by Heather Schmitt-Gonzalez / Tuesday, January 28, 2014
Jalapeño-Cheddar Pretzel Bites
Since it's the week leading up to the Super Bowl, our theme for the month was an easy pick: Football Snacks! Now, I hear tell that there are people out there who could care less about football. I am not one of those people. I absolutely love it! I scream at the television. I call in plays from the sofa. I've even been known to knock over a t.v. tray in the heat of the moment - something my kids will never let me live down. Kind of like the time I forcefully told a team to "suck it" when we beat them...long live the underdog! I cannot be held responsible for my actions when my team takes the field.
But just as important to the football experience is the food. Be it something you buy from the vendors during halftime at the stadium, or a glorious spread laid out in front of you at home (okay, that's almost better since you don't have to wait until halftime), food and drink go hand-in-hand with football.
wrapped around my dog. Or in the form of a pocket. Or give me a spicy beer cheese sauce for dipping a good old-fashioned twist into. I will be a happy football fan.
So, you can probably guess that these poppable bites of soft pretzel...oozing with cheese...paper-thin slices of jalapeños peeking out...are my idea of happiness. Not to mention everybody else in my house. This recipe makes 6 dozen. They didn't last more than 30 minutes once they were out of the oven. And that's being generous.
What are your favorite football snacks? Mi amiga Leslie made another of our house favorites - pizza! Cheeseburger Pizza to be precise. Oooooohhhhhh lawdy!
- 1 c. room temperature beer
- 1 tablespoon packed brown sugar
- 2 teaspoons sea salt or kosher salt
- 2 tablespoons (1 ounce / 56 g) unsalted butter, at room temperature
- 3-1/4 cups (420 g) bread flour
- 2-1/4 teaspoons (7 g) active dry yeast
- 6 ounces (170 g) sharp cheddar cheese, shredded or grated
- 2 jalapeños, sliced into paper-thin rounds
- 2 quarts water
- 1/4 cup baking soda
- 1 large egg, beaten with a dribble of water
- coarse salt
Leslie and I have teamed up to occasionally cook/bake/make a our own versions of the same food. We want to see how similar (or how different) they turn out. Other times we will pick an ingredient and use it however we choose...or maybe just talk about it. Good food knows no borders and we hope to share the food we love with you. It's not a competition, it's a showcase. We will post on the same day as each other and would love to hear your thoughts on what we've made and how you make it.
Join me (here at girlichef) and Leslie in her kitchen (at La Cocina de Leslie) for some delicious food.
I am also sharing these with:
BYOB - il Cestino del Pane
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.