This German-style pot pie is filled with a beer and cheddar soup and topped with a pretzel. We can't wait to dig in.

Beer Brat Pot Pie

Preheat oven to 350 degrees. Line one large sheet pan with aluminum foil and one large baking pan with parchment paper; spray with nonstick spray. Remove pizza dough from packaging and place in a medium bowl. Cover with a damp paper towel and allow to come to room temperature.

Place butter in a large stockpot over medium heat. Once butter is sizzling, add skinless brats. Cook until no longer pink breaking up large chunks. Stir in onion, potatoes, ground mustard, and caraway seeds. Cook until onions are translucent, about 5 minutes.

Add flour to stock pot. Stirring constantly, toast flour for 1 to 2 minutes. Add chicken broth, beer, and half and half all at once to stockpot. Bring to a boil.

Remove stockpot from heat and stir in cheese. Once cheese has melted, pour soup into 6 10-oz. soufflé dishes and place onto aluminum-lined sheet pan.

Place water and baking soda in a medium stockpot. Bring to boiling. Cut dough into 6 even portions and roll out into a 20-inch rope. Shape pretzels.

Carefully place into boiling baking soda water. Cook for 30 seconds. Remove using a slotted spoon and place onto parchment-lined sheet pan. Brush beaten egg over each pretzel and season with kosher salt.

Place both sheet pans into preheated oven. Bake for 15 minutes or until pretzels are golden brown and soup is bubbling. When ready to serve, top each portion of soup with one pretzel.