BEER CHEESE AND SOFT PRETZEL BITES
This recipe uses one of maybe my favorite hacks ever! I take deli or bakery pizza dough and turn it into browned-and-crunchy on the outside, chewy on the inside pretzel bites that beg to be dipped in a cheesy beer sauce. Serve these at your next tailgate or party and watch them disappear!
Provided by Kardea Brown
Categories appetizer
Time 55m
Yield 8 to 12 servings
Number Of Ingredients 20
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.
CHEESE AND HERB BITES
Make and share this Cheese and Herb Bites recipe from Food.com.
Provided by Pretzel Crisps
Categories < 15 Mins
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- In a small bowl mix together mascarpone, one tablespoon herbs and pepper till well blended.
- Combine the cheddar, Havarti and Parmesan in a separate bowl. Top Pretzel Crisps® with a dollop of mascarpone mixture and then sprinkle with cheese blend and remaining herbs.
Nutrition Facts : Calories 25.4, Fat 1.9, SaturatedFat 1.2, Cholesterol 5.9, Sodium 60.2, Carbohydrate 0.2, Protein 1.9
PRETZEL BITES WITH QUICK CHEDDAR DIP
Although Americans chow down on plenty of crisp pretzels, there's something irresistible about the soft variety that makes them just as addictive, if not more so, than the crunchy version. When formed into bite-size nuggets, not only do they pop easily into your mouth, but they are also small enough to eliminate the temptation to double-dip in the Cheddar sauce. You can also offer up a bowl of mustard, or divide your Cheddar dip into three bowls, flavoring one with mustard and the other with caraway seeds. You may suspect that the large amount of baking soda to cook the pretzels is a typo; it's not. Believe us, it's the secret to the chestnut-brown color they develop during baking. Without it, the pretzels would look anemic. Editor's Note: This recipe is part of Gourmet's Modern Menu for A Father's Day Feast. Menu also includes Grilled Rib Pork Chops with Sweet and Tangy Peach Relish and The Ultimate Brownie Sundae.
Provided by Elizabeth Green
Categories Bread Cheese Bake Super Bowl Vegetarian Kid-Friendly Father's Day Cheddar Poker/Game Night Party Gourmet snack snack week Small Plates
Yield Makes 8 dozen pretzel bites
Number Of Ingredients 15
Steps:
- Make Pretzel Dough:
- Stir together warm water and yeast in a large bowl and let stand until a creamy beige foam develops on the surface, about 10 minutes. (If mixture doesn't foam, start over with new yeast.)
- Meanwhile, in a smaller bowl, stir together flour, salt, and light brown sugar.
- Add flour mixture and butter to yeast mixture, and stir together first with a wooden spoon and then with your hands, until it forms a dough. On a lightly floured surface, knead dough until it is smooth and elastic, 8 to 10 minutes, dusting with more flour as needed if dough sticks to work surface.
- Transfer dough to a lightly oiled large bowl and turn over to coat with oil. Cover with a kitchen towel (not terry cloth) and let rise in a draft-free place at room temperature until doubled, 2 to 3 hours.
- Alternatively, after kneading, let dough rest at room temperature for 15 minutes, then transfer to oiled bowl as above, and let rise in the refrigerator overnight (12 hours or up to 2 days).
- Punch down dough and divide into quarters. Form each quarter into 4 balls. Roll each ball into a 12-inch-long rope. Cut each rope into six (2-inch) pieces, and transfer to wax paper-lined rimmed baking sheets.
- Bake Pretzels:
- Heat oven to 450°F with racks in upper and lower third. Well oil 2 large baking sheets (about 17- by 12- inches).
- In a 4- to 5-quart saucepan, bring water and baking soda to a boil (mixture will be foamy at first, but foam will dissipate). Add 12 pretzel bites and cook 30 seconds (they will rise to the surface almost immediately), then transfer with a slotted spoon to baking sheets. Quickly sprinkle pretzel bites lightly on both sides with pretzel salt before they dry (so salt sticks). Repeat with remaining pretzel bites, returning water to a boil between batches.
- Bake pretzel bites in oven, switching sheets between racks and rotating sheets halfway through baking, until deep chestnut brown, 8 to 10 minutes (watch closely toward end of baking; bites brown quickly in last few minutes). Immediately transfer pretzel bites to wire racks to cool.
- Make Cheddar Dip:
- Purée cheese with 6 tablespoons wine or water in a food processor fitted with knife blade, stopping and scraping down sides with a spatula occasionally, until mixture is creamy and smooth, about 2 minutes. Thin to desired consistency with additional wine or water, adding it 1 tablespoon at a time. Serve immediately, or chill, covered, and return to room temperature before serving.
CHEESY HERB AND BEEF BITES
Just four ingredients are all you need to prepare these no-bake bites that are ready in a mere 15 minutes!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 40
Number Of Ingredients 4
Steps:
- Unfold each beef slice so that it is flat. Spread each slice with 1 teaspoon cheese and 1 teaspoon red bell pepper. Carefully roll up.
- Cut each roll into 4 pieces. Place each beef roll on cucumber slice. Serve immediately.
Nutrition Facts : Calories 15, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 5 mg, Sugar 0 g, TransFat 0 g
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- With a sharp knife, cut ball of dough into 6 sections. Roll the dough into six 20-inch long ropes. Cut the rope into 1.5 inch pieces to make bites.
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