Description
These homemade soft pretzel bites are the ultimate party snack, featuring a chewy, golden crust and served with a rich, tangy, and creamy beer cheese dip. Perfect for sharing at gatherings or enjoying as a cozy autumn treat.
Ingredients
Scale
- 1 cup warm water (105°F-115°F)
- 2 packets active dry yeast (or 1 tablespoon)
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons butter, melted
- 3 to 3½ cups all-purpose flour
- 10 cups water (for boiling)
- ⅔ cup baking soda
- Coarse sea salt (for sprinkling)
- 2 cups sharp cheddar cheese, freshly grated
- 1 cup lager or pilsner beer
- 2 tablespoons butter (for dip)
- 2 tablespoons all-purpose flour (for dip roux)
- ½ teaspoon garlic powder
- 1 teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- ½ cup heavy cream
- Salt and pepper to taste
Instructions
- Activate yeast: In a bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- Mix dough: Add melted butter and salt to yeast mixture. Add flour and mix until a dough forms. Knead for 5-7 minutes until smooth and elastic.
- First rise: Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled.
- Shape bites: Punch down dough. Divide into 12-16 pieces. Roll into 12-inch ropes and tie into knots. Place on parchment-lined baking sheets.
- Second rise: Cover pretzels loosely and let rise for 15-20 minutes.
- Boil: Preheat oven to 425°F. Bring 10 cups of water and baking soda to a boil. Boil pretzels in batches for 30 seconds per side.
- Bake: Remove pretzels from water, sprinkle immediately with coarse sea salt, and bake for 12-15 minutes until deep golden brown.
- Make dip: Melt 2 tablespoons butter in a saucepan. Whisk in 2 tablespoons flour to make a roux. Slowly whisk in beer, garlic powder, mustard, Worcestershire sauce, salt, and pepper.
- Finish dip: Reduce heat to low. Stir in grated cheese a handful at a time until melted and smooth. Add heavy cream if needed. Do not boil.
- Serve: Serve pretzel bites warm with the beer cheese dip.
Notes
Use freshly grated cheese for the smoothest dip; pre-shredded cheese contains anti-caking agents that prevent smooth melting. Use a lager or pilsner for the dip to avoid bitterness. Salt the pretzels immediately after boiling while they are wet. The dough can be refrigerated for up to 24 hours after the first rise for meal prep.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: German
Nutrition
- Serving Size: 2 pretzel bites + 2
- Calories: 380
- Sugar: 4
- Sodium: 650
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 45
- Fiber: 2
- Protein: 12
Keywords: Oktoberfest, soft pretzel bites, beer cheese dip, party snack, German food, homemade pretzels, appetizer recipe