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These aren't your grandma's pretzels – these are the stadium-worthy, beer-drinking, game-day pretzels! Crunchy on the outside, soft and chewy on the inside, these pretzels are ridiculously easy to make but taste like you spent hours in a bakery. And the homemade ranch dip? Don't even get me started… it's creamy, garlicky, herbaceous perfection. Prepare for a flavor explosion!
This recipe is my go-to for parties and get-togethers. They’re always a massive hit – even my picky niece, Lily, who usually turns up her nose at everything, devoured them! I've perfected the recipe over the years, experimenting with different flours and baking techniques until I arrived at this ideal result. Trust me, it’s worth it. And yes, beer is totally optional (but highly recommended).
Required Equipments
- Large mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Oven
Stadium Beer Pretzels with Ranch Dip: Frequently Asked Questions
Stadium Beer Pretzels with Ranch Dip
Crispy pretzels with a creamy, homemade ranch dip – perfect for game days, parties, or a cozy night in!
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 30 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze!
- In a large mixing bowl, combine 1 cup of warm water (around 105-115°F), 1 teaspoon of sugar, and 2 ¼ teaspoons of active dry yeast. Give it a gentle stir and let it sit for about 5-10 minutes until foamy. If it doesn't foam, your yeast might be dead – time for a fresh batch!
- In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. Don't skip the salt; it's crucial for flavor!
- Gradually add the dry ingredients to the yeast mixture, mixing with a rubber spatula or wooden spoon until a shaggy dough forms. It'll be sticky, that's okay!
- Turn the dough out onto a lightly floured surface and knead for 2-3 minutes, or until it becomes slightly less sticky. Don't overwork it; you want it a bit rough around the edges.
- Divide the dough into 12 equal pieces. I usually eyeball it, but using a kitchen scale for precision is a pro move!
- Roll each piece into a 12-14 inch rope, then shape into a pretzel. There are tons of pretzel-forming tutorials online; find one you like!
- Place pretzels onto your prepared baking sheet, leaving some space between each. You don't want them to touch!
- Whisk together 1 cup of baking soda with 4 cups of boiling water. This mixture will get a little bubbly; that's normal.
- Carefully but quickly dip each pretzel into the baking soda solution, then gently place them back onto the baking sheet.
- Brush each pretzel generously with melted butter. Sprinkle liberally with pretzel salt. We’re not shy here, people!
- Bake for 12-15 minutes or until pretzels are golden brown and slightly firm to the touch. Keep an eye on them; ovens can vary!
- While the pretzels bake, whisk together your ranch dip: In a medium bowl, combine 1 cup of mayonnaise, ¼ cup of buttermilk or sour cream, 2 tablespoons of finely chopped fresh parsley, 1 tablespoon of dried chives, ½ teaspoon of garlic powder, and ¼ teaspoon of black pepper. Adjust seasoning to your preference; you are the boss!
📝 Notes
- Make sure your yeast is fresh! If it doesn't foam when you activate it, it's likely dead.
- For extra flavor, use brown butter instead of regular melted butter.
- Don't be afraid to adjust the ranch seasoning to your liking. I like mine extra garlicky!
- Leftover pretzels can be stored in an airtight container at room temperature for up to 3 days. The ranch dip keeps well in the fridge for 2-3 days
🍎 Nutrition
Calories: 250
Protein: 5g
Fat: 12g
Carbohydrates: 35g
Fiber: 2g
Calcium: 20mg
