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Homemade Soft Pretzel Bites with Easy Beer Cheese Dip

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These homemade soft pretzel bites are pillowy on the inside with a salty, chewy crust, paired with a creamy, tangy beer cheese dip. Perfect for game days, movie nights, or any time you need a comforting, snackable treat.

Ingredients

Scale
  • 1 ½ cups warm water (about 110°F or 43°C)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 tablespoon brown sugar
  • 4 cups all-purpose flour (plus more for dusting)
  • 2 tablespoons unsalted butter, melted
  • 1 ½ teaspoons salt
  • 10 cups water (for the baking soda 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 beer (lager or pale ale, such as Yuengling or Blue Moon)
  • 2 cups sharp cheddar cheese, shredded (from a block)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm water (110°F/43°C), active dry yeast, and brown sugar. Stir gently and let sit for 5-10 minutes until foamy and bubbly.
  2. Make the dough: Add melted butter, salt, and 2 cups of flour to the yeast mixture. Mix until combined, then gradually add remaining 2 cups of flour, ½ cup at a time, until a shaggy dough forms.
  3. Knead the dough: Turn dough onto a lightly floured surface and knead for 6-8 minutes (or 4-5 minutes in a stand mixer with dough hook) until smooth and elastic. It should be soft and slightly tacky but not sticky.
  4. First rise: Place dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm spot for 45 minutes to 1 hour, until doubled in size.
  5. Prepare the baking soda bath: While dough rises, bring 10 cups of water to a boil in a large pot. Carefully add baking soda (it will fizz), then reduce heat to a simmer and keep warm.
  6. Shape the pretzel bites: Punch down risen dough and turn onto a lightly floured surface. Divide into 4 equal pieces. Roll each piece into a 1-inch thick rope, then cut into 1-inch pieces.
  7. Baking soda bath: Preheat oven to 425°F (220°C). Working in batches of 6-8, drop pretzel bites into simmering baking soda water for 30 seconds, turning once halfway. Remove with a slotted spoon and place on a parchment-lined baking sheet, spacing 1 inch apart.
  8. Egg wash and salt: Brush each pretzel bite with beaten egg wash. Sprinkle generously with coarse sea salt.
  9. Bake: Bake for 10-12 minutes until deep golden brown and puffed, rotating the baking sheet halfway through.
  10. Make the beer cheese dip: While pretzels bake, melt 2 tablespoons butter in a small saucepan over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute. Slowly pour in milk and beer, whisking continuously. Cook for 2-3 minutes until thickened. Reduce heat to low, add shredded cheddar cheese gradually, stirring until melted and smooth. Stir in Dijon mustard, garlic powder, salt, and pepper. Keep warm.
  11. Serve immediately: Transfer pretzel bites to a serving platter and serve warm with beer cheese dip on the side.

Notes

Don’t skip the baking soda bath—it’s essential for the pretzel crust. For the yeast, water should be warm (110°F/43°C), not hot. If dough springs back when rolling, let it rest for 5 minutes. For the cheese dip, keep heat low to prevent graininess. Dough can be refrigerated overnight after first rise for more flavor.

Nutrition

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

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