- Football Fusion Super Bowl.
Could you imagine what this episode would've been like
if the Bills made the Super Bowl?
(somber music)
I can't.
Oh, football, ya know?
I dedicated so much time to that team this year
and what happened? Ya know?
What happened?
This is an important one
because a lot of people who don't like football
will be at your house for this, you know?
This is a snack day more so than anything else.
Who cares what teams are in?
Who cares who wins?
Who cares about football and fandom
and whether your team will ever win a Super Bowl
before you die.
Ya know?
Who cares about all that stuff?
Who cares about the generations of people you've watched die
who have never gotten to see your team win a Super Bowl?
I don't care about that stuff.
It's just fun to watch a game.
Ya know?
It's fun to watch a game, like doing a puzzle.
I don't care about who wins or loses the game.
I never did.
I just want to have fun with my friends, you know?
It's just something to do with your friends.
And that's what this cooking show's about,
eating with your friends.
Football fusion isn't about football
or who wins or loses the games.
I don't care about that.
I don't care. I don't care.
I don't care who wins or loses the football game.
No, the Super Bowl's an American pastime
where we all get together,
and we don't care who wins or loses.
We just want to be friends, you know?
(clapping)
(laughs)
Football fusion, the Super Bowl.
We're elated!
It's the Super Bowl!
(rock music)
The teams in the Super Bowl are
the Kansas City Chiefs and the Philadelphia Eagles.
You remember, Mina Kimes told us the Eagles were for real.
We already did Philadelphia,
so we're not doing cheese steaks again.
And we already did a barbecue type of place
when we did that, remember?
So we're not gonna do Kansas City Barbecue, okay?
What we're gonna do instead is soft pretzels.
Philadelphia is known for their soft pretzels.
You ever been to Philadelphia for a tenth of a second,
you're like, "Oh, the Liberty Be-, pretzels!"
And then Kansas City, who can choose?
There's so many options!
Soft pretzels from Philadelphia,
and then a cheese corn casserole from Kansas City.
It's a perfect mixture.
You dip the pretzel in the cheese corn.
It's gonna be good!
And you're gonna have a lot of people over
who don't watch football today
or whatever, the Super Bowl.
I'm not gonna watch it.
I think this one's gonna be good.
I think it's gonna taste good.
It's a perfect game day snack and it's a perfect homage
to two of America's finest communities.
(ding)
(humming)
(ding)
(humming)
(ding)
- It's two tones.
I swear, there's two tones happening in there.
(ding)
Hear that? There's two.
- Yeah, it's beautiful.
(ding)
(humming)
- Pretzels are made of dough.
And to make this dough,
I'm combining all-purpose flour, bread flour,
Kosher salt, instant dry yeast, and light brown sugar.
How much of all those things is in the description below.
I'm mixing all these dusts and powders,
and then adding whole milk and melted butter.
I'm making this stand mixer into a pirate
by adding a hook attachment,
and letting this bad boy go to work.
Every once in a while you gotta clean the hook,
making sure the dough is being mixed equally.
We did this for a while.
Took about eight minutes.
Just let that thing get beat.
Check it every once in a while.
Make sure it's still doing its thing.
Don't let it get all on one side.
Just let it ride.
Andy taught me a cool trick
to see if the dough's gluten is fully developed.
The window pane test, as it was taught to me.
You tear a little piece of dough ball, stretch it,
and if it doesn't tear
and you can see through it like a window,
it's ready.
Ours was not ready, so we patiently waited.
(suspenseful music)
All right, at long last,
our dough ball is ready to become a pretzel.
Many little pretzels.
This baking stuff is easy!
(yelps)
Wow!
- Are you okay?
Did that pinch your fingers?
- Almost.
- Whew!
- Of course, this is all planned and choreographed.
The webbings of my hand were never in any real danger.
This is an entertainment program and,
we are actors.
Now that the dough is ready we're
caressing it ever so.
Pulling and prodding
to create this perfect little ball,
that reminded me of my son's head.
It will rest and rise at room temperature for about an hour.
- [Babish] Did you mention that we're filming
during an auspicious time?
- 400 people away from-
- [Babish and Sawyer] 10 million subscribers.
- Perfect. Just like we- - We nailed it.
- Yeah.
Just like we practiced. - Finally.
While our dough grows in it's greasy glass prison,
it's time to make this crazy alkaline solution.
I'm putting a quarter cup baking soda in this hot water
until it dissolves.
We're going to dip our pretzels in this later,
because somehow it helps with the browning
and the flavor and the pretzeling of it all.
Now let's go check on the dough.
(glasses clink)
- Here's to football.
- Here's to pretzels.
- [Babish] It's bigger now.
- [Sawyer] It's so much bigger now!
- We're gonna divide this into eight equal pieces,
which means, we need to use,
as the Italians call,
a scale.
Just a little-
- [Sawyer] Ooh!
- Lube. Little scale lube. (laughs)
- Whoa!
That's so light. Okay.
- Yeah. Drop it.
Yep.
- [Sawyer] Ooh, it's heavy!
(both laughing)
- Hey, Siri, what's 647 divided by eight?
So 80 gram pieces.
And if you overshoot it-
- [Sawyer] Wow.
- [Babish] You can always just tack a little a piece off.
- [Sawyer] Wow.
- [Babish] Damn, right there.
(both laughing)
- [Sawyer] What was the...?
- [Babish and Sawyer] 80.
(both laughing)
- We had champagne at lunch, okay?
- Yeah, yeah, I'm drunk.
(Babish laughing)
I'm drunk, I'm drunk, I'm drunk, I'm drunk.
- We had 10 million subscribers.
We're not just drinking at lunch for no reason.
We have a very good reason.
- We have a very good reason to be drunk.
- [Babish] All right, we have eight pieces
of relatively equal weight and size.
We're drunk.
- You wanna try and make a pretzel?
- We promised ourselves.
All right, let's cover the rest of these
'cause they're gonna dry out.
So let's put 'em in a general area,
I like off camera generally.
I mean, so far you're off to a great start.
- [Sawyer] Don't-
- Sorry, I said, "So far."
Sorry I qualified.
- You're not right though.
Look! Look at yours.
- [Babish] So in the center when it gets thick,
it feels scary to like, stretch it out
because you're worried it's gonna break.
- Yeah.
- [Babish] Get your hands right together in the middle,
stretch and roll.
And then you got a little extra in there.
I don't know if we've made a point
of Sawyer's double jointed-ness yet on this show,
but it bears-
- It bears mentioning.
Medically diagnosed double jointed.
(Babish laughing)
The doctor once said, "Well you're double jointed."
I was like, "What?"
- [Babish] You do-
(Sawyer laughs)
You do two twists.
Is that one too many? - [Kendall] No, just one.
Just one twist.
You just do one twist.
- [Sawyer] Wait.
- [Babish] Wait! Oh, I got it.
I dunno why I'm doing the-
- [Sawyer] You want to- - [Babish] Show off.
- [Sawyer] Yeah you want to- - [Babish] Show off.
And then-
- [Babish and Sawyer] Ooh!
- [Babish] You flip it over,
and then you forever merge these together
in holy matrimony of pretzel, whatever.
And that is a Dutch Amish country-
- [Sawyer] Like that?
- Yeah, (laughing) so here, I'm gonna give you a little
I'm gonna give, I'm gonna give you a little tug.
I'm gonna give you a rope a little tug.
So you want this to be mostly this loop.
So try doing this again, but with this twist
all the way down here.
- [Sawyer] Got it.
All right.
I'm just gonna do this.
- [Babish] Yeah, you (beep), just (beep) that.
(beep) that (beep) stupid bull (beep).
All right so now, the twist.
There's the twist.
- [Sawyer] Oh!
- [Babish] And now just, yeah.
- [Sawyer] Fold it over.
Wa-bash.
- [Babish] Wa-bash.
And that's pretzels and, episodes done.
And we, that's-
- [Sawyer] Squeeze 'em in there a little.
- [Babish] Squeeze 'em in there.
You wanna fuse those down really.
Make it into a, as pretzel as possible.
As pretzel as possible.
- Pretzel as possible.
- Is there's something in there?
As pretzel as possible.
Next up. (paper crinkling)
- [Sawyer] Next up?
- [Babish] Nugs.
- [Sawyer] Nubs.
- [Babish] Now, Kendall said, make this an inch wide.
I don't believe her as far as I can throw her.
So, I think more like a half inch.
So what I'm gonna do, what are you thinking?
That?
- [Sawyer] That looks right.
- [Babish] Looks good to me.
Oh, I made these inconsistently sized.
Maybe make yours longer than mine.
Maybe these nug sizes are better.
Let's go for more gnocchi like,
these are perfect.
We got a base solution that you prepared earlier,
and now we're going to dip these in there.
- [Kendall] It has to sit in there for a little bit.
Like 30 seconds.
- Okay. So now we let 'em sit for 30 minutes, 30 seconds.
During which time,
we can talk about not sports, obviously.
- No.
- All right.
I'm gonna wash all this acid off my hands.
Or opposite of acid base.
How's my perfect pretzel?
Is it perfect?
- [Sawyer] It's perfect!
- All right!
That works out.
- All right, I'll do that too.
- Yeah, 'cause we gotta be sparing with the salt.
We don't want it to stick to our fingers.
- [Sawyer] It's getting everywhere.
(both laughing)
Alright. Dried.
- [Kendall] One of you has normal hands
and one of you has base hands.
- What are you talking about?
Wash your hands! Wash your hands!
You have base!
He has base all over his hands.
- [Sawyer] I thought that was with Joe.
- No, it's bad for you.
It will actually kill you.
- [Sawyer] It's like I'm in a fancy restaurant.
Fancy pretzel restaurant.
- [Babish] Yeah.
- [Sawyer] Babish's "sit down pretzel restaurant."
(both laughing)
- Hey, should we do a couple of these everything bagel?
- Ooh!
- [Babish] All right.
Why don't you hit those last few
with the everything seasoning.
Okay. Into the oven.
What temperature?
400 With convection.
- Now for the Kansas City cheesy corn dip,
which was good. Very good.
Recommended to start dice and cook
about eight ounces of bacon in a skillet.
I'm putting the bacon to the side
and saving about a tablespoon of the grease for the garlic.
Cook that greasy, greasy garlic for about a minute,
and then add eight ounces of whole milk.
Once that milk starts simmering,
I'm adding eight ounces of cream cheese.
Ooh, splosh.
As well as one pound of frozen corn.
We could have microwaved the corn before adding it,
which would've gotten rid of some of the water I think?
But who cares?
You mush it together and add some salt and pepper,
and let it heat until the cream cheese has melted.
Hopefully you didn't eat all that bacon from earlier
because now it goes back in.
Then add the American cheese.
The American cheese I'm told can really take a beating,
and won't separate.
Whatever that means.
So you beat that stuff up, get it all nice and melty.
Then add the cheddar, after,
and then add more of both.
Just keep adding cheese.
Keep adding cheese to this.
That's the trick.
Pour this out and then put some cheese on top.
This will bake really nicely on top
to create a cheese hat, creme brulee style.
You know what I mean?
Broil in the oven for about five minutes
or until the cheese on top is melted and lightly browned.
And now it's time to eat.
- All right.
Wow, dude, I didn't touch this.
I can take a little credit
because we've rolled these together.
But you, this is all you.
Looks gorgeous.
That looks really, really very good.
- It does look nice. - And these look fantastic.
- This looks game day ready.
This is gonna be extremely hot.
- [Kendall] Yeah.
- [Sawyer] Yeah. (both laughing)
That's correct.
- [Babish] Oh.
- [Sawyer] Okay.
- [Babish] Yeah, buddy.
- [Sawyer] This is gonna hurt.
- Wow. Mm. Oh my God.
- It's awesome.
- That's so good.
I could eat that all day.
- [Sawyer] That works.
- And if you don't feel like making pretzel bites,
you buy 'em.
- Buy 'em from the store.
- This is fantastic.
This is triumph.
This is the best thing to come out of
Philadelphia and Kansas City
in five years.
- Not bad.
You know, I don't know who's is who's.
That's how good we did together.
Now If that isn't a lesson,
at end of the day, who knows?
- [Kendall] That one's Sawyer's.
- Yeah I know him.
(both laughing)
This is an incredible way to wrap up the season.
This is an incredible Super Bowl snack.
I hope everybody makes this.
I hope everybody tries it.
I'm gonna try one with the everything on it.
- [Sawyer] Oh, the everything!
Little New York twist.
- Mm.
- Just for us.
- New York. KC. Philadelphia. Dude.
Mm. It's killer. It's killer.
(Sawyer claps)
- That's a wrap. Hey!
- That was fusion. (claps)
- Thank you everyone.
- Season one, dude!
- Season one.
(slaps backs)
(observers clapping)
(light airy music)