GREEN 42, GREEN 42, WEASEL, WEASEL, LITTLE BUNNY FUFU…OMAHA!
Whatever the heck that means. Does anyone understand what these quarterbacks are talking about before the snap? Mind you this is a rhetorical question, because honestly I don’t care. When I watch football, it is usually by accident. Either because OB is watching and I happen to be in the room, or there is a football watching gathering. In those cases, I am there for the food and to watch the commercials.
Don’t misunderstand, I don’t hate football, but I am more likely to watch if it’s an exciting game; otherwise I am more apt to spend my time checking my Instagram feed.
Of course, as soon as the bites came out of the oven I had to do some necessary quality control. Holy molly! These are so crazy “gut”! (That is German for good, btw.) Swoon-worthy soft pretzel bread, with the salty sourness that make pretzels so lovable, wrapped around a meaty little sausage. Be warned these little bites are incredibly addictive. I love this soft, salty pretzel dough.
Of course, I can’t forget the cheese sauce! Hello! Cheese, meet, beer and you shall be best friends!
I will be honest this beer cheese dip is kind of like mustard. It’s amazing (seriously) with pretzel dog bites, hot dogs, corn dogs and burgers, but you may not necessarily want a full spoonful straight up. At least, I wouldn’t want a spoonful of mustard; you might be different (weird) but, to each its own.
So, which teams are you hoping to see go head-to-head at the Super Bowl or are you in it more for the commercials?
- 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
- 3/4 cup baking soda
- 1 whole egg, beaten with 1 tablespoon cold water (egg wash)
- Coarse sea salt or Kosher salt
- 2 14 oz packages cocktail sausages, drained and patted dry
- 1 bottle beer
- 3 cups grated orange sharp Cheddar cheese
- 2 tablespoon flour
- 8 oz cream cheese, diced and softened
- 1 clove garlic, minced
- Salt and pepper
Pretzel dough can be made the day before, covered and refrigerated. The day of place dough on the counter to bring to room temperature, about 1 hour. Allowing it the dough to come to room temperature makes it soft and stretchy.
Cheese dip can be made ahead of time. Cover with plastic wrap touching the surface of the cheese dip to prevent skin, refrigerate. Reheat in a sauce pot and serve.