Cheesy Beer Dip with Pretzel Rolls
The View From the Great Island
Cheesy Beer Dip with Pretzel Rolls is a comforting hot appetizer for Game Night or any night, and guaranteed people pleaser!
- 1 tube of refrigerated French Bread dough
- 2 cups warm water
- 8 tsp baking soda
- 1 egg white, whisked
- coarse sea salt
- 1 tbsp melted butter for brushing
- Chive dip
- 12 ounces beer
- 1 lb shredded cheddar cheese
- 2 tsp Wondra flour (as needed)
- Pre-heat the oven to 350F
- Lightly spray a 10" cast iron skillet with cooking spray.
- Open the refrigerated dough and slice into 10 equal pieces.
- Stir the baking soda into the warm water, along with the egg white, and give it a good stir. Dip each slice or ball of dough into the water, and then set around the perimeter of the pan. You can leave a little space between each one to allow for expansion while it bakes. Sprinkle with the sea salt.
- Bake for about 25 minutes, until golden brown. Brush with a little melted butter and hit the rolls with a little more salt. Set aside.
- Meanwhile put the beer into a saucepan and heat to boiling. Simmer for about 5 minutes to reduce the beer a bit.
- Take the pan off the heat and gradually whisk or stir in the cheese. When the cheese has melted, use a food processor or immersion blender to process briefly until smooth.
- Reheat the cheese gently, and, if necessary, add a little Wondra flour to thicken the dip. Whisk constantly, and when it looks smooth and slightly thickened, it's ready to pour into the center of the baked rolls.
- Serve immediately with plenty of beer and plenty of napkins.