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Best Soft Bavarian Pretzel Bites with Easy Beer Cheese

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Warm, chewy, and salty-sweet pretzel bites paired with a creamy, tangy beer cheese dip. Perfect for game days, Oktoberfest, or cozy nights in.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • 1 cup (240ml) warm water (about 110°F)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 8 cups (2 liters) water (for baking soda bath)
  • ⅓ cup baking soda
  • Coarse sea salt (for topping)
  • 1 egg (for egg wash)
  • 1 tablespoon water (for egg wash)
  • 2 cups sharp cheddar cheese, shredded
  • ½ cup (120ml) beer (lager, pilsner, or pale ale)
  • 2 ounces cream cheese, softened
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • ½ teaspoon smoked paprika
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm water (about 110°F) and sugar. Sprinkle yeast on top 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 out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
  3. Let it rise: Place dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm spot for 20-30 minutes until puffed. Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
  4. Shape the bites: Punch down dough and turn out onto a lightly floured surface. Divide into 4 equal pieces. Roll each piece into a 1-inch thick rope. Cut into 1-inch pieces (about 40-50 total).
  5. Prepare the baking soda bath: Bring 8 cups of water to a boil in a large pot. Carefully add baking soda (it will bubble vigorously). Reduce heat to a gentle simmer.
  6. Boil the bites: Drop pretzel bites into simmering water in batches (10-12 at a time). Boil for 20-30 seconds, then transfer to prepared baking sheet with a slotted spoon.
  7. Egg wash and salt: Beat egg with 1 tablespoon water. Brush tops of boiled bites with egg wash. Sprinkle generously with coarse sea salt.
  8. Bake: Bake for 10-12 minutes until deep golden brown and glossy. Rotate baking sheet halfway through.
  9. Make the beer cheese: While pretzels bake, melt butter in a small saucepan over medium heat. Add minced garlic and cook 1 minute. Whisk in cream cheese until melted. Slowly pour in beer, whisking constantly. Add shredded cheddar a handful at a time, stirring until melted. Stir in Dijon mustard, smoked paprika, and Worcestershire sauce. Season with salt and pepper. Keep warm over low heat.
  10. Serve immediately: Transfer warm pretzel bites to a serving platter with beer cheese dip on the side.

Notes

Don’t skip the baking soda bath—it’s essential for the pretzel crust. Use a light hand with salt. Keep beer cheese warm over low heat. For best results, serve immediately.

Nutrition

Keywords: pretzel bites, beer cheese, Bavarian, appetizer, game day snack, Oktoberfest

Find it online: https://platebelle.com/best-soft-bavarian-pretzel-bites-with-easy-beer-cheese/