Cheddar Ale Soup in Soft Pretzel Bowls

You guys.

I made pretzels again! Only this time I made bowls out of them and stuffed them full of the things pretzels go best with: cheese and beer! Yeah I did.

Let’s talk pretzels first.

Soft pretzels are actually really easy. If you can knead bread dough, you can make pretzels. Or if you have a stand mixer or bread machine that will do the work for you, even better! The only difference is that the dough is boiled with some baking soda before it goes in the oven. The baking soda is what causes the browned crust and makes it a pretzel instead of just regular bread.

The soup. Oh my goodness, the soup. Is there anything better than a cheese soup?! And this one starts with bacon which makes it that much better! And uhh, beer. The beer is not super noticeable in the final product but make sure you use a beer that you’d enjoy drinking and not the Natural Light that your husband’s friends left in your fridge 3 months ago.

The two put together were incredible! The cheesy soup seeped down into the pretzel and eating the bowl once I was done was the highlight of my day.

One year ago: Brie Stuffed Apples & Holiday Morning Strata

Two years ago: Oatmeal, Cranberry, White Chocolate Cookies

Three years ago: Herbed Focaccia

Cheddar Ale Soup in Soft Pretzel Bowls

soup adapted from Williams Sonoma

Ingredients

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