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Easy Baked Pretzel Bites: Perfect Beer Cheese Dip

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Soft, chewy, salty little pillows of bread served with a rich, tangy, beer-infused cheese sauce. These easy baked pretzel bites are perfect for game days, lazy Sundays, or any night you want to feel like you’re at a pub without leaving the couch.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 1 cup (120g) bread flour
  • 1½ cups (355ml) warm water (around 110°F)
  • 2¼ teaspoons active dry yeast (one packet)
  • 1 tablespoon granulated sugar
  • 4 tablespoons (56g) unsalted butter, melted
  • 1½ teaspoons salt
  • ⅓ cup (80g) baking soda
  • Coarse sea salt or pretzel salt, for sprinkling
  • 1 egg beaten with 1 tablespoon water (egg wash)
  • 8 ounces (225g) sharp cheddar cheese, freshly shredded
  • ¾ cup (177ml) beer (pale ale or lager)
  • 4 ounces (113g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm water, sugar, and active dry yeast. Let sit for 5-7 minutes until foamy.
  2. Make the dough: Add melted butter, salt, and both flours to the yeast mixture. Mix with a dough hook on low for 6-8 minutes (or knead by hand for 8-10 minutes) until smooth and elastic.
  3. First rise: Shape dough into a ball, place in a lightly greased bowl, cover with a towel, and let rise in a warm spot for 1 hour until doubled.
  4. Shape the bites: Punch down dough, divide into 4 pieces. Roll each into a 12-14 inch rope, cut into 1-inch pieces. Place on parchment-lined baking sheets.
  5. Baking soda bath: Bring 8 cups of water to a boil, add baking soda (it will bubble up). Reduce to a simmer. Boil bites in batches of 8-10 for 30 seconds per side. Transfer back to baking sheets.
  6. Egg wash and salt: Preheat oven to 425°F (220°C). Brush each bite with egg wash and sprinkle with coarse sea salt.
  7. Bake: Bake for 12-15 minutes, rotating pans halfway, until deep golden brown. Let cool 5 minutes before serving.
  8. Make the beer cheese dip: In a saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute. Slowly whisk in beer until smooth and thickened (2-3 minutes). Reduce heat to low. Add cream cheese and whisk until melted. Gradually add shredded cheddar, whisking until each addition melts. Stir in Dijon mustard, Worcestershire sauce, garlic powder, salt, and pepper. Keep warm over low heat.

Notes

The baking soda bath is non-negotiable for authentic pretzel flavor. Don’t overboil the bites (30 seconds per side is perfect). Use freshly grated cheese for a smooth dip. Let the dough rest if it fights you when rolling. Multitask wisely while dough rises.

Nutrition

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

Find it online: https://merrymorsel.com/easy-baked-pretzel-bites-perfect-beer-cheese-dip/