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Easy Soft Pretzel Bites with Beer Cheese Dip

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These easy soft pretzel bites with beer cheese dip are warm, salty, chewy, and paired with a creamy, tangy dip that makes them the perfect game day appetizer. Ready in about 45 minutes, they’re a crowd-pleaser that will disappear fast.

Ingredients

Scale
  • 3 ½ cups all-purpose flour, plus more for dusting
  • 1 ¼ cups warm water (about 110°F)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 tablespoon brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 ½ teaspoons salt
  • ⅓ cup baking soda
  • 8 cups water for boiling
  • Coarse sea salt for sprinkling
  • 3 tablespoons melted butter for brushing
  • 8 ounces sharp cheddar cheese, freshly grated
  • ¾ cup beer (lager or pale ale)
  • 4 ounces cream cheese, softened
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon Worcestershire sauce
  • Salt and pepper to taste

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm water (110°F), brown sugar, and active dry yeast. Stir gently 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. Stir with a wooden spoon until a shaggy dough forms. Gradually add remaining 1 ½ cups flour, stirring until dough comes together (slightly sticky but not wet).
  3. Knead the dough: Turn onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Add a tablespoon of flour at a time if too sticky.
  4. Let it rise: Place dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm spot for about 30 minutes until doubled in size.
  5. Preheat and prep: Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone mat. Bring 8 cups of water to a boil in a large pot, then carefully add ⅓ cup baking soda (it will bubble up).
  6. Shape the bites: Punch down risen dough and turn onto a floured surface. Divide into 4 equal pieces. Roll each into a 12-inch long rope, 1 inch thick. Cut into 1-inch pieces (about 12-15 per rope).
  7. Baking soda bath: Working in batches, drop 8-10 pretzel bites into boiling baking soda water. Boil for 30 seconds, then transfer to prepared baking sheet using a slotted spoon. Space about 1 inch apart.
  8. Sprinkle and bake: While still damp, sprinkle generously with coarse sea salt. Bake for 12-15 minutes, rotating pan halfway through, until deep golden brown.
  9. Brush with butter: As soon as pretzel bites come out of the oven, brush with melted butter. Let cool for 5 minutes before serving.
  10. Make the beer cheese dip: While pretzels bake, combine beer, cream cheese, Dijon mustard, garlic powder, and Worcestershire sauce in a small saucepan over medium heat. Whisk constantly until cream cheese melts and mixture is smooth. Reduce heat to low and gradually add shredded cheddar cheese, stirring until completely melted and creamy. Season with salt and pepper to taste. Keep warm until ready to serve.

Notes

Don’t skip the baking soda bath—it gives pretzels their signature dark crust and flavor. For the beer cheese dip, use freshly grated cheese and low heat to avoid graininess. The dough can be refrigerated after the first rise for up to 24 hours. 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 appetizer, easy pretzel recipe, homemade pretzels

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