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EASY PRETZEL BITES
with Beer Cheese Sauce
Active Time : 35 Minutes Total Time : 1 Hour 30 Minutes Serves : 4 to 6INGREDIENTS
- 1 lbs frozen bread dough , thawed
- 1/2 cup baking soda
- 1 large eggs
- Kosher or pretzel salt
- 2 oz cream cheese, cubed
- 1/2 cup beer (preferably a mild-flavored lager)
- 5 slices American cheese (about 4 oz), cut into thin strips
- 1 cup Shredded Sharp Cheddar (about 4 oz.)
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 2 tablespoons cooked, chopped bacon
DIRECTIONS
Spray a large baking sheet with cooking spray. Divide the bread dough in half, lengthwise. Roll each half into a 16-inch rope. Cut each rope into 16 (1-inch long) pieces and place onto baking sheet. Cover with a piece of plastic wrap, sprayed with cooking spray to prevent sticking. Let rise for 30 minutes, until slightly puffy.
Preheat oven to 375 degree F. Bring 3 quarts water to a boil in a large pot. When the water comes to a boil, add the baking soda and stir to combine. Working in three batches, add dough pieces to the water and boil for about 30 seconds, turning them halfway through. Remove dough pieces from water with a slotted spoon, allowing as much water to drain as possible. Set the pieces onto a large baking sheet sprayed with cooking spray. Repeat with the remaining dough. Blot the dough dry with paper towels, if necessary.
Beat the egg with 1 tablespoon water in a small bowl. Brush the top of each pretzel with the egg wash and sprinkle lightly with salt. Bake until deep golden brown all over, 15 to 20 minutes. Transfer to a rack to cool while you make the sauce.
In a medium saucepan, heat the cream cheese and beer over medium heat, stirring frequently, until smooth. Reduce the heat to low and add the American cheese, whisking until smooth. Gradually add the shredded Cheddar and stir until melted. Stir in the Worcestershire, hot sauce, mustard and garlic powder. Top with cropped bacon. Serve the sauce warm with the pretzel bites.