Curvy Girl Cooks: Superbowl Eats….Pretzel Bites with Cheese Dip!

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Superbowl is the perfect time to indulge in your favorite special treats. One of my favorites is pretzels. There is something about a fresh pretzel, right out of the oven and seasoned with sea salt or tossed in Cinnamon Sugar mixture. I’m truly a sucker for a good pretzel.

Not sure when or where this obsession started, all I know is that I’ve loved them since I was little girl. Making them at home when you have a group over to watch football is so easy. Add a little Cheese Dip and you instantly have a game day fave that your family and friends will love.

This recipe is easy and quick, The only waiting period is when you need the dough to rise, but the actual process goes fairly quickly. I love them with sea salt but you can also sweeten them up with a little Cinnamon and Sugar. The texture is perfect, slightly crispy outside with a soft center. They will make you feel like your at your favorite stadium enjoying a pretzel!

What is your favorite Game Day food?

XOXO,

This Curvy Girl 

Superbowl Pretzel Bites with Cheese Dip

Yield: Around 5-6 dozen

Cook Time: 18 minutes

Ingredients:

Soft Pretzels:
1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast (2 1/4 teaspoons)
3 ounces unsalted butter, melted
2 1/2 teaspoons kosher salt
4 1/2 to 5 cups all-purpose flour
Vegetable oil
3 quarts water
1/2 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
Coarse sea salt

For the cheese sauce:
½ Tablespoon unsalted butter
½ Tablespoon all-purpose flour
½ cup milk
8 ounces Cheddar cheese, grated

Directions:

For the Pretzels: Combine the 1 1/2 cups water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

Preheat the oven to 425 degrees F.

Bring the 3 quarts of water to a boil in a small roasting pan over high heat and add the baking soda.

Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.

Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce.

To make the cheese sauce:
Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper, to taste.

*If you want to make cinnamon and sugar pretzel bites-instead of adding salt, sprinkle the bites with cinnamon and sugar. (Adapted Recipe Source)

 

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