Description
These homemade German soft pretzel bites are chewy, salty, and perfect for sharing. Paired with a creamy smoked Gouda beer cheese sauce, they’re an irresistible appetizer for game days, parties, or cozy nights in.
Ingredients
Scale
- 1 ½ cups warm water (110-115°F)
- 1 packet active dry yeast (2 ¼ teaspoons)
- 1 tablespoon brown sugar
- 4 cups all-purpose flour (about 500g)
- 2 tablespoons unsalted butter, melted and slightly cooled
- 1 ½ teaspoons salt
- 10 cups water (for the baking soda bath)
- ⅔ cup baking soda
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- Coarse sea salt or pretzel salt
- 2 tablespoons unsalted butter (for cheese sauce)
- 2 tablespoons all-purpose flour (for cheese sauce)
- 1 cup whole milk
- ½ cup beer (stout or dark ale recommended)
- 8 ounces smoked Gouda, shredded
- ½ teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Activate the yeast: In a mixing bowl, combine warm water (110-115°F) with brown sugar. Sprinkle yeast on top and let sit for 5-7 minutes until foamy.
- Make the dough: Add melted butter, salt, and 2 cups of flour to the yeast mixture. Mix until combined, then gradually add remaining flour, ½ cup at a time, until dough is soft but not sticky. Knead with a stand mixer on medium-low for 5-6 minutes or by hand for 8-10 minutes until smooth and elastic.
- First rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot for 1-1.5 hours until doubled in size.
- Shape the bites: Punch down dough and turn onto a floured surface. Divide into 4 pieces. Roll each into a 1-inch thick rope, then cut into 1-inch pieces (about 40-50 bites total).
- Baking soda bath: Bring 10 cups of water to a rolling boil in a large pot. Carefully add baking soda (it will bubble up). Reduce heat to a gentle simmer. Working in batches, boil pretzel bites for 20-25 seconds until they float. Remove with a slotted spoon and place on prepared baking sheets, spacing 1 inch apart.
- Egg wash and salt: Preheat oven to 425°F. Brush each bite with egg wash and sprinkle generously with coarse sea salt.
- Bake: Bake for 12-15 minutes, rotating pans halfway through, until deep golden brown and slightly firm.
- Make cheese sauce: While pretzel bites bake, melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until nutty. Slowly pour in milk, whisking constantly, then add beer. Continue whisking until thickened, about 3-4 minutes. Reduce heat to low and gradually add shredded smoked Gouda, stirring until melted and smooth. Stir in Dijon mustard, garlic powder, and salt and pepper to taste. Keep warm.
- Serve immediately: Transfer warm pretzel bites to a platter with cheese sauce for dipping.
Notes
The baking soda bath is essential for the chewy crust. Don’t over-boil the bites (20-25 seconds max). Shred your own cheese for a smooth sauce. The cheese sauce thickens as it cools; thin with a splash of milk if needed. For freezing: freeze unbaked bites after the baking soda bath, then bake from frozen adding 2-3 minutes.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: German
Nutrition
- Serving Size: 6-8 pretzel bites wi
- Calories: 400
- Sugar: 4
- Sodium: 890
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 45
- Fiber: 2
- Protein: 14
Keywords: pretzel bites, German pretzels, soft pretzels, smoked Gouda, beer cheese, appetizer, game day snack, homemade pretzels