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Easy Baked Soft Pretzel Bites with Beer Cheese Dip

Easy Baked Soft Pretzel Bites with Beer Cheese Dip - featured image
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These easy baked soft pretzel bites are golden, chewy, and perfect for game day or any gathering. Served with a creamy, tangy beer cheese dip, they come together in about an hour and are always a crowd-pleaser.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • 1 ¼ cups (300ml) warm water (110°F)
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 2 tablespoons granulated sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon salt
  • ½ cup (120g) baking soda (for water bath)
  • 1 large egg (for egg wash)
  • 1 tablespoon water (for egg wash)
  • Coarse salt or pretzel salt, for sprinkling
  • 1 cup (240ml) beer (light lager or pale ale)
  • 8 ounces (225g) sharp cheddar cheese, freshly grated
  • 2 tablespoons unsalted butter (for dip)
  • 2 tablespoons all-purpose flour (for dip)
  • ½ cup (120ml) whole milk
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • Salt and black pepper, to taste

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm water (110°F) with granulated sugar. Sprinkle active dry yeast over the top and let sit for 5-7 minutes until foamy.
  2. Make the dough: Add melted butter and salt to the yeast mixture. Stir in flour one cup at a time until a shaggy dough forms. Turn out onto a floured surface and knead for 6-8 minutes until smooth and elastic.
  3. Let the dough rise: Place dough in a lightly greased bowl, cover with a towel, and let rise in a warm spot for 20 minutes until puffed.
  4. Preheat and prepare water bath: Preheat oven to 425°F (220°C). Bring 8 cups of water to a rolling boil in a large pot. Carefully add ½ cup baking soda and stir until dissolved.
  5. Shape the pretzel bites: Divide dough into 4 equal pieces. Roll each into a 12-inch rope, then cut into 1-inch pieces (about 48-60 total).
  6. Boil the pretzel bites: Drop 8-10 pieces into the boiling water. Boil for 30 seconds, flip, and boil another 30 seconds. Remove with a slotted spoon and place on a parchment-lined baking sheet, spacing 1 inch apart.
  7. Apply egg wash and salt: Beat egg with 1 tablespoon water. Brush each pretzel bite with egg wash and sprinkle generously with coarse salt.
  8. Bake: Bake for 12-15 minutes, rotating the sheet halfway, until deep golden brown. Let cool on the sheet for 5 minutes.
  9. Make the beer cheese dip: While pretzels bake, melt 2 tablespoons butter in a small saucepan over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute. Slowly whisk in beer, then milk, and cook until thickened (3-4 minutes). Reduce heat to low, add grated cheddar a handful at a time, stirring until melted. Stir in Dijon mustard, garlic powder, salt, and pepper. Keep warm over low heat.

Notes

The baking soda bath is essential for the pretzel crust. Do not skip it. Grate your own cheese for the smoothest dip. For best results, serve pretzel bites warm within 30 minutes of baking. The beer cheese dip can be made ahead and gently reheated.

Nutrition

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

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