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Cozy Soft Pretzel Bites with Easy Beer Cheese Dip

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These pillowy, golden, salty soft pretzel bites are served with a sharp and creamy beer cheese dip, recreating the magic of a beloved German-style beer hall. Perfect for game day, cozy nights, or any time you need warm, cheesy comfort.

Ingredients

Scale
  • 1 ½ cups warm water (about 110°F)
  • 2 ¼ teaspoons active dry yeast (one standard packet)
  • 1 tablespoon brown sugar
  • 4 cups all-purpose flour
  • 2 teaspoons fine sea salt or table salt
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon malt powder (optional)
  • 10 cups water (for the baking soda bath)
  • ⅔ cup baking soda
  • Coarse sea salt (for sprinkling)
  • 3 tablespoons unsalted butter, melted (for brushing)
  • 2 tablespoons unsalted butter (for cheese dip)
  • 2 tablespoons all-purpose flour (for cheese dip)
  • 1 cup whole milk
  • ½ cup beer (lager or pilsner)
  • 2 cups sharp cheddar cheese, freshly shredded
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • Salt and pepper to taste

Instructions

  1. In a large mixing bowl, combine warm water (110°F), brown sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy and bubbly.
  2. Add melted butter, salt, malt powder (if using), and 2 cups of flour to the yeast mixture. Stir until combined, then gradually add remaining 2 cups of flour, one cup at a time. Turn dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic.
  3. Place dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let rise in a warm spot for about 60 minutes until doubled in size.
  4. Punch down the dough and divide into 6 equal pieces. Roll each piece into a 12-inch long rope, 1 inch thick. Cut each rope into 1-inch pieces (about 8-10 bites per rope). Place on a parchment-lined baking sheet.
  5. Bring 10 cups of water to a boil in a large pot. Carefully add ⅔ cup baking soda (it will bubble vigorously). Reduce heat to a gentle simmer. Working in batches of 8-10 bites, drop pretzel bites into the simmering water for 30 seconds, flipping halfway. Remove with a slotted spoon and return to baking sheet.
  6. Preheat oven to 425°F (220°C). Sprinkle boiled pretzel bites generously with coarse sea salt. Bake for 12-15 minutes until deep golden brown.
  7. As soon as pretzel bites come out of the oven, brush generously with melted butter. Let cool for about 5 minutes before serving.
  8. While pretzel bites bake, make the beer cheese dip: In a small saucepan, melt 2 tablespoons butter 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, Dijon mustard, garlic powder, and smoked paprika. Stir until cheese is melted and sauce is smooth. Season with salt and pepper to taste.

Notes

Don’t skip the baking soda bath—it gives pretzels their signature chewy crust and deep brown color. Use fresh yeast and check that it foams within 10 minutes. Boil in batches of 8-10 bites to avoid overcrowding. Use coarse sea salt for topping. For the cheese dip, always shred cheese from a block for smooth melting. Leftover pretzel bites can be stored at room temperature for up to 2 days; reheat in a 350°F oven for 5-7 minutes. Unbaked, boiled pretzel bites can be frozen for up to 1 month.

Nutrition

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

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