This is a super simple way to make pretzels starting with refrigerated biscuit dough. Make a ring of dough in a cast iron skillet. Fill the inside with beer cheese. Bake and serve in the same pan. So easy and so good.
- Colcannon, Ham Soup With Dumplings by Sneha's Recipe
- Easy Pretzel Ring with Beer Cheese Dip by A Day in the Life on the Farm
- Irish Beef Guinness Stew by Culinary Cam
- Pan-fried Cod with Colcannon Sauce by Food Lust People Love
- St. Patrick’s Day Brownie Bites Amy's Cooking Adventures

Easy Pretzel Ring with Beer Cheese Dip
This is a super simple way to make pretzels starting with refrigerated biscuit dough. Make a ring of dough in a cast iron skillet. Fill the inside with beer cheese. Bake and serve in the same pan. So easy and so good.
Ingredients
- 1 3/4 c. shredded cheddar cheese
- 1/2 c. shredded mozzarella cheese
- 1 (8 oz) package cream cheese, room temperature
- 1 1/2 T. Dijon mustard
- 2 cloves garlic, minced
- 1/4 c. pale ale
- salt and pepper to taste
- 1 can refrigerated biscuits
- 2 T. baking soda
- 1 egg whisked with 1 T. water
- Coarse Kosher Salt
Instructions
- Place the cream cheese, cheddar cheese, mozzarella cheese, mustard, and garlic into the bowl of a food processor. Season with salt and pepper, Pulse 2 or 3 times until combined. Set aside.
- Cut each biscuit in half and roll each half into a ball. Use a sharp knife to make an x on the top of each.
- Place 2 cups of water and the baking soda into a small saucepan, whisking to dissolve. Bring to a boil and then reduce heat to a simmer. Add the biscuits, in batches, cooking until puffy, about 1 minute. Remove from the water with a slotted spoon and transfer to a cast iron skillet, forming a ring around the edge.
- Brush the pretzel balls with egg wash and sprinkle with coarse salt. Spoon the dip into the center of the pretzel ring and bake in a preheated 350* oven for about half an hour, until pretzels are golden and the dip is hot and bubbly.
Notes
Adapted from a recipe found in Delish.
Nutrition Facts
Calories
445Fat (grams)
30 gSat. Fat (grams)
13 gCarbs (grams)
31 gFiber (grams)
1 gNet carbs
30 gSugar (grams)
3 gProtein (grams)
14 gSodium (milligrams)
1747 mgCholesterol (grams)
80 mg
I'll bet the texture of your little pretzel balls is fabulous after their hot water bath then baking! I'm glad you are feeling better, Wendy. This plate of cheesy goodness probably helped!
ReplyDeleteProbably not as much as the chicken soup Frank made for me but it certainly didn't hurt.
DeleteI can't wait to try this...maybe when both boys are home next week as Jake doesn't eat gluten anymore. Such a killjoy. LOL.
ReplyDeleteI wonder if they make gluten-free refrigerated dairy biscuits.
DeleteYum! Looks fantastic!
ReplyDeleteThanks Amy.
DeleteFantastic combo!
ReplyDeleteThank you Sneha.
Delete