Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound chorizo, casing removed, crumbled (454g)
  • 1 medium onion, finely diced (about 1 cup) (approx. 150g)
  • 2 cloves garlic, minced (about 1 teaspoon) (approx. 6g)
  • 12 ounces beer (such as a pale ale or lager) (355 ml)
  • 8 ounces cream cheese, softened (227g)
  • 8 ounces sharp cheddar cheese, shredded (227g)
  • 4 ounces Monterey Jack cheese, shredded (113g)
  • 1 teaspoon Worcestershire sauce (5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • Salt and black pepper to taste
  • Optional: Chopped fresh cilantro or green onions for garnish
  • 1 1/2 cups warm water (355 ml), about 105-115°F (40-46°C)
  • 1 teaspoon sugar (4g)
  • 2 teaspoons kosher salt (10g)
  • 1 packet (2 1/4 teaspoons) active dry yeast (7g)
  • 4 1/2 cups all-purpose flour (540g)
  • 1/3 cup baking soda (80 ml)
  • 10 cups water for boiling (2.4L)
  • 1 large egg, beaten
  • Coarse sea salt, for sprinkling

Instructions:

  1. Heat olive oil in a large skillet. Add chorizo and cook, breaking it up with a spoon, until browned. Add onion and garlic; sauté until softened.
  2. Pour in the beer and scrape up any browned bits from the bottom of the skillet. Let it simmer until slightly reduced.
  3. Reduce heat to low. Add cream cheese and stir until melted and smooth. Gradually add cheddar and Monterey Jack cheese, stirring until melted and creamy.
  4. Stir in Worcestershire sauce and smoked paprika. Season with salt and pepper to taste.
  5. Combine warm water, sugar, salt, and yeast. Let sit 5 minutes.
  6. Mix flour with yeast mixture and knead until smooth.
  7. Let the dough rise 1 hour.
  8. Cut into bite-sized pieces. Boil with baking soda. Brush with egg and sprinkle with salt. Bake at 450°F (232°C) until golden.
  9. Transfer dip to a serving dish. Garnish with cilantro or green onions, if desired. Serve warm with pretzel bites.