Description
Soft, chewy homemade pretzel bites paired with a creamy, tangy beer cheese dip—perfect for Father’s Day snacks or casual gatherings.
Ingredients
- 4 cups all-purpose flour (480g)
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 tablespoon sugar (12g)
- 1 ½ cups warm water (about 110°F / 43°C)
- ½ cup baking soda (120g)
- 4 tablespoons melted butter (60g)
- 2 tablespoons coarse pretzel salt (30g)
- 2 cups shredded sharp cheddar cheese (200g)
- 1 cup beer (240ml)
- 4 ounces cream cheese (115g)
- 1 teaspoon garlic powder
- ½ teaspoon mustard powder
- 1 teaspoon Worcestershire sauce
Instructions
- Activate the yeast: In a large mixing bowl, whisk together warm water, sugar, and active dry yeast. Let sit for 5 minutes until frothy.
- Make the dough: Add flour and 1 teaspoon salt to the yeast mixture. Mix until combined, then knead on a floured surface for about 8 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 5-6 minutes.
- Let dough rise: Cover the bowl with a clean towel and let it rise in a warm spot for 1 hour or until doubled in size.
- Shape pretzel bites: Punch down the dough and roll into a 1-inch thick rope. Cut into 1-inch pieces and roll each into a ball. Place on a parchment-lined baking sheet.
- Prepare baking soda bath: Preheat oven to 450°F (230°C). Bring 10 cups of water and baking soda to a boil in a large pot.
- Boil pretzel bites: Drop dough balls into boiling baking soda water for 30 seconds, flipping halfway through. Remove with slotted spoon and place back on baking sheet.
- Bake pretzel bites: Brush bites with melted butter and sprinkle with coarse pretzel salt. Bake for 12-15 minutes until golden brown and puffed. Let cool for 5 minutes.
- Make beer cheese sauce: In a small saucepan over medium-low heat, combine shredded cheddar, cream cheese, beer, garlic powder, mustard powder, and Worcestershire sauce. Whisk constantly until smooth and melted. Add more beer or milk if too thick. Keep warm.
- Serve: Arrange pretzel bites on a platter with beer cheese sauce for dipping.
Notes
[‘Do not skip the baking soda bath for authentic pretzel texture and color.’, ‘Use coarse pretzel salt instead of table salt for the best crunch.’, ‘Freshly shred cheddar cheese to avoid grainy sauce.’, ‘Keep cheese sauce warm on low heat to prevent separation.’, ‘Try adding garlic powder or fresh rosemary to dough for flavor variations.’, ‘For dairy-free or gluten-free versions, substitute ingredients accordingly.’, ‘Reheat pretzels in oven at 350°F for 5-7 minutes; avoid microwaving.’, ‘Freeze shaped dough balls before boiling for make-ahead convenience.’]
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: About 1/6 of the rec
- Calories: 380
- Sugar: 3
- Sodium: 600
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 42
- Fiber: 2
- Protein: 14
Keywords: pretzel bites, beer cheese, homemade pretzels, Father's Day snacks, soft pretzels, cheese dip, party snacks