Ingredients
Biscuit Pretzels
- Makes 6 Pretzels
- 1 package Mason Dixie Cheddar Biscuits
- 3 cups warm water
- 3 tablespoons baking soda
- 2 Tbsp melted butter
- Kosher Salt
Beer Cheese
- Makes about 2 cups
- 4 oz cream cheese, softened
- 4 oz sharp cheddar cheese, shredded
- 4 oz Swiss cheese, shredded
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp smoke paprika
- 1/8 tsp cayenne pepper
- 1/4 tsp salt
- ½ c beer of choice, room temperature
How To Bake
Biscuit Pretzels
- Preheat oven to 400 degrees.
- On a lightly floured surface, roll out each biscuit into a 15-inch rope and twist into a pretzel shape. Place on a parchment lined baking sheet and freeze for 1-2 hours.
- When pretzels are frozen, bring the water and baking soda to a simmer in a pot. Working with only 1 at a time, gently place the pretzel in the baking soda solution and let it simmer for 60 seconds. Using a slotted spoon, scoop out pretzel and place it back on the baking sheet at least 2 inches apart. Repeat with remaining dough.
- Brush with melted butter and sprinkle with kosher salt and bake in the oven for 15 minutes or until golden brown.
Beer Cheese
- Combine all the cheeses, Dijon mustard, Worcestershire sauce, and seasoning in a medium bowl. Slowly stir in the beer until mixture is combined. Serve immediately or store in the fridge until ready to serve.
