pair it with
SOFT PRETZEL NUGGETS WITH BEER CHEESE PREP TIME 13 MIN. – COOK TIME 22 MIN. – READY IN 35 MIN. – SERVINGS 12
5 cups water /31 cup baking soda
16 oz fresh or frozen pizza dough, room temperature
3 tbsp all-purpose flour 1 large egg, beaten
2 tsp coarse salt
8 oz extra-sharp Cheddar cheese 1 tbsp cornstarch
½ (12 oz) can evaporated milk
½ (12 oz) bottle brown or amber ale 2 tbsp Dijon mustard
STEP 1 Preheat oven to 450°F. Place the water in a large pot and stir in the baking soda. Heat to a boil on high. Line a large baking sheet with parchment. STEP 2 Meanwhile, with lightly floured hands, roll pizza dough into 1-inch balls. Gently add the dough balls to the boiling water. Cook 1 min., stirring gently. With a slotted spoon, remove the dough balls, shaking off excess liquid, and place on lined baking sheet, spacing ½-inch apart. STEP 3 Brush the dough balls with the egg. Sprinkle with the salt. Bake 12–15 min., until deep golden brown. STEP 4 While pretzels bake, coarsely grate the Cheddar and, in a medium bowl, toss with the cornstarch until well coated. In a medium saucepan, whisk together the milk, beer, and mustard. Heat on medium-high until hot and slightly steaming but not boiling, stirring often. Whisk in the Cheddar by handfuls until melted and smooth. Season with salt and pepper to taste. STEP 5 Serve cheese sauce with warm pretzel nuggets.
PER SERVING: 236 CALORIES, 9G FAT, 5G SATURATED FAT, 48MG CHOLESTEROL, 2863MG SODIUM, 24G CARBOHYDRATE, 1G FIBER, 2G SUGAR, 12G PROTEIN 5
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