Go Back
–+ servings
Pretzel Beer Cheese Dip in a skillet on a wooden table from overhead.
Print Recipe
5 from 1 vote

Pretzel Beer Cheese Dip

This Pretzel Beer Cheese Dip is the ultimate party appetizer—golden pretzel rolls baked right in a skillet of bubbling, creamy beer cheese!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer
Keyword: Pretzel Beer Cheese Dip
Servings: 8 people
Calories: 439kcal
Author: Amanda Rettke--iamhomesteader.com

Ingredients

Pretzel Rolls

  • 9 frozen Rhodes roll dough, thawed according to package instructions
  • 10 cups water
  • ⅔ cup (147 g) baking soda
  • 1 large egg yolk
  • 3 tablespoons water
  • 1 pinch kosher salt

Beer Cheese

  • 2 tablespoons unsalted butter
  • 1 tablespoon garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 bottle (12 ounces) light beer, such as lager or pilsner
  • 1 tablespoon Dijon mustard
  • 1 teaspoon paprika
  • 4 ounces cream cheese, softened
  • 4 strips thick-cut bacon, cooked and crumbled
  • 1 ½ cups (169.5 g) sharp white cheddar cheese, shredded, divided
  • 1 ½ cups (169.5 g) sharp cheddar cheese, shredded, divided
  • chives, chopped for garnish

Instructions

Pretzel rolls

  • Lightly spray a large (12-inch) oven-safe skillet with nonstick cooking spray. Set out a sheet of parchment paper on a work surface.
  • Cut each thawed roll in half to create round dough balls (a total of 18 small dough balls). Set each onto the parchment paper.
  • In a large pot over high heat, bring the water and baking soda to a rolling boil. Once boiling, carefully add the dough pieces, about 5–6 at a time, and boil for 30 seconds. Use a slotted spoon to remove each piece and transfer it to the prepared skillet. Repeat with the remaining dough balls, arranging them around the outer edge of the skillet, leaving the center open for the cheese dip.
  • In a small bowl, whisk the egg yolk with water to make an egg wash. Brush the top of each dough ball with the egg wash. Sprinkle with salt.
  • Set aside while you prepare the beer cheese dip.

Beer Cheese Dip

  • Preheat oven to 400°F.
  • In a medium saucepan over medium heat, melt the butter. Add garlic and cook for about 1 minute.
  • Whisk in the flour.
  • Reduce heat to medium-low. Slowly whisk in the beer until smooth. Then, add Dijon mustard, paprika, cream cheese, and most of the crumbled bacon (reserving 2 tablespoons for topping). Stir frequently until the cream cheese is melted and the mixture is smooth.
  • Remove from heat and stir in 1 cup of white cheddar and 1 cup of sharp cheddar cheese, reserving ½ cup of each for the topping. Continue stirring until the cheese is fully melted and the mixture is smooth.
  • Pour the cheese mixture into the center of the skillet, surrounded by the pretzel rolls. Top the cheese dip mixture with the remaining cheese and reserved bacon.
  • Bake for 15–20 minutes, or until the pretzel rolls are golden brown and cooked through, and the cheese is bubbling in the center.
  • Let rest 5 minutes to allow the dip to thicken slightly.
  • Serve warm, topped with chives for garnish.

Nutrition

Serving: 1portion | Calories: 439kcal