Cheesy Beer Dip with Pretzel Rolls is a quick and easy game night people pleaser. I’ve used refrigerated dough to make the pretzel rolls super fast…while they bake you can whisk together the cheese dip and have this hot on the coffee table in no time. Then it’s every man, or woman, for themselves.
I’m not a sports fan by any stretch, but I do know my way around a great hot dip. And I’m sorry if you got a case of whiplash from my last post all about the health benefits of Miso. But nobody can eat 100% healthy all the time. And anyway, I couldn’t make it through an entire game, no matter what the sport, without some kind of distraction like this comfy cozy cheesy dip.
I got the idea from my friend Jennifer, she specializes in this kind of bread and dip in a skillet thing. She does the rolls from scratch, too, so check out her recipe. I was a little more impatient and gave refrigerator dough the classic pretzel treatment by dipping it in a bath of baking soda and water, and then hitting it with some coarse salt. Not as good as from-scratch pretzel rolls, I’m sure, but good enough. There are sometimes when I prioritize speed in a recipe, and this is one of those times. A hot cheesy beer dip cannot get into my mouth fast enough on a cold night.
For another simple cheese sauce recipe, try this Homemade Nacho Cheese Sauce.
Ingredients
- 1 tube of refrigerated French Bread dough
- 2 cups warm water
- 8 tsp baking soda
- 1 egg white, whisked
- coarse sea salt
- 1-2 Tbsp melted butter for brushing
- 12 ounces beer
- 1 lb shredded cheddar cheese
- 2 tsp Wondra flour (as needed)
Instructions
- Pre-heat the oven to 350F
- Lightly spray a 10" cast iron skillet with cooking spray.
- Open the refrigerated dough and slice into 10 equal pieces.
- Stir the baking soda into the warm water, along with the egg white, and give it a good stir. Dip each slice or ball of dough into the water, and then set around the perimeter of the pan. You can leave a little space between each one to allow for expansion while it bakes. Sprinkle with the sea salt.
- Bake for about 25 minutes, until golden brown. Brush with a little melted butter and hit the rolls with a little more salt. Set aside.
- Meanwhile put the beer into a saucepan and heat to boiling. Simmer for about 5 minutes to reduce the beer a bit.
- Take the pan off the heat and gradually whisk or stir in the cheese. When the cheese has melted, use a food processor or immersion blender to process briefly until smooth.
- Reheat the cheese gently, and, if necessary, add a little Wondra flour to thicken the dip. Whisk constantly, and when it looks smooth and slightly thickened, it's ready to pour into the center of the baked rolls.
- Serve immediately with plenty of beer and plenty of napkins.
notes:
- I used Pillsbury 13″ Crusty French Bread Loaf refrigerated dough.
- The beer and cheese need a little help coming together into a creamy dip. Blending it helps, and so does the addition of a little flour. I keep a container of Wondra next to the stove because it’s so handy to sprinkle right into anything that needs a bit of thickening. Wondra is specially treated so it doesn’t clump, you can whisk it right in.
- The dip is reminiscent of a fondue, with beer standing in for the wine. If you want a creamier dip you can melt in one 8 ounce package of softened cream cheese.
- This is not a dish to linger over. Get it right to the table and dig in, you want the bread to be crisp and the dip to be hot.
more cheesy dips…
Cheesy Meatballs with Garlic Toast
32 Comments
SK
September 19, 2016 at 10:27 amHi Sue,
Love, love your recipes all most as much as your writing style. Would you consider adding the yummly pin to your share/save optipns. My recipe box needs your ideas in it. Thank you!
Sue
September 19, 2016 at 10:29 amGood idea SK!
cheri
January 11, 2016 at 1:52 pmHi Sue, looks like heaven in a bowl, delicious!
Susan
January 9, 2016 at 10:00 amWhat a great appetizer for a football party (or just to share with your husband) :-)
Geraldine | Green Valley Kitchen
January 7, 2016 at 2:29 pmAhh, cheesy dips are just the best, Sue. Love that you’ve added beer to the dip because beer and pretzel rolls just go together!
Sue
January 7, 2016 at 2:56 pmYup, cheese dips are my favorite food group :)
rt
January 7, 2016 at 10:55 amdo you have a suggestion for the kind or type of beer to use?
Sue
January 7, 2016 at 11:34 amI suggest something light, rt, rather than a heavy, dark beer.
Gerlinde @Sunnycovechef
January 6, 2016 at 10:56 pmI like pretzels and I like cheese, what a combination . If someone put this dish in front of me I would enjoy every bite.
Bita
January 6, 2016 at 9:59 pmWow, these things look so tempting! If it weren’t for my lactose intolerance (sorry for t.m.i.) I would be all over them! Good eye candy though ? – Bita
Chris Scheuer
January 6, 2016 at 2:38 pmOh my word! These look as good as anything you could make from scratch. Who cares with results like this. Pinning for later this month! (I have to be good for a little while)
Meghan | Fox and Briar
January 6, 2016 at 1:08 pmOh yum, beer and cheese and pretzel bread? I can deal with watching sports if I have this in front of me. And I agree, we can’t eat healthy all the time, so why not miso soup for dinner and then beer cheese pretzel rolls later?? :)
Sue
January 6, 2016 at 5:25 pmI like the way you think Meghan!
John/Kitchen Riffs
January 6, 2016 at 10:49 amCheesy beer dip is wondrous stuff, isn’t it? Yours looks great! Love those pretzel rolls too. Thanks. And Happy New Year!
Sue
January 6, 2016 at 5:28 pmLet’s just say I made this recipe twice and didn’t get one bit sick of it ;)
Melanie @ Melanie Cooks
January 6, 2016 at 8:39 amWhat a great quick appetizer! Perfect for unexpected guests!
Angie@Angie's Recipes
January 6, 2016 at 5:12 amAmazing! Cheese and pretzel…a wonderful combo!
Sue
January 6, 2016 at 7:48 amI re-discovered it when we visited our daughter in Wisconsin, they really do it right there :)
Jennifer @ Seasons and Suppers
January 6, 2016 at 4:31 amYum! I like your version, too :) I don’t think they sell that French bread dough here in Canada, but if they did, I’d be sorely tempted to try it as well.
Sue
January 6, 2016 at 7:49 amI didn’t even know it existed until the other day, it’s pretty convenient and I’m already thinking up new uses for it. Not nearly as good as homemade, but in a pinch, it’ll do :) Thanks for letting me ‘borrow’ your idea, Jennifer!
Dawn @ Words Of Deliciousness
January 5, 2016 at 8:00 pmYum, cheese and pretzels. I like your shortcut for the pretzels and think this looks delicious. Perfect for game night.
Sue
January 6, 2016 at 7:50 amI love shortcuts <3
Laura (Tutti Dolci)
January 5, 2016 at 7:52 pmYou can never go wrong with carbs and cheese! ;)
Monique
January 5, 2016 at 4:20 pmMy family would love this..these..I have seen those cast iron dip and bread things and Pinned them..never made one..maybe in Feb!
Sue
January 5, 2016 at 4:24 pmThis was my first one, but I love the way they look – so inviting!
Tricia @ Saving room for dessert
January 5, 2016 at 3:29 pmOkay this is so perfect! I was thinking about pretzels today – but with cheese dip – crazy good! Sharing, pinning and drooling!
Sue
January 5, 2016 at 4:25 pmI’ve made pretzels from scratch, and this was a pretty good substitute, if I do say so myself ;)
Gerlinde in Washington
January 5, 2016 at 2:45 pmI love your shortcut to pretzel rolls. I imagine dunked into your beer and cheddar fondue, they must be pretty amazing.
Sue
January 5, 2016 at 2:53 pmI’m not a huge lover of refrigerated dough, but if you get it hot from the oven it’s not bad :)
Amy
January 5, 2016 at 1:47 pmI love your cheesy dips!
Sue
January 5, 2016 at 1:53 pm3 cheers for cheese!