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Cozy Baked Soft Pretzel Bites with Beer Cheese Dip

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Homemade baked soft pretzel bites served with a creamy, tangy beer cheese dip. This recipe skips the traditional boiling step for a lighter, tender texture and uses simple ingredients for a comforting snack perfect for game day or weeknights.

Ingredients

Scale
  • 1 cup (240ml) warm water (110°F/43°C)
  • 2 teaspoons (7g) active dry yeast
  • 1 tablespoon granulated sugar
  • 3 to 3.5 cups (360-420g) all-purpose flour
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon salt
  • 1 large egg beaten with 1 tablespoon water (for egg wash)
  • Coarse kosher salt or pretzel salt (for sprinkling)
  • 3 tablespoons unsalted butter (for dip)
  • 3 tablespoons all-purpose flour (for dip)
  • 1.5 cups (360ml) whole milk
  • 0.5 cup (120ml) lager or light beer
  • 1 cup sharp cheddar cheese, freshly grated
  • 0.5 cup Gruyère cheese, freshly grated
  • 1 teaspoon Dijon mustard
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon Worcestershire sauce
  • A pinch of cayenne pepper

Instructions

  1. Activate the yeast: In a small bowl, combine warm water and sugar. Sprinkle yeast on top and stir gently. Let sit for 5-10 minutes until foamy.
  2. Mix the dough: In a large bowl, combine flour and salt. Add melted butter and activated yeast mixture. Stir until a shaggy dough forms.
  3. Knead the dough: Turn dough onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic, passing the windowpane test.
  4. First rise: Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm spot for 45-60 minutes until doubled in size.
  5. Preheat and prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  6. Make the cheese sauce: In a medium saucepan, melt 3 tablespoons butter over medium heat. Whisk in 3 tablespoons flour to make a roux; cook for 1 minute. Gradually whisk in milk and beer. Simmer until thickened (3-4 minutes). Remove from heat and stir in cheddar, Gruyère, mustard, garlic powder, Worcestershire sauce, and cayenne until smooth. Keep warm.
  7. Shape the bites: Punch down risen dough and divide into 16 equal pieces. Roll each into a smooth ball. Place on prepared baking sheet, leaving 1 inch between each.
  8. Egg wash and bake: Brush tops with egg wash and sprinkle generously with pretzel salt. Bake for 12-15 minutes until golden brown (internal temp 190°F/88°C).
  9. Serve immediately: Serve warm pretzel bites with the beer cheese dip.

Notes

Ensure yeast is foamy before mixing to confirm it is active. Use freshly grated cheese for the smoothest sauce; pre-shredded cheese contains anti-caking agents that can cause graininess. Do not let the roux brown. Add cheese to the sauce off the heat to prevent separation. For a non-alcoholic version, substitute beer with chicken broth. Gluten-free flour blend can be used for the dough, though texture will differ.

Nutrition

Keywords: soft pretzel bites, beer cheese dip, baked pretzels, game day snacks, comfort food, homemade pretzels, easy appetizer

Find it online: https://tinastirs.com/cozy-baked-soft-pretzel-bites-easy-beer-cheese-dip/