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?
Pretzel Dog Bites with Beer Cheese Dip
Adapted from Bobby Flay, 2008
- 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.
Yours were great! Thn I made them a few weeks later using many varieties of sausages, wieners, dogs, etc. I wrapped dough around entire sausage, cut into 10-12 bites each, and baked. I used your cheese/beer dip and found all 10 varieties went well (excellent with same dip).
Question> can I make these same way, wrap and freeze and then take out weeks later and thaw and bake in same way?
Yes, you can make these ahead of time and freeze them for later.
Is the 3/4 cup baking soda correct? I’ve never seen that much used so I just wanted to check!! These look amazing!
Candace @ Cabot says
These look ridiculously good. On my to-do list…at the tippy top!
You TOTALLY CAN use regular bread dough. In fact, you can use any bread dough and get the same results. I used 2 (thawed) frozen loaves of Rhodes bread dough and wrapped 12 (precooked) Johnsonville brats with enough dough leftover to make 4 “pretzel sticks”. I’m not into the super bready wrapped snacks, so I only used 2 oz. to wrap each brat which was plenty enough to cover each one. I also used probably a cup or so of baking soda to about 3 qts. of water. The baking soda is definitely the key to that signature pretzel flavor and exterior. the egg wash isn’t really necessary either, when baked up, they still turn the glossy mahogany color with the crisp exterior.
I loved these I am making them again and again for my boyfriend and his co-workers! 🙂
These sucked. Super plain tasting cheese. Where is the flavor!
Already made the pretzel dog part. Now im off to make the beer cheese. Using a Seahawks beer! Thank you so much for sharing this recipe.
Can you buy the pretzel dough pre made?
The most important part of pretzels is blanching the dough in baking soda water. I have not tried it, but you can try buying some pre-made bread dough and blanching it in baking soda water. Just try following the recipe from that point. If you try it please report back and let me know if it works.
Nikki @Seeded at the Table says
Incredible little itty bitty bites!
Christine @ Cooking with Cakes says
are you SERIOUS?! These look incredible – Pinning!!!
Um…hi. Homemade soft pretzels are my FAVORITE, so why haven’t I been wrapping them around hot dogs? Rookie mistake that needs to be corrected!
Lori @ RecipeGirl says
Everything about this makes me think FOOTBALL!! My family will LOVE these!
Thanks so much Lori!