Looking for a cheap and easy appetizer to make for Super Bowl? WELL LOOK NO FURTHER FAM.
When I think of super bowl I think of funny commercials, food….oh, and getting rowdy with my friends over some drinks! Luckily for me 10 Barrel Brewing sent me some of their Pub beer to try which guarantees to lend its self to some good old cheap fun!
Clearly I had to crack a few open for myself and a few to create this delicious and easy appetizer. I’ve wanted so long to show you all how EASY it is to make homemade soft pretzels and adding a bit of a mild lager will add an extra layer of flavor that goes down so good! For this i made them into pretzel bites, so you can quickly take a bite and go back to screaming at your TV
And obviously, what are soft pretzels without some cheese to dip it?? The extra sharp cheddar mixed with the Pub Beer made this beer cheese dip almost sweet!
No matter who you are rooting for I hope you all grab some brews and have a delicious super bowl Sunday! Thanks 10 Barrel Brewing for supply me with the perfect lager for these pretzels and dip and sending some extra for us to enjoy during the big game!
- 12 oz (1 can) of beer, I used 10 Barrel Brewing pub beer!
- 1 package (1/4 ounce) active dry yeast
- 2 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- 1½ teaspoons salt
- 4 to 4½ cups all-purpose flour
- 10 cups water
- 1/3 cup baking soda
- 1 large egg yolk
- 1 tablespoon water
- Pretzel salt of any coarse salt
In a small saucepan, heat beer to 110°; remove from heat. Stir in yeast until dissolved.
In a large bowl, combine butter, sugar, 1-½ teaspoons salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky but should hold together into one mass).
Remove dough onto a floured surface and knead until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Preheat oven to 425°. Punch dough down (the fun part!). Roll onto a lightly floured surface, divide and shape into 8 balls. Roll each into a 24-in. rope. Cut each rope into 1-2” sections and form as desired.
In a Dutch oven, bring water and baking soda to a boil. Drop pretzels, in batch about 10-12 at a time, into boiling water. Cook 30 seconds. Remove with a slotted spoon and drain well on paper towels.
Place on lined sheet pan. In a small bowl, whisk egg yolk and water; brush over pretzels. Sprinkle with pretzel salt. Bake until golden brown, 10-12 minutes. Transfer to wire rack to cool
- ¼ cup butter
- ¼ cup flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- 1 cup milk
- ⅔ cup beer, I used 10 barrel brewing Pub Beer
- 1 teaspoon dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 cups sharp cheddar ,shredded
- 1 cup swiss cheese, shredded
Melt butter, flour, onion powder, garlic powder, and cayenne pepper over medium heat in a saucepan. Cook 1 minute. Whisk in milk and beer a bit at a time, whisking until smooth after each addition. Continue cooking over medium heat, add in mustard and Worcestershire, cooking sauce until thick and bubbly.
Reduce heat to low, add cheeses, and stir just until melted and smooth. Careful not to overheat or dairy will separate and it can get grainy. Serve immediately with fresh beer pretzel bites!
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