-
Prep time
30 minutes
-
Serves
12
Author Notes
Did you know that Americans are expected to purchase 25 million pounds of cheese for the Big Game, according to data from Dairy Farmers of Wisconsin? That's enough to fill the field at SoFi Stadium 25 times with award-winning wheels of specialty Wisconsin Cheese!
For a game day recipe touchdown, try this soft parmesan pretzel recipe, straight from The State of Cheese, Wisconsin. It features award-winning Stella® Parmesan Cheese and delicious Warm-Beer Cheese Dip to go with it! This easy-to-make snack offers your Game Day a taste of the most delicious cheeses in the world. Head to the recipe on WisconsinCheese.com for more details!
—Wisconsin Cheese
Continue After Advertisement
Ingredients
- Wisconsin Cheese Soft Parmesan Pretzels
-
1 tube (13.8 ouncees)
refrigerated pizza crust
-
2 1/2 quarts
water
-
1
large egg, lightly beaten
-
3 ounces
Stella® Parmesan cheese, grated (1 cup)
-
Warm Beer-Cheese Dip or mustard
- Warm Beer-Cheese Dip
-
6 ounces
Lager or amber-style beer
-
1
package (8 ounces) Crystal Farms Original Cream Cheese cut into small cubes
-
1/2 ounce
cayenne pepper
-
12 ounces
Laack Brothers Roasted Red Pepper Jack cheese, shredded (3 cups)
-
Soft or hard pretzels
Directions
-
For the Wisconsin Cheese Soft Parmesan Pretzels;
-
Heat oven to 425°F. Line two 15 x 10 - inch baking pans with parchment paper.
-
Unroll pizza crust on a lightly floured surface. Cut dough widthwise into 12 strips, each about 1-inch wide. Carefully stretch each strip into a 24-inch rope. Form each rope into a U shape. Overlap ends, twisting once. Fold ends down; press ends tightly onto the bottom of U to secure pretzel shape.
-
Bring water and baking soda to a boil in a Dutch oven over high heat, stirring occasionally. Drop pretzels, two at a time, into the boiling water. Boil for 30 seconds, submerging pretzels in boiling water. Remove with a slotted spatula; drain on paper towels.
-
Transfer to prepared pans; brush with egg wash. Bake for 10 minutes. Meanwhile, combine parmesan and garlic powder in a small bowl. Sprinkle each pretzel with about 1 tablespoon parmesan mixture. Bake for 2-3 minutes longer or until pretzels are golden brown.
-
Serve warm with Warm Beer-Cheese Dip or mustard.
-
For the Warm Beer Cheese Dip;
-
Bring beer just to a boil in a saucepan over medium heat. Reduce heat to low; simmer, uncovered, for 2 minutes. Whisk in cream cheese and cayenne pepper until smooth. Gradually stir in roasted red pepper jack until melted. Serve warm with pretzels.
See what other Food52ers are saying.