Soft Beer Pretzels With Beer Cheese Dip Recipes

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BEER PRETZELS WITH BEER CHEESE DIP RECIPE BY TASTY

Here's what you need: beer, brie cheese, limburger cheese, cream cheese, yellow onion, paprika, caraway seed, fresh chives, salt, pepper, red onion, premade pizza dough, beer, flour, water, baking soda, egg, course sea salt

Provided by Eva Merz

Categories     Snacks

Yield 4 servings

Number Of Ingredients 18



Beer Pretzels With Beer Cheese Dip Recipe by Tasty image

Steps:

  • Cut rind off soft cheeses while they are still chilled, then cut into cubes.
  • Blend cheeses with cream cheese with a fork then add the beer, spices, and diced onion and mix again. When well incorporated, stir in salt & pepper to taste. Chill.
  • Take pizza dough out of package and roll into a ball. In a large bowl, add beer and flour to the dough and mix with hands until firm and not sticky. Add more flour if needed.
  • Rip off a piece of dough and roll it into a 6-inch (15 cm) long log.
  • To form the pretzel, pull the ends of the log to the top of the circle. Twist the ends around each other once and bring them down to meet the bottom of the circle. Then transfer to a baking sheet. Repeat until all dough is used. Chill pretzels in the fridge for 20 minutes.
  • Preheat oven to 425˚F (220˚C).
  • Bring the water to a boil in a medium pot. Add the baking soda to the water and immediately add pretzels.
  • Boil for 20-30 seconds, then take out and place on a baking sheet lined with parchment paper.
  • Brush egg wash onto the top of each pretzel, then top with coarse salt.
  • Bake for 15-20 minutes or until deep brown.
  • Before serving the beer cheese, garnish with sliced red onion, if desired. Cheese mixture can be used as dip or spread.
  • Enjoy!

Nutrition Facts : Calories 760 calories, Carbohydrate 85 grams, Fat 33 grams, Fiber 4 grams, Protein 26 grams, Sugar 6 grams

2 tablespoons beer, we used an oktoberfest style lager
4.5 oz brie cheese
3.5 oz limburger cheese, or other strong flavored soft cheese like taleggio
½ pack cream cheese
½ yellow onion
½ tablespoon paprika
1 tablespoon caraway seed
1 tablespoon fresh chives, minced
salt, to taste
pepper, to taste
½ red onion, thinly sliced, optional
1 pack premade pizza dough
6 tablespoons beer, we used an oktoberfest-style lager
¾ cup flour
5 cups water
¼ cup baking soda
1 egg, beaten
½ teaspoon course sea salt

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



Beer Cheese and Soft Pretzel Bites image

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.

1 pound bakery pizza dough
All-purpose flour, for dusting
1/2 cup baking soda
2 tablespoons sugar
1 large egg yolk
Pretzel salt or coarse kosher salt, for sprinkling
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Half a 12-ounce can lager beer (I like LO-Fi Brewing)
1/2 cup half-and-half
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
Pinch Miss Brown's House Seasoning, recipe follows
1 1/2 cups shredded sharp Cheddar
Kosher salt and freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

SOFT BEER PRETZELS

I'm always looking for new ways to combine fun flavors, and what goes together better than beer and pretzels? Not much that I can think of. That's why I put them together into one delicious recipe. -Alyssa Wilhite, Whitehouse, Texas

Provided by Taste of Home

Categories     Snacks

Time 1h10m

Yield 8 pretzels.

Number Of Ingredients 12



Soft Beer Pretzels image

Steps:

  • In a small saucepan, heat beer to 110°-115°; remove from heat. Stir in yeast until dissolved. In a large bowl, combine butter, sugar, 1-1/2 teaspoons salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch dough down. Turn onto a lightly floured surface; divide and shape into 8 balls. Roll each into a 24-in. rope. Curve ends of each rope to form a circle; twist ends once and lay over opposite side of circle, pinching ends to seal., In a Dutch oven, bring water and baking soda to a boil. Drop pretzels, 2 at a time, into boiling water. Cook 30 seconds. Remove with a slotted spoon; drain well on paper towels., Place 2 in. apart on greased baking sheets. In a small bowl, whisk egg yolk and water; brush over pretzels. Sprinkle with coarse salt if desired. Bake until golden brown, 10-12 minutes. Remove from pans to a wire rack to cool. , Freeze option: Freeze cooled pretzels in freezer containers. To use, thaw at room temperature or microwave each pretzel on high until heated through, 20-30 seconds.

Nutrition Facts : Calories 288 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 604mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.

1 bottle (12 ounces) amber beer or nonalcoholic beer
1 package (1/4 ounce) active dry yeast
2 tablespoons unsalted butter, melted
2 tablespoons sugar
1-1/2 teaspoons salt
4 to 4-1/2 cups all-purpose flour
10 cups water
2/3 cup baking soda
TOPPING:
1 large egg yolk
1 tablespoon water
Coarse salt, optional

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