Print

The Perfect Soft Pretzel Bites with Easy Beer Cheese Dip

soft pretzel bites with beer cheese dip - featured image
Print Recipe

These soft pretzel bites are chewy on the outside, tender on the inside, and served with a creamy, tangy beer cheese dip. Perfect for game day, parties, or a cozy snack.

Ingredients

Scale
  • 1 ½ cups warm water (110°F to 115°F)
  • 1 packet active dry yeast (about 2 ¼ teaspoons)
  • 1 tablespoon brown sugar
  • 4 cups all-purpose flour (plus more for dusting)
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 1 ½ teaspoons salt
  • ¼ cup baking soda
  • 8 cups water (for the baking soda bath)
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • Coarse sea salt or pretzel salt, for sprinkling
  • 2 tablespoons unsalted butter (for the dip)
  • 2 tablespoons all-purpose flour (for the dip)
  • 1 cup whole milk
  • ½ cup beer (lager or pilsner)
  • 2 cups shredded sharp cheddar cheese
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika (optional)
  • Salt and pepper, to taste

Instructions

  1. In a large mixing bowl, combine the warm water (110°F to 115°F), brown sugar, and active dry yeast. Let sit for 5 to 7 minutes until foamy.
  2. Add the melted butter, salt, and 2 cups of flour to the yeast mixture. Stir until combined. Gradually add the remaining 2 cups of flour, stirring until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 6 to 8 minutes until smooth and elastic.
  4. Lightly grease the mixing bowl, place the dough in it, and cover with a towel. Let rise in a warm place for 45 minutes to 1 hour, until doubled in size.
  5. About 10 minutes before the dough is done rising, bring 8 cups of water to a boil in a large pot. Carefully add ¼ cup baking soda, then reduce heat to a gentle simmer.
  6. Preheat oven to 425°F (220°C). Punch down the dough and divide into 4 equal pieces. Roll each piece into a 12- to 14-inch rope, then cut into 1-inch pieces.
  7. Working in batches, drop 8 to 10 bites into the simmering baking soda water. Boil for 30 seconds, flip, and boil another 30 seconds. Transfer to a parchment-lined baking sheet.
  8. Brush each bite with the egg wash and sprinkle with coarse sea salt.
  9. Bake for 12 to 15 minutes, until deep golden brown. Let cool on the baking sheet for 5 minutes.
  10. While the 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 minute.
  11. Slowly whisk in the milk, then the beer. Cook for 3 to 4 minutes, stirring often, until thickened.
  12. Reduce heat to low and add the shredded cheddar cheese, a handful at a time, whisking until melted. Stir in Dijon mustard, garlic powder, smoked paprika, and salt and pepper to taste. Keep warm until serving.

Notes

Do not skip the baking soda bath—it creates the signature chewy crust. Use freshly shredded cheese for a smooth dip. Keep the dip warm over low heat to prevent thickening.

Nutrition

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

Find it online: https://morselora.com/the-perfect-soft-pretzel-bites-with-easy-beer-cheese-dip/