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Soft Baked Pretzel Bites with Beer Cheese Dip

A pile of golden brown, sugar-topped Pretzel Bites served with a small white ramekin of bright yellow beer cheese dip.
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Make soft, chewy pretzel bites at home using a simple yeast dough, then serve them warm with a rich beer cheese dipping sauce.

Ingredients

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  • 1 1/2 cups warm water (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1 teaspoon granulated sugar
  • 3 3/4 cups all-purpose flour, plus more for dusting
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon salt
  • 1/2 cup baking soda
  • 8 cups water (for boiling)
  • For the Dip: 1 tablespoon unsalted butter
  • For the Dip: 1 tablespoon all-purpose flour
  • For the Dip: 1/2 cup milk
  • For the Dip: 1 cup shredded sharp cheddar cheese
  • For the Dip: 1/4 cup beer (lager or pale ale)
  • For the Dip: 1/4 teaspoon salt
  • For the Topping: 1 large egg, beaten
  • For the Topping: Coarse pretzel salt

Instructions

  1. Combine warm water, yeast, and sugar in a large bowl. Let stand for 5 minutes until foamy.
  2. Add 3 cups of flour, melted butter, and salt to the yeast mixture. Mix until just combined. Gradually add the remaining flour until a shaggy dough forms.
  3. Knead the dough on a lightly floured surface for 5 to 7 minutes until smooth. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled.
  4. Preheat your oven to 450°F (232°C). Line two baking sheets with parchment paper.
  5. Prepare the boiling solution: In a large, wide pot, bring 8 cups of water and the baking soda to a rolling boil.
  6. Punch down the risen dough. Divide the dough into two equal pieces. Roll each piece into a long rope, about 1 inch thick. Cut the ropes into 1-inch pieces to form the bites.
  7. Working in batches, carefully drop 6 to 8 pretzel bites into the boiling water for 30 seconds, turning once. Remove with a slotted spoon and place them on the prepared baking sheets.
  8. Brush the tops of the boiled bites with the beaten egg wash. Sprinkle generously with coarse pretzel salt.
  9. Bake for 10 to 12 minutes, or until deep golden brown.
  10. To make the dip: Melt 1 tablespoon butter in a small saucepan over medium heat. Whisk in 1 tablespoon flour and cook for 1 minute.
  11. Slowly whisk in the milk until smooth. Bring to a simmer, stirring constantly until thickened.
  12. Remove from heat. Stir in the cheddar cheese, beer, and salt until the cheese is fully melted and the sauce is smooth.
  13. Serve the warm pretzel bites immediately with the beer cheese dip.

Notes

  • For a sweeter version, skip the salt topping and toss the baked bites in melted butter and cinnamon sugar.
  • If you do not want to use beer in the dip, substitute it with chicken broth or water.
  • If you prefer a quicker rise, place the dough in a slightly warm oven (turned off) during the first rise.

Nutrition

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