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Best German Beer Cheese Pretzel Bites with Easy Mustard Dip

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Warm, buttery pretzel bites paired with a rich, velvety beer cheese sauce and a tangy-sweet mustard dip. Perfect for parties, game days, or any gathering where you want to impress without spending hours in the kitchen.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 1 cup (240ml) warm water (110°F)
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 1 tablespoon granulated sugar
  • 1 teaspoon fine sea salt
  • ¼ cup (60ml) lager or pilsner beer
  • 8 cups (about 2 liters) water (for baking soda bath)
  • ⅓ cup baking soda
  • 2 cups (8 oz) sharp cheddar cheese, freshly shredded
  • ¾ cup (180ml) lager or pilsner beer (for cheese sauce)
  • 2 tablespoons unsalted butter (for cheese sauce)
  • 2 tablespoons all-purpose flour (for cheese sauce)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • 2 tablespoons heavy cream (optional)
  • ¼ cup yellow mustard
  • 2 tablespoons honey
  • 2 tablespoons mayonnaise
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon paprika (smoked preferred)
  • Coarse sea salt for topping
  • 2 tablespoons melted butter for brushing

Instructions

  1. Activate the yeast: In a small bowl, combine warm water (110°F) with sugar and active dry yeast. Stir gently and let sit for 5-10 minutes until frothy and bubbly.
  2. Make the dough: In a large mixing bowl, combine flour and salt. Add yeast mixture, melted butter, and ¼ cup beer. Mix until a shaggy dough forms. Knead with a dough hook on low speed for 5 minutes (or by hand for 8-10 minutes) until smooth and elastic.
  3. First rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot for about 30 minutes until doubled in size.
  4. Preheat and prepare: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Bring 8 cups water to a boil, then carefully add baking soda. Reduce heat to a gentle simmer.
  5. Shape the bites: Punch down dough and turn onto a floured surface. Divide into 4 equal pieces. Roll each into a 1-inch thick rope, then cut into 1-inch pieces (about 20-24 per rope, 80-96 total).
  6. Baking soda bath: Working in batches of 8-10, drop dough bites into simmering baking soda water. Boil for 30 seconds, flip, and boil another 30 seconds. Transfer to prepared baking sheet with a slotted spoon, spacing 1 inch apart.
  7. Score and salt: Make a shallow slit on top of each bite. Sprinkle generously with coarse sea salt.
  8. Bake: Bake for 12-15 minutes, rotating pan halfway through, until deep golden brown.
  9. Brush with butter: Immediately brush baked bites with melted butter. Let cool on pan for 5 minutes.
  10. Make cheese sauce: In a small saucepan, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute. Slowly pour in ¾ cup beer while whisking. Cook 2-3 minutes until thickened. Reduce heat to low, add shredded cheese a handful at a time, stirring until melted. Stir in Dijon mustard, garlic powder, and heavy cream (if using). Season with salt and pepper. Keep warm.
  11. Make mustard dip: In a small bowl, whisk together yellow mustard, honey, mayonnaise, apple cider vinegar, and paprika.
  12. Serve immediately: Arrange warm pretzel bites on a platter with both dipping sauces.

Notes

Use a crisp lager or pilsner for best flavor. Do not skip the baking soda bath—it creates the signature pretzel crust. Grate your own cheese for smooth sauce. Serve immediately for best texture. Leftover pretzel bites can be stored in an airtight container for up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: pretzel bites, beer cheese, German appetizer, Oktoberfest, party snack, cheese dip, mustard dip

Find it online: https://rowanrecipes.com/best-german-beer-cheese-pretzel-bites-with-easy-mustard-dip/