Description
Soft pretzel bites with a golden crust and chewy texture, served with a rich and creamy beer cheese dipping sauce. Perfect for casual hangouts, game nights, or cozy nights in.
Ingredients
Scale
- 4 cups (480g) all-purpose flour
- 2¼ teaspoons (1 packet) active dry yeast
- 1 tablespoon (12g) sugar
- 2 teaspoons (12g) salt
- 1½ cups (360ml) warm water (about 110°F/43°C)
- ¼ cup (60g) baking soda
- 4 tablespoons (56g) unsalted butter, melted
- Coarse sea salt, for sprinkling
- For the Creamy Beer Cheese Dipping Sauce:
- 2 cups shredded sharp cheddar cheese (200g)
- 4 ounces (115g) cream cheese
- ½ cup (120ml) amber or lager beer
- 1 teaspoon garlic powder
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
Instructions
- Proof the yeast: Pour warm water into a large bowl and sprinkle in sugar and yeast. Stir gently and let sit for 5 minutes until foamy.
- Make the dough: Add flour and salt to the yeast mixture. Mix with a stand mixer dough hook on low for 5-7 minutes or knead by hand for 8-10 minutes until smooth and elastic.
- Let the dough rise: Lightly oil a clean bowl, place dough inside, cover, and let rise in a warm spot until doubled in size, about 45-60 minutes.
- Prepare the baking soda bath: Bring 8 cups of water to a boil in a large pot. Carefully add baking soda and reduce to a gentle simmer.
- Shape the pretzel bites: Punch down the dough, roll into a 1-inch thick rope, and cut into 1-inch pieces.
- Boil the pretzel bites: Drop bites into the simmering baking soda bath in batches. Boil for about 30 seconds, then remove with a slotted spoon and place on a baking sheet.
- Bake the pretzel bites: Brush bites with melted butter, sprinkle with coarse sea salt, and bake at 425°F (220°C) for 12-15 minutes until golden brown and puffed.
- Make the beer cheese dip: In a saucepan over medium-low heat, whisk together cheddar, cream cheese, beer, garlic powder, Dijon mustard, and Worcestershire sauce until smooth. Season with salt and pepper. Keep warm.
- Serve warm pretzel bites with the creamy beer cheese dip.
Notes
Do not skip the baking soda bath for authentic pretzel texture and color. Use fresh yeast and proof it before mixing. Brush pretzels with butter while hot and sprinkle salt immediately. Keep the dip warm with gentle heat and constant stirring. Reheat pretzels in a 350°F oven for 5-7 minutes to restore crispness. Avoid freezing as texture and dip quality degrade.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: Approximately 1/6 of
- Calories: 380
- Sugar: 3
- Sodium: 490
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 45
- Fiber: 2
- Protein: 12
Keywords: soft pretzel bites, beer cheese dip, homemade pretzels, snack recipe, appetizer, party food, easy pretzels