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Crispy German Beer Cheese Pretzel Bites

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Golden brown, chewy pretzel bites baked with a steam-bake method for authentic crust, served with a rich, creamy homemade beer cheese dip made with sharp cheddar and light lager.

Ingredients

Scale
  • 1 cup (240 ml) warm milk (110°F/43°C)
  • 1 tablespoon granulated sugar
  • 1 packet (2 ¼ tsp) active dry yeast
  • 3 to 3 ½ cups (375-440g) all-purpose flour
  • 2 tablespoons unsalted butter, melted
  • 1 large egg, beaten
  • 1 teaspoon salt
  • Coarse kosher salt, for sprinkling
  • 2 tablespoons unsalted butter (for dip)
  • 2 tablespoons all-purpose flour (for dip)
  • ½ cup (120 ml) light lager
  • 1 ½ cups sharp cheddar cheese, freshly grated
  • ½ teaspoon garlic powder
  • ½ teaspoon mustard powder
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce (optional)

Instructions

  1. In a large bowl or stand mixer, combine warm milk and sugar. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
  2. Add melted butter, beaten egg, salt, and 2 cups of flour to the yeast mixture. Mix until combined, then gradually add remaining flour until dough pulls away from sides and forms a smooth ball.
  3. Knead on medium-low speed for 5-7 minutes until elastic and smooth.
  4. Place dough in a greased bowl, cover, and let rise in a warm place for 30-45 minutes until doubled in size.
  5. Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
  6. Punch down dough and divide into four pieces. Roll each into a 12-inch rope and cut into 1-inch pieces.
  7. Place bites on baking sheets, brush with egg wash (egg beaten with water), and sprinkle generously with coarse kosher salt.
  8. Bake for 12-15 minutes until deep golden brown. Let cool for 5 minutes.
  9. While pretzels bake, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to make a roux.
  10. Slowly whisk in beer and cook until thickened (2-3 minutes).
  11. Reduce heat to low. Add garlic powder, mustard powder, Worcestershire sauce, and hot sauce.
  12. Gradually add grated cheddar cheese, stirring until melted and smooth. Do not boil.
  13. Serve pretzel bites warm with the beer cheese dip.

Notes

Use freshly grated cheese to prevent clumping. Do not boil the cheese sauce to avoid separation. If yeast does not foam, it is dead and should be replaced. For gluten-free option, use a 1:1 gluten-free flour blend with xanthan gum.

Nutrition

Keywords: pretzel bites, beer cheese, german recipe, game day food, appetizer, homemade pretzels, cheese dip, easy recipe

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