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Cook Time
-
Total Time
-
Yield
12 balls
Ingredients
3 cups shredded cheddar cheese (300 g)
2 tablespoons corn starch
½ cup beer (120 mL), Plus 2 additional Tbsp.
1 lb pizza dough (455 g)
5 cups water (1 ¼ L)
¼ cup baking soda (45 g)
1 egg
coarse salt, to taste
Nutrition Info
Calories 230
Fat 11g
Carbs 19g
Fiber 0g
Sugar 0g
Protein 9g
How to Make It
1. Step
Slice a small piece of your pizza dough, roll it into a ball then flatten it out.
2. Step
Toss the cheddar cheese with the corn starch until it’s evenly distributed.
3. Step
In a medium saucepan, bring ½ cup (120 ml) of beer to a simmer.
4. Step
Add in the cheese and corn starch mixture and whisk until it begins to thicken. Once thick, take off the heat.
5. Step
NOTE: It may cool and become more solid over time, but don’t worry! It will melt back down in the oven, so this is fine.
6. Step
Preheat the oven to 425°F (220°C).
7. Step
Place a small spoonful of the beer cheese mixture in the center of the dough.
8. Step
Pick up the top and bottom edges and bring them up and together. Do the same with the left and right edges. Continue bringing in the rest of the edges of the dough until it all meets in the center and there are no gaps for the cheese to leak out of during baking.
9. Step
NOTE: You can pick up and twist the top of the dough to make sure everything is more secure.
10. Step
Bring five cups of water to a boil in a medium pot. When you’ve finished putting together your pretzel bites, add the baking soda to the water and immediately scoop in your pretzel bites. Boil for 20-30 seconds,
11. Step
Take out and place on a baking sheet lined with parchment paper.
12. Step
In a small bowl, combine one egg and two tablespoons of beer and beat with a fork until they are well blended.
13. Step
Brush the mixture onto the top of each pretzel bite, then top with coarse salt.
14. Step
Bake for 15-20 minutes (or until they have browned).
