Heat oven to 400°F. Spray large cookie sheet with cooking spray, or line with cooking parchment paper.
Unroll dough onto lightly floured work surface. Roll dough into 12x14-inch rectangle. Using pizza cutter, cut dough lengthwise into 4 strips.
Along long edge of each dough strip, spread 2 tablespoons of the cheese. Stretch dough over filling; brush edges with water, and pinch to seal. Pick up ends and gently stretch each dough rope to 24 inches long.
To make pretzel shape, form each rope into U shape. Twist ends twice. Press down dough where dough overlaps in an “X.” Pick ends up and fold over so they rest over bottom of U shape. Tuck one end under dough at bottom of U shape; other end lies over dough at bottom of U shape.
In small bowl, beat egg and 1 tablespoon beer with whisk until blended, set aside.
In large microwavable bowl, microwave remaining beer uncovered on High 1 minute 30 seconds or until hot. Slowly add baking soda; stir until dissolved. Dip each pretzel,1 at a time, into beer and soda mixture. Remove with large pancake turner or slotted spoon; place on rack. Let stand at room temperature 5 minutes.
Brush pretzels with egg mixture, and sprinkle with coarse salt. Carefully transfer to cookie sheet. Bake 11 to 15 minutes or until tops of pretzels are dark golden brown.
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|Serving Size: 1 Serving (893g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 5315 (96%)|
|Amt Per Serving||% DV|
|Total Fat 590.5g||787 %|
|Saturated Fat 362.4g||1812 %|
|Monounsaturated Fat 161.5g|
|Polyunsanturated Fat 24.9g|
|Cholesterol 1528mg||470 %|
|Sodium 4433.8mg||153 %|
|Potassium 319.5mg||8 %|
|Total Carbohydrate 55.8g||16 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 53.5g|
|Protein 17.7g||25 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5519
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