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Best Easy Soft Pretzel Bites with Beer Cheese Dip

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These soft pretzel bites have a perfect, glossy, dark-brown crust that gives way to a pillowy, soft interior. Paired with a rich, tangy beer cheese dip, they are the ultimate crowd-pleasing appetizer for game day, parties, or any gathering.

Ingredients

Scale
  • 1 ½ cups warm water (110-115°F)
  • 1 packet active dry yeast (2 ¼ teaspoons)
  • 1 tablespoon granulated sugar
  • 1 tablespoon brown sugar
  • 4 cups all-purpose flour (plus more for dusting)
  • 2 teaspoons kosher salt
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 10 cups water (for the boiling bath)
  • ⅔ cup baking soda
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • 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 lager beer (crisp, flavorful like IPA or pilsner)
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper (optional)
  • Salt and black pepper, to taste

Instructions

  1. In the bowl of a stand mixer (or large mixing bowl), combine warm water, active dry yeast, and granulated sugar. Let sit for 5-10 minutes until foamy and bubbly.
  2. Add brown sugar, 4 cups flour, kosher salt, and melted butter. Mix on low speed until a shaggy dough forms. Increase speed to medium and knead for 5-7 minutes (or 8-10 minutes by hand) until smooth and elastic.
  3. Form dough into a ball, place in a lightly greased bowl, and turn to coat. Cover with plastic wrap or a towel and let rise in a warm place for about 1 hour until doubled in size.
  4. About 15 minutes before dough is done rising, preheat oven to 450°F (230°C). Line a baking sheet with parchment paper or a silicone mat.
  5. In a large pot, bring 10 cups water to a boil. Carefully add ⅔ cup baking soda (it will bubble vigorously), then reduce heat to a gentle simmer.
  6. Turn risen dough onto a lightly floured surface. Punch down, divide into 4 equal pieces. Roll each piece into an 18-20 inch rope, then cut into 1-inch pieces (about 20-24 per rope).
  7. Working in batches of 8-10, drop bites into simmering baking soda water. Boil for 30 seconds, flip, and boil another 30 seconds. Transfer to prepared baking sheet, spacing 1 inch apart.
  8. Brush each bite with egg wash (egg beaten with 1 tablespoon water). Sprinkle generously with coarse sea salt or pretzel salt.
  9. Bake for 10-12 minutes until deep, glossy golden brown.
  10. While pretzels bake, make the dip: In a small saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook for 1 minute, stirring constantly.
  11. Slowly pour in milk and beer, whisking continuously. Cook for 2-3 minutes until thickened slightly.
  12. Reduce heat to low. Add shredded cheddar, Dijon mustard, garlic powder, and cayenne (if using). Stir until cheese is melted and sauce is smooth. Season with salt and pepper to taste. Keep warm over low heat.
  13. Remove pretzel bites from oven, cool for 2-3 minutes. Transfer to a serving platter with warm beer cheese dip in the center. Serve immediately.

Notes

The baking soda bath is non-negotiable for the signature chewy crust. Use freshly shredded cheese for a smooth dip. For best results, serve warm. Dough can be made a day ahead and refrigerated. Leftover pretzel bites can be reheated in a 350°F oven for 5-7 minutes or air fryer at 350°F for 3-4 minutes.

Nutrition

Keywords: soft pretzel bites, beer cheese dip, game day appetizer, party snack, homemade pretzels, cheese dip, pretzel bites recipe

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