Sunday, February 6, 2011

Super Bowl Soft Pretzels

Today is the day we've all been waiting for....

The Super Bowl!!

Why yes, you do detect a hint of sarcasm.

In our house, football is the other woman. Actually, ESPN is the other woman. It would be one thing if the amazing husband watched a couple football games every week. But no, he must watch the pre-game show and the post-game show and the recap and three different programs with different men in suits saying the exact same thing about said football games. Six hours a week is a hobby. What ESPN offers is a full time job.

I think I'd make a pretty good sports commentator. "You know, Larry, what the Packers really need to do to win the Super Bowl is to get the ball down the field and get some points on the board. They need to beef up their defense and keep the Steelers out of the end zone."

Ya think?

Anyway. The one thing I do like about the Super Bowl is getting together with friends and making fun food. Today I'm making soft pretzel bites. Mmmm... so yummy. I found the recipe on a new blog I've discovered called twopeasandtheirpod. So today, in honor and celebration of the end of football season for at least 3 months (when is the draft?), you get from me a blog recommendation and a recipe. Not too shabby.

So go check out twopeasandtheirpod and all their yummy appetizer recipes, and get cooking.

Happy Super Bowl!

Soft Pretzels: (lifted completely and in it's entirety from twopeasandtheirpod, so go over there and say thank you)
1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast
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
3/4 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
Coarse sea salt
For the Pretzels: Combine the 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 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, recipe below.
Cheddar cheese sauce:
½ Tablespoon unsalted butter
½ Tablespoon all-purpose flour
½ cup milk
8 ounces Cheddar cheese, grated
For 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. For the frosting mix-soft cream cheese-about 3 T, powdered sugar, a teaspoon of vanilla extract, and a little bit of milk. Whisk together. Add more milk if it is too thick, if it is too thin, add more powdered sugar. I don’t measure. I just guess until the consistency is right.*

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