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Homemade Soft Pretzel Bites with Easy Beer Cheese Dip

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These homemade soft pretzel bites are chewy, salty, and perfectly paired with a creamy beer cheese dip. Made with a simple dough and a baking soda bath for that signature dark crust, they are the ultimate game-day snack or comfort food.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • 1 cup (240ml) warm beer (lager or pale ale)
  • ½ cup (120ml) warm water
  • 2 ¼ teaspoons (one packet) active dry yeast
  • 1 tablespoon granulated sugar
  • 2 tablespoons unsalted butter, melted
  • 1 ½ teaspoons fine sea salt
  • ⅓ cup baking soda (for the bath)
  • Coarse sea salt (for topping)
  • 1 egg beaten with 1 tablespoon water (egg wash)
  • 8 oz (225g) sharp cheddar cheese, freshly shredded
  • 4 oz (115g) cream cheese, softened
  • ½ cup (120ml) beer (same as in dough)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon Worcestershire sauce
  • Salt and cayenne pepper to taste

Instructions

  1. Activate the yeast: In the bowl of a stand mixer, combine warm beer (about 110°F), warm water, and sugar. Sprinkle yeast on top and let sit for 5-7 minutes until foamy.
  2. Make the dough: Add melted butter, salt, and 2 cups of flour to the yeast mixture. Mix on low speed with dough hook until combined. Gradually add remaining 1 ½ cups flour, mixing until a shaggy dough forms.
  3. Knead: Increase speed to medium-low and knead for 5-6 minutes (or 8-10 minutes by hand) until dough is smooth and elastic. Perform the windowpane test.
  4. First rise: Shape dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm spot for 45-60 minutes until doubled in size.
  5. Preheat and prepare: Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper or silicone mats. Fill a large pot with 8 cups of water and add ⅓ cup baking soda. Bring to a rolling boil.
  6. Shape the bites: Punch down dough and turn onto a lightly floured surface. Divide into 4 equal pieces. Roll each into a 12-14 inch rope. Cut into 1-inch pieces.
  7. Boil the bites: Working in batches of 8-10, drop bites into boiling baking soda water. Boil for 30 seconds, flip, and boil another 30 seconds. Transfer to prepared baking sheets.
  8. Egg wash and salt: Brush each bite with egg wash and sprinkle with coarse sea salt.
  9. Bake: Bake for 12-15 minutes, rotating pans halfway through, until deep golden brown and glossy.
  10. Make beer cheese dip: In a small saucepan over medium-low heat, combine cream cheese and shredded cheddar. Stir until melted and smooth. Slowly pour in beer, whisking continuously. Add Dijon mustard, garlic powder, Worcestershire sauce, salt, and cayenne. Keep warm.
  11. Serve immediately: Transfer pretzel bites to a platter and serve with warm beer cheese dip.

Notes

The baking soda bath is essential for the dark, shiny crust. Do not skip it. For extra shine, you can use a food-grade lye bath, but the baking soda method works great for home cooks. The beer cheese dip can be made ahead and reheated gently.

Nutrition

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

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