Sports Bar Recipe

Make the dough

In a bowl of a stand mixer (or large bowl), combine warm water, sugar and yeast. Let sit 5 minutes until foamy. Add melted butter, salt and 3 cups flour. Using the dough hook, mix until combined, then knead 5–7 minutes until smooth and elastic (or knead by hand on a floured surface for 8–10 minutes).

Lightly oil a bowl, place dough inside, cover with plastic wrap or a towel and let rise in a warm place until doubled, about 1 hour.

Form the bites

Preheat oven to 425°F (220°C). Line a baking sheet with parchment. Punch down dough and divide into 6 equal portions. Roll each portion into a long rope about 12 inches; cut each rope into 1–1.5 inch pieces to form bite-sized pieces. Place on a lightly floured tray.

Boil and bake

Bring a large pot of water to a gentle boil and add baking soda. Working in batches, drop pretzel pieces into boiling water for 20–30 seconds, then remove with a slotted spoon and place on prepared baking sheet. Brush each piece with beaten egg and sprinkle with coarse sea salt. Bake 12–14 minutes until deep golden brown. Cool 5 minutes before serving.

Caramelize onions

Heat butter and olive oil in a wide skillet over medium heat. Add sliced onions with a pinch of salt and cook, stirring occasionally, until soft and deeply golden, 25–30 minutes. If they begin to stick, lower the heat and add a splash of water.

Once onions are deeply caramelized, add beer and simmer until liquid reduces and flavors concentrate, about 5–7 minutes. Remove from heat and let cool slightly.

Finish the dip

In a bowl, combine sour cream, softened cream cheese and mayonnaise. Fold in the cooled beer-braised onions, Worcestershire, black pepper and 1 teaspoon salt. Taste and adjust seasoning. Transfer to a serving bowl and garnish with minced chives. Chill 15–20 minutes or serve at room temperature.

Make the roux

In a medium saucepan over medium heat, melt butter. Whisk in flour and cook 1–2 minutes until lightly golden (don't let it brown).

Slowly whisk in beer until smooth, then whisk in milk gradually to create a smooth sauce. Bring to a gentle simmer, whisking, until sauce thickens, about 3–4 minutes.

Add cheese

Reduce heat to low. Gradually stir in shredded cheddar and Gruyère a handful at a time, stirring until fully melted and smooth. Stir in Dijon, smoked paprika, hot sauce (if using), salt and pepper. Keep warm over very low heat, stirring occasionally. If too thick, thin with up to 2 tbs milk; if too thin, simmer briefly to thicken.

Arrange pickled jalapeños and dill pickle slices in a small bowl or ramekin for the table. Place mustard in a small dish and sprinkle extra chopped chives over the beer-braised onion dip and beer cheese as final garnish.