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Easy Homemade Soft Pretzel Bites with Beer Cheese Dip

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Pillowy, chewy, warm little clouds of dough with that iconic pretzel crust, paired with a sharp, creamy beer cheese dip. Perfect for game days, rainy afternoons, or any day that ends in Y.

Ingredients

Scale
  • 1 ½ cups warm water (about 110°F)
  • 1 packet active dry yeast (2 ¼ teaspoons)
  • 1 tablespoon brown sugar
  • 4 cups all-purpose flour (plus more for dusting)
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • ½ cup baking soda
  • 10 cups water
  • 1 large egg, beaten with 1 tablespoon water
  • Coarse sea salt (pretzel salt or kosher salt)
  • 2 tablespoons unsalted butter, melted (for brushing after baking)
  • 2 tablespoons unsalted butter (for cheese dip)
  • 2 tablespoons all-purpose flour (for cheese dip)
  • 1 cup whole milk
  • ½ cup beer (any lager or ale)
  • 2 cups shredded sharp cheddar cheese (freshly shredded)
  • ½ teaspoon mustard powder
  • ¼ teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm water, brown sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.
  2. Make the dough: Add melted butter, salt, and 3 cups of flour to the yeast mixture. Stir until a shaggy dough forms. Gradually add remaining 1 cup of flour, mixing until dough pulls away from the sides of the bowl.
  3. Knead the dough: Turn dough onto a lightly floured surface. Knead for 6-8 minutes until smooth and elastic.
  4. First rise: Place dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm spot for about 45 minutes, or until doubled in size.
  5. Shape the bites: Punch down dough and divide into 4 equal pieces. Roll each piece into a 1-inch thick rope. Cut into 1-inch bite-sized pieces. Place on a parchment-lined baking sheet and let rest uncovered for 10 minutes.
  6. Prepare the baking soda bath: Bring 10 cups of water to a boil in a large pot. Carefully add ½ cup baking soda (it will bubble up). Reduce heat to a gentle simmer.
  7. Bathe the pretzels: Drop 5-6 pretzel bites into simmering water. Cook for 20-30 seconds, flip, and cook another 20-30 seconds. Transfer back to baking sheet, spacing 2 inches apart.
  8. Add the topping: Brush each bite with egg wash. Sprinkle generously with coarse salt.
  9. Bake: Preheat oven to 425°F. Bake for 12-15 minutes until deep golden brown, rotating pan halfway through.
  10. Finish with butter: As soon as they come out of the oven, brush hot pretzel bites with melted butter.
  11. Make the cheese dip: While pretzels bake, melt 2 tablespoons 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. Reduce heat to low, add shredded cheddar, mustard powder, and garlic powder. Stir until smooth and melted. Season with salt and pepper.

Notes

Don’t skip the baking soda bath—it gives pretzels their distinctive crust. Use freshly shredded cheese for a smooth dip. The resting time after shaping (10 minutes) relaxes the gluten for softer pretzels. For gluten-free option, use 1:1 gluten-free baking flour blend. For air fryer, cook at 375°F for 6-8 minutes after the baking soda bath.

Nutrition

Keywords: soft pretzel bites, beer cheese dip, homemade pretzels, game day snack, easy appetizer, pretzel recipe

Find it online: https://lolaspoon.com/easy-homemade-soft-pretzel-bites-with-beer-cheese-dip/