It's September, which means Oktoberfest is in full swing! Wait, what? Yup, that's right, Oktoberfest actually takes place in September, during the 16 days that lead up to the first Sunday in October (if you're a learned type, you can get your why? answer here).
Confusing name notwithstanding, Oktoberfest is one Fall's great gifts. It's a license to drink beer, eat schnitzel, and waltz to an Oompah band. Don't have a traditional Bavarian Beer Hall nearby? No problem. You can still enjoy a taste of Oktoberfest with this recipe for Pretzel Bites with Beer Cheese Sauce.
This simple recipe uses Bisquick, cutting down on the work so you can enjoy more 'festing. Sticking to the theme, for the beer cheese we used Harpoon Octoberfest, a German-style Marzen. Feel free to use whatever beer you favor on an idyllic September afternoon. Since it's Fall, we cooked this recipe on the Pellet-Q450, so we could spend some time out in the crisp autumn air. You can use any grill with decent temperature control or move inside and use the oven.
- 2¼ cups Bisquick mix
- ½ cup milk
- 1 egg, slightly beaten
- Coarse sea salt
- Beer Cheese Dip
- 1½ cups grated Cheddar
- ½ cup grated mozzarella
- 8 oz. cream cheese, softened
- 1½ tbsp. Dijon mustard
- 2 tsp. garlic powder
- ¼ cup beer
- Preheat grill to 350°F.
- In a bowl, combine the cheddar cheese, mozzarella, cream cheese, Dijon mustard garlic powder, and beer.
- Mix together Bisquick and milk until a dough forms. Beat vigorously.
- Dust s flat surface with flower or more Bisquick. Gently smooth dough into a ball and knead 5 times.
- Divide dough into about 12 equal parts then roll into bit-sized balls.
- Using a knife, slice in X into the top of each pretzel bite.
- Brush one side of each pretzel with egg white and sprinkle with pretzel salt or coarse sea salt.
- Place the pretzel bites in the skillet, forming a ring.
- Pour cheese dip into the center of the the pretzel ring.
- Cook on grill with lid down for 30 minutes or until pretzels are golden brown.
- Serve and enjoy