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Perfect Football Charcuterie Board with Mini Soft Pretzels

football charcuterie board - featured image
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A fuss-free, crowd-pleasing game day snack featuring homemade mini soft pretzels paired with a curated mix of dips, cured meats, cheeses, and fresh accompaniments.

Ingredients

  • All-purpose flour, 3 ½ cups (440g), sifted
  • Warm water, 1 ¼ cups (300ml), around 110°F (43°C)
  • Active dry yeast, 2 ¼ teaspoons (one packet)
  • Sugar, 2 tablespoons
  • Salt, 1 teaspoon (for dough)
  • Baking soda, ⅔ cup (for boiling water bath)
  • Coarse sea salt, 2 tablespoons (for sprinkling on top)
  • Unsalted butter, 4 tablespoons (melted, to brush after baking)
  • Classic mustard (Dijon or spicy brown)
  • Honey mustard
  • Creamy beer cheese dip (store-bought or homemade with cheddar and beer)
  • Hummus (optional)
  • Assorted cured meats: salami, prosciutto, and pepperoni
  • Cheese varieties: sharp cheddar, gouda, and a soft cheese like brie or camembert
  • Pickles and olives: dill pickles, cornichons, and Kalamata olives
  • Fresh fruit: grapes, apple slices, or figs
  • Nuts and crackers: almonds, walnuts, and water crackers or crostini

Instructions

  1. Activate the yeast: In a small bowl, mix warm water (1 ¼ cups / 300ml), sugar (2 tbsp), and yeast (2 ¼ tsp). Let sit for 5-10 minutes until foamy.
  2. Mix the dough: In a large bowl, combine sifted all-purpose flour (3 ½ cups / 440g) and salt (1 tsp). Add the yeast mixture and stir until a shaggy dough forms.
  3. Knead the dough: Turn onto a floured surface and knead for 8-10 minutes until smooth and elastic.
  4. Let it rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
  5. Preheat the oven to 425°F (220°C). Line baking sheets with parchment paper.
  6. Shape the pretzels: Punch down the dough and divide into 12 equal pieces. Roll each into a 12-inch rope and shape into pretzels or knots.
  7. Prepare the baking soda bath: Boil 10 cups (2.4 liters) of water with ⅔ cup baking soda. Drop each pretzel in for 30 seconds, flipping once.
  8. Transfer pretzels to baking sheet and sprinkle with coarse sea salt (2 tbsp).
  9. Bake for 12-15 minutes until deep golden brown.
  10. Brush baked pretzels with melted unsalted butter (4 tbsp).
  11. Assemble the board: Arrange pretzels, cured meats, cheeses, pickles, olives, fresh fruit, nuts, and dips on a large serving board.

Notes

Use warm water at about 110°F to activate yeast properly. Boiling pretzels in baking soda bath is essential for authentic crust. Brush pretzels with melted butter immediately after baking for shine and flavor. Store pretzels in airtight container at room temperature for up to 2 days and reheat in oven. Dips can be made 1-2 days ahead and kept chilled. Adapt recipe for gluten-free or vegan diets by swapping flours, butter, and cheese accordingly.

Nutrition

Keywords: football snacks, charcuterie board, mini soft pretzels, game day snacks, easy party food, dips, cured meats, cheese board

Find it online: https://evabakery.com/perfect-football-charcuterie-board-with-mini-soft-pretzels-easy-game-day-snack-ideas/