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Soft Pretzel Bites with Beer Cheese Dip

A pile of golden brown Soft Pretzel Bites with Beer Cheese Dip served on a small white plate.
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A recipe for homemade soft pretzel bites served with a rich cheddar beer cheese dipping sauce.

Ingredients

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  • 1 1/2 cups warm water (about 110°F)
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 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
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse salt (for topping)
  • 8 ounces sharp cheddar cheese, shredded
  • 1/2 cup beer (lager or pale ale recommended)
  • 1/4 cup milk
  • 2 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon mustard powder
  • Pinch of cayenne pepper

Instructions

  1. Activate the yeast: In a large bowl, combine warm water, yeast, and sugar. Let stand for 5 minutes until foamy.
  2. Make the dough: Stir in the melted butter and salt into the yeast mixture. Gradually add the flour, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth.
  3. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
  4. Shape the bites: Preheat your oven to 450°F (230°C). Line two baking sheets with parchment paper. Punch down the dough. Roll the dough into long ropes about 1/2 inch thick. Cut each rope into 1-inch pieces.
  5. Prepare the bath: In a wide pot, bring 8 cups of water and the baking soda to a boil.
  6. Boil the bites: Working in batches, carefully drop the dough pieces into the boiling water for 30 seconds. Remove with a slotted spoon and place them on the prepared baking sheets.
  7. Bake: Brush the tops of the bites with the beaten egg wash and sprinkle with coarse salt. Bake for 10-12 minutes, or until golden brown.
  8. Make the cheese dip: While pretzels bake, melt 2 tablespoons of butter in a small saucepan over medium heat. Whisk in 1 tablespoon of flour and cook for 1 minute.
  9. Whisk in the beer and milk. Bring to a simmer, whisking constantly until slightly thickened.
  10. Remove from heat. Stir in the shredded cheddar cheese, mustard powder, and cayenne pepper until smooth. If the dip is too thick, add a splash more milk.
  11. Serve the warm pretzel bites immediately with the beer cheese dip.

Notes

  • For a deeper pretzel flavor, use a dark stout or brown ale in the cheese dip.
  • If you prefer a softer crust, reduce the boiling time to 20 seconds per batch.
  • You can prepare the dough a day ahead and refrigerate it after the first rise.

Nutrition

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