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Game Day Mini Football Pretzel Bites with Beer Cheese Dip

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These adorable mini football-shaped pretzel bites are soft, chewy, and salty, paired with a creamy, sharp beer cheese dip. They’re the ultimate game day snack that’s fun to make and even better to eat.

Ingredients

Scale
  • 1 ½ cups warm water (110°F-115°F)
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 1 tablespoon brown sugar
  • 3 ½ cups all-purpose flour (plus extra for dusting)
  • 2 tablespoons unsalted butter, melted
  • 1 ½ teaspoons salt
  • ½ cup baking soda
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • Coarse sea salt or pretzel salt
  • 2 tablespoons unsalted butter (for dip)
  • 2 tablespoons all-purpose flour (for dip)
  • 1 cup whole milk
  • ½ cup lager or pale ale
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon garlic powder
  • Pinch of cayenne pepper (optional)

Instructions

  1. Activate the Yeast: In a large mixing bowl, combine warm water, brown sugar, and active dry yeast. Let sit for 5-10 minutes until frothy.
  2. Mix the Dough: Add melted butter, salt, and 2 cups of flour to the yeast mixture. Stir until a shaggy dough forms. Gradually add remaining 1 ½ cups flour until dough pulls away from bowl sides.
  3. Knead the Dough: Turn dough onto a floured surface and knead for 6-8 minutes until smooth and elastic.
  4. First Rise: Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
  5. Preheat and Prep: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  6. Shape the Footballs: Punch down dough. Divide into 4 pieces. Roll each into a 12-14 inch rope. Cut into 1-inch pieces. Pinch ends of each piece to form a football shape.
  7. Prepare the Bath: Bring 6 cups of water to a boil in a large pot. Add ½ cup baking soda (it will fizz). Reduce to a simmer.
  8. Boil the Pretzels: Working in batches, boil shaped pretzels for 20-30 seconds per side. Transfer to prepared baking sheet.
  9. Egg Wash and Salt: Brush each football with egg wash. Sprinkle generously with coarse salt.
  10. Bake: Bake for 12-15 minutes until deep golden brown. Let cool 5 minutes.
  11. Make the Beer Cheese Dip: In a saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook 1 minute. Slowly whisk in milk and beer. Cook until thickened, 2-3 minutes. Reduce heat to low. Add cheese in handfuls, whisking until melted. Stir in mustard, garlic powder, and cayenne. Keep warm.

Notes

Do not overboil pretzels (20-30 seconds per side max). Use freshly grated cheese for smooth dip. Keep dough warm for rising. Shaping is fun to do with others.

Nutrition

Keywords: game day, pretzel bites, football, beer cheese dip, snack, party food

Find it online: https://twinkletaste.com/game-day-mini-football-pretzel-bites-with-beer-cheese-dip/