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Cheddar Ale Soup in Soft Pretzel Bowls

amanda
  • minutes
  • Serves

INGREDIENTS

2 3/4 cups

bread flour

1

envelope quick-rising yeast

1 tsp

salt

1 tsp

sugar

1 cup

plus 2 tablespoons (about hot water (125°F to 130°F))

Cornmeal

8 cups

water

1/4 cup

baking soda

2 tbsp

sugar

1

egg white (beaten to blend (glaze))

Coarse salt

4

thick-cut bacon slices (cut into 3-inch strips)

1

large onion (diced)

2

carrots (peeled and diced)

2

celery stalks (diced)

3

garlic cloves (minced)

1/3 cup

all-purpose flour

1 cup

pale ale

1 tbsp

Worcestershire sauce

2 cups

milk

2 cups

chicken broth

4 cups

about 1 pound sharp cheddar cheese, shredded

salt and pepper (to taste)

extra crumbled bacon (for garnish)