* 1/2 cup lager * 2 cups hot water * 1/4 cup baking soda * 1 can (16.3 oz.) refrigerated biscuits * 8-ounce package cream cheese, softened * 1 cup cheddar cheese, shredded * 1 cup mozzarella cheese, shredded * 1 teaspoon garlic powder * 1/4 teaspoon salt * 1 tablespoon chives, chopped * Kosher salt
1. Preheat oven to 350 °F. Combine hot water and baking soda in a mixing bowl. Stir until baking soda has dissolved.
2. Remove biscuits from container. Slice each one in half and roll into a ball. Dip into baking soda and water mixture. Slice an “X” across the top of each dough ball. Place dough balls around the edge of a 10- or 12-inch cast-iron skillet. Sprinkle dough balls with kosher salt.
3. In a large bowl, mix together cream cheese, Oktoberfest, cheddar cheese, mozzarella, garlic powder, and salt. Transfer cheese mixture to the center of the cast-iron skillet.
4. Bake for 30-35 minutes, until biscuits are golden brown and the cheese dip is melted and bubbling.
5. Top with chives and serve.
CardinalOfNYC
I’m sure bread with a giant lake of cheese is tasty but it’s a massive stretch to call dough balls dipped in room temp soda water for half a second “pretzels” these will not taste like pretzels.
Even when not using a lye solution, the baking soda water should be boiling and you need to submerge for 10-20 seconds.
3 Comments
https://sierranevada.com/blog/food-beer/oktoberfest-beer-cheese-skillet
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Ingredients
* 1/2 cup lager
* 2 cups hot water
* 1/4 cup baking soda
* 1 can (16.3 oz.) refrigerated biscuits
* 8-ounce package cream cheese, softened
* 1 cup cheddar cheese, shredded
* 1 cup mozzarella cheese, shredded
* 1 teaspoon garlic powder
* 1/4 teaspoon salt
* 1 tablespoon chives, chopped
* Kosher salt
1. Preheat oven to 350 °F. Combine hot water and baking soda in a mixing bowl. Stir until baking soda has dissolved.
2. Remove biscuits from container. Slice each one in half and roll into a ball. Dip into baking soda and water mixture. Slice an “X” across the top of each dough ball. Place dough balls around the edge of a 10- or 12-inch cast-iron skillet. Sprinkle dough balls with kosher salt.
3. In a large bowl, mix together cream cheese, Oktoberfest, cheddar cheese, mozzarella, garlic powder, and salt. Transfer cheese mixture to the center of the cast-iron skillet.
4. Bake for 30-35 minutes, until biscuits are golden brown and the cheese dip is melted and bubbling.
5. Top with chives and serve.
I’m sure bread with a giant lake of cheese is tasty but it’s a massive stretch to call dough balls dipped in room temp soda water for half a second “pretzels” these will not taste like pretzels.
Even when not using a lye solution, the baking soda water should be boiling and you need to submerge for 10-20 seconds.
Terrible pour
Get your shit together OP lol