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Best Soft Pretzel Bites with Beer Cheese for Game Day

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These soft, pillowy pretzel bites are perfect for game day, paired with a rich and tangy beer cheese dip. Quick and easy to make, they disappear faster than wings at a tailgate.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 cup (240ml) warm water (about 110°F)
  • 2 tablespoons packed brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon salt
  • 1/4 cup baking soda (for the bath, optional)
  • Coarse salt, for sprinkling
  • 8 ounces (225g) sharp cheddar cheese, freshly shredded
  • 3/4 cup (180ml) beer (pale ale or lager)
  • 4 ounces (113g) cream cheese, softened
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder (optional)
  • Salt and pepper to taste

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm water (110°F) and brown sugar. Sprinkle yeast on top and let sit for 5-7 minutes until frothy.
  2. Make the dough: Add melted butter, salt, and 2 cups of flour to the yeast mixture. Stir until a shaggy dough forms. Gradually add remaining cup of flour, mixing until dough pulls away from sides of bowl.
  3. Knead the dough: Turn dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. The dough should spring back when poked.
  4. First rise: Place dough in a lightly greased bowl, cover with a clean towel, and let rise in a warm spot for 45-60 minutes until doubled in size.
  5. Shape the bites: Punch down dough and divide into 4 equal pieces. Roll each into a 1-inch thick rope, then cut into 1-inch bite-sized pieces (about 40-50 total).
  6. The baking soda bath (optional): For classic pretzel crust, bring a large pot of water to a boil, add 1/4 cup baking soda. Drop pretzel bites in batches for 30 seconds, then remove with slotted spoon to parchment-lined baking sheet. For softer version, skip this step.
  7. Second rise: Let shaped bites rest for 15-20 minutes while preheating oven to 425°F (220°C). Brush tops with melted butter and sprinkle with coarse salt.
  8. Bake: Bake for 10-12 minutes until golden brown and puffed. Let cool on baking sheet for 5 minutes before serving.
  9. Make the beer cheese: In a small saucepan over medium heat, combine beer, cream cheese, and Dijon mustard. Whisk until smooth. Gradually add shredded cheddar, stirring constantly until melted. Season with garlic powder, salt, and pepper. Keep warm over low heat.

Notes

The baking soda bath is optional; skipping it yields softer, more pillowy pretzel bites. Freshly grated cheese is essential for smooth beer cheese. Keep beer cheese warm over low heat to prevent thickening.

Nutrition

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

Find it online: https://piperplate.com/best-soft-pretzel-bites-with-beer-cheese-for-game-day/