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Homemade Bavarian Soft Pretzel Bites with Beer Cheese Dip

Bavarian Soft Pretzel Bites - featured image
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These soft, chewy pretzel bites are boiled in a baking soda bath for that iconic pretzel flavor and texture, then served with a creamy, tangy beer cheese dip. Perfect for game days, Oktoberfest parties, or a cozy night in.

Ingredients

Scale
  • 3 ½ cups (440g) bread flour
  • 1 ¼ cups (300ml) warm water (about 110°F)
  • 2 ¼ teaspoons active dry yeast (one ¼-ounce packet)
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • ½ cup (120g) baking soda
  • 2 tablespoons brown sugar
  • Coarse sea salt or pretzel salt, for sprinkling
  • 1 large egg beaten with 1 tablespoon water (egg wash)
  • 8 ounces (225g) sharp cheddar cheese, freshly shredded
  • 4 ounces (113g) cream cheese, softened
  • ¾ cup (180ml) beer (Oktoberfest-style ale or pale ale recommended)
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste

Instructions

  1. Proof the yeast: In the bowl of a stand mixer (or large mixing bowl), combine warm water and granulated sugar. Sprinkle yeast over the top and let sit for 5 minutes until foamy.
  2. Make the dough: Add melted butter, salt, and 2 cups of bread flour to the yeast mixture. Mix on low speed with the dough hook until combined. Gradually add remaining 1 ½ cups flour, mixing until a shaggy dough forms. Increase speed to medium and knead for 5-7 minutes until smooth and elastic. If kneading by hand, knead on a floured surface for 8-10 minutes.
  3. First rise: Shape dough into a ball and place in a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 30 minutes, until doubled in size.
  4. Preheat and prepare: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper. In a large pot, bring 8 cups of water to a boil. Add baking soda and brown sugar (it will bubble up vigorously). Stir until dissolved, then reduce heat to a gentle simmer.
  5. Shape the pretzel bites: Punch down the risen dough and turn out onto a lightly floured surface. Divide into 4 equal pieces. Roll each piece into a long rope, about 1-inch thick and 18-20 inches long. Using kitchen shears, snip the rope into 1-inch pieces (about 20-24 bites per rope).
  6. Boil the pretzel bites: Working in batches of 6-8, drop pretzel bites into the simmering baking soda water. Boil for 30 seconds, then flip and boil for another 30 seconds. Transfer to the prepared baking sheet, spacing about 1 inch apart.
  7. Egg wash and salt: Brush each pretzel bite with egg wash. Sprinkle generously with coarse sea salt.
  8. Bake: Bake in preheated oven for 12-15 minutes, until deep golden brown and slightly blistered. Rotate the baking sheet halfway through. Let cool on the sheet for 5 minutes before serving.
  9. Make the beer cheese dip: While pretzels are baking, melt 1 tablespoon butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Slowly pour in beer, whisking continuously. Cook for 2-3 minutes until thickened. Reduce heat to low and add shredded cheddar and softened cream cheese. Stir until melted and smooth. Add Dijon mustard, garlic powder, salt, and pepper. Keep warm over very low heat, stirring occasionally.

Notes

Don’t skip the baking soda bath—it’s essential for the pretzel flavor and crust. Use freshly shredded cheese for the dip to avoid graininess. For extra-soft pretzel bites, add ¼ cup of mashed potato flakes to the dough. If making ahead, underbake by a minute or two, then reheat in a 350°F oven for 5 minutes.

Nutrition

Keywords: pretzel bites, beer cheese dip, Bavarian pretzels, Oktoberfest, game day snack, homemade pretzels

Find it online: https://dahliadishes.com/homemade-bavarian-soft-pretzel-bites-with-beer-cheese-dip/