Print

Soft Pretzel Bites with Beer Cheese Dip Recipe

Soft pretzel bites with beer cheese dip - featured image
Print Recipe

Quick and easy soft pretzel bites with a chewy crust and buttery finish, served with a creamy beer cheese dip. Perfect for game day or any day, this recipe comes together in under an hour with simple ingredients.

Ingredients

Scale
  • 1 ½ cups warm water (110°F-115°F)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 tablespoon brown sugar
  • 3 ½ cups all-purpose flour
  • 2 tablespoons unsalted butter, melted
  • 1 ½ teaspoons salt
  • ⅓ cup baking soda
  • 6 cups water
  • Coarse sea salt or pretzel salt
  • 3 tablespoons unsalted butter, melted (for brushing)
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces cream cheese, softened
  • ½ cup beer
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • Salt and pepper to taste

Instructions

  1. Proof the yeast: In a large mixing bowl, combine warm water (110°F-115°F), brown sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.
  2. Make the dough: Add melted butter, salt, and 2 cups of flour to the yeast mixture. Stir until combined. Gradually add remaining 1 ½ cups flour, mixing until a shaggy dough forms.
  3. Knead the dough: Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 4-5 minutes.
  4. Let it rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot for 20-30 minutes until puffed. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or silicone mat.
  5. Prepare the baking soda bath: In a large pot, bring 6 cups of water to a rolling boil. Carefully add baking soda (it will fizz), stir until dissolved, then reduce heat to a gentle simmer.
  6. Shape the pretzel bites: Turn risen dough onto a floured surface. Divide into 4 equal pieces. Roll each into a 12-inch long rope, ¾ inch thick. Cut into 1-inch pieces (about 12-15 per rope, total 48-60 bites).
  7. Boil the pretzel bites: Working in batches of 8-10, drop bites into simmering baking soda water. Boil for exactly 20 seconds, flipping halfway. Remove with slotted spoon, let excess water drip off, and place on prepared baking sheet, spacing ½ inch apart.
  8. Add the salt: While still wet, sprinkle generously with coarse sea salt or pretzel salt.
  9. Bake: Bake for 12-15 minutes until deep golden brown and puffed. Rotate pan halfway through.
  10. Brush with butter: Immediately after baking, brush with melted butter. Let cool on baking sheet for 5 minutes.
  11. Make the beer cheese dip: In a small saucepan over medium-low heat, combine softened cream cheese and beer. Whisk until smooth. Gradually add shredded cheddar, whisking until melted. Stir in Dijon mustard, garlic powder, and smoked paprika. Season with salt and pepper. Keep warm over low heat.

Notes

Don’t skip the baking soda bath—it gives pretzels their signature chewy crust. Use fresh baking soda. Shred your own cheese for smooth dip. Keep dip warm to prevent thickening. For best texture, serve pretzels the day they are made.

Nutrition

Keywords: soft pretzel bites, beer cheese dip, game day appetizer, quick appetizer, homemade pretzels

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