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Pub-Style Pretzel Bites

1 tray (12 loaves)Bridgford Frozen Demi Dough (white, wheat, Bavarian or French), thawed
20 cupswater
1½ cups baking soda
Egg wash
Kosher salt
Beer Cheese Dip:
1 cupbutter
1 cupflour
4 (12 oz each)beer
24 cupsshredded Cheddar cheese

Preheat convection oven to 375 degrees F. Line half sheet pans with parchment paper; set aside. Divide each thawed Bridgford Demi Loaf into 24 equal size pieces. In a large stock pot, bring water with baking soda to a boil.  Drop pieces of dough in boiling water (about 24 pieces at a time). Let cook in boiling water for 30 seconds. Remove from water with slotted spoon and 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 with beer cheese dip.

Beer Cheese Dip: In a large saucepan, melt butter over medium heat. Gradually add flour and cook for 1-2 minutes, stirring constantly. Slowly add beer and bring to a boil, continuing to stir constantly until thickened. Add cheese 1 cup at a time and stir until melted. Serve warm.

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