As you may know, I am writing a cooking column about US food for an Austrian newspaper. Yes, Austrians are also allowed to do so ;-) I have been writing this column for almost two years now and the readers don’t seem to get tired so far – no, surprisingly they are getting more and more enthusiastic about American food. Yay!
As next Sunday is time to watch Super Bowl 50, I thought it would be appropriate to introduce my readers to some game day snacks. Last year I made loaded nachos (I simply looooove those), and with that I set the bar high for this year’s Super Bowl-food. I was thinking about pretzels with a genius-dip when a picture of pretzel bites popped on the screen (was it on Pinterest? Instagram? Whatever.) I knew immediately that I had to make the bites instead of their bigger cousins.
When developing a recipe, I always make several batches of the same dish. I ended up making three batches to figure out how to get perfectly fluffy Pretzel Bites. Turns out they were so good that I simply had to make two more batches after the recipe was finally published, all within a week or so *harrumph*. So can you guess how good they actually are?? You have no idea! They are the fluffiest Pretzel Bites I could ever imagine.
Accompanied by an extremely creamy cheese dip – and in addition a bacon-beer dip, they make sure you will forget any bad news. Even though if your team really messes up. The Patriots didn’t make it into the Super Bowl this year, and yet my good mood prevailed (→ only ‘cause of, you know). Since I do step-by-step recipes for my newspaper, you will find them here this way too. I included two methods for “pretzeling” them: Firstly, I make them in a baking soda bath; Secondly, I just brush them with some baking soda-wash. I don’t use food-grade lye since it’s caustic and therefore not really ideal for a home kitchen.
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