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
OHIO-STYLE BEER CHEESE
Steps:
- Melt the butter in a medium pot over medium heat. Whisk in the flour and saute for 1 minute. Stir in the garlic and cook for about 1 minute. Whisk in the beer and mustard and cook, stirring, for a few minutes until the mixture begins to simmer and thicken. Whisk in the grated cheese a little at a time. Once all the cheese has been added, continue to cook, whisking, until the sauce is smooth and just beginning to bubble, another 5 to 7 minutes. Whisk in the heavy cream and season with salt and pepper. Transfer to serving bowl and serve with soft or hard pretzels.
BEER CHEESE DIP
Made with lager, sharp Cheddar, and nutty Gruyère, this beer cheese is perfect for game day or any casual get-together.
Provided by Jennifer Segal
Categories Appetizers
Number Of Ingredients 12
Steps:
- Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until the flour is completely absorbed. Continue cooking, whisking constantly, for 1 minute.
- While whisking constantly, slowly pour in the beer and half & half. Whisk in the mustard, Worcestershire sauce, garlic powder, salt, and cayenne pepper. Bring the mixture to a boil, whisking constantly, then reduce to a simmer and continue cooking, whisking frequently, until thickened enough to coat the back of a spoon, about 3 minutes.
- With the heat on low, add the cheeses a handful at a time, whisking between each addition, until the cheese is fully melted before adding more. Taste and adjust seasoning, if necessary. Transfer the dip to a serving bowl and sprinkle with fresh chives, if using. Serve immediately.
- Leftover beer cheese can be covered and refrigerated in an airtight container. Reheat gently on the stovetop over medium-low heat, whisking frequently, until warmed through.
- Note: Lager is a family of beers that includes bright lagers, amber lagers, dark lagers, Oktoberfests, and pilsners. I used Fat Tire because that what I had in the house, but Budweiser, Bud Light, Coors Light, and Miller Lite are all good options. No need to use anything fancy!
Nutrition Facts : ServingSize 4 tablespoons, Calories 254, Fat 20 g, Carbohydrate 7 g, Protein 10 g, SaturatedFat 12 g, Sugar 2 g, Fiber 0 g, Sodium 270 mg, Cholesterol 62 mg
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.
CHEESE DIP WITH BEER
This is great for football gatherings when you want to serve something hearty and filling. It gets lots of compliments. Serve with bite-size pieces of bread and vegetables.
Provided by PJ's kitchen
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 30m
Yield 16
Number Of Ingredients 6
Steps:
- Cut a large hole in the top of the loaf of bread to form a bowl; set onto a serving platter.
- Melt the cream cheese in a large saucepan over medium heat; stir in the Cheddar cheese, mozzarella cheese, beer, and garlic salt; heat, stirring continually, until all the cheese is melted; pour the hot cheese mixture into the bread bowl.
Nutrition Facts : Calories 218.7 calories, Carbohydrate 15 g, Cholesterol 39.1 mg, Fat 12.6 g, Fiber 1.8 g, Protein 10.5 g, SaturatedFat 7.6 g, Sodium 519.3 mg, Sugar 0.4 g
CHEESY BEER BISCUITS
Our flaky, melt-in-your-mouth biscuits can be on the dinner table in 20 minutes.
Provided by By Inspired Taste
Categories Side Dish
Time 20m
Yield 10
Number Of Ingredients 6
Steps:
- Heat oven to 450°F. In medium bowl, stir Bisquick mix, beer, garlic powder and 1 cup of the cheese until soft dough forms.
- Place dough on surface sprinkled with additional Bisquick mix; knead 10 times. Roll until 1/2 inch thick. Cut with floured 2 1/2-inch biscuit cutter. Place on ungreased cookie sheet. Sprinkle remaining 1/4 cup cheese evenly over rounds, about 1 teaspoon on each. Sprinkle with pepper.
- Bake 8 to 10 minutes or until golden brown. Brush tops of biscuits with melted butter. Serve warm.
Nutrition Facts : ServingSize 1 Serving
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