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Easy Homemade Soft Pretzel Bites with Classic Beer Cheese Dip

A close-up of freshly baked pretzel bites sprinkled with coarse salt, served with a side of bright yellow cheese dip.
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Make soft, chewy pretzel bites at home using a simple yeasted dough and a baking soda bath for authentic flavor. Serve these game day appetizers warm with a rich beer cheese dip.

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 (for the bath)
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • Coarse pretzel salt, for topping
  • For the Beer Cheese Dip: 8 ounces sharp cheddar cheese, shredded
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 1 cup beer (lager or pale ale recommended)
  • 1/2 cup milk
  • 1/4 teaspoon garlic powder
  • Pinch of cayenne pepper

Instructions

  1. Activate the yeast: In a large bowl, combine the warm water, yeast, and sugar. Let stand for 5 to 10 minutes until foamy.
  2. Make the dough: Add the flour, melted butter, and salt to the yeast mixture. Mix until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic.
  3. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 45 to 60 minutes, or until doubled in size.
  4. Shape the bites: Preheat your oven to 450°F (232°C). Line two baking sheets with parchment paper. Punch down the risen dough. Divide the dough into four equal pieces. Roll each piece into a long rope, about 3/4 inch thick. Cut each rope into 1-inch pieces to form the bites.
  5. Prepare the bath: Fill a wide, shallow pot with 8 cups of water and stir in the 1/2 cup of baking soda. Bring the water to a gentle boil.
  6. Boil the bites: Working in batches, carefully drop 8 to 10 pretzel bites into the boiling baking soda solution. Boil for 30 seconds, flipping them halfway through. Use a slotted spoon to remove them and place them on the prepared baking sheets.
  7. Bake: Brush the boiled bites with the egg wash mixture and sprinkle generously with coarse pretzel salt. Bake for 10 to 12 minutes, rotating the sheets halfway through, until deep golden brown.
  8. Make the cheese dip: While the pretzels bake, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the beer until smooth. Add the milk, garlic powder, and cayenne. Cook until the sauce thickens slightly. Remove from heat and stir in the shredded cheddar cheese until completely melted and smooth.
  9. Serve immediately with the warm beer cheese dip.

Notes

  • For a non-alcoholic version, substitute the beer in the cheese dip with chicken broth or water.
  • If you prefer a sweeter snack, skip the salt and toss the baked bites in melted butter and cinnamon sugar instead of the cheese dip.
  • You can make the dough ahead of time and refrigerate it for up to 24 hours for a slower, more developed flavor.

Nutrition

Find it online: https://kingscook.com/easy-homemade-soft-pretzel-bites-recipe/