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Easy Pretzel Bites with Beer Cheese Dip

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These easy pretzel bites with beer cheese dip are the ultimate game day snack. Soft, chewy pretzel bites with a golden crust are paired with a creamy, tangy beer cheese dip that’s completely addictive.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 1 cup (240ml) warm water (110°F)
  • 1 tablespoon granulated sugar
  • 2 tablespoons melted butter
  • 1 teaspoon salt
  • ½ cup baking soda (for boiling bath)
  • Coarse sea salt or pretzel salt (for sprinkling)
  • 1 egg beaten with 1 tablespoon water (egg wash)
  • 8 ounces sharp cheddar cheese, freshly grated
  • ½ cup (120ml) lager or pale ale
  • 2 tablespoons butter (for dip)
  • 2 tablespoons all-purpose flour (for dip)
  • ¼ cup (60ml) whole milk or heavy cream
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon garlic powder
  • Salt and cayenne pepper to taste

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm water (110°F), sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.
  2. Make the dough: Add melted butter, salt, and 1 cup of flour to the yeast mixture. Stir until combined. Gradually add remaining flour, ½ cup at a time, until a shaggy dough forms. Turn onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
  3. First rise: Place dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm spot for 20 minutes until puffed. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  4. Shape the bites: Punch down dough and divide into 4 equal pieces. Roll each into a 12-inch long rope. Cut each rope into 1-inch pieces to get about 40-48 pretzel bites.
  5. Baking soda bath: Bring a large pot of water to a boil. Carefully add ½ cup baking soda (it will foam). Drop pretzel bites in batches of 8-10 into boiling water for 30 seconds. Use a slotted spoon to transfer to prepared baking sheet.
  6. Egg wash and salt: Brush each pretzel bite with egg wash. Sprinkle generously with coarse sea salt or pretzel salt.
  7. Bake: Bake for 12-15 minutes until deep golden brown and slightly puffed. Rotate baking sheet halfway through. Let cool on sheet for 5 minutes.
  8. Make beer cheese dip: In a small saucepan, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute. Slowly pour in beer, whisking continuously. Add milk or cream and whisk until thickened, about 2-3 minutes. Reduce heat to low and add shredded cheddar cheese a handful at a time, whisking until smooth. Stir in Dijon mustard, Worcestershire sauce, garlic powder, salt, and cayenne pepper. Keep warm over low heat.

Notes

The baking soda bath is non-negotiable for authentic pretzel texture. Grate your own cheese for smooth dip. Use a light lager for the dip; avoid IPAs or dark beers. Don’t overboil the pretzel bites—30 seconds is enough. Keep dip warm in a small slow cooker or over a candle warmer.

Nutrition

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

Find it online: https://bakebeam.com/easy-pretzel-bites-with-beer-cheese-dip-the-best-game-day-appetizer/