Beer Cheese Bites Recipes

BEER & CHEESE PRETZEL BITES RECIPE BY TASTY

Steps:

• Slice a small piece of your pizza dough, roll it into a ball then flatten it out.
• Toss the cheddar cheese with the corn starch until it's evenly distributed.
• In a medium saucepan, bring ½ cup (120 ml) of beer to a simmer.
• Add in the cheese and corn starch mixture and whisk until it begins to thicken. Once thick, take off the heat.
• NOTE: It may cool and become more solid over time, but don't worry! It will melt back down in the oven, so this is fine.
• Preheat the oven to 425°F (220°C).
• Place a small spoonful of the beer cheese mixture in the center of the dough.
• Pick up the top and bottom edges and bring them up and together. Do the same with the left and right edges. Continue bringing in the rest of the edges of the dough until it all meets in the center and there are no gaps for the cheese to leak out of during baking.
• NOTE: You can pick up and twist the top of the dough to make sure everything is more secure.
• Bring five cups of water to a boil in a medium pot. When you've finished putting together your pretzel bites, add the baking soda to the water and immediately scoop in your pretzel bites. Boil for 20-30 seconds,
• Take out and place on a baking sheet lined with parchment paper.
• In a small bowl, combine one egg and two tablespoons of beer and beat with a fork until they are well blended.
• Brush the mixture onto the top of each pretzel bite, then top with coarse salt.
• Bake for 15-20 minutes (or until they have browned).
• Enjoy!

OHIO-STYLE BEER CHEESE

Steps:

• Melt the butter in a medium pot over medium heat. Whisk in the flour and saute for 1 minute. Stir in the garlic and cook for about 1 minute. Whisk in the beer and mustard and cook, stirring, for a few minutes until the mixture begins to simmer and thicken. Whisk in the grated cheese a little at a time. Once all the cheese has been added, continue to cook, whisking, until the sauce is smooth and just beginning to bubble, another 5 to 7 minutes. Whisk in the heavy cream and season with salt and pepper. Transfer to serving bowl and serve with soft or hard pretzels.

BEER CHEESE AND SOFT PRETZEL BITES

Steps:

• Make the soft pretzel bites: Preheat the oven to 450 degrees F. Line a rimmed baking sheet with a cooling rack covered with paper towels.
• Bring 8 cups of water to a boil in a large stockpot. (It may seem like a small amount of water for a large pot, but once you add baking soda it'll foam up.)
• While the water comes to a boil, place the dough ball on a lightly floured surface. Cut into 4 equal pieces. Roll each portion into a long rope. Cut the ropes into 1-inch pieces.
• When the water is boiling, add the baking soda and sugar. Cook the dough pieces, in batches, for 30 seconds. Drain on the paper towels.
• Whisk together the egg yolk and 1 teaspoon water in a small bowl. Dip the tops of the pretzels in the egg wash and sprinkle with salt. Place on parchment paper-lined baking sheets. Bake until the pretzel bites are nicely browned, 9 to 10 minutes.
• For the beer cheese: Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook until foamy, about 2 minutes. Gradually whisk in the beer until the mixture is smooth, then add the half-and-half. Simmer until the mixture thickens, about 5 minutes. Whisk in the mustard, Worcestershire sauce and House Seasoning. Gradually add the cheese and stir until smooth. Season to taste. Serve the pretzel bites with the beer cheese.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.