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Best German Beer Cheese Pretzel Bites for Oktoberfest

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These warm, chewy, beer-infused pretzel bites are smothered in a velvety beer cheese sauce, making them the perfect at-home Oktoberfest snack. They are salty, soft, and dangerously dippable, with a signature deep brown crust from a quick baking soda bath.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • 1 ¼ cups (300ml) warm water (about 110°F)
  • 2 ¼ teaspoons (7g) active dry yeast (one packet)
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • ½ cup (100g) baking soda
  • Coarse sea salt or pretzel salt, for sprinkling
  • 1 egg beaten with 1 tablespoon water (egg wash)
  • 8 oz (225g) sharp cheddar cheese, freshly shredded
  • 4 oz (115g) cream cheese, softened
  • ¾ cup (180ml) lager or ale (e.g., German-style lager or Oktoberfest marzen)
  • 2 tablespoons unsalted butter (for sauce)
  • 2 tablespoons all-purpose flour (for sauce)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste
  • Pinch of cayenne pepper (optional)

Instructions

  1. Activate the yeast: In a small bowl, combine warm water (110°F) and brown sugar. Sprinkle yeast on top and let sit for 5-7 minutes until foamy.
  2. Make the dough: In a large bowl, whisk together flour and salt. Add yeast mixture and melted butter. Stir until a shaggy dough forms. Knead with a dough hook (6-7 minutes) or by hand (8-10 minutes) until smooth and elastic.
  3. First rise: Shape dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot for about 1 hour until doubled in size.
  4. Preheat and prepare: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Bring a large pot of water (about 8 cups) to a rolling boil, then carefully add baking soda.
  5. Shape the bites: Punch down dough and turn onto a floured surface. Divide into 4 pieces. Roll each into a 1-inch thick rope, then cut into 1-inch pieces (about 40-50 total).
  6. Boil the bites: Drop 8-10 bites into boiling baking soda water for 30 seconds. Use a slotted spoon to transfer to prepared baking sheet. Repeat with remaining bites.
  7. Brush and salt: Whisk egg with 1 tablespoon water. Brush each boiled bite with egg wash, then sprinkle generously with coarse sea salt.
  8. Bake: Bake for 12-15 minutes until deep golden brown and slightly puffed. Rotate sheet halfway through. Let cool on sheet for 5 minutes.
  9. Make cheese sauce: In a small saucepan over medium heat, melt butter. Whisk in flour and cook 1-2 minutes until nutty. Slowly pour in beer while whisking. Cook 2-3 minutes until thickened. Reduce heat to low, add cheddar, cream cheese, Dijon, garlic powder, salt, pepper, and cayenne. Stir until smooth. Keep warm.
  10. Serve immediately: Transfer pretzel bites to a platter. Pour cheese sauce into a dipping bowl and serve warm.

Notes

The baking soda bath is essential for the pretzel flavor and dark crust. Use freshly grated cheese for a smooth sauce. For a non-alcoholic version, use non-alcoholic lager. Dough can be prepared a day ahead and refrigerated after first rise.

Nutrition

Keywords: pretzel bites, beer cheese, Oktoberfest, German appetizer, beer cheese sauce, pretzel bites recipe

Find it online: https://twinkletaste.com/best-german-beer-cheese-pretzel-bites-for-oktoberfest/