Beer Cheese Dip with Pretzel Bites

I made this for the World Series game last night. 

 Did anyone else stay up late to watch the two extra innings?

 I did not want to get out of bed this morning...at all!

My husband grew up near St. Louis and is an avid supporter of the Cardinals.  So, one way or another I'm watching my last baseball game of the year tonight! 

You see, I'm not a baseball fan. 

My heart belongs to football!

 

Even though I'm not into baseball I can get into some yummy snacks to munch on while Pujols does his thing.

 

Beer Cheese Dip

16 ounces American processed cheese (like Velveeta)-cut into pieces

8 ounces cream cheese

2 cups shredded cheddar cheese

1 (12 ounces) bottle or can beer (I highly recommend a dark beer)

2 teaspoons hot sauce

1/2 teaspoon paprika

1-1/2 teaspoon cayenne pepper

Add American cheese pieces, cream cheese, shredded cheddar cheese, beer, hot sauce, paprika, and cayenne pepper to a slow cooker (crock pot).  Heat on low until cheeses are melted; stir occasionally.

The pretzel bites are the same recipe I used for my pretzel rolled hot dogs. But, I used water instead of beer this time.

Pretzel Bites

12 ounces of water

1 tablespoon white sugar
2 teaspoons kosher salt
1 (.25 ounce) package active dry yeast
4 1/2 cups bread flour
1/4 cup unsalted butter, melted
2 teaspoons ground mustard
1-2 teaspoon cayanne pepper
1 large egg yolk
1 tablespoon water
10 cups water
2/3 cup baking soda

Heat the water in a saucepan (or microwave) over low heat until it reaches 110 degrees F.

Combine the warm water, sugar, and 2 teaspoons kosher salt in a bowl.
Sprinkle the yeast on top, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam.

In a large bowl add bread flour and melted butter.

Add water/yeast mixture to bread flour. Mix with a wooden spoon or use dough hook attachment with a mixer.

Once combined shape into a ball and place in an oiled bowl, cover and let rise in a warm place until doubled in size (about 1 hour).

Preheat an oven to 450 degrees.


Line 2 baking sheets with parchment paper, or grease with vegetable oil.

Beat the egg yolk in a small bowl with 1 tablespoon water; set aside.

Bring 10 cups of water to a boil in a large pot over medium-high heat, and stir in baking soda until dissolved.

Meanwhile, turn the dough out onto a lightly floured or oiled surface, and roll into a 10x20-inch rectangle.

 

Cut long horizontal lines about an inch wide.  Cut long vertical lines about an inch wide to make bite size pieces.

Drop several piecesat a time into the boiling baking soda water for about 20 seconds.  Don't worry, your pretzel bites won't taste like boiled dough.  This helps them achieve that dark golden brown color.

Reserve baking soda water.

Place boiled dough on cookie sheets at least 1/2 inch apart. If you're baking pans are thin you may want to double stack them so the bottom of the bites don't become too crispy.

Bake in preheated oven.

Brush pretzels with reserved baking soda water starting at about 7-8 minutes of cook time. Continue to brush each pretzel with baking soda water every 2 minutes until.

Bake for 15-17 minutes or until golden brown.

 

 

Print Recipe Here