Game Day Pretzel Board with Beer Cheese

Dessert

Aug 18

Golden, pillowy pretzel bites and a bubbling pot of creamy beer cheese make the ultimate game day centerpiece. With salty, garlicky, and sweet toppings, every bite is made for grazing, dipping, and going back for more. Reynolds Kitchens® Countertop Prep Paper creates a convenient prep-and-serve station that helps keep your workspace organized and cleanup easy.

Game Day Pretzel Board with Beer Cheese

Servings: 6–8

Prep Time: 30 minutes, plus 1 hour rising time

Cook Time: 15 minutes

Print the Recipe

Ingredients

For the Pretzel Dough:
- 1 1⁄2 cups warm water (110°F)
- 1 packet (2 1⁄4 teaspoons) active dry yeast
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 1 1⁄2 teaspoons kosher salt
- 2 tablespoons unsalted butter, melted
For the Baking Soda Bath:
- 8 cups water
- 1⁄3 cup baking soda
For Baking:
- 1 large egg, beaten
- Reynolds Kitchens® Unbleached Parchment Paper (for lining baking sheets)
For the Beer Cheese:
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1⁄3 cup whole milk
- 1⁄4 cup Guinness beer
- 7 ounces sharp cheddar cheese, grated
- 1⁄2 teaspoon garlic powder
- Pinch of kosher salt
- Pinch of black pepper
Topping options:
- Flaky salt
- 2 tablespoons unsalted butter, melted
- 1⁄2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Everything bagel seasoning
- 1 teaspoon garlic powder
- 1⁄4 cup granulated sugar
- 1 teaspoon ground cinnamon
For Prep and Serving:
- Reynolds Kitchens® Countertop Prep Paper

Instructions

Make the dough: In a large bowl, combine the warm water, yeast, and sugar. Let stand for about 5 minutes, until foamy. Add the flour, salt, and melted butter and mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes, until smooth and elastic. Transfer to a lightly greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
Prep workspace, shape pretzels: Line your countertop with Reynolds Kitchens® Countertop Prep Paper to create a clean, contained prep station. Turn out the dough and divide it into 8 equal portions. Roll each portion into a rope about 3⁄4-inch thick. Using a plastic bench scraper or knife, cut the ropes into 1-inch bite-sized pieces.
Boil & bake pretzels: Preheat the oven to 425°F. Line 2 baking sheets with Reynolds Kitchens® Unbleached Parchment Paper. Bring 8 cups water to a boil in a large pot, then carefully add the baking soda. Working in batches, boil the pretzel bites for 20 to 30 seconds. Remove with a slotted spoon, allowing excess water to drain, and arrange on the prepared baking sheets. Brush with the beaten egg and bake for 12 to 15 minutes, until puffed and deep golden brown.
Make the beer cheese: Meanwhile, melt the butter in a small saucepan over medium heat. Add the flour and whisk continuously for 1 minute. Gradually whisk in the milk, followed by the beer, until smooth. Cook for 1 to 2 minutes, stirring frequently, until slightly thickened. Reduce the heat to low and add the cheddar a handful at a time, stirring until melted and smooth before adding more. Stir in the garlic powder, salt, and black pepper. Keep warm over low heat until ready to serve.
Toss the pretzels bites: While the pretzel bites are still warm, brush with melted butter and divide into batches for topping. Sprinkle one batch with flaky salt or everything bagel seasoning. Toss another with Parmesan, parsley, and garlic powder. Combine the sugar and cinnamon in a small bowl and toss with another batch of buttered pretzel bites.