It’s officially football season folks, so that means Mondays, Thursdays and Sundays will be spent glued to the TV to gaze longingly at muscular dudes in tight pants or for what ever other reason you tune in for. Maybe you’ll be lucky enough to head to the stadiums to root on your favorite teams in person this season. That’s definitely on my fall bucket list!
One thing we can be certain of is that snacks are in order when watching football! Whether it’s for a crowd or just for you (because you are totally worth it), these pretzel bits and cheese dip will have you rah-rahing all throughout the game. I was shocked at how good this combo was and how easy it all came together. The pretzels may take you a minute to get into a groove, but by my second batch I was flying!
I adapted the pretzel bites from Skinnytaste’s Bagel recipe and it worked perfectly! Super easy, no yeast or rising time required and really tasted like the real deal! Auntie Anne who!? As for the beer dip, I hit up my girl over at Fox and Briar for this recipe. She also has a pretzel recipe, but again, I was short on time and didn’t want to have to deal with the hassle of kneading, resting, and all that mess. But hers do sound amazing, so I may just very well give them a try in the near future.
- 1 cup (5 oz) unbleached all purpose flour
- 2 teaspoons baking powder (make sure it’s not expired or it won’t rise)
- 3/4 teaspoon kosher salt (use less if using table salt)
- 1 cup non-fat Greek yogurt (not regular yogurt, it will be too sticky)
- 1/2 cup baking soda (for boiling)
- 6 cups water
- Pretzel Salt (Here’s what I used!)
- Preheat oven to 425 degrees
- Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
- In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
- Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
- Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes
- Cut each rope into 10 pieces (They may look small but they expand when they hit the water!)
- Bring the water and baking soda to a slow rolling boil.
- In batches drop the bites into the boiling water for about 30-45 seconds. They’ll float to the top rather quickly and start to expand. Pro-tip: the baking soda tends to react when boiled and sometimes can bubble over, so drop them in carefully!
- Using a slotted spoon or kitchen spider, pull the bites out of the water, shaking off any excess water and placing them on the lined baking sheet.
- Move the bites around so that they are not touching and sprinkle each with the pretzel salt. Repeat till all the bites are on the baking sheet. You may need to use two baking sheets depending on the size.
- Please bites in oven and bake for 20-25 mins. Start to check on them around minute 15. This will depend on your preference of crispiness. I like my bites a little crunchier and darker on the outside so I did 25 mins.
- Let the bites cool about 5-8 mins. There is steam inside so biting into them too early will burn, believe me, I did it, it hurt, A LOT.
Cheesy Beer Dip –
- 8 ounces cream cheese, softened
- 1 cup grated white cheddar
- 1 cup grated mozzarella, divided
- 1/2 cup beer (I used a pale ale) – The rest of the bottle is for the chef!
- 2 teaspoon garlic powder
- 1/4 cup hot sauce (I added more than the original recipe called for since we like things spicy and it was still soo good)
- In a medium bowl, stir cream cheese until smooth. Add the grated cheddar cheese and 3/4 cup of the grated mozzarella, stir to combine.
- Add the garlic powder, beer and hot sauce, stir until completely mixed.
- Pour into a baking dish and sprinkle the remaining mozzarella on top. I originally had this in a larger Pyrex dish, but scooped out some into a ceramic bowl so it was a bit nicer looking on the plate. I ended up filling 3 bowls and keeping two off to the side that I could bake and replenish when the dip started to run low.
- Bake for about 20 minutes or until melted and top is golden.
- Take out and let it rest for a few mins to set up. This is a looser dip so don’t worry if it seems too wet!
This combo between the warm pretzels and the hot dip is a great duo for the upcoming cool fall days! I haven’t tried it, but I’m sure you can even make this dip in a small slow cooker on low, to make sure the ingredients don’t separate and use it to top hot dogs, burgers, tortilla chips (or eggs like I did the next morning) at your next tailgate! Hopefully you enjoy this one as much as I did!