* WARNING *
This cheese dip recipe is to die for and may induce obesity and encourage the onset of Coronary Heart Disease.
Also: the beer was #GIFTED
If you saw my last post – Beer Glazed Chicken Wings (droooool!) – then you’ll know that I was sent a gift of an amazing beer box from Flavourly with a selection of beers from Ubrew.
I’m not a beer drinker (yet), so I decided to do a little series of beer based recipes! Today’s victim is the Gateway Lager to make some beer pretzels and a beer cheese dip.
For the dip…
1tbsp Ubrew Gateway Lager
100g cream cheese
1 spring onion
For the pretzels…
Pizza dough – I bought a dry mix from ASDA (I used the entire box)
200ml of Ubrew Gateway Lager (used instead of water for the dry mix)
3tbsp baking soda
Milk/egg to glaze
What to do…
- Preheat oven to 220˚C.
- Remove the rind from the Brie while it’s still chilled, then cut into cubes.
- Add Brie and Roquefort to a bowl and bring them to room temperature for easier mixing!
- Add your cream cheese and blend it in with a fork, then beat in your beer, paprika, super finely spring onion or chives.
- Put into the fridge to chill.
- Make up your pizza dough as per instructions except add the lager instead of water.
- Mix thoroughly into a workable dough / it shouldn’t be crumbly or sticky! Give it a good kneading.
- Cut the dough into 32 equal cubes.
- Roll each into a thin (pencil thickness) sausage and then shape into pretzels.
- Rest the pretzels in the fridge for at least 20 minutes.
- Bring the water to a boil in a medium pot. Add the baking soda to the water and add pretzels in manageable batches.
- With a slotted spoon in hand, blanch them for 20-30 seconds (they’ll float to the top after about 10 seconds), then take out and place on a baking tray lined with baking paper.
- Glaze each pretzel, then top with your sea salt.
- Bake for 15-20 minutes or until they turn a nice deep brown.
- Dip into the cheese and enjoy the luxury!