Print

Chicken Parm Slider Melts

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 58 reviews

Delightful pretzel bites served warm with a creamy and tangy beer cheese dip, perfect for snacking or entertaining. These soft, golden-brown pretzels are boiled in baking soda water to achieve their signature texture and topped with coarse salt for a savory finish. The accompanying beer cheese dip combines sharp cheddar, beer, and spices for a rich and flavorful complement.

Ingredients

Scale

Pretzel Bites

  • 1 lb refrigerated pizza dough
  • 6 cups water
  • ¼ cup baking soda
  • 1 egg, beaten
  • Coarse salt, for sprinkling

Beer Cheese Dip

  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • ½ cup beer (preferably a lighter lager or ale)
  • ½ cup milk
  • 1 cup sharp cheddar cheese, shredded
  • ½ tsp mustard powder
  • Pinch of paprika

Instructions

  1. Prepare the Pretzel Dough: Roll the refrigerated pizza dough into long ropes, then cut them into 1-inch bite-sized pieces to create uniform pretzel bites.
  2. Boil in Baking Soda Water: In a large pot, bring 6 cups of water and ¼ cup baking soda to a boil. Carefully drop the pretzel bites into the boiling water and let them boil for about 30 seconds. This step helps form the chewy crust.
  3. Egg Wash and Seasoning: Remove the pretzel bites with a slotted spoon and place them on a baking sheet. Brush each piece generously with the beaten egg to give them a shiny finish and sprinkle with coarse salt for flavor.
  4. Bake the Pretzels: Preheat the oven to 425°F (220°C). Bake the pretzel bites for 12 to 14 minutes until they are golden brown and cooked through.
  5. Make the Beer Cheese Dip: While the pretzels bake, melt 1 tablespoon of butter in a saucepan over medium heat. Whisk in 1 tablespoon of flour and cook for about 1 minute to form a roux.
  6. Add Liquids and Thicken: Slowly whisk in ½ cup of beer and ½ cup of milk. Bring to a gentle simmer, stirring frequently until the mixture thickens.
  7. Incorporate Cheese and Flavorings: Reduce heat to low and stir in 1 cup of shredded sharp cheddar, ½ teaspoon mustard powder, and a pinch of paprika. Stir until smooth and creamy.
  8. Serve Warm: Transfer the beer cheese dip to a serving bowl and serve immediately alongside the warm pretzel bites for dipping.

Notes

  • Use a light lager or ale for the beer cheese dip to avoid overpowering flavors.
  • For extra flavor, you can add garlic powder or chopped herbs to the dough before boiling.
  • Ensure pretzels are not overcrowded in the boiling water to cook evenly.
  • The dip can be reheated gently on the stovetop if it thickens too much upon standing.
  • Store leftovers separately: pretzel bites at room temperature and dip refrigerated.

Find it online: https://yumfoodusa.com/chicken-parm-slider-melts/