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Easy Soft Pretzel Bites with Beer Cheese Dip: Best Snack Recipe

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These easy soft pretzel bites are warm, pillowy, and golden-brown with a chewy crust, paired with a rich and tangy beer cheese dip. Perfect for game day, movie night, or any snack attack, this foolproof recipe comes together in under an hour with simple ingredients.

Ingredients

Scale
  • 1 ½ cups warm water (110°F/45°C)
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • 1 tablespoon brown sugar
  • 3 ½ cups all-purpose flour
  • 2 tablespoons unsalted butter, melted
  • 1 ½ teaspoons salt
  • 10 cups water
  • ⅔ cup baking soda
  • 1 large egg, beaten (for egg wash)
  • Coarse sea salt or pretzel salt
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • ½ cup beer (pale lager or ale)
  • 2 cups sharp cheddar cheese, freshly shredded
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Activate the yeast: In your large mixing bowl, combine the warm water (110°F is ideal), active dry yeast, and brown sugar. Give it a gentle stir and let it sit for about 5 minutes. You should see it become frothy and bubbly on top. If it doesn’t, your yeast might be dead, and you’ll need to start over with fresher yeast.
  2. Make the dough: Add the melted butter, salt, and 2 cups of the flour to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Gradually add the remaining 1 ½ cups of flour, stirring until the dough comes together and pulls away from the sides of the bowl. It should be slightly tacky but not sticky.
  3. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes, until it becomes smooth and elastic. If it’s sticking to your hands, add a tiny bit more flour, but be careful not to add too much. A slightly tacky dough is perfect.
  4. First rise: Place the dough in a lightly greased bowl (I use a little olive oil), turning to coat all sides. Cover the bowl with a clean kitchen towel or plastic wrap. Let it rise in a warm place for about 20-30 minutes, or until it has doubled in size. A warm oven (turned off with the light on) is a great spot for this.
  5. Preheat and prepare: While the dough is rising, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat. In your large pot, bring the 10 cups of water to a rolling boil. Carefully add the ⅔ cup of baking soda—it will bubble up vigorously, so be cautious. Reduce the heat to a gentle simmer.
  6. Shape the bites: Punch the risen dough down to release the air. Turn it out onto a lightly floured surface. Divide the dough into 4 equal pieces. Roll each piece into a long rope, about 1 inch thick. Using a sharp knife or a bench scraper, cut the rope into 1-inch pieces. You’ll get about 20-24 bites total.
  7. The baking soda bath: Working in batches of 6-8 bites, carefully drop the dough pieces into the simmering baking soda water. Let them boil for about 30 seconds, then use your slotted spoon or spider strainer to flip them over and boil for another 30 seconds. The bites will puff up slightly. Remove them with the slotted spoon and place them on the prepared baking sheet, spacing them about 1 inch apart.
  8. Egg wash and salt: In a small bowl, beat the egg with 1 tablespoon of water. Using your pastry brush, gently brush each pretzel bite with the egg wash. Be careful not to let the egg wash pool on the baking sheet, or it can burn. Sprinkle each bite generously with coarse sea salt or pretzel salt.
  9. Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the pretzel bites are a deep, golden brown. Keep an eye on them towards the end, as ovens can vary. They should be puffed up and gorgeous.
  10. Make the beer cheese dip: While the pretzels are baking, start the dip. In your small saucepan, melt the 2 tablespoons of butter over medium heat. Whisk in the 2 tablespoons of flour and cook for about 1 minute, stirring constantly. This is your roux. Gradually whisk in the milk and the beer, stirring continuously to prevent lumps. Cook for 2-3 minutes, until the mixture has thickened slightly.
  11. Add the cheese: Reduce the heat to low. Add the shredded cheddar cheese, a handful at a time, whisking until completely melted and smooth before adding the next handful. Stir in the Dijon mustard, garlic powder, and a pinch of salt and pepper. Taste and adjust seasoning as needed. Keep the dip warm on the lowest heat setting, stirring occasionally.
  12. Serve immediately: Remove the pretzel bites from the oven and let them cool on the baking sheet for just 2-3 minutes. They are best served warm. Transfer them to a serving platter or bowl, with the warm beer cheese dip right alongside. Watch them disappear.

Notes

Don’t skip the baking soda bath—it’s essential for the pretzel flavor and crust. Shred your own cheese for a smooth dip. For best results, serve warm. Leftover pretzel bites can be stored at room temperature for up to 2 days and reheated in a 350°F oven for 5-7 minutes.

Nutrition

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

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