Skillet Pretzels with beer cheese dip Recipe

This is a crowd pleaser. Who doesn’t love soft pretzels with cheese? Add some beer and it’s nirvana! This is a pretty easy pretzel recipe. We have tried others, but the cheese dip along with this one really steps it up.

The first time we made these the pretzels were a bit under done, so I recommend baking the pretzels a little before adding the cheese to the skillet.

This recipe is great for a superbowl party or really anytime you have a group of friends over… or if you just want to have some nice soft pretzels with a delicious cheese dipping sauce. Please leave me a comment to let me know what you think or if you have any recipe requests.

-Scott

Skillet Pretzels with beer cheese dip Recipe

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Soft pretzels with a gooey beer cheese dipping sauce

• CourseAppetizers

Skillet Pretzels with beer cheese dip Recipe Yum Print Recipe Soft pretzels with a gooey beer cheese dipping sauce CourseAppetizers

Ingredients

For the Pretzels

• 1 pack instant dry yeast
• 1/2 tsp sugar
• 3/4 cup warm water (105 degrees F to 115 degrees F)
• 2 cups all purpose flour
• 1/2 cup whole wheat flour can substitute all purpose flour
• 1 tsp salt
• 3 Tbs honey
• 2 tsp olive oil
• 2 cups water hot
• 1/4 cup baking soda
• 1/4 cup salt course kosher or pretzel salt

For the Cheese Dip

• 8 ounces cream cheese softened
• 1 cup beer wheat or lager
• 8-10 ounces cheddar cheese shredded
• 8-10 ounces mozzarella shredded
• 1 tsp garlic powder
• 1 tsp onion flake
• 1/4 tsp salt

Servings:

Instructions

For the pretzels

1. In a small bowl dissolve yeast and sugar in 3/4 cup warm water. Let stand until foamy, about 5 minutes.
2. 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.
3. Lightly coat a large bowl with olive oil. Transfer dough to prepared bowl. Turn dough to coat. Cover and let stand until doubled in size, about 1 hour.

   
4. Preheat oven to 400 degrees F. 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 buttered 12-inch cast iron skillet, leaving the center open. Score the top of each dough ball with an "x". Sprinkle balls with pretzel salt.

   

For the cheese dip

1. In a medium bowl beat cream cheese with an electric mixer on medium to high speed 30 seconds or until smooth.
2. Beat in beer until combined. Stir in cheddar cheese, mozzarella cheese, garlic powder, onion flake and salt.

   

Preparation

1. Bake the pretzel balls in cast iron skillet for 10 minutes at 400.
2. After 10 minutes add the cheese mixture to the skillet and continue to bak an additional 10 - 12 minutes until nicely brownes and the cheese is melted.
3. Server immediately

   

Recipe Notes

if you don't have or don't want to use the cast iron skillet you could bake the pretzels separate from the cheese and serve it as pretzels with dip instead of the pull apart skillet. 

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