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Philly Soft Pretzels & Kansas City Cheesy Corn | Football Fusion
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To celebrate the upcoming Big Game, Sawyer is taking soft pretzels from the Philadelphia Eagles and Cheesy Corn from the Kansas City Chiefs to make this game day dish.
Recipes:
*Soft Pretzel Bites*
200 g all purpose flour
150 g bread flour
7 g instant dry yeast
20 g light brown sugar
1 ½ tsp kosher salt
2 Tbsp unsalted butter, melted + cooled to ~90 °F
240 g whole milk, ~80 °F
2 Cups water
¼ Cup baking soda
Rock/pretzel salt
1. Combine the flours, yeast, sugar, and salt in the bowl of a stand mixer. Whisk to combine.
2. Add the melted butter and whole milk to the bowl and begin mixing the dough using the dough hook attachment.
3. Once the dough has come together into a shaggy mass, continue mixing on medium speed for 6-8 minutes or until a smooth and homogeneous dough ball forms. *If the dough is too sticky, add more flour as necessary during the kneading process.
4. Transfer the dough to a greased bowl. Cover with plastic wrap and let rise at room temperature for 45 minutes - 1 hour.
5. Meanwhile, heat the water and baking soda until the baking soda completely dissolves in the water. Let the mixture cool to about 75 °F (or room temperature).
6. Towards the end of proofing, preheat the oven to 400 °F with convection fan on. Line two half sheet trays with parchment paper. Transfer the cooled baking soda/water mixture into a large ramekin or small baking dish.
7. Divide the dough into 8 equal portions. Roll each portion into and log about 1 inch wide. Cut the log into 1-inch pieces.
8. Working in batches, add the dough bites to the baking soda/water solution and let them sit for 30 seconds to 1 minute, then remove them using a slotted spoon or metal spider. Transfer the dough bites to the prepared sheet trays.
9. Sprinkle the pretzel bites with rock salt.
10. Bake the pretzel bite for 12-15 minutes or until golden brown and the internal temperature of the bites reaches 195 °F.
*Cheesy Corn*
8 oz thick cut bacon, diced
2 cloves garlic, minced
8 oz whole milk
8 oz cream cheese
1 lb frozen corn – or 1 (14 oz) bag
1 ½ tsp kosher salt
¾ tsp freshly ground black pepper
8 oz american cheese, shredded
6 oz mild cheddar cheese, shredded
1. Preheat the oven to medium broil.
2. Cook the bacon in a large high-walled skillet. Remove the cooked bacon and reserve. Pour off all but 1 tablespoon of the bacon fat.
3. Add the garlic and cook for 30 seconds to 1 minute.
4. Add the milk and bring the mixture to a simmer. Add the cream cheese, corn, and spices, then cook until the cream cheese has melted.
5. Turn off the heat, add back the chopped bacon, and stir in the the american cheese and half of the cheddar cheese. Stir to combine, then transfer the mixture to an oven safe dish.
6. Sprinkle the remaining cheese over top and then place the baking dish in the oven. Broil for 4-6 minutes or until the cheese is melted and lightly browned.
My playlist of preferred cooking tunes, Bangers with Babish!
Recipes:
*Soft Pretzel Bites*
200 g all purpose flour
150 g bread flour
7 g instant dry yeast
20 g light brown sugar
1 ½ tsp kosher salt
2 Tbsp unsalted butter, melted + cooled to ~90 °F
240 g whole milk, ~80 °F
2 Cups water
¼ Cup baking soda
Rock/pretzel salt
1. Combine the flours, yeast, sugar, and salt in the bowl of a stand mixer. Whisk to combine.
2. Add the melted butter and whole milk to the bowl and begin mixing the dough using the dough hook attachment.
3. Once the dough has come together into a shaggy mass, continue mixing on medium speed for 6-8 minutes or until a smooth and homogeneous dough ball forms. *If the dough is too sticky, add more flour as necessary during the kneading process.
4. Transfer the dough to a greased bowl. Cover with plastic wrap and let rise at room temperature for 45 minutes - 1 hour.
5. Meanwhile, heat the water and baking soda until the baking soda completely dissolves in the water. Let the mixture cool to about 75 °F (or room temperature).
6. Towards the end of proofing, preheat the oven to 400 °F with convection fan on. Line two half sheet trays with parchment paper. Transfer the cooled baking soda/water mixture into a large ramekin or small baking dish.
7. Divide the dough into 8 equal portions. Roll each portion into and log about 1 inch wide. Cut the log into 1-inch pieces.
8. Working in batches, add the dough bites to the baking soda/water solution and let them sit for 30 seconds to 1 minute, then remove them using a slotted spoon or metal spider. Transfer the dough bites to the prepared sheet trays.
9. Sprinkle the pretzel bites with rock salt.
10. Bake the pretzel bite for 12-15 minutes or until golden brown and the internal temperature of the bites reaches 195 °F.
*Cheesy Corn*
8 oz thick cut bacon, diced
2 cloves garlic, minced
8 oz whole milk
8 oz cream cheese
1 lb frozen corn – or 1 (14 oz) bag
1 ½ tsp kosher salt
¾ tsp freshly ground black pepper
8 oz american cheese, shredded
6 oz mild cheddar cheese, shredded
1. Preheat the oven to medium broil.
2. Cook the bacon in a large high-walled skillet. Remove the cooked bacon and reserve. Pour off all but 1 tablespoon of the bacon fat.
3. Add the garlic and cook for 30 seconds to 1 minute.
4. Add the milk and bring the mixture to a simmer. Add the cream cheese, corn, and spices, then cook until the cream cheese has melted.
5. Turn off the heat, add back the chopped bacon, and stir in the the american cheese and half of the cheddar cheese. Stir to combine, then transfer the mixture to an oven safe dish.
6. Sprinkle the remaining cheese over top and then place the baking dish in the oven. Broil for 4-6 minutes or until the cheese is melted and lightly browned.
My playlist of preferred cooking tunes, Bangers with Babish!
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