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Quick Soft Pretzel Bites with Easy Beer Cheese

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These quick and easy soft pretzel bites are made with simple ingredients and come together in under an hour. Paired with a sharp and creamy beer cheese dip, they are the perfect weeknight treat or game day snack.

Ingredients

Scale
  • 1 ½ cups warm water (about 110°F / 43°C)
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 1 tablespoon granulated sugar
  • 3 ½ to 4 cups all-purpose flour (440g to 500g)
  • 1 teaspoon fine sea salt
  • 2 tablespoons unsalted butter, melted
  • ⅓ cup baking soda
  • 1 large egg, beaten with 1 tablespoon water
  • 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)
  • ¾ cup whole milk
  • ½ cup beer (lager or pale ale)
  • 2 cups sharp cheddar cheese, freshly shredded (about 8 oz / 225g)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • Pinch of cayenne pepper (optional)
  • Salt and black pepper, to taste

Instructions

  1. In a large mixing bowl, combine warm water, yeast, and sugar. Let sit for about 5 minutes until foamy.
  2. Add 3 ½ cups flour, salt, and melted butter. Stir until a shaggy dough forms. Turn out onto a floured surface and knead for about 5 minutes, adding remaining flour as needed, until smooth and slightly tacky.
  3. Place dough back in bowl, cover, and let rest for 15 minutes. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  4. Turn dough out onto a floured surface. Pat into a ½-inch thick rectangle. Cut into 1-inch squares (about 40-50 bites).
  5. Bring 6 cups of water to a boil in a large pot. Carefully add baking soda (it will bubble vigorously). Reduce heat to a gentle simmer.
  6. Working in batches, boil pretzel bites for 30 seconds, flip, and boil another 30 seconds. Remove with a slotted spoon and place on prepared baking sheet, spacing 1 inch apart.
  7. Brush each bite with egg wash and sprinkle generously with coarse salt.
  8. Bake for 10-12 minutes until deep golden brown and puffed. Rotate sheet halfway through.
  9. While pretzels bake, make the beer cheese dip: Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk and beer, whisking until thickened (3-4 minutes).
  10. Reduce heat to low. Add shredded cheddar a handful at a time, whisking until smooth. Stir in Dijon mustard, garlic powder, and cayenne (if using). Season with salt and pepper. Keep warm over low heat.
  11. Serve pretzel bites warm with beer cheese dip.

Notes

Don’t overboil the pretzel bites—30 seconds per side is perfect. Use freshly shredded cheese for the smoothest dip. The dough should be slightly tacky for the softest pretzels. For make-ahead, boil the bites, cool, freeze, then bake from frozen with an extra 2-3 minutes.

Nutrition

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

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