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Cozy Bavarian Soft Pretzel Bites with Beer Cheese Dip

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These warm, chewy pretzel bites are paired with a creamy, tangy beer cheese dip. The recipe is forgiving and perfect for cozy nights, game days, or any gathering.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • 1 ½ cups (355ml) warm water (about 110°F)
  • 2 ¼ teaspoons active dry yeast (one ¼-ounce packet)
  • 2 tablespoons packed brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon fine sea salt
  • ½ cup (120g) baking soda (for boiling bath)
  • 10 cups (2.4 liters) water (for boiling bath)
  • Coarse pretzel salt or flaky sea salt (for topping)
  • 2 tablespoons unsalted butter, melted (for brushing after baking)
  • 8 oz (225g) sharp cheddar cheese, freshly shredded
  • ¾ cup (175ml) beer (lager or pale ale)
  • 2 tablespoons unsalted butter (for dip)
  • 2 tablespoons all-purpose flour (for dip)
  • ½ cup (120ml) whole milk
  • 1 teaspoon Dijon mustard
  • ½ teaspoon smoked paprika
  • ½ teaspoon Worcestershire sauce
  • Salt and black pepper to taste

Instructions

  1. Activate the yeast: In the bowl of a stand mixer, combine warm water and a pinch of brown sugar. Sprinkle yeast on top and let sit for 5 minutes until foamy.
  2. Make the dough: Add remaining brown sugar, melted butter, and salt to the yeast mixture. Add flour one cup at a time, mixing on low with the dough hook. Increase speed to medium and knead for 5-6 minutes (or 8-10 minutes by hand) until smooth and elastic.
  3. First rise: Form dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm place for about 1 hour, until doubled in size.
  4. Shape the pretzel bites: Punch down dough and turn onto a floured surface. Divide into 4 equal pieces. Roll each into a 1-inch thick rope, then cut into 1-inch pieces (about 64-80 total).
  5. Prepare the baking soda bath: Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper. In a large pot, bring 10 cups of water to a boil. Carefully add baking soda (it will foam). Reduce heat to a gentle simmer.
  6. Boil the pretzel bites: Working in batches of 8-10, drop bites into simmering water. Boil for 30 seconds, flipping halfway. Transfer to prepared baking sheets, spacing 1 inch apart.
  7. Add the salt: While still damp, sprinkle generously with coarse pretzel salt.
  8. Bake: Bake for 12-15 minutes, rotating pans halfway, until deep golden brown.
  9. Brush with butter: Immediately brush hot pretzel bites with melted butter. Let cool on sheets for 5 minutes.
  10. Make the beer cheese dip: In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly pour in beer and milk, whisking constantly. Cook for 2-3 minutes until thickened. Reduce heat to low, add shredded cheddar a handful at a time, stirring until melted. Stir in Dijon mustard, smoked paprika, and Worcestershire sauce. Season with salt and pepper. Keep warm until serving.

Notes

The baking soda bath is essential for the pretzel crust. Shred your own cheese for a smooth dip. Use a light beer like a pilsner or lager. Keep the dip warm over low heat or in a small slow cooker.

Nutrition

Keywords: soft pretzel bites, beer cheese dip, Bavarian pretzels, game day snack, comfort food, homemade pretzels

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