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Pub-Style Pretzel Bites

1 pkg Bridgford Parkerhouse Style Rolls Dough, thawed or
1 pkg Bridgford White Rolls Dough, thawed
10 cups water
¾ cup baking soda
Egg wash (1 egg yolk mixed with 2 tablespoons water)
Kosher salt
Beer cheese dip (optional, for dipping. Recipe below.)

Preheat oven to 450°. Line two large baking sheet pans with parchment paper and spray lightly with nonstick cooking spray. On a lightly floured surface, roll each piece of thawed roll dough into a 6-inch long rope. Divide each rope into 1-inch pieces; set aside.

In a large saucepan, bring 10 cups of water with baking soda to a boil. Drop pieces of dough in boiling water (about 12 pieces at a time). Let cook in boiling water for 30 seconds. Remove from water with slotted spoon or large flat spatula. Place on prepared sheet pans, separating any dough pieces that have stuck together. Brush dough pieces with egg wash and sprinkle with salt. Bake for 10 minutes or until golden brown. Remove from oven and serve warm with beer cheese dip.

*You can substitute Bridgford Frozen Roll Dough with 1 loaf Bridgford Frozen Ready-Dough®. Let the loaf of Ready-Dough thaw. Divide into 16 equal pieces. Proceed with the instructions above.

Beer Cheese Dip

¼ cup butter, ¼ cup flour, 12 oz beer, 6 cups shredded Cheddar cheese (or use a combination of Cheddar and Gouda or Gruyere). In a medium size saucepan, melt butter over medium heat. Add flour and cook for 1-2 minutes, stirring constantly. Slowly add beer, and bring to a boil, stirring constantly until thickened (2 minutes). Add cheese one cup at a time, stirring until melted. Serve dip warm.

Print Recipe

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