooth. Then, add Dijon mustard, paprika, cream cheese, and most of the crumbled bacon (reserving 2 tablespoons for topping). Stir frequently until the cream cheese is melted and the mixture is smooth.
10 -
Remove from heat and stir in 1 cup of white cheddar and 1 cup of sharp cheddar cheese, reserving ½ cup of each for the topping. Continue stirring until the cheese is fully melted and the mixture is smooth.
11 -
Pour the cheese mixture into the center of the skillet, surrounded by the pretzel rolls. Top the cheese dip mixture with the remaining cheese and reserved bacon.
12 -
Bake for 15–20 minutes, or until the pretzel rolls are golden brown and cooked through, and the cheese is bubbling in the center.
13 -
Let rest 5 minutes to allow the dip to thicken slightly. Serve warm, topped with chopped chives.
# Notes:
01 -
The pretzel rolls and beer cheese dip can be prepared separately, but baking them together creates a spectacular presentation.
02 -
For best results, use room temperature cheese as it melts more smoothly.