Want in on a secret, it’s not juicy or anything…super dorky but I don’t think I’ve ever told anyone this. Up until I left for college my mom and I would sneak away to the mall to split a pretzel! She would get a Coke, I would get a Sprite and we would share a pretzel covered in about a million packets of mustard, because well mustard is the best condiment ever! I loved feeling like we were doing something bad by sneaking out to enjoy a treat, just the two of us! These pretzel bites are crunchy on the outside and super soft on the inside- so basically the perfect food! As I was making these I kept sneaking bites, I had to make up excuses like oh well this one is ugly so I have to eat it, or this one it much smaller than the others so I guess I need to eat that one too. I finally had to put them in the freezer so I would stop! I can now say that these are just as good frozen and heated up as they were when they came out of the oven.
Also, that beer cheese dip is the bomb. I am totally in camp eat pretzels with a ton of mustard, but this beer cheese dip comes in second place. I actually found myself dipping my bites in this more than mustard…shhhh don’t tell! It’s so easy to make and it doesn’t have an overly beery (is that a word? I’m making it a word) taste to it.Queso, wings, pretzels bites, and a cold beer- I think that combo right there deserves a touchdown dance! Get ready for the finale recipe tomorrow, the fried chicken wings!
1.5 cups warm water
1 packet of instant yeast (2 1/4 tsp)
1 tsp salt
1 tbsp brown sugar
2 tbsp butter, melted and cooled
4 cups all purpose flour
1/4 c chopped pickled jalapeños
1/3 c grated cheddar cheese
1/2 c baking soda
1 egg, beaten
2 TBSP butter
3 TBSP all purpose flour
6 oz beer (any kind)
1/3 c grated cheddar cheese
Preheat oven to 425 degrees.
In the bowl of your stand mixer, or a large bowl, combine the water and instant yeast. Let sit for 5 minutes. Once the yeast has proofed add in your salt, brown sugar, and melted butter. Turn mixer on low, or whisk to combine. While mixer is still going slowly add in 3 cups of your all purpose flour. When the flour is combined start by adding in 1/4 cup of flour until dough is no longer sticky. I usually end up adding in a whole cup, but be sure and check the dough after each addition by stopping the mixer and pressing a finger into the dough (it shouldn't be too stick and should bounce right back).
Place dough on a lightly floured work surface. Gently flatten the dough until it's about 6 inches in diameter. Place 1 tbsp jalapeños and 1 tbsp of cheese in the center fold and knead. Continue this process until the jalapeños and cheese are gone. Spray a bowl with pam and place dough in bowl. Cover and let rest for 10 minutes.
Once dough has rested take it out of the bowl and cut into three sections. Take one section at a time and roll it until it's about 18-20" long. Cut the dough into 1.5" pieces. Continue until all dough has been cut.
Fill a large pot with 8 cups of water. Add in 1/2 cup of baking soda and bring to a rolling boil.
Line two baking sheets with parchment paper or a silicone baking mat.
In batches of 10-12 bites at a time drop the bites in water and let boil for 20 seconds. Take them out of the water, place on baking sheet and top with salt. Continue until all pretzel bites have been boiled. Make sure the bites aren't touching on the baking sheet.
Put in the oven and cook for 15 minutes. I do this in two batches so they each can get crispy and browned on top.
Serve with beer cheese dip, mustard, or eat them as is!
Place a small pot on medium heat. Melt your butter. Once butter is melted add in your flour and whisk for 2 minutes. Add in your beer and turn the heat to medium high, bring to a boil and cook for 2 minutes or until thickened. Add in your cheese a tablespoon at a time stirring until melted. Place in a bowl and serve immediately with pretzel bites.