Cheesy Pretzel Bite Skillet

Published online: Feb 12, 2021 Articles, Dining Jessica Hallam
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With the past year of uncertainty, it's hard to say what this year’s Game Day will bring. My hope is that you can all be with your family and friends gathered around a table full of appetizers and treats, but if it happens to be just your household family this recipe is sure to be hit! It has soft chewy pretzel rolls that are baked surrounding a warm cheesy fondue like dip. 

Ingredients

Pretzel rolls

1 ½ c. warm water

1 tbsp. instant yeast

2 tbsp. butter, melted

1 tsp. salt

1 tbsp. brown sugar

3 ¾ - 4 c. all-purpose flour

Baking soda bath

½ c. baking soda

11 c. water

Topping 

2 tbsp. butter, melted

Coarse sea salt 

Cheese filling

1 pkg. full fat cream cheese, softened

1 c. wheat beer, lager, or ginger ale for nonalcoholic

8 oz. sharp cheddar cheese, shredded

8 oz. mozzarella cheese, shredded

1 tsp. garlic powder

½ tsp. onion powder

¼ tsp. chile powder

¼ tsp. paprika 

Pinch of salt and pepper

Directions

  1. Preheat oven to 400 degrees.

  2. In a medium bowl combine water, yeast, butter, salt, brown sugar and 2 cups of flour in a standing mixer. Use a dough hook or wooden spoon to mix for 2-3 minutes vigorously.

  3. Stir in another 1 ¾ c. flour and stir until combined. For the mixer, mix on low until the dough is smooth. About 3 minutes. Make sure dough is not sticky to the touch and bounces back after you poke it. Add another ¼ c. flour and mix for another minute. Set aside and raise till doubled. If mixing by hand, knead dough by hand for 3-5 minutes slowly adding flour until it reaches the same consistency. Then continue with the same instructions.

  4. While the dough is rising, make the cheese mixture. With a hand mixer beat cream cheese until smooth. Mix in beer or ginger ale, cheese and spices. Mix until combined and set aside. 

  5. Bring water and baking soda to a boil in a large pot. 

  6. Divide dough into 16 pieces. Roll into small balls. Add 4 rolls at a time to boiling water. Boil for 10-15 seconds no more than 20 seconds. Remove with a slotted spoon and set aside.

  7. In a large cast iron skillet or a greased 9x13 pan place all the rolls around the edges. If using a skillet fill with as many rolls that will fit the edge. I got 12. Place extra rolls on a lined sheet tray.

  8. Fill the center of the rolls with as much cheese mixture as you can. I had a little bit left over that I placed in an oven safe dish to bake alongside the skillet. 

  9. Brush tops of all rolls with melted butter and sprinkle with salt. 

  10. Place the skillet in the oven and bake for 20-25 minutes until the tops are golden brown and the cheese is bubbling. Serve immediately.

Recipe Notes

  1. Top with any of your favorite flavors. Some of our favorites are chopped fresh herbs, jalapenos, scallions, more grated cheese.

  2. Can substitute any combinations of cheese. We’ve also enjoyed smoked gouda, white cheddar, swiss or muenster.

  3. You can cook the pretzel rolls and cheese mixtures separately if desired.



Click here to read the February issue of Idaho Falls Magazine.

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