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Best Homemade Soft Pretzel Bites with Beer Cheese Dip Recipe

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These homemade soft pretzel bites are golden on the outside, pillowy soft on the inside, with that unmistakable pretzel chew. Served with a creamy, tangy beer cheese dip, they’re perfect for game days, movie nights, or any time you need warm, salty comfort food.

Ingredients

Scale
  • 1 ½ cups warm water (about 110°F)
  • 1 packet active dry yeast (2 ¼ teaspoons)
  • 1 tablespoon brown sugar
  • 3 ½ cups all-purpose flour (plus more for dusting)
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter (melted and slightly cooled)
  • ⅓ cup baking soda (for the boiling bath)
  • 1 large egg (beaten with 1 tablespoon water for egg wash)
  • Coarse sea salt or pretzel salt (for sprinkling)
  • 8 ounces sharp cheddar cheese (shredded fresh)
  • 4 ounces cream cheese (softened to room temperature)
  • ¾ cup beer (lager, pilsner, or pale ale)
  • 1 tablespoon unsalted butter (for dip)
  • 1 tablespoon all-purpose flour (for dip)
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon Dijon mustard
  • Salt and black pepper (to taste)

Instructions

  1. In the bowl of a stand mixer, combine warm water, brown sugar, and active dry yeast. Let sit for 5-10 minutes until foamy.
  2. Add melted butter, salt, and 2 cups flour to the yeast mixture. Mix on low speed, then gradually add remaining 1 ½ cups flour until a shaggy ball forms.
  3. Knead on medium speed for 5-7 minutes (or by hand for 8-10 minutes) until dough is smooth and elastic.
  4. Shape dough into a ball, place in a lightly greased bowl, cover, and let rise in a warm place for about 45 minutes until doubled in size.
  5. Punch down dough, turn onto a floured surface, divide into 4 equal pieces. Roll each into a 12-14 inch rope, then cut into 1-inch pieces (about 48-60 total).
  6. Bring a large pot of water (6-8 cups) to a boil, carefully add baking soda, then reduce to a simmer. Working in batches of 8-10, drop bites into water and simmer for 30-45 seconds. Transfer to a parchment-lined baking sheet.
  7. Brush each bite with egg wash (1 egg beaten with 1 tablespoon water) and sprinkle with coarse salt.
  8. Preheat oven to 425°F (220°C). Bake for 12-15 minutes until deep golden brown, rotating sheet halfway through.
  9. While baking, make the dip: In a small saucepan over medium heat, melt 1 tablespoon butter. Whisk in 1 tablespoon flour for 1 minute. Slowly pour in beer, whisking constantly, and cook for 2-3 minutes until thickened.
  10. Reduce heat to low, add cream cheese and whisk until smooth. Gradually add shredded cheddar, stirring until melted. Stir in garlic powder, smoked paprika, Dijon mustard, salt, and pepper. Keep warm.
  11. Serve warm pretzel bites with beer cheese dip immediately.

Notes

Don’t skip the baking soda bath—it gives pretzels their signature crust. For the dip, use freshly shredded cheese and low heat to avoid graininess. Make-ahead: prepare bites up to the baking soda bath stage, refrigerate for up to 2 hours, then bring to room temperature before baking. Dip can be made a day ahead and reheated gently.

Nutrition

Keywords: soft pretzel bites, beer cheese dip, homemade pretzels, game day snack, appetizer, comfort food

Find it online: https://rowanrecipes.com/best-homemade-soft-pretzel-bites-with-beer-cheese-dip-recipe/