Like most people, the first thing I think about when hosting or being invited to a game day party is the food. To be honest, I don’t even know the rules of football or who plays on what team. I don’t care about half time, especially this year, and only a portion of the multi million famed commercials grab my attention. All I care about are the snacks.
Football Pretzels Served With Mexican Beer Oaxaca Cheese Dip: Game Day Winner
I couldn’t resist creating a fusion snack. Melding my two cultures into a delicious creation. I took an American favorite with the pretzel and paired it with an oooey-gooey Mexican Beer Oaxaca Cheese Dip. This recipe is the epitome of what game day snacking is all about, it teams very well with cheering for a touchdown.
Ingredients for Mexican Beer Oaxaca Cheese Dip:
- 1 cup Mexican lager
- 8 oz cream cheese (room temperature)
- 3 cups grated Oaxaca cheese
- 1 1/2 cups grated cheddar cheese
- 1/2 teaspoon garlic powder
- 1 tablespoon hot sauce
- pepper (to your liking)
- chopped tomato
Directions:
- In a sauce pan over a medium flame add in Mexican lager, cream cheese, Oaxaca cheese, cheddar cheese, and garlic powder.
- Once beer comes to a boil start to mix cheeses to combine and completely melt.
- Once melted stir in hot sauce, and sprinkle with ground pepper.
- Pour melted cheese into a cast iron pan and place under the broiler for 7 minutes.
- Sprinkle the top with fresh cut tomatoes.
Ingredients for pretzels:
- 1 packet active dry yeast
- 1 cup warm water plus 11/2 tablespoon
- 3 cups unbleached flour
- 1 tablespoon salt
- 8 cups boiling hot water
- 4 tablespoons baking soda
- 1 egg
- 1 tablespoon water
- sea salt
- everything bagel seasoning
Directions:
1. Add yeast and warm water to mixer and allow to sit there for 10 to 15 minutes. The water will become cloudy and slightly foam.
2. Add dough hook attachment to mixer.
3. In a bowl add flour, sugar and salt. Mix to combine.
4. Pour flour mixture into warm water mixture, and turn mixer on to medium speed. Allow dough to come together for about 5 to 7 minutes. The dough will form a ball shape. This means it is ready.
5. Remove dough from mixer, and kneed with hands for 2 minutes.
6. Grease a large bowl with vegetable oil and place dough in bowl. Cover top of bowl with plastic wrap, and let rest in a warm place for 2 to 3 hours or until dough doubles in size.
7. Remove dough from dough, and cut into 12 even pieces.
8. Roll one piece of dough at a time, by rolling it with two hands to form a long skinny snake like shape. Then carefully shape dough into a football by bringing both ends towards and shaping it to resemble a football. Take another piece of dough to form embellishments of the ball.
9. Place pretzels on a baking mat lined cookie sheet and allow to rise for another 20 minutes.
10. Preheat oven to 450 degrees Fahrenheit.
11. In a large pot over a high flame add in hot water and bring to a rolling boil. Once water is boiling add in honey and mix to dissolve. Then pour in baking soda. Mix to combine.
12. Slowly dip each pretzel into the boiling water for 30 seconds on each side. Then with a slotted spoon remove pretzels. I did one pretzel at a time.
13. Place pretzels back on baking mat lined cookie sheet.
14. In a small bowl whisk egg and water together creating an egg wash.
15. Using a pastry brush, brush each pretzel with egg wash.
16. Sprinkle top with sea salt or everything bagel seasoning.
18. Bake for 11 to 12 minutes.
19. Remove from oven and allow to cool for 10 minutes before eating.
20. Enjoy.
