Ingredients
Scale
- 9 frozen Rhodes roll dough, thawed according to package instructions
- 10 cups water
- ⅔ cup (147 g) baking soda
- 1 large egg yolk
- 3 tablespoons water
- 1 pinch kosher salt
- 2 tablespoons unsalted butter
- 1 tablespoon garlic, minced
- 2 tablespoons all-purpose flour
- 1 bottle (12 ounces) light beer, such as lager or pilsner
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 4 ounces cream cheese, softened
- 4 strips thick-cut bacon, cooked and crumbled
- 1 ½ cups (169.5 g) sharp white cheddar cheese, shredded, divided
- 1 ½ cups (169.5 g) sharp cheddar cheese, shredded, divided
- Chives, chopped for garnish
Instructions
- Preheat oven to 400°F and prepare a large skillet.
- Cut thawed rolls in half to make balls and arrange on parchment.
- Boil water and baking soda, then briefly boil dough balls.
- Brush dough with egg wash and sprinkle with salt.
- Make the beer cheese dip by cooking butter and garlic, then whisking in flour and beer.
- Add mustard, paprika, cream cheese, and bacon to cheese mixture.
- Stir in chaddar cheeses until melted, then pour into skillet.
- Bake for 15-20 minutes until dough is golden and cheese is bubbling.
Notes
Prepare pretzel rolls a day in advance and refrigerate until ready to bake.
Substitute beer with broth or non-alcoholic beer for a similar taste.
Store leftovers in an airtight container for up to 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 2
- Sodium: 800
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 1
- Protein: 10
- Cholesterol: 30