Print

Amazing Soft Pretzel Bites With 1-Hour Beer Cheese Dip

Soft Pretzel Bites with Beer Cheese Dip
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make soft pretzel bites with a creamy, flavorful beer cheese dip. This is a fun, shareable, and irresistible appetizer.

Ingredients

Scale
  • 1 ½ cups warm water (105-115°F)
  • 1 tablespoon active dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 4 cups all-purpose flour
  • ¼ cup unsalted butter, melted
  • 10 cups water (for boiling)
  • ⅔ cup baking soda
  • 1 large egg, beaten
  • Coarse salt, for sprinkling
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup beer (lager or ale recommended)
  • 2 cups shredded sharp cheddar cheese
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon black pepper

Instructions

  1. Combine warm water, yeast, and sugar in a large bowl. Let stand 5 minutes until foamy.
  2. Stir in salt and melted butter. Gradually add flour, mixing until a shaggy dough forms.
  3. Turn dough onto a floured surface and knead 5-7 minutes until smooth and elastic.
  4. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
  5. Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper.
  6. Bring 10 cups of water and baking soda to a rolling boil in a large pot.
  7. Punch down the risen dough. Divide into 8 equal pieces. Roll each piece into a 1-inch thick rope.
  8. Cut each rope into 1-inch pieces.
  9. Drop pretzel bites, a few at a time, into the boiling water for 30 seconds. Do not overcrowd the pot.
  10. Remove with a slotted spoon and place on prepared baking sheets.
  11. Brush the tops of the pretzel bites with beaten egg and sprinkle with coarse salt.
  12. Bake 12-15 minutes, until golden brown.
  13. While pretzels bake, melt 2 tablespoons butter in a saucepan over medium heat. Add garlic and cook 1 minute until fragrant.
  14. Whisk in 2 tablespoons flour and cook 1 minute, stirring constantly.
  15. Gradually whisk in milk, then beer, stirring to prevent lumps. Cook until thickened.
  16. Remove from heat. Stir in shredded cheddar cheese, Dijon mustard, and black pepper until cheese is melted and smooth.
  17. Serve warm pretzel bites with warm beer cheese dip.

Notes

  • Use a stand mixer with a dough hook for easier kneading.
  • For best results, use a kitchen thermometer to ensure water temperature is correct for yeast activation.
  • Any light to medium-bodied beer works well for the cheese dip. Avoid dark or hoppy beers.
  • Leftover pretzel bites can be reheated in the oven at 350°F (175°C) for a few minutes.

Nutrition

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