Ingredients
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5 cups water
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1/3 cup baking soda
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16 oz fresh or frozen pizza dough, room temperature
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3 tbsp all-purpose flour
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1 large egg, beaten
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2 tsp coarse salt
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8 oz extra-sharp Cheddar cheese
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1 tbsp cornstarch
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1/2 (12 oz) can evaporated milk
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1/2 (12 oz) bottle brown or amber ale
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2 tbsp Dijon mustard
Steps
1
Preheat oven to 450°F. Place the water in a large pot and stir in the baking soda. Heat to a boil on high. Line a large baking sheet with parchment.
2
Meanwhile, with lightly floured hands, roll pizza dough into 1-inch balls. Gently add the dough balls to the boiling water. Cook 1 min., stirring gently. With a slotted spoon, remove the dough balls, shaking off excess liquid, and place on lined baking sheet, spacing ½-inch apart.
3
Brush the dough balls with the egg. Sprinkle with the salt. Bake 12–15 min., until deep golden brown.
4
While pretzels bake, coarsely grate the Cheddar and, in a medium bowl, toss with the cornstarch until well coated. In a medium saucepan, whisk together the milk, beer, and mustard. Heat on medium-high until hot and slightly steaming but not boiling, stirring often. Whisk in the Cheddar by handfuls until melted and smooth. Season with salt and pepper to taste.
5
Serve cheese sauce with warm pretzel nuggets.
