PRETZEL STUFFING
Steps:
- Preheat the oven to 200 degrees F. Spread out the pretzel cubes on baking sheets and bake, flipping cubes halfway through, until the bread dries out, about 1 hour. Set aside to cool and increase the oven temperature to 375 degrees F.
- Fry the bacon until crisp in a large saute pan. Remove to a paper towel-lined plate to cool. Drain off 1/4 cup bacon grease from pan; set aside. Add the onion and celery to the pan with the remaining bacon grease and cook over medium heat until soft, about 5 minutes; season with salt and pepper. Set aside.
- Whisk together the chicken broth, beer, mustard, honey and eggs in a medium bowl.
- Grease a 9-by-13-inch casserole dish, then gently combine the bread cubes, bacon, parsley and onion/celery mixture in the dish. Pour the broth mixture over the top and toss gently to coat. Pour the reserved bacon grease over the top; bake until set and golden, about 40 minutes.
PRETZELS AND BEER CHEESE SPREAD RECIPE BY TASTY
Here's what you need: shredded cheddar cheese, garlic, worcestershire sauce, whole grain mustard, sweet paprika, cayenne pepper, fine sea salt, freshly ground black pepper, beer, pretzel stick, unsalted butter, worcestershire sauce, white sesame seed, garlic powder, onion powder, fine sea salt, freshly ground black pepper
Provided by Chris Salicrup
Categories Snacks
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 300°F (150˚C).
- In a large bowl, whisk together the melted butter, Worcestershire sauce, sesame seeds, garlic powder, onion powder, sesame seeds, salt, and black pepper.
- Add the pretzels and toss to coat. Transfer to a baking sheet and spread evenly.
- Bake until the pretzels are crisp and the seeds golden, stirring often, 10-15 minutes. Set aside to cool completely.
- In a food processor combine the cheese, garlic, Worcestershire sauce, mustard, paprika, cayenne pepper, salt, and black pepper, and pulse to combine.
- With the processor running, slowly pour in the beer, blending until the mixture is smooth and spreadable. Season with salt, pepper, and cayenne to taste.
- Transfer the beer cheese to a serving bowl and cover with plastic wrap. Refrigerate for at least 2 hours or up to overnight.
- Serve beer cheese with pretzels.
- Enjoy!
Nutrition Facts : Calories 553 calories, Carbohydrate 44 grams, Fat 30 grams, Fiber 2 grams, Protein 22 grams, Sugar 2 grams
BEER CHEESE-STUFFED PRETZELS
Make and share this Beer Cheese-Stuffed Pretzels recipe from Food.com.
Provided by Food.com
Categories Breads
Time 55m
Yield 8 pretzels
Number Of Ingredients 18
Steps:
- For the dough:.
- Melt the butter in a small pot over a low heat. Once melted, remove from the heat and set aside to cool slightly.
- Combine the warm water, light brown sugar and yeast in bowl of stand mixer fitted with a dough hook. Let sit for 5 minutes until bubbly.
- Add the cooled melted butter, beer, flour and salt to the yeast mixture. Mix on a low speed until combined to prevent the flour flying out of the bowl. Once you get a shaggy dough, increase the speed to medium and leave to knead the dough for 6 minutes. If the dough is looking too wet and is sticking to the side of the bowl, add extra all-purpose flour 1 tablespoon at a time until the dough is smooth and only slightly sticky.
- Remove the bowl from the mixer and pour in 1 tablespoon of vegetable oil. Lift the dough up and turn it to coat with oil - this will prevent it sticking to the bowl. Cover with a damp tea towel and let sit somewhere warm until doubled in volume, about 1 to 2 hours.
- For the filling:.
- Combine the cheese, garlic, mustard, Worcestershire sauce, beer and cream in a food processor and blend until smooth.
- Transfer to a piping bag fitted with a large circular tip and set aside.
- To assemble:.
- Tip the risen dough out onto a lightly floured surface. Punch down and divide into 8 equal pieces. Roll each piece into a ball.
- Take one ball and roll out into a snake about 20 inches long with your hands. Use a lightly floured rolling pin to roll this into a rectangle about 3 inches wide. Pipe a narrow strip of the beer cheese filling along the length of dough. Fold the dough in half along its length to seal the filling inside, pinching it together at the top firmly and giving it a gentle roll with your hands to smooth the snake out.
- Repeat with the rest of the balls.
- Take the two ends of each filled snake and bring them up to form a 'U' shape. Cross the ends over each other then fold down over the base of the 'U' to make a pretzel shape. Repeat with the remaining dough snakes so you have 8 pretzels.
- Place the shaped pretzels onto two baking sheets lined with parchment paper.
- Mix the boiling water and baking soda in a medium bowl (it may fizz up when you do this). Use a pastry brush to brush the solution over the shaped pretzels - make sure you keep stirring the solution as you do this as the baking soda will settle at the base of the bowl if you don't.
- Crack the egg into a small bowl and beat lightly with a fork. Brush this over the pretzels too then sprinkle with the grated cheddar.
- Preheat the oven to 350 degrees F as you let the pretzels sit for 15 minutes to rise slightly.
- Bake for 15-20 minutes until dark-golden (NOTE: some leakage of the filling is inevitable here so don't worry if some of it comes out on baking).
- Let cool for 5 minutes, sprinkle with sliced scallion and serve with any leftover beer cheese for dipping (you can blend it with a bit more cream to make it into a dippable consistency).
- NOTE: to reheat pretzels, heat for 15 minutes in 350 degrees F oven.
PRETZEL BEER CHEESE STUFFING
Make and share this Pretzel Beer Cheese Stuffing recipe from Food.com.
Provided by Jonathan Melendez
Categories Cheese
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F. Grease a 10-inch square casserole dish.
- Heat oil in a large skillet over medium heat. Cook the sausages, turning occasionally, for 8-12 minutes. Transfer to a cutting board, slice into 1/2- inch rounds and place in a large mixing bowl.
- Return the pan to medium heat and add the onion, celery and garlic. Cook until softened, about 5 to 7 minutes. Season with black pepper and then add the beer. Cook for about 2 minutes then remove from heat and transfer to the mixing bowl with the bratwurst.
- Add the diced pretzels, 1/2 cup cheddar cheese, thyme, stock, mustard, Worcestershire sauce, and eggs to the bowl with the bratwurst and sauteed vegetables. Stir to combine.
- Transfer to casserole dish and sprinkle with remaining cheese. Bake until golden brown, about 35 to 40 minutes. Let rest 10 minutes and garnish with chopped parsley.
BEER CHEESE AND SOFT PRETZEL BITES
This recipe uses one of maybe my favorite hacks ever! I take deli or bakery pizza dough and turn it into browned-and-crunchy on the outside, chewy on the inside pretzel bites that beg to be dipped in a cheesy beer sauce. Serve these at your next tailgate or party and watch them disappear!
Provided by Kardea Brown
Categories appetizer
Time 55m
Yield 8 to 12 servings
Number Of Ingredients 20
Steps:
- Make the soft pretzel bites: Preheat the oven to 450 degrees F. Line a rimmed baking sheet with a cooling rack covered with paper towels.
- Bring 8 cups of water to a boil in a large stockpot. (It may seem like a small amount of water for a large pot, but once you add baking soda it'll foam up.)
- While the water comes to a boil, place the dough ball on a lightly floured surface. Cut into 4 equal pieces. Roll each portion into a long rope. Cut the ropes into 1-inch pieces.
- When the water is boiling, add the baking soda and sugar. Cook the dough pieces, in batches, for 30 seconds. Drain on the paper towels.
- Whisk together the egg yolk and 1 teaspoon water in a small bowl. Dip the tops of the pretzels in the egg wash and sprinkle with salt. Place on parchment paper-lined baking sheets. Bake until the pretzel bites are nicely browned, 9 to 10 minutes.
- For the beer cheese: Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook until foamy, about 2 minutes. Gradually whisk in the beer until the mixture is smooth, then add the half-and-half. Simmer until the mixture thickens, about 5 minutes. Whisk in the mustard, Worcestershire sauce and House Seasoning. Gradually add the cheese and stir until smooth. Season to taste. Serve the pretzel bites with the beer cheese.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
BEER & CHEESE PRETZEL BITES RECIPE BY TASTY
Here's what you need: shredded cheddar cheese, corn starch, beer, pizza dough, water, baking soda, egg, coarse salt
Provided by Tasty
Categories Snacks
Yield 12 balls
Number Of Ingredients 8
Steps:
- Slice a small piece of your pizza dough, roll it into a ball then flatten it out.
- Toss the cheddar cheese with the corn starch until it's evenly distributed.
- In a medium saucepan, bring ½ cup (120 ml) of beer to a simmer.
- Add in the cheese and corn starch mixture and whisk until it begins to thicken. Once thick, take off the heat.
- NOTE: It may cool and become more solid over time, but don't worry! It will melt back down in the oven, so this is fine.
- Preheat the oven to 425°F (220°C).
- Place a small spoonful of the beer cheese mixture in the center of the dough.
- Pick up the top and bottom edges and bring them up and together. Do the same with the left and right edges. Continue bringing in the rest of the edges of the dough until it all meets in the center and there are no gaps for the cheese to leak out of during baking.
- NOTE: You can pick up and twist the top of the dough to make sure everything is more secure.
- Bring five cups of water to a boil in a medium pot. When you've finished putting together your pretzel bites, add the baking soda to the water and immediately scoop in your pretzel bites. Boil for 20-30 seconds,
- Take out and place on a baking sheet lined with parchment paper.
- In a small bowl, combine one egg and two tablespoons of beer and beat with a fork until they are well blended.
- Brush the mixture onto the top of each pretzel bite, then top with coarse salt.
- Bake for 15-20 minutes (or until they have browned).
- Enjoy!
Nutrition Facts : Calories 230 calories, Carbohydrate 19 grams, Fat 11 grams, Fiber 0 grams, Protein 9 grams, Sugar 0 grams
More about "pretzel beer cheese stuffing recipes"
PRETZEL BEER CHEESE STUFFING | FOOD.COM - YOUTUBE
From youtube.com
Author Food.comViews 252
HOW TO MAKE PRETZEL BEER CHEESE DIP - DELISH
From delish.com
PRETZELS · I AM A FOOD BLOG
From iamafoodblog.com
CHEESE-STUFFED PRETZEL BITES | BETTER HOMES & GARDENS
From bhg.com
SAUSAGE STUFFED PRETZELS WITH BEER CHEESE - FOODTASTIC …
From foodtasticmom.com
TGI FRIDAY'S PRETZEL STICKS AND BEER CHEESE DIP - COPYKAT …
From copykat.com
BEER CHEESE-STUFFED PRETZELS RECIPE - PILLSBURY.COM
From pillsbury.com
SOFT PRETZELS WITH BEER CHEESE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (9)Total Time 55 minsCategory SnackCalories 377 per serving
- To make the pretzel dough: In a large bowl or the bowl of a stand mixer fitted with a kneading hook, combine the water, sugar and yeast. Let stand 5 minutes. Add the salt, butter and about 3 cups of the flour. Mix on low speed until well combined. Add one more cup of flour and mix to combine. Begin adding last 1 1/2 cups, a bit at a time, until you have a soft, moist dough that pulls away from the side of the bowl. Allow to knead for 4-5 minutes. *You may not need to use all the flour if dough reaches that stage with less flour. You may need to add a bit more if dough is still sticky when you have added it all.
- Remove the dough to a greased bowl, cover with plastic wrap and let rise until doubled, about 50-60 minutes.
PUB STYLE SOFT PRETZELS WITH STOUT BEER CHEESE SAUCE
From butternutandsage.com
BAVARIAN STUFFED HAM & CHEESE PRETZEL BRAID - FRYDAE
From frydae.com
BEST SOFT-PRETZEL STUFFING - DELISH.COM
From delish.com
TAVERN STYLE BEER PRETZELS & CHEDDAR DIPPING SAUCE - CHEF DENNIS
From askchefdennis.com
GARLIC PRETZEL BITES WITH BEER CHEESE DIP - LISA'S DINNERTIME DISH
From lisasdinnertimedish.com
PRETZEL BEER RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY BEER CHEESE DIP WITH HOMEMADE SOFT PRETZEL BITES
From thepowderedapron.com
PRETZELS AND BEER CHEESE - IMPROMPTU GOURMET
From impromptugourmet.com
BEER CHEESE BURGERS ON PRETZEL BUNS WITH CARAMELIZED BEER …
From modernfarmhouseeats.com
PRETZEL BITES WITH BEER CHEESE SAUCE - BUTTER YOUR BISCUIT
From butteryourbiscuit.com
BEER CHEESE STUFFED PRETZEL FOR OKTOBERFEST - ALWAYS THE HOLIDAYS
From alwaystheholidays.com
BEST PRETZEL STUFFING RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
PRETZEL BEER CHEESE STUFFING RECIPE - FOOD.COM
From pinterest.com
FOOD.COM - PRETZEL & BEER CHEESE STUFFING
From facebook.com
TURKEY PRETZEL SNACKS - THERESCIPES.INFO
From therecipes.info
PRETZEL BITES & BEER CHEESE - KINDA PROFESSIONAL BAKER
From whatsrachelmaking.com
PRETZEL WITH BEER CHEESE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
STUFFED PRETZEL ROLLS WITH BEER CHEESE SAUCE - EVERYDAY ANNIE
From everydayannie.com
BEER CHEESE RECIPES FOR PRETZELS - THERESCIPES.INFO
From therecipes.info
PRETZEL BITES AND BEER CHEESE DIPPING SAUCE - TILLAMOOK
From tillamook.com
BEER CHEESE DIP STUFFED PRETZEL BUNS – DAILY APPETITE
From dailyappetite.com
BEER CHEESE STUFFED PRETZELS - AT THE PICKET FENCE WITH VANESSA …
From atthepicketfence.com
BEER CHEESE FOR PRETZELS RECIPE - THERESCIPES.INFO
From therecipes.info
PRETZEL BEER CHEESE STUFFING RECIPE - FOOD.COM
From pinterest.com
THE BEST BEER CHEESE SAUCE FOR PRETZELS - PASTRY CHEF ONLINE
From pastrychefonline.com
RYE PRETZELS WITH CHEESY BEER SAUCE - KING ARTHUR BAKING
From kingarthurbaking.com
PRETZEL CHEESE DIP (WITH BEER) | EASY SIDE DISHES
From saltysidedish.com
SOFT PRETZELS WITH BEER CHEESE DIP, HONEY, AND DIJON MUSTARD
From more.ctv.ca
PRETZEL BEER CHEESE STUFFING RECIPE - FOOD.COM
From pinterest.co.uk
PRETZEL BEER CHEESE STUFFING - FOOD - FOOD MAG
From foodmag.top
HOMEMADE SOFT PRETZELS WITH BEER CHEESE DIP - WILL COOK FOR …
From willcookforsmiles.com
PRETZEL STUFFING - THE PRACTICAL KITCHEN
From thepracticalkitchen.com
BEER CHEESE DIP (PERFECT FOR PRETZELS) - WHOLE MADE LIVING
From wholemadeliving.com
#time-to-make #course #main-ingredient #preparation #stuffings-dressings #side-dishes #eggs-dairy #cheese #4-hours-or-less
You'll also love