chillyfillmores
Ingredients 2 cans refrigerated pizza dough 1 egg, beaten (for egg wash) 1 tbsp coarse salt 4 tbsp unsalted butter, melted 2 tbsp baking soda 1/2 cup warm water For Beer Cheese Dip: 2 tbsp butter 2 tbsp flour 1 cup milk 1/2 cup beer (lager preferred) 1 tsp Dijon mustard 1/2 tsp garlic powder 2 cups shredded sharp cheddar cheese Salt and pepper to taste
Preheat oven to 425°F. Cut dough into 1-inch pieces, roll into balls, and set aside while lining a baking tray with parchment paper.
Boil water and dissolve baking soda. Dip each dough ball briefly, then place on tray. Brush with egg wash and sprinkle with coarse salt.
Bake pretzel bites 10–12 minutes until golden. Remove and brush with melted butter for extra flavor and softness.
Melt butter in a saucepan, whisk in flour to form a roux, and cook for 1 minute. Slowly whisk in milk and beer until smooth.
Add mustard and garlic powder. Stir constantly until thickened. Lower heat, then add shredded cheese and stir until melted.
Season beer cheese dip with salt and pepper to taste. Transfer to a bowl and place in the center of your pretzel "stadium."
Arrange pretzel bites around dip like a mini stadium. Serve warm and enjoy your cheesy, salty game day masterpiece!