Pull Apart Pretzel Skillet with Beer Cheese
This Pull Apart Pretzel Skillet features warm, soft pretzels served with Beer Cheese. It's the perfect way to celebrate Oktoberfest and Autumn days in general!
Servings: 8 servings
Calories: 567kcal
Ingredients
For the Pretzel Dough
- 2½ cups all-purpose flour
- 2¼ tsp active dry yeast i.e. 1 packet
- ½ Tbsp brown sugar
- 1 tsp salt
- ¾ cup + 2 Tbsp warm water
- 4 cups boiling water
- ½ cup baking soda
- 1-2 tsp pretzel or kosher salt
- 2 Tbsp unsalted butter melted
For the Beer Cheese Dip
- 4 slices thick-cut bacon diced
- 3 Tbsp all-purpose flour
- 12- oz. ale I used Dogfish Head
- 2 tsp Dijon mustard
- 4 oz. Cabot cream cheese
- 16 oz. Cabot Vermont Sharp Cheddar Cheese grated
- ¼ cup fresh chives chopped
Instructions
For the Pretzel Dough
- Using a countertop mixer with a dough hook, add the flour, salt, brown sugar, yeast, and warm water; stir until well combined. Increase speed to medium and mix for 5-6 minutes.
- Transfer dough to an oiled bowl. Cover and place in a warm (85°F) location for 45 minutes. (Note: I typically put the bowl in the oven. I turn the oven light on, but do not turn actual oven on.)
- Meanwhile, combine the boiling water with the baking soda; mix until well combined. Set aside to cool.
- Note: While the dough is rising is a good time to make the beer cheese dip.
- Spray an 8” or 9” cast iron skillet with nonstick baking spray; set skillet aside.
- Once dough has risen, turn dough out onto a lightly-floured cutting board. Roll/stretch dough into a 12”x8” rectangle. Cut dough into ~1” pieces; roll each piece of dough into a ball.
- Preheat oven to 400°F.
- Place pieces of dough into the baking soda/water mixture and let soak for 2 minutes. (Note: If necessary, spoon water over the top of the dough if it is not fully covered by water.)
- Remove dough from water and let rest at room temperature for 10 minutes.
- Layer pieces of dough around edges of cast iron skillet, leaving center open. Brush tops of dough with melted butter and sprinkle with pretzel salt.
- Spoon beer cheese dip into the center of the skillet.
- Bake for 25-30 minutes, or until tops of pretzels are golden brown and cheese dip is hot. (Note: Check pretzels after 15 minutes. If necessary, tent top of skillet with foil to prevent pretzels from burning.)
- Remove skillet from oven and top cheese dip with cooked bacon and chopped chives. Serve warm.
For the Beer Cheese Dip
- Using a medium saucepan, add bacon and cook, stirring occasionally, until crispy.
- Using a slotted spoon, transfer bacon to a paper towel-lined plate; pat dry. Leave bacon fat in saucepan.
- Place saucepan over medium heat and add flour; cook, stirring constantly, for 1 minute.
- Whisk in the ale and continue cooking, stirring constantly, until mixture begins to simmer. Whisk in the mustard.
- Reduce heat to medium-low heat and add cream cheese; stir until cream cheese has completed melted.
- Add shredded cheddar a handful at a time, stirring until each handful melts. (Note: The beer cheese dip can be topped with bacon and served at this stage. However, for this recipe, remove dip from heat and set aside. It will be placed in the cast iron skillet and reheated there while the pretzels bake.)
Notes
You will likely have extra beer cheese dip; serve with tortilla chips or sliced veggies.
Beer cheese dip recipe from Cabot.
Nutrition
Calories: 567kcal | Carbohydrates: 38g | Protein: 22g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 2902mg | Potassium: 194mg | Fiber: 2g | Sugar: 2g | Vitamin A: 908IU | Vitamin C: 1mg | Calcium: 432mg | Iron: 2mg
