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Amazing Soft Pretzel Bites with 1-Hour Beer Cheese Fix

Soft Pretzel Bites with Beer Cheese
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Make bite-sized chewy pretzels and a creamy cheddar cheese dip infused with a splash of beer. These pub-style snacks are perfect for sharing during games or fall celebrations. Nail that salty pretzel flavor and tangy cheese sauce.

Ingredients

Scale
  • 1 ½ cups warm water (105-115°F)
  • 1 tablespoon active dry yeast
  • 1 teaspoon sugar
  • 4 ½ cups all-purpose flour
  • 1 teaspoon salt
  • ¼ cup unsalted butter, melted
  • 10 cups water
  • â…” cup baking soda
  • 1 large egg, beaten
  • Coarse sea salt for sprinkling
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup shredded sharp cheddar cheese
  • ½ cup beer (lager or pale ale recommended)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Worcestershire sauce
  • Salt and black pepper to taste

Instructions

  1. Combine warm water, yeast, and sugar in a large bowl. Let sit for 5 minutes until foamy.
  2. Add flour, salt, and melted butter to the yeast mixture. Mix until a shaggy dough forms.
  3. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
  4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
  5. Preheat oven to 450°F (232°C). Line two baking sheets with parchment paper.
  6. Bring 10 cups of water and baking soda to a rolling boil in a large pot.
  7. Divide the risen dough into 6 equal pieces. Roll each piece into a long rope, about ½ inch thick.
  8. Cut each rope into 1-inch pieces.
  9. Carefully drop pretzel bites, a few at a time, into the boiling water for 30 seconds. Do not overcrowd the pot.
  10. Remove with a slotted spoon and place on the prepared baking sheets.
  11. Brush the pretzel bites with the beaten egg and sprinkle generously with coarse sea salt.
  12. Bake for 12-15 minutes, or until golden brown.
  13. While pretzels bake, melt 2 tablespoons butter in a saucepan over medium heat.
  14. Whisk in 2 tablespoons flour and cook for 1 minute, stirring constantly, to form a roux.
  15. Gradually whisk in milk until smooth. Cook, stirring, until the sauce thickens slightly.
  16. Reduce heat to low. Stir in shredded cheddar cheese until melted and smooth.
  17. Whisk in beer, Dijon mustard, and Worcestershire sauce. Cook for 2-3 minutes, stirring, until heated through.
  18. Season with salt and black pepper to taste.
  19. Serve warm pretzel bites with the beer cheese dip.

Notes

  • For best results, use fresh active dry yeast.
  • Do not skip the baking soda bath; it gives the pretzels their characteristic chewy crust and flavor.
  • Any light beer works well for the cheese sauce. Avoid dark or bitter beers.
  • Leftover pretzels can be stored in an airtight container at room temperature for up to 2 days. Reheat in the oven for best texture.
  • Beer cheese can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if needed to thin.

Nutrition

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