Beer Cheese Pretzel and Dip

By Addie

"My best friend shared this recipe with me, and we are SO SICK of making it -- but it's always requested at our parties! We have made the pretzel in various shapes, depending on the occasion (e.g., hearts, sorority letters, etc.). The pretzel may be partially baked ahead of time and frozen. The dip may also be prepared in advance."

Ingredients

• 1 (16 ounce) package hot bread roll mix with yeast
• 1 cup shredded sharp Cheddar cheese
• 1 1/4 cups beer
• 1 egg, beaten
• 2 tablespoons kosher salt
• 1 (8 oz) package cream cheese, diced, softened
• 1 (8 oz) package processed cheese, cubed
• 3/4 teaspoon garlic powder
• 1/2 cup beer, room temperature
• ===================

Preparation

Step 1

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl, mix the hot bread roll mix with yeast and Cheddar cheese.

3. In a microwave or small saucepan, heat the beer to almost boiling. Stir beer and egg into the flour mixture and knead 5 minutes. Allow the dough to rest 5 minutes, then roll into desired shape. Sprinkle with kosher salt.

4. Bake 25 minutes in the preheated oven, or until golden brown.

5. In a food processor, blend the cream cheese, processed cheese, garlic powder and room temperature beer. Refrigerate until serving with the baked dough.



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REVIEWS:


This recipe is great. I've taken it to family functions and parties with friends several times. It's always been a real hit. Instead of mixing the cheese dip in a food processor, I cook it all on the stove and serve warm. It's very good and goes well with the warm pretzel.

The guests at our party really liked these - we did them in the shape of the first letter of the two guests of honor. I thought that the cheese sauce that went along with the pretzels was EXCELLENT and bought frozen pretzels to eat with the leftover sauce.

This is a great recipe . . . easy to make and very good.

Ended up with a fun appetizer, but wasn't sure how thick the "roll" was supposed to be to form this pretzel. Agree that the dip is great and is good with other dippers too. Anxious to experiment with other cheeses and beers.

I took this to a party and got rave reviews. I used someone's suggestion of melting the cheese sauce in a mini crock pot rather than using a food processor - worked good. I also shaped the dough into bread sticks and then cut up into more bite-size shapes after baking and put in a basket alongside the dip. Will make it again and maybe experiment with different beers.

The bread was so good. Everyone loved it. It was fairly simple to make. The dip was good and I think would be great with other dippers beside the bread. It had just the right flavor and was different than anything I've ever had. Overall both were a hit!

I absolutely love this recipe! I have given the recipe out so many times. It is definitely a winner!

This was good, but the second day the leftover pretzels weren't so whoopy. There was a lot of dip left over, and it was excellent on crudites. I'll make this again, but may try a traditional pretzel recipe instead of the hot roll mix pretzels. It's a great appetizer idea, though...not likely to wind up with two of these at a potluck!

Tried these last night and they were fabulous!

Everyone raved about the pretzels and the dip. The dough was sticky and I tried adding extra flour but it became a mess. I just ended up stretching it across my cookie sheet and baking, then cutting it up. Very good and fun to make. I used Miller High Life beer.

This recipe is GREAT! My fiance absolutely loves it, and I'm sure we will be making it for many football games to come! Thanks!

I have made this many times for parties and it is always a hit. I find I need to bake longer than called for, and I serve with Cheez Whiz, as I do not care for the dip in the recipe. Easy and suitable to all kinds of parties!

Very, very good - but not really pretzel-like. More of a warm bread and dip, but still definitely worth making and eating. You'll need to add flour during the kneading & shaping process, which isn't mentioned in the recipe. I added a few drops of red food coloring to my kosher salt and shaped the dough into linked hearts for a valentine's effect. It was big hit with my friends!

Okay, I only used the beer cheese portion of this recipe and made it with "Buttery Soft Pretzels" also from this site. The cheese part is AWESOME!! LOVED IT! I think it could make any pretzel taste great!! Maybe it was the beer I used but next time, I won't use the garlic powder...I didn't think it was necessary b/c the combo of cheese(s) and beer was good enough!! The cheese makes A LOT!!! Will be making this for many parties and events to come!! Thanks Doreen!!(PS-next time, I'll try and find that dough referred to by the submitter. I tried to find it in my grocery store but couldn't..thus I made my own pretzels. Anyone know a good brand I should try?)

The first time I made this I made the bread part of it into a round loaf of bread, no shape. It is pretty tasty but the second time I made this I took french bread, sliced it very thin, sprayed with some spray butter and sprinkled with some herb/grated Parmesan cheese and baked them for about 8 minutes a side. They were MUCH better with this dip. This dip is the better part of this recipe, it is a very tasty basic cheese spread. I too heated the ingredients and served it warm. It was just as tasty chilled the next day though. I also added some ground ancho chile powder to the dip too.

Where ever I take this it is so popular. I have made it 5 times since October. And I keep getting requests for the recipe. The best part is you can really get creative with the shapes of the pretzel. And the dip is awesome!!