Fall’s here, footy’s on, and the cheese is calling! Whip up a Pumpkin Beer Cheese Skillet with Old Croc Extra Sharp Cheddar with soft pretzels. It’s perfect for dipping, sharing, or keeping all to yourself (we won’t tell). Rich, tangy, and melty, it’s the kinda Aussie comfort food that’s perfect for tailgates, footy seshes, or sharing with your crew before the big match.

Prep Time: 30 minutes (plus 1.5 hours rising time)
Cook Time: 25 minutes

• 1 ½ cups warm water (110°F–115°F)
• 1 package active dry yeast (2 ¼ teaspoons)
• 2 teaspoons maple syrup (or agave, or sugar)
• 4 ½ cups all-purpose flour, plus more for workspace
• 2 teaspoons kosher salt
• 4 tablespoons butter, melted (¼ cup)
• ¼ cup baking soda
• 3 tablespoons pretzel salt or flaked salt
• Egg white or melted butter, for brushing

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup pumpkin beer (or regular beer of choice) 12fl oz
• 21 oz ounces Old Croc extra sharp cheddar cheese, freshly shredded (3 packages)
• 4 tbsp cream cheese or sour cream
• Fresh chopped chives, for topping

• In the bowl of a stand mixer fitted with a dough hook, combine warm water, maple syrup, and yeast. Let sit for 5–10 minutes until foamy.
• Add flour, kosher salt, and melted vegan butter. Mix with the dough hook until a soft dough forms. Knead for 5 minutes (or by hand 8–10 minutes) until smooth and elastic.
• Cover the bowl with a towel and let rise in a warm place for about 1 hour, or until doubled in size.

• Punch the dough down and transfer to a lightly floured surface. Divide into 16 equal pieces.
• Roll each piece into a ball, pinching the bottom to smooth it out. Place on two parchment-lined sheet pans.
• Cover with a towel and let rise again for 30 minutes.

• While dough rises, make the cheese sauce: In a saucepan over medium heat, melt the butter. Whisk in flour and cook for 1–2 minutes until golden and bubbly.
• Slowly whisk in the beer until smooth. Reduce heat to low.
• Stir in shredded cheddar, a handful at a time, until completely melted and smooth. Keep warm over very low heat. Add 2–3 tbsp cream cheese or sour cream at the end to smooth out the sharpness.

• Preheat the oven to 425°F. Bring 2 quarts water to a low boil in a large saucepan. Add baking soda and reduce heat to simmer.
• Working in batches, boil pretzel balls for 30 seconds, flip, then boil another 30 seconds. Remove with a slotted spoon to prepare pans.
• Brush each roll generously with egg white or melted butter. Cut a small “X” on top with a sharp knife. Sprinkle it with pretzel salt.
• Arrange pretzel rolls in a ring around the edge of a large cast iron skillet, leaving the center open. Pour a part of the pumpkin beer cheese into the middle. Place any extra rolls on a separate baking sheet and extra beer cheese in a bowl..
• Bake for 15–20 minutes, until the pretzels are deep golden brown and cooked through.

• Remove from the oven, sprinkle chives over the beer cheese, and serve warm for dipping.