Beer Cheese & Pretzels


3 Dozen SUPERPRETZEL® Soft Pretzel Bites Item #3085

  • 1 Tbsp. Olive Oil
  • 2 Tsp. Lawry’s® Garlic Salt
  • 2 Tbsp. Grated Parmesan CheeseBrussel Sprouts:
  • 3 Dozen Brussel Sprouts
  • ¼ Cup Diced Pancetta
  • 1 Tbsp. Olive Oil
  • 1 Tsp. Parmesan CheeseBeer Dip:
  • 8oz. Shredded Gruyere Cheese
  • 6oz. Shredded Swiss Cheese
  • 16oz. Samuel Adams® White Christmas beer (Reduced down to 12oz.)
  • 1 Tbsp. Corn Starch
  • 2 Tbsp. Dijon Mustard
  • Dash of Worcestershire Sauce
  • 2 Pinches of Smoked PaprikaDirections:
  • Remove frozen soft pretzels bites from freezer and thaw for 1-2 hours.
  • Roll thawed soft pretzel bites in olive oil. Top with garlic salt and Parmesan and toss until all bites are well covered.
  • Place bites on a baking sheet and bake at 350°F for 10-15 minutes.
  • Blanch and refresh brussel sprouts, then trim off the ends. Sauté in pan with olive oil and pancetta from pan and place on baking sheet.
  • Sprinkle with Parmesan cheese and finish in the over, 350°F for 5 minutes.
  • While the brussel sprouts and bites are finishing in the oven, start the beer cheese dip.
  • Reduce 16oz. of White Christmas Beer down to 12oz. Place cheese in a mixing bowl and mix with corn starch.
  • Add 1 cup of cheese mixture to reduced beer and whisk constantly until melted. Continue this process until all cheese has been added to the mixture.
  • Add mustard, Worcestershire sauce and smoked paprika and continue whisking for another 5 minutes.
  • Transfer beer cheese to a small crock pot or fondue pot to keep warm.
  • Skewer soft pretzel bites and brussel sprouts, sprinkle with pancetta and serve alongside warm beer cheese dip.

Sam Adams is a registered trademark of The Boston Beer Company, used under license