Description
Soft, chewy pretzel bites with a golden salted crust, served with a creamy beer cheese dip. Perfect for game day, Oktoberfest, or any gathering where you want a crowd-pleasing appetizer that comes together with simple ingredients.
Ingredients
Scale
- 1 ½ cups warm water (about 110°F)
- 2 ¼ teaspoons active dry yeast (one standard packet)
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour (plus more for dusting)
- 2 tablespoons unsalted butter, melted and slightly cooled
- 1 ½ teaspoons salt
- 10 cups water (for baking soda bath)
- ⅔ cup baking soda (for baking soda bath)
- 1 large egg yolk, beaten with 1 tablespoon water (egg wash)
- Coarse sea salt or pretzel salt (for topping)
- 2 tablespoons unsalted butter (for beer cheese dip)
- 2 tablespoons all-purpose flour (for beer cheese dip)
- 1 cup whole milk (for beer cheese dip)
- ½ cup beer (lager or pale ale recommended, for beer cheese dip)
- 2 cups sharp cheddar cheese, freshly shredded (for beer cheese dip)
- 1 teaspoon Dijon mustard (for beer cheese dip)
- ¼ teaspoon garlic powder (for beer cheese dip)
- Pinch of cayenne pepper (optional, for beer cheese dip)
- Salt and black pepper to taste (for beer cheese dip)
Instructions
- Activate the yeast: In a large mixing bowl, combine warm water (110°F) and sugar. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
- Make the dough: Add melted butter, salt, and 2 cups of flour to the yeast mixture. Stir until combined. Gradually add remaining 2 cups of flour, stirring until a shaggy dough forms.
- Knead the dough: Turn dough onto a lightly floured surface. Knead for 6-8 minutes until smooth and elastic, adding flour as needed to prevent sticking.
- First rise: Place dough in a lightly greased bowl, cover with plastic wrap or a towel, and let rise in a warm spot for about 1 hour until doubled in size.
- Preheat and prep: About 15 minutes before dough is done rising, preheat oven to 425°F. Line a baking sheet with parchment paper. Bring 10 cups of water to a boil in a large pot.
- Shape the bites: Punch down risen dough and divide into 4 equal pieces. Roll each piece into a 1-inch thick rope, then cut into 1-inch pieces (about 20-24 per rope).
- The baking soda bath: Carefully add baking soda to boiling water (it will bubble up). Drop 8-10 pretzel bites into water at a time. Boil for 30 seconds, flip, and boil another 30 seconds. Remove to prepared baking sheet, spacing 1 inch apart. Repeat with all bites.
- Egg wash and salt: Brush each pretzel bite with egg wash (egg yolk beaten with 1 tablespoon water). Sprinkle generously with coarse sea salt.
- Bake: Bake for 12-15 minutes until deep golden brown, rotating the baking sheet halfway through.
- 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 pour in milk and beer, whisking continuously. Cook for 2-3 minutes until thickened. Remove from heat and stir in shredded cheddar, Dijon mustard, garlic powder, and cayenne (if using). Stir until smooth. Season with salt and pepper. Keep warm over low heat.
- Serve immediately: Transfer warm pretzel bites to a serving platter with beer cheese dip in the center.
Notes
Don’t skip the baking soda bath—it creates the signature pretzel crust. Shred your own cheese for a smooth dip. Serve pretzel bites warm for best texture. Leftovers can be stored at room temperature for up to 2 days or frozen.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: German
Nutrition
- Serving Size: 8 pretzel bites with
- Calories: 335
- Sugar: 3
- Sodium: 680
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 38
- Fiber: 1
- Protein: 12
Keywords: pretzel bites, beer cheese dip, German appetizer, Oktoberfest, game day snack, soft pretzels, homemade pretzels