Recipes and Cooking Pull-Apart Pretzel Skillet 4.1 (17) 3 Reviews Cheese dip is good. Cheese dip infused with beer is even better. And beer-cheese dip served with pretzels? Downright irresistible! This appetizer recipe will have everyone jockeying for the last dunk. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 12, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Rise Time: 1 hrs Bake Time: 20 mins Total Time: 1 hrs 55 mins Servings: 16 Jump to Nutrition Facts Ingredients 1 package active dry yeast ½ teaspoon sugar ¾ cup warm water (105°F to 115°F) 1 ½ cup all-purpose flour 1 cup whole wheat flour or all-purpose flour 1 teaspoon salt 3 tablespoon honey 2 teaspoon vegetable oil Nonstick cooking spray 2 cup hot water ¼ cup baking soda Pretzel or kosher salt 1 8 ounce package cream cheese, softened 1 cup wheat beer or lager 8 ounce mild cheddar cheese, shredded (2 cups) 8 ounce mozzarella cheese, shredded (2 cups) 1 teaspoon garlic powder ¼ teaspoon 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 (it's okay if the mixture is not smooth). 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. Hannah Bigot Rate it Print Nutrition Facts (per serving) 244 Calories 13g Fat 21g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 244 % Daily Value * Total Fat 13g 17% Saturated Fat 7g 35% Cholesterol 38mg 13% Sodium 1397mg 61% Total Carbohydrate 21g 8% Total Sugars 4g Protein 10g Calcium 223mg 17% Iron 0.9mg 5% Potassium 102mg 2% Folate, total 47.9mcg Vitamin B-12 0.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.