Make Ahead

Cheddar-Stuffed Pretzel Nuggets

Prep Time: 45 Minutes Start to Finish: 1 Hour 25 Minutes 48 servings

• Pretzels
• 3¾ to 4¼ cups all-purpose flour
• 1 tablespoon sugar
• ½ teaspoon table salt
• 1 package regular active or fast-acting dry yeast (2¼ teaspoons)
• 1½ cups very warm water (120°F to 130°F)
• 1 tablespoon butter, melted
• ½ cup shredded Cheddar cheese (2 oz)
• 4 strips bacon, crisply cooked, crumbled
• 2 tablespoons finely chopped seeded jalapeño chiles (about 2 medium)
• 2 cans (16 oz each) American-style lager beer
• 2 tablespoons baking soda
• 1 egg, beaten
• 1 tablespoon coarse (kosher or sea) salt
• Beer Cheese Dip
• 1 package (8 oz) cream cheese, cut into cubes, softened
• ¾ cup American-style lager beer (reserved from 1 can above)
• 2 cups shredded Cheddar cheese (8 oz)

1 Line large cookie sheets with cooking parchment paper. In large bowl, mix 3¾ cups of the flour, the sugar, table salt and yeast. Add warm water and butter; beat with electric mixer on medium speed 3 minutes, scraping bowl frequently and adding additional flour, ¼ cup at a time, until dough is soft and leaves side of bowl. Divide dough into 4 equal portions.

2 On lightly floured surface, roll each portion into 12x4-inch rectangle. On one long side of each rectangle, sprinkle 2 tablespoons Cheddar cheese, 2 teaspoons crumbled bacon and 1½ teaspoons chiles. Starting at one long side, roll up dough; firmly pinch edges to seal. Cut each roll into 12 (1-inch) pieces; pinch cut edges to seal. Place on cookie sheets. Cover with plastic wrap; let stand 30 minutes.

3 Heat oven to 425°F. Reserve ¾ cup of the beer for dip. In 3-quart saucepan, heat remaining beer and the baking soda to boiling; reduce heat to low. Gently place 4 to 5 dough pieces in beer; cook about 20 seconds, turning once. Remove with slotted spoon; return to cookie sheets. Repeat with remaining dough pieces. Brush with egg; sprinkle with coarse salt. Bake 8 to 10 minutes or until golden brown.

4 Meanwhile, in 2-quart saucepan, cook cream cheese and reserved beer over medium heat 6 to 7 minutes, stirring frequently, until cheese is melted. Stir in Cheddar cheese, a little at a time; cook about 4 minutes, stirring frequently, until all cheese is melted and sauce is smooth. Serve warm pretzel nuggets with warm dip.

1 Serving (1 Pretzel Nugget and 2 Teaspoons Dip): Calories 90; Total Fat 4.5g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 15mg; Sodium 320mg; Total Carbohydrate 8g (Dietary Fiber 0g); Protein 3g Exchanges: ½ Starch, 1 Fat Carbohydrate Choices: ½

Make-Ahead Magic You can make these delicious party snacks well in advance. Place baked cooled pretzel nuggets in a resealable freezer plastic bag; freeze up to 2 weeks. To reheat, place on cookie sheets and bake at 350°F for 12 to 14 minutes or until hot. Make the Beer Cheese Dip while they bake.