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Beer Cheese-Stuffed Pretzels
can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
cup shredded Cheddar cheese (2 oz)
bottle (12 oz) stout beer
cup baking soda
teaspoon coarse (kosher or sea) salt
Heat oven to 400°F. Spray large cookie sheet with cooking spray, or line with cooking parchment paper.
Unroll dough onto lightly floured work surface. Roll dough into 12x14-inch rectangle. Using pizza cutter, cut dough lengthwise into 4 strips.
Along long edge of each dough strip, spread 2 tablespoons of the cheese. Stretch dough over filling; brush edges with water, and pinch to seal. Pick up ends and gently stretch each dough rope to 24 inches long.
To make pretzel shape, form each rope into U shape. Twist ends twice. Press down dough where dough overlaps in an “X.” Pick ends up and fold over so they rest over bottom of U shape. Tuck one end under dough at bottom of U shape; other end lies over dough at bottom of U shape.
In small bowl, beat egg and 1 tablespoon beer with whisk until blended, set aside.
In large microwavable bowl, microwave remaining beer uncovered on High 1 minute 30 seconds or until hot. Slowly add baking soda; stir until dissolved. Dip each pretzel,1 at a time, into beer and soda mixture. Remove with large pancake turner or slotted spoon; place on rack. Let stand at room temperature 5 minutes.
Brush pretzels with egg mixture, and sprinkle with coarse salt. Carefully transfer to cookie sheet. Bake 11 to 15 minutes or until tops of pretzels are dark golden brown.
No nutrition information available for this recipe.
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