Description
These soft, chewy pretzel bites are paired with a rich and creamy beer cheese dip, making them the ultimate comfort food for game days, Oktoberfest, or cozy nights in. The baking soda bath gives them that signature pretzel crust without the fuss of a lye bath.
Ingredients
Scale
- 1 ½ cups warm water (about 110°F)
- 2 ¼ teaspoons active dry yeast (one packet)
- 1 tablespoon brown sugar
- 4 cups all-purpose flour (bread flour also works)
- 2 tablespoons unsalted butter, melted
- 1 ½ teaspoons salt
- ¼ cup baking soda (for the bath)
- 8 cups water (for the bath)
- 1 large egg, beaten (for the wash)
- Coarse sea salt or pretzel salt, for sprinkling
- 2 tablespoons unsalted butter (for the dip)
- 2 tablespoons all-purpose flour (for the dip)
- ¾ cup milk (whole milk works best)
- ½ cup beer (lager, pilsner, or pale ale)
- 2 cups sharp cheddar cheese, shredded
- 4 ounces cream cheese, softened and cut into cubes
- ½ teaspoon garlic powder
- ½ teaspoon mustard powder
- ¼ teaspoon paprika
- Salt and black pepper, to taste
Instructions
- Activate the yeast: In a large mixing bowl, combine warm water, brown sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy and bubbly.
- Make the dough: Add melted butter, salt, and 2 cups of flour to the yeast mixture. Stir until combined, then gradually add remaining 2 cups of flour, one cup at a time, until a shaggy ball forms.
- Knead the dough: Knead for 6-8 minutes (or 4-5 minutes in a stand mixer with dough hook) until smooth and elastic. Add more flour if sticky, or water if too dry.
- First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 30-40 minutes until doubled in size.
- Preheat and prepare: About 10 minutes before dough is done, preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Bring 8 cups of water to a boil in a large pot.
- Shape the bites: Punch down dough and turn onto a floured surface. Divide into 4 equal pieces. Roll each into a 12-14 inch rope, 1 inch thick. Cut each rope into 1-inch pieces.
- The baking soda bath: Carefully add baking soda to boiling water (it will bubble vigorously). Reduce heat to a gentle simmer. Working in batches, drop pretzel bites into water for 20-30 seconds. Remove with slotted spoon and place on prepared baking sheet, spacing 1 inch apart.
- Egg wash and salt: Brush each pretzel bite with beaten egg wash. Sprinkle generously with coarse sea salt or pretzel salt.
- Bake: Bake for 12-15 minutes until deep golden brown, rotating sheet halfway through. Let cool on sheet for 5 minutes.
- Make the beer cheese dip: While pretzels bake, melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk and beer, whisking until thickened, about 3-4 minutes. Reduce heat to low.
- Add the cheese: Add shredded cheddar and cream cheese cubes a handful at a time, whisking until melted and smooth. Stir in garlic powder, mustard powder, and paprika. Season with salt and pepper to taste. Keep warm over lowest heat.
- Serve immediately: Transfer warm dip to a serving bowl and arrange pretzel bites around it. Serve warm.
Notes
For the beer, use a light lager or pilsner to avoid bitterness. Shred your own cheddar cheese for the smoothest dip. The baking soda bath is essential for the pretzel crust—do not skip it. If the dip thickens too much, thin with a splash of warm milk or beer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: German
Nutrition
- Serving Size: 6-8 pretzel bites wi
- Calories: 400
- Sugar: 4
- Sodium: 680
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 42
- Fiber: 2
- Protein: 14
Keywords: pretzel bites, beer cheese dip, German appetizer, Oktoberfest food, game day snack, homemade pretzels, cheese dip