Warm, soft and buttery, these pretzel bites are so inviting and offer such a comforting taste that you just might forget there’s a game going on. A wonderfully-warm, make-at-home treat!
- 2 1/2 cups all-purpose flour
- 1 teaspoon fine natural sea salt
- 1 teaspoon sugar
- 2 1/4 teaspoons instant yeast
- 8 ounces warm water
- 1 cup boiling water
- 2 tablespoons baking soda
- 1 tablespoon coarse, kosher or pretzel salt
For the Champion Beer Cheese Dip
- 12 ounces sharp cheddar block cheese, shredded
- 1 1/2 tablespoons arrowroot powder or potato starch
- 12 ounces beer, your favorite
- 5 ounces evaporated Goat's milk
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh ground black pepper
- 1 teaspoon sweet Hungarian Paprika
- 1 tablespoon Dijon mustard, optional
- 1 By hand or with a mixer, in a large bowl, combine flour, salt sugar, yeast and water. Beat until well-combined then knead the dough for about 5 minutes or until it's soft, smooth and quite slack. Cover the bowl with a cloth and let rest for 30 minutes.
- 2 Meanwhile, combine the boiling water and baking soda and stir until baking soda completely dissolves then set aside.
- 3 Preheat oven to 400 degrees then prepare a baking sheet by spraying it with cooking spray or line it with parchment paper.
- 4 Once 30 minutes has passed, transfer dough to a lightly greased work surface and divide it into six equal pieces. Using the palms of your hands, roll each piece of dough into a rope that is about 12" to 15" long.
- 5 Once you have the dough into ropes, using a sharp knife, cut each rope, crosswise, into a dozen pieces then roll into a ball-like shape, if desired.
- 6 Pour the baking soda/water solution into a 10 x 15 jelly roll pan then place all your pieces of dough into the pan and gently swish them around to coat them all with the baking/soda water
- 7 Let rest in solution for three minutes then, using a slotted spatula, transfer dough pieces to prepared pan.
- 8 Sprinkle with pretzel salt or sea salt then place in preheated oven and bake for 12 to 15 minutes or until golden brown. Remove from oven and serve with one these you’re your favorite dips.
- 9 NOTE: Bites can be stored- well-wrapped - at room temperature and then reheated briefly before serving.
For the Beer Cheese
- 1 In a medium bowl, hand shred cheese then toss with arrowroot powder or potato starch and set aside.
- 2 In a medium saucepan over medium heat, and using a hand whisk, combine beer, milk and Worcestershire sauce.
- 3 Heat until mixture begins to gently steam, whisking frequently.
- 4 Once pan is steaming well, add cheese, stirring constantly, until completely melted and thickened. Add pepper and paprika and, mustard, if using, then taste to adjust seasonings, if desired.
- 5 Serve immediately with soft pretzels.