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Soft & Easy Ultimate Pretzel Bites with Beer Cheese

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Soft, pillowy pretzel bites with a deep, browned crust, served with a rich and tangy beer cheese dip. Perfect for game days, movie nights, or any gathering.

Ingredients

Scale
  • 1 ½ cups warm water (110-115°F)
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 1 tablespoon brown sugar, packed
  • 3 ½ cups all-purpose flour, plus more for dusting
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 1 ½ teaspoons fine sea salt
  • 8 cups water
  • ½ cup baking soda
  • 1 large egg, beaten with 1 tablespoon water
  • Coarse sea salt or pretzel salt, for sprinkling
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • ¾ cup good-quality lager or ale
  • 8 ounces sharp cheddar cheese, freshly grated
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon garlic powder
  • Pinch of cayenne pepper (optional)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. In a large mixing bowl, combine warm water, brown sugar, and active dry yeast. Let sit for 5-10 minutes until frothy.
  2. Add melted butter, salt, and 2 cups of flour to the yeast mixture. Stir until a shaggy dough forms. Gradually add remaining 1 ½ cups flour until dough comes together and pulls away from the sides.
  3. Turn dough onto a lightly floured surface and knead for 8-10 minutes (or 5-6 minutes in a stand mixer with dough hook) until smooth and elastic.
  4. Lightly oil a bowl, place dough in it, turning to coat. Cover and let rise in a warm spot for about 1 hour until doubled in size.
  5. Punch down dough and turn onto a floured surface. Divide into 4 equal pieces. Roll each into a 1-inch thick rope, then cut into 1-inch bite-sized pieces. Place on a parchment-lined baking sheet.
  6. Preheat oven to 425°F (220°C). Bring 8 cups water to a boil in a large pot. Carefully add ½ cup baking soda (it will fizz). Reduce heat to a gentle simmer.
  7. Working in batches of 6-8, drop pretzel bites into simmering water. Cook for 30 seconds, flip, and cook another 30 seconds. Remove with slotted spoon and place back on baking sheet.
  8. Brush each pretzel bite with egg wash (1 egg beaten with 1 tablespoon water). Sprinkle generously with coarse sea salt.
  9. Bake for 12-15 minutes until deep golden brown and puffed. Rotate sheet halfway through. Let cool on baking sheet for 5 minutes.
  10. While pretzels bake, make the dip: In a small saucepan, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook for 1-2 minutes until bubbly and golden.
  11. Slowly pour in milk, whisking constantly. Then pour in beer, continuing to whisk. Cook for 3-4 minutes until thickened.
  12. Reduce heat to low. Add grated cheddar cheese a handful at a time, stirring until each addition is melted. Stir in Dijon mustard, garlic powder, and cayenne (if using). Season with salt and pepper. Keep warm over low heat.

Notes

Don’t skip the baking soda bath—it’s essential for the authentic pretzel crust. Grate your own cheese for a smooth sauce. The dip can be made ahead and reheated gently.

Nutrition

Keywords: pretzel bites, beer cheese, game day snack, appetizer, soft pretzels, homemade pretzels

Find it online: https://forkifyfun.com/soft-and-easy-ultimate-pretzel-bites-with-beer-cheese/