Pretzels with Charlie

We are big snackers in my house. From salty to savory, canapés to crudite, if you can pick it up with your fingers and eat it off a tiny plate or cocktail napkin, we are in. We'll even skip a regular lunch or dinner sometimes in favor of a "snacky" meal instead, and we try to include a variety of flavors and textures in every spread. Yesterday, Charlie told me he was missing the soft, buttery pretzels we get as a treat at the mall. Specifically, he wanted the little pretzel bites served with warm, melty cheese for dunking. I figured making our own pretzels would be a fun project to do together, and Charlie agreed. We workshopped a recipe, paired it with a pub-style beer cheese sauce (don't worry - the alcohol cooks out, totally fine for kids) I've made countless times before, and had the foundation of a really special lunch. If you don't want to use the beer cheese, try the nacho cheese recipe from the blog.

Buttery, soft pretzel bites (this was half the recipe)

I let Charlie take the lead in the kitchen, since it was his idea after all. He measured ingredients, "bloomed" the yeast, mixed and kneaded the dough, and rolled and cut the bites. I took over when it was time to boil and bake, but I think our team work produced some really tasty treats.

Chef Charles in charge

As delicious as the savory bite were, we also did some sweet ones, rolled in a sugar and spice blend that I often use for french toast, oatmeal and monkey bread. Those were the perfect dessert after our savory lunch.

Pretzel Bites with Beer Cheese Sauce

Ingredients:

1 1/2 cups warm water (heated to between 110-120 degrees)

1 packet rapid rise (instant) yeast

1 tsp salt

1 tbsp packed light brown sugar

1 tbsp butter, melted and cooled

4-4 1/2 cups all purpose flour, plus more for the bench

10 cups water with 1/2 cup baking soda added

1 egg, beaten

1/2 stick melted butter

kosher salt or sugar and spice seasoning blend (recipe below)

Method:

Heat oven to 425 and line two baking sheets with parchment paper.

In a 2 cup glass measuring cup, Bloom yeast in the warm water for 2 minutes (whisk to combine). Add salt, brown sugar and 1 tbsp melted butter an whisk again. In the bowl of electric mixer fitted with a dough hook, add yeast mixture. Begin adding flour, 1 cup at a time, and mix between additions. You want the dough to form a ball around the hook and not be very sticky. Continue to add flour until the ball isn't sticky. Turn out onto floured surface and add additional flour on top. Form a ball. Begin kneading the dough by pushing the dough away from you, folding in half, and turning it a quarter turn. Repeat kneading for five minutes. Shape into a ball. Brush a large bowl with olive oil and add dough. Rub a little oil on top of the dough too. Cover with a clean towel and let rise for 15 minutes in a warm place. After rising, cut the ball into six pieces. Roll each piece into a log shape, and cut little bite size pieces.

Bring water and baking soda to a boil. Add 10 bites to the water at a time and boil for about 10 seconds. Remove from water with a strainer and place on baking sheets. Make sure the bites are not touching each other. Brush each bite with beaten egg. For the savory bites, sprinkle with salt. For the sweet bites, sprinkle with sugar and spice blend.

Bake for about 15 minutes until golden brown. Remove from oven and toss in melted butter. Add additional salt for the savory bites, additional sugar and spice blend for the sweet bites. Serve immediately.

Beer Cheese Sauce

Ingredients:

2 tbsp butter

2 tbsp flour

1/2 cup beer

1 1/4 cup milk

2 cups shredded sharp cheddar cheese

1 tsp dry mustard

2 tsp Worcestershire sauce

1/4 tsp paprika

1/2 tsp salt

1/4 tsp pepper

Method:

Melt butter over medium heat. Add flour and whisk to combine. Cook for a minute or two. Add beer and milk. Bring to a low boil and allow to thicken. Add mustard, Worcestershire sauce and cheese. Stir to combine and melt cheese. When cheese is melted, use a whisk to smooth everything. Add paprika, salt and pepper.

Sugar and Spice Blend

Ingredients:

2 tbsp ground cinnamon

¾ tsp ground nutmeg ¾ tsp ground cardamom ¼ tsp ground allspice ¼ tsp ground ginger 1 cup granulated sugar Method:

Mix all ingredients in mixing bowl then use funnel to add to spice jar. Keep sealed tightly in a dry, dark place. Will keep for six months.