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Best Easy Soft Pretzel Bites with Beer Cheese Dip

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Warm, chewy, salty soft pretzel bites served with a creamy, tangy beer cheese dip. This recipe is the result of twelve tries to recreate a beloved beer hall snack, and it’s perfect for game days, parties, or any gathering.

Ingredients

Scale
  • 1 ½ cups warm water (110°F)
  • 2 ¼ teaspoons active dry yeast
  • 1 tablespoon brown sugar
  • 4 cups all-purpose flour
  • 2 teaspoons salt
  • 4 tablespoons unsalted butter, melted and cooled slightly
  • 10 cups water (for baking soda bath)
  • ⅔ cup baking soda
  • 1 large egg, beaten with 1 tablespoon water
  • Coarse pretzel salt or flaky sea salt
  • 2 tablespoons unsalted butter (for dip)
  • 2 tablespoons all-purpose flour (for dip)
  • 1 cup whole milk, warmed
  • ½ cup beer (amber ale or lager)
  • 2 cups sharp cheddar cheese, freshly grated
  • 2 ounces cream cheese, softened and cut into small pieces
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon garlic powder
  • Salt and black pepper to taste
  • Pinch of cayenne pepper (optional)

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm water, brown sugar, and yeast. Stir and let sit for 5 minutes until foamy.
  2. Make the dough: Add melted butter, salt, and 2 cups of flour to the yeast mixture. Stir, then gradually add remaining 2 cups of flour. Knead with a dough hook for 5 minutes or by hand for 8 minutes until smooth and elastic.
  3. First rise: Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm spot for 1 hour until doubled.
  4. Preheat and prepare: Preheat oven to 425°F. Line two baking sheets with parchment paper. Bring 10 cups of water to a boil in a large pot.
  5. Shape the bites: Punch down dough and divide into 4 pieces. Roll each into a 12-inch rope, then cut into 1-inch pieces (about 48-56 total).
  6. Baking soda bath: Add baking soda to boiling water (it will foam). Boil bites in batches of 8-10 for exactly 45 seconds. Remove with a slotted spoon and place on baking sheets.
  7. Egg wash and salt: Brush each bite with egg wash and sprinkle generously with coarse salt.
  8. Bake: Bake one sheet at a time on the middle rack for 12-15 minutes until deep golden brown, rotating halfway through.
  9. Make the beer cheese dip: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in warm milk, then beer. Cook until thickened, about 3 minutes. Reduce heat to low, add cheddar and cream cheese, stirring until smooth. Stir in Dijon, garlic powder, cayenne, salt, and pepper.
  10. Serve immediately: Transfer pretzel bites to a platter with beer cheese dip in the center.

Notes

Don’t skip the baking soda bath—it gives pretzels their chewy crust. Boil for exactly 45 seconds. Grate your own cheese for the dip to avoid graininess. Use an amber ale or lager for the dip; avoid IPAs as they make it bitter. The dough can be refrigerated after the first rise for up to 24 hours. Unbaked bites can be frozen after the baking soda bath and egg wash.

Nutrition

Keywords: soft pretzel bites, beer cheese dip, game day snack, appetizer, pretzel recipe, beer cheese, party food

Find it online: https://clunkcook.com/best-easy-soft-pretzel-bites-with-beer-cheese-dip/