1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
1 tablespoon baking soda
1 egg, beaten
½ cup water
Coarse salt, as desired
Step 1: Heat oven to 375°F. Spray large cooking sheet with cooking spray. Unroll dough; reroll into long rope, stretching carefully to about 55 inches long.
Roll the dough into a long rope.
Step 2: To make pretzel shape, form dough into U shape. Twist ends together twice. Press down dough where dough overlaps in an X. Pick ends up and fold over so they rest over bottom on U shape, pressing ends to stick. Place pretzel on cooling rack placed over waxed paper.
Form dough into U shape. Twist ends together twice.
Press down dough where dough overlaps in an X. Pick ends up and fold over so they rest over bottom on U shape.
Step 3: In small microwavable bowl, heat 1/2 cup water uncovered on High about 30 seconds or until hot. Add baking soda; stir until dissolved. Brush pretzel with soda mixture. Let stand at room temperature 5 minutes.
Step 4: Brush pretzel with beaten egg; sprinkle with salt. Transfer to cookie sheet. Bake 18 to 20 minutes or until golden brown.
Pillsbury Crescent Pretzels
10 cups water
1/4 cup baking soda
1 egg
1 tablespoon water
1 can Pillsbury™ refrigerated crescent rolls
1/2 teaspoon kosher (coarse) salt
Heat oven to 400°F. Spray cookie sheet with cooking spray.
In 5-quart Dutch oven, heat 10 cups water and the baking soda to boiling over high heat.
Meanwhile, in small bowl, beat egg and 1 tablespoon water with fork until well mixed. Set aside.
Unroll dough onto work surface; separate into 8 triangles. Starting at shortest side of each triangle and stretching dough slightly, roll up loosely to opposite point. Bring ends of dough together; pinch lightly.
Place rolls, 2 at a time, in boiling soda water; cook 30 seconds. With slotted spoon, remove from water; place on paper towel. Repeat with remaining rolls. Lightly brush tops with egg mixture; sprinkle each with sesame seed and pinch of salt.
Using metal pancake turner, carefully transfer rolls to cookie sheet. If necessary, reshape rolls into pretzel shape.
Bake 11 to 13 minutes or until deep golden brown. Immediately remove from cookie sheet.
Beer Cheese Dip
2 Tablespoons (30g) unsalted butter
3 Tablespoons (24g) all-purpose flour
1 cup (240ml) whole milk*
2/3 cup (160ml) beer*
2 teaspoons Worcestershire sauce
1/2 teaspoon dijon mustard
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon salt
2 cups (250g; 8 ounces) shredded cheddar cheese (see note)
Instructions
First, make sure your cheddar cheese is freshly-shredded and ready to go. Set aside for step 4.
Melt the butter in a medium saucepan over medium heat. Add the flour and whisk together until a thick and clumpy paste forms, about 1 minute.
In a slow and steady stream, whisk in the milk. After it’s all added, continue whisking until it slightly thickens, about 1 minute.
One at a time, whisk in the remaining ingredients.
Remove the cheese dip from heat and pour into a serving dish. Sprinkle with extra cheese, if desired. The dip will be thin right off the stove (and delicious, of course), but will begin to thicken after a few minutes. It’s delicious warm or room temperature.
Cover and store leftovers in the refrigerator for up to 1 week. Heat over stovetop or in the microwave before serving again.
Notes
Whole Milk: Whole milk is best for the thickest dip. You can use 2% or lower fat (or dairy-free) milks, but keep in mind that the dip won’t thicken as much.
Beer: You can use your favorite. See Best Beer to Use for Beer Cheese Dip in the post above. For a non-alcoholic version, use my Spicy Nacho Cheese Sauce. You can control the spice in that cheese dip recipe.
Cheese: I recommend cheddar cheese in this recipe, but you can use another relatively harder cheese such as pepper jack, gouda, or colby cheese. Avoid very soft cheeses. For best taste and texture, shred cheese off the block yourself with a cheese grater. Pre-shredded cheese is drier than freshly shredded. If you have extra cheese, shred a bit for garnish on top of the dip for serving.
Spice: If you want to add spice, stir in a bit of hot sauce or cayenne pepper after the dip comes off the stove. Taste, then add more if desired.
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