The last few days have been glorious, ya’ll. I’m on vacation all week with no plans at all. So all I’ve been doing is blogging, coloring in my adult coloring book (if you haven’t heard, adult coloring is the new thing for relieving stress), and binge-watching TV. I haven’t left the house in 2 days! See, I told you it’s been glorious! Work has been so busy for the last few months so I need these lazy days for sure. But now my husband is off work, too, so I know he’s going to be stir crazy after doing nothing for 4 hours. Sadly, the lazy day may be cut short today.
In these few days of laziness, I’ve been making some on my favorite treats to share with ya’ll. Today, I am featuring pretzel bites and beer cheese dip. I love making this for game days because, well, beer and cheese and carbs. Do I really need to go on???
With all the gamedays coming up (college bowl games, pro-football playoffs, and let’s not forget my favorite “gamedays” of them all…award shows!!!), you’re gonna have ample opportunity to make these babies.
The pretzels are so crispy on the outside and chewy on the inside. That’s due to the water bath we give them before baking. If you’ve made bagels before, it’s the same concept. If you’ve never made pretzels or bagels before, don’t worry – I’ll walk you through each step in the recipe below.
And let’s not forget that beer cheese – the flavor is on POINT! I love the hint of beer that you get with every bite. And the texture is so perfect, too. Have you ever made cheese dip and it gets hard whenever the cheese cools?? Not this dip. The texture is smooth and creamy no matter the temperature.
This dip is also great to serve with some veggies, if you want some variety. I like carrots, celery, and red pepper since they add the perfect flavors and colors. Oh and these pita chips will be PERFECT too.
Here are some more tips I think you’ll find helpful when making this fun snack:
- Make sure to use warm water for the pretzel dough, not hot water. If the water is too hot, the yeast will die and will never activate. You’ll know that it’s dead because the yeast won’t be foamy 10 minutes after the water and sugar have been added.
- If the dough is too sticky after you’ve added the flour, keep adding more flour, 1 tablespoon at a time, until it’s manageable. I want it to be easy to knead by hand, but if it’s too sticky, that’ll be impossible.
- To give the pretzels their beautiful color and shine, you have to boil them before baking. Traditionally, they are boiled in a water bath with baking soda and brown sugar. When adding the baking soda, make sure to add slowly because the reaction of the water and baking soda could cause it to overflow.
- When making the beer cheese dip, make sure you keep stirring the cheese while it’s over medium heat. Otherwise, it will burn on the bottom. Once the cheese is on lower heat, you don’t have to stir as often.
- As I’ve mentioned before, you must shred your own cheese. It will melt 1,000x easier and have much better flavor. Shredded cheese has additives to keep it from clumping in packaging. These same additives keep the cheese from melting together. It will obviously still melt but you may have some separation.
- If you want to keep the cheese dip hot while serving, you can serve in a fondue pot or mini slow cooker (like this one).
I hope ya’ll love this snack as much as I do! What other snacks do you love to serve during gamedays and tailgates? Let me know if the comments below.
Here are all the kitchen tools and serveware that I used in this post. For each item that is sold, I receive a small commission. Thank you for supporting the brands that support CPA!
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