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Best Homemade Soft Pretzel Bites Recipe with Easy Beer Cheese Dip

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These homemade soft pretzel bites are perfectly chewy on the outside and pillowy soft on the inside, paired with a creamy, tangy beer cheese dip. They’re the ultimate shareable snack for game day or any gathering.

Ingredients

Scale
  • 1 ½ cups warm water (110-115°F)
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon salt
  • 3 to 3 ½ cups all-purpose flour
  • 10 cups water (for the boiling bath)
  • ⅔ cup baking soda
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • Coarse sea salt or pretzel salt
  • 2 tablespoons unsalted butter (for dip)
  • 2 tablespoons all-purpose flour (for dip)
  • 1 cup milk (whole or 2%)
  • ½ cup beer (lager or pilsner)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika (optional)
  • 8 ounces sharp cheddar cheese, freshly shredded
  • Salt and pepper to taste

Instructions

  1. Activate the yeast: In your large mixing bowl, combine the warm water, brown sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until frothy and bubbly.
  2. Make the dough: Add the melted butter, salt, and 3 cups of all-purpose flour to the yeast mixture. Stir until a shaggy dough forms. Knead for 6-8 minutes, adding remaining flour as needed, until smooth and slightly tacky.
  3. First rise: Form the dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm place for about 1 hour, or until doubled in size.
  4. Preheat and prep: About 15 minutes before dough is ready, preheat oven to 425°F (220°C). Line two large baking sheets with parchment paper or silicone mats.
  5. Shape the bites: Punch down the dough. Divide into 4 equal pieces. Roll each into a 1-inch thick rope, then cut into 1-inch pieces.
  6. The boiling bath: Bring 10 cups of water to a rolling boil in a large pot. Carefully add baking soda. Working in batches, boil pretzel bites for 30 seconds per side. Remove with a slotted spoon and place on prepared baking sheets.
  7. Egg wash and salt: Brush each boiled pretzel bite with egg wash and sprinkle with coarse sea salt.
  8. Bake: Bake for 12-15 minutes until deeply golden brown. Rotate sheets halfway through. Let cool on baking sheet for 5 minutes.
  9. Make the beer cheese dip: In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk and beer. Cook for 3-4 minutes until thickened. Remove from heat. Stir in mustard, garlic powder, and smoked paprika. Gradually add shredded cheddar, stirring until melted. Season with salt and pepper. Serve immediately.

Notes

Don’t skip the baking soda bath—it’s essential for authentic pretzel flavor and color. Shred your own cheese for the smoothest dip. For best texture, serve warm.

Nutrition

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

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