Pretzel and Beer Rip & Dip

2 1/4 tsp Active Yeast

1/2 tsp Sugar

1/2 cup Warm Water

1/4 cup Warm Beer

2 1/2 cups Flour

1 tsp Mrs Rogers Pink Himalayan Salt Fine

3 tsp Mrs Rogers Organic Parsley

1 tsp Mrs Rogers Organic Minced Onion

3 tbsp Honey

2 tsp Rice Bran Oil

1 cup Hot Water

1/8 cup Baking Soda

2-3 tsp Mrs Rogers Himalayan Black Salt

For the filling:

250 g Cream Cheese

1 cup Beer

1 cup Cheese, (tasty, blue, edam, whatever you have available)

3 tsp Mrs Rogers Organic Parsley

2 tsp Mrs Rogers Organic Minced Onion

1 tsp Mrs Rogers Pink Himalayan Salt Fine, to taste

Dissolve the sugar in the warm water in a small bowl. Add the yeast, stir and set aside for 5-10 minutes.

In a large bowl, sieve the flour and salt. Add the parsley and minced onion and stir to combine. Make a well in the middle. Add the honey, oil, beer and the yeast mixture. You will know if you yeast is active as it will have foamed up. Stir until the ingredients are just combined and then tip out onto the bench. Knead for 7-10 minutes until the dough becomes tougher to pull. In an oiled bowl, place the dough and cover. Set aside in a warm place for 1 hour to allow the dough to double in size.

Preheat your oven to 200C. Divide the dough into 24 pieces and roll each piece into a ball. In a bowl, mix the water and baking soda and dip the ball into the mix. Place the ball around the edge of an oiled skillet. Keep going until all the balls are dipped and placed. Cut a small cross on the top of each ball. Sprinkle with Mrs Rogers Himalayan Black Salt.

In a bowl, beat the cream cheese until soft and add the beer. Stir in the cheese, parsley, minced onion and salt. Pour into the middle of the skillet. Bake for 15 minutes until the pretzels are browned and the sauce is melted. Serve!

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Pretzel and Beer Rip & Dip