Game Day Eats
While everyone shows up ready to root for one team or the other, there is no debate that the food is truly the highlight of every game day. The right snacks will put all rivalries aside - it's all about finding the perfect bite to grab between plays.
These long days are all about casual planning, timing, and gauging hunger levels. If you prep effectively you'll have plenty of time to sit down and enjoy the game. SKORDO ingredients can take away the bulk of labor. Using SKORDO Dip Mixes, blends + rubs and serveware will save you time and counter space throughout the day. I find it easiest to start the day with a Loaded Veggie Dip, hummus and salsa served with a variety of chips and crackers. After everyone settles in, I move into warmer fried bites & handheld options like Chipotle Chicken Tenders or puff pastry bites. It's always great to have ribs, sliders, sandwiches available for halftime.
One thing I look forward to on Sunday's are warm soft pretzels. They're less intimidating each time I tackle them & I am excited to share some of my tricks. Typically, you make the dough then wait over an hour before forming the pretzels. To avoid this, I mix my dough the night before and allow it to slowly rise overnight so I'm ready to shape just before everyone arrives.
You can even prep all of your dipping sauces the night before. A pretzel platter is a great way to use up some of your favorite fermentation projects like pickles, sauerkraut, hot sauces, and mustards. I like my pretzels with a wholegrain horseradish mustard, a spicy beer cheese and a chunky, cold buffalo chicken dip. This batch I made a quick cheese sauce & mixed in some SKORDO Taco Seasoning. You have total freedom with these, and you can choose to top each one differently before baking. I'm imagining some SKORDO Pizza Sauce Mix then dipped in marinara, or even our new SKORDO Masala Chai Spice Blend mixed with sugar for a bold take on a traditional cinnamon pretzel.
Pretzels are best served day of baking, so if there are any leftovers I like to dice them up as croutons or toast & grind for a pretzel breadcrumb that I will eventually use for a Schnitzel.
Makes 8 Pretzels
- 1 cup Milk
- 1 packet Yeast
- 3 tbsp Brown Sugar
- 2 ¼ cup All Purpose Flour
- 4 tbsp Butter
- 1 teaspoon Salt
- 1/3 cup Baking Soda
- Coarse Salt or desired topping
Clean counter space, measure all ingredients, prepare baking sheet. Heat milk until warm to the touch, sprinkle in yeast & sugar. Let sit 5 minutes until foamy, stir in 2 tbsp melted butter. Add flour, knead 5 minutes until smooth ball forms. Let sit in warm place for 1 hour or until doubled in size
*stop here if chilling overnight, cover & move to fridge. Allow to come to room temp before continuing*
Preheat oven to 450 degrees
Punch down dough, divide into 8 parts. Roll each segment into long, thin “snakes”. Shape pretzels traditionally, or opt into cutting into nugget or rod shapes. Boil water, add baking soda. Drop pretzels in, few at a time, transfer to paper towels after they float. Brush surfaces with remaining butter, melted. Sprinkle with desired toppings. Bake 10-15 minutes until dark golden brown.