Step 1: Make Morgan’s Chorizo Queso. (Keep scrolling down if you missed that masterpiece!)
Step 2: Make these pretzel bites to dip into said queso dip.
Step 3: Be too distracted by this delicious combo to care about the Superbowl (Wait, maybe that’s just me.. but you’ll be a winner no matter what, if you show up to someone’s house this weekend with these in hand.)
Morgan & I have a great deal in common, so it probably comes as no surprise that I could also care less about a football game on Sunday. But I do care about what food you’ll be serving and eating, so I’m glad that what we lack in sports enthusiasm we make up for in recipe expertise and advice.
Although I don't care much about sports, I’m a sucker for food at sporting events. Even though our chorizo queso and homemade soft pretzels are the clear winner here, I would never say no to a ball-park pretzel and nacho cheese. The salty snacks at concession stands are the main reason I say ‘yes’ to sporting events in the first place.
My brother still plays baseball to this day, but I remember when he was young, my sister and I loved working in the concession stand at his little league games. We would fix and serve food to people during the game, rather than being at the game itself. (We also loved helping eat any leftover food that wasn't sold.) We would always choose attending the games *in-spirit* and opt for feeding and talking to fans.
Not much has changed since those days when I was in middle school. Even when playing sports, I was never too emotionally invested in the outcome. I still acknowledge the unscripted drama and suspense of sporting events, but when it comes to watching games, I’d rather be on the sidelines in charge of making the snacks and entertaining. (Oh, and watching the commercials. That’s what the super bowl is all about anyway, right?)
Whether your plans revolve around the game or the food this weekend, I hope one these recipes, if not both, score big for you!
1. Combine the yeast, milk, and honey in the bowl of an electric mixer fitted with the dough hook. Let sit for 10 minutes, until frothy. (OR a bowl and spoon, whatever you have to make it happen!)
2. Stir in the melted butter and salt. Add the flour, and mix on low for a few minutes until a soft ball forms, scraping down the sides of the bowl as necessary. If the dough feels very sticky, add one more tablespoon of flour.
3. Transfer the dough ball to a large lightly-oiled bowl, then turn the ball so all sides are coated. Cover with plastic wrap and set in a warm place. Let rise for 1 to 1 1/2 hours, or until doubled in size. Punch the dough down, re-cover, and let rise for another 30 minutes.
4. Line two large baking sheets with parchment paper. On a clean work surface, remove the dough from the bowl and cut into 6 or 8 pieces. Starting at the center and rolling outwards, use the palm of your hands to roll each piece into a 20-inch long rope. Using kitchen scissors, cut the rope into small one-inch bites.
5. Heat the oven to 450°F. In a wide saucepan or Dutch oven, bring 6 cups of water and baking soda to a boil. Using a spatula, carefully slide 5 or 6 pretzels into the water. Let the pretzel bites swim around in the baking soda & water bath and cook for 30 seconds. Then use a slotted spoon to remove them from the water, draining off any excess water as you do so. As you place the boiled pretzels onto the prepared baking sheet, flip them so that they are right side up. (Repeat with the remaining pretzels bites).
6. Whisk the egg with one teaspoon water in a small bowl. Brush the pretzels with the egg mixture, then sprinkle with coarse salt. Bake for 8-9 minutes, or until golden brown.