Pull-Apart Skillet Pretzel
Ingredients:
- 1 pkg. active dry yeast
- ½ tsp. sugar
- ¾ cup warm water (105 F to 115 F)
- 1½ cups all-purpose flour
- 1 cup whole wheat or all-purpose flour
- 1 tsp. salt
- 3 Tbsp. honey
- 2 tsp. vegetable oil
- Nonstick cooking spray
- 2 cups hot water
- ¼ cup baking soda
- Pretzel or kosher salt
- 8 oz. pkg. cream cheese, softened
- 1 cup wheat beer or lager
- 8 oz. mild cheddar cheese, shredded (2 cups)
- 8 oz. mozzarella cheese, shredded (2 cups)
- 2 tsp. garlic powder
- ¼ tsp. salt
Directions:
- In a small bowl, dissolve yeast and sugar in 3/4 cup warm water. Let stand until foamy, about 5 minutes.
- In a large bowl, combine both flours and 1 teaspoon salt. Make a well in the center and add honey, oil and yeast mixture. Stir with a wooden spoon until dough starts to come together.
- Transfer dough to a lightly floured surface and knead until smooth, about 7 to 8 minutes.
- Lightly coat a large bowl with nonstick cooking spray. Transfer dough to prepared bowl. Turn dough to coat. Cover and let stand until doubled in size, about 1 hour.
- Preheat oven to 400 F.
- In a medium bowl, combine 2 cups hot water and baking soda. Divide dough into 16 pieces. Roll each piece into a ball and dip into the baking soda-water mixture.
- Arrange dough balls around edge of a 12-inch cast iron skillet, leaving the center open. Score the top of each dough ball with an “x.” Sprinkle balls with pretzel salt.
- In a medium bowl, beat cream cheese with an electric mixer on medium-to-high speed 30 seconds or until smooth. Beat in beer until combined. Stir in cheddar cheese, mozzarella cheese, garlic powder and 1/4 teaspoon salt. Spoon cheese mixture into the center of the skillet.
- Bake 20 minutes or until pretzels are browned and cheese is melted. Serve immediately.
