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Easy Homemade Soft Pretzel Bites with Beer Cheese Dip

A stack of warm, golden brown pretzel bites topped with coarse salt, served next to a small bowl of bright yellow cheese sauce.
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Make soft, chewy pretzel bites from scratch quickly. This recipe includes instructions for a simple baking soda bath and a rich beer cheese dipping sauce perfect for parties or game days.

Ingredients

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  • 1 1/2 cups warm water (105-115°F)
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1 teaspoon granulated sugar
  • 3 3/4 cups all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons salt
  • 4 tablespoons unsalted butter, melted, plus more for brushing
  • 1/2 cup baking soda
  • 12 cups water (for boiling)
  • 1 large egg, beaten (for egg wash)
  • Coarse pretzel salt, for topping
  • For the Beer Cheese Dip: 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup light beer (lager or pilsner)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm water, yeast, and sugar. Let stand for 5 minutes until foamy.
  2. Mix the dough: Add the flour and salt to the yeast mixture. Mix until a shaggy dough forms. Add the 4 tablespoons of melted butter. Knead the dough on a lightly floured surface for 5 to 7 minutes until smooth and elastic.
  3. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
  4. Shape the bites: Punch down the dough. Divide it into 8 equal pieces. Roll each piece into a long rope about 1 inch thick. Cut each rope into 1-inch pieces to form the bites.
  5. Prepare the bath: In a large, wide pot, bring 12 cups of water and 1/2 cup baking soda to a rolling boil.
  6. Boil the bites: Working in batches, carefully drop 8 to 10 pretzel bites into the boiling solution for 30 seconds. Use a slotted spoon to remove them and place them on a baking sheet lined with parchment paper.
  7. Bake: Preheat your oven to 425°F (220°C). Brush the boiled bites lightly with the beaten egg wash and sprinkle generously with coarse pretzel salt.
  8. Bake for 12 to 15 minutes, rotating the pan halfway through, until golden brown. Brush immediately with melted butter after removing from the oven.
  9. Make the dip: While the pretzels bake, melt 4 tablespoons of butter in a saucepan over medium heat. Whisk in 4 tablespoons of flour and cook for 1 minute.
  10. Whisk in the milk until smooth. Cook, stirring constantly, until the sauce thickens slightly.
  11. Remove from heat. Stir in the dry mustard, garlic powder, onion powder, and paprika.
  12. Gradually stir in the cheddar and Monterey Jack cheeses until fully melted and smooth. Stir in the beer until combined. Serve warm with the pretzel bites.

Notes

  • For a sweeter version, skip the salt and egg wash, brush with melted butter, and toss immediately in a cinnamon sugar mixture (1/2 cup sugar mixed with 1 tablespoon cinnamon).
  • If you do not want to use beer in the cheese sauce, substitute with an equal amount of chicken broth or milk.
  • For extra chewy pretzel texture, ensure your baking soda bath is at a full, rolling boil before adding the dough pieces.

Nutrition

Find it online: https://eatableempress.com/easy-homemade-soft-pretzel-bites-recipe/