Pretzel with Beer Cheese Dip

In case you haven’t heard, we now make refrigerated pretzel dough in a can, too! And this should be even more exciting news now that we’re in football season! So if you’re looking for a yummy tailgate/game day viewing party appetizer, allow us to HIGHLY recommend our pretzel with beer cheese dip to you!

Pretzel & Beer Cheese Dip

Now that is one bowl of pretty super dip that is perfect with our crispy-on-the-outside-soft-on-the-inside pretzels! This is what makes us happy on game days, and yeah, if our team would win once in a while, that would be nice, too.

You Will Need:
Pretzel
1 can Immaculate Baking Co. ™ refrigerated Pretzel Dough

Beer Cheese Dip
1 cup evaporated milk
2 eggs
1 teaspoon Dijon mustard
1/2 teaspoon worcestershire sauce
10 oz extra sharp cheddar cheese (shredded)
1 cup beer (amber)
2 tablespoons water
2 tablespoons Immaculate Baking Co. ™ Organic All Purpose Flour
Salt
Ground black pepper
Green onions (Bacon crumbles and, for garnish, optional)

Here’s How to Get the Dough Rolling:

  1. Heat oven to 400⁰F. Shape and bake the pretzels as directed.
  2. Meanwhile, in a medium saucepan over medium-low heat, whisk together evaporated milk, eggs, mustard, Worcestershire sauce, and half of the shredded cheese.
  3. Once the cheese sauce begins to warm, add the beer and flour-water mixture.
  4. Whisking frequently, gradually add the remaining cheese and cook until the sauce reaches desired thickness, about 10 – 12 minutes.
  5. Season generously with salt and pepper.
  6. Keep warm over lowest heat setting, stirring frequently, until ready to serve.
  7. Garnish with bacon crumbles and green onions and serve with our pretzels!

Mini Pretzel Sliders

Pretzel buns apparently make an ordinary burger seem that much fancier. Which got me thinking… we just came out with our own refrigerated pretzel dough a few months earlier, and we’re just starting BBQ/grilling season… so why not make our very own pretzel burger, Immaculate style? And that was exactly what I did!

Mini Pretzel Sliders

 

These are super easy to assemble. Feel free to add you own “twist” to these mini pretzel sliders that would be a great appetizer to your summer grilling parties this season! Oh, and I decided to bake the patties instead of grilling them only because I didn’t have a grill to work with, and I’m happy to inform you that the baked patties were actually really juicy! Here’s to hoping that you’ll be serving up some of your own pretzel burgers this summer!

You Will Need:

  • 1 can Immaculate Baking Co.™ refrigerated pretzel dough
  • 1 lb ground beef
  • Pepper and salt
  • 4 slices of cheese singles of your choice
  • If desired, add 1/3 cup onions, chopped

Here’s How to Get the Dough Rolling:

  1. Heat oven to 400⁰F. Grease cookie sheet. Unroll pretzel dough as one dough sheet. Cut the dough sheet in half and break apart the strips of dough. You’ll have a total of 16 strips. Twist the strips of dough into a pretzel as directed on the can.
  2. Add soda wash and sprinkle salt on each mini pretzel as directed on the can. Bake for 9-12 min. or until golden brown. Remove from cookie sheet.
  3. Mix pepper, salt and onions in ground beef. Shape beef mixture by tablespoonfuls into patties, and place on cookie sheet.
  4. Turn oven heat down to 350⁰F, and bake patties for 10-12 minutes. (I baked each side for about 5 min.)
  5. Remove pan from oven. Quarter each cheese singles into small cheese squares, and top each pattie with a cheese square.DSC03175
  6. Put pan back in the oven for about 30 seconds or until the cheese melts. Slice open each mini pretzel and sandwich the cheesy beef pattie

Giving it a bit more punch: I grew up in a kitchen where we typically marinated our meat in soy sauce and wine before cooking it. So naturally I did the same thing with the patties, which added a lot more flavors! Give it a try!

Spinach & Artichoke Stuffed Pretzel

In case you didn’t get the memo, Immaculate Baking now makes PRETZEL DOUGH, too! Oh yes we did 🙂

And just like all of our other goodies that you’ve come to know and love, our pretzels are pretty yummy all by themselves, but just think all the other fun ways that you can put your own yummylicious twist to it (see what I did there?)! So here’s a starter idea for ya: a stuffed pretzel brimming with your favorite ingredients! Ours just happened to be spinach, artichoke and bacon!

Artichoke stuffed soft pretzel 2

You Will Need:

  • 1 can of Immaculate Baking Co.® refrigerated pretzel dough
  • Spinach & Artichoke Dip (buy some ready-made, or make your own from scratch!)

How to Get the Dough Rolling:

  1. Heat oven to 400°F. Separate each roll of pretzel dough first before you unroll it into strips. Cut each strip of pretzel dough in half lengthwise, so now you have 16 long strips of dough. It’ll make the stuffing easier!
  2. Spread about 1 1/2 tablespoons artichoke and spinach dip along the length of 8 strips of dough. Top each dip-lined dough strip with one dough strip from the remaining 8. Seal tightly.
  3. Follow the instructions on the can to braid the pretzel, do the soda wash, and bake for 9-12 minutes or until golden brown.

If you’re planning to make your very own Spinach & Artichoke Dip, here’s a recipe from Half-Baked Harvest!

You’ll Need:

  • 2 slices thick-cut bacon, chopped (optional)
  • 1 tablespoon butter
  • 1 clove garlic, minced or grated
  • 1 tablespoon flour
  • 1/2 cup milk
  • 1 ounce cream cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup Greek yogurt
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/2 teaspoon pepper
  • 1/2 cup (about 5 ounces) frozen chopped spinach, thawed
  • 1 (6.7 ounce) jar grilled artichoke hearts or you can sub marinated artichokes, chopped

And this is how you get your dip together:

  1. Heat a medium skillet over medium heat and add bacon. Cook until all fat is rendered and bacon is crispy, stirring often. Remove bacon with a slotted spoon and place to drain on a paper towel. To the same skillet (if not using the bacon start here),
  2. Melt the butter over medium heat. Add the minced garlic and cook for a couple of minutes. Whisk in flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook one minute, if your paste gets too thick splash in more milk.
  3. Add cream cheese, mozzarella, parmesan and pepper. Stir until cheeses are melted. Stir in the greek yogurt until smooth. Chop artichokes and spinach and add to the sauce. Add the bacon, stir to combine. Dip will be thick, just use some muscle and stir in those veggies!