02/05/2026
Your gameday appetizer has arrived! This pull apart pretzel skillet is really simple, super customizable, and insanely good.
Ingredients for pretzels:
• 240g (2 Cups) Self-Rising Flour - Or the same amount of All-Purpose Flour + 2 tsp Baking Powder & 1/2 tsp Salt
• 300g Plain Nonfat Greek Yogurt
• 8g (2 tsp) Sugar or Sugar Substitute
• Melted Butter & Coarse Salt for topping
Baking Soda Bath
• 1/4 cup Baking Soda
• 3 Cups Water
Ingredients for Beer Cheese
• 28g Light Shredded Mozzarella
• 28g Shredded Cheddar
• 68g Queso Cheese Dip
• 80g Cream Cheese or Blended Cottage Cheese
• 1/4 cup (2.5oz) Beer of Choice
Preheat oven to 400 degrees F. Mix up all the ingredients for your cheese and set aside. Mix up the ingredients for the pretzels and form into 12 balls, then lightly knead them to smooth them out a bit.
Boil water + baking soda, then let each dough ball float in the mixture for about 30 seconds. Line a skillet or pan with all of your dough ***I forgot to grease my cast iron before baking…definitely do that if you dont want these to stick.
Sprinkle with coarse salt, add the cheese to the center, then bake at 400 degrees for about 24 mins.
When theyre done, give ‘em a brushing with melted butter and let everything cool for about 10 minutes. Trust me, you dont want to skip the butter!
Approx macros for one pretzel + cheese: 85 calories, 1g fat, 16g carbs, 4g protein. Obviously the cheese dip will vary if you want to use your own ingredients, so I always recommend calculating your own macros if you’re curious.
