Print

Crispy Baked Pretzel Bites with Easy Beer Cheese Dip

crispy baked pretzel bites - featured image
Print Recipe

These crispy baked pretzel bites are perfectly chewy on the outside and soft on the inside, paired with a creamy, sharp beer cheese dip. An easy, crowd-pleasing snack that’s perfect for game day or any casual gathering.

Ingredients

Scale
  • 1 ½ cups warm water (about 110°F)
  • 2 ¼ teaspoons active dry yeast (one standard packet)
  • 1 tablespoon granulated sugar
  • 4 cups all-purpose flour (plus more for dusting)
  • 2 tablespoons unsalted butter, melted (for dough)
  • 1 ½ teaspoons fine sea salt
  • 10 cups water (for baking soda bath)
  • ⅔ cup baking soda
  • 2 tablespoons unsalted butter, melted (for brushing)
  • Coarse sea salt or pretzel salt, for sprinkling
  • 2 tablespoons unsalted butter (for beer cheese dip)
  • 2 tablespoons all-purpose flour (for beer cheese dip)
  • 1 cup whole milk
  • ½ cup beer (pale ale or lager recommended)
  • 2 cups sharp cheddar cheese, freshly shredded
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon garlic powder
  • Salt and black pepper, to taste

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit for about 5 minutes until foamy and bubbly.
  2. Make the dough: Add melted butter, salt, and 2 cups of flour to the yeast mixture. Stir until combined, then gradually add remaining 2 cups of flour. Knead with a stand mixer for 5 minutes or by hand for 8-10 minutes until smooth and elastic.
  3. First rise: Shape dough into a ball and place in a lightly greased bowl. Cover with a towel and let rise in a warm spot for about 1 hour, or until doubled in size.
  4. Shape the pretzel bites: Punch down the dough and divide into 4 equal pieces. Roll each piece into a 1-inch thick rope, then cut into 1-inch pieces. Place on a parchment-lined baking sheet.
  5. Prepare the baking soda bath: Bring 10 cups of water to a boil in a large pot. Carefully add baking soda (it will foam). Reduce heat to a simmer. Working in batches, boil pretzel bites for 30 seconds, flipping halfway. Remove with a slotted spoon and place back on baking sheet.
  6. Bake: Preheat oven to 425°F (220°C). Sprinkle pretzel bites generously with coarse sea salt. Bake for 12-15 minutes until deep golden brown.
  7. Butter them up: As soon as they come out of the oven, brush hot pretzel bites with melted butter. Let cool for 5 minutes before serving.
  8. Make the beer cheese dip: In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly pour in milk and beer, whisking continuously. Bring to a gentle simmer, then reduce heat to low. Add shredded cheddar cheese a handful at a time, whisking until melted. Stir in Dijon mustard, garlic powder, salt, and pepper. Keep warm on low heat.

Notes

Don’t skip the baking soda bath—it’s essential for the dark, chewy crust. Use freshly shredded cheese for a smooth dip. Pretzel bites are best served warm; reheat in a 350°F oven for 5-7 minutes. The beer cheese dip can be made a day ahead and gently reheated.

Nutrition

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

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