Recipes

Pretzel Ring with Beer Cheese

Mary Berg's Pretzel Ring with Beer Cheese Mary Berg's Pretzel Ring with Beer Cheese (The Good Stuff)
DifficultyPortionsPrep timeCook time
Novice6-8N/AN/A

Ingredients

  • ---FOR THE PRETZELS---
  • 6 cups water
  • 6 tablespoons baking soda
  • 1 large ball store bought pizza dough
  • 1 egg yolk + 1 tablespoon water, for an egg wash
  • Coarse or flaky salt
  • ---FOR THE BEER CHEESE---
  • 1 cup cream cheese, room temperature
  • 3–4 heaped tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 garlic cloves, minced
  • ¼ cup light flavoured Irish beer
  • 1 ½–2 cups grated Irish cheddar

Directions

  1. Heat your oven to 400ºF and grease a 9- or 10-inch cast iron skillet or baking dish with non-stick cooking spray or a little oil.
  2. Add the water and baking soda to a large pot or high-sided skillet and bring to a boil over medium-high heat. Divide a ball of pizza dough into 16 pieces and roll each piece into a tight-skinned ball.
  3. Working in batches, carefully lower the dough balls into the boiling water and poach for 30 seconds. Using a slotted spoon, remove the dough from the water and allow them to drip dry before arranging around the outside edge of the prepared skillet or dish. Brush the tops with the egg wash and scatter with coarse or flaky salt.
  4. In a large bowl, beat together the cream cheese, mayonnaise, Dijon, and garlic. Beat in the beer and cheese then transfer to the centre of the skillet.
  5. Bake for 25 minutes until the cheese is bubbling and the pretzels are golden brown
  6. Let the dip stand for 5 to 10 minutes before digging in.