Beer Cheese Soup

Instructions

1. Fry bacon in a large skillet over medium heat until crisp. Remove bacon to paper towels to drain. When cool enough to handle, crumble bacon. Set aside.
2. Combine flour and cold water in a bowl until smooth. Whisk the milk, beer, cheddar, colby, garlic, Worcestershire sauce and hot pepper sauce in a large saucepan over medium heat, whisking constantly until cheeses are melted. Slowly whisk in the flour mixture. Cook over medium heat, whisking constantly, for 8-10 minutes longer or until soup is thickened.
3. Hollow out pretzel rolls, if desired, with a sharp knife for bowls. Spoon soup into rolls or serving bowls. Garnish with chives and reserved bacon.