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Cozy Bavarian Soft Pretzel Bites with Beer Cheese Dip

Bavarian soft pretzel bites - featured image
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These soft pretzel bites are made with a buttery dough, boiled in a baking soda bath for that signature chewy crust, and served with a creamy beer cheese dip. Perfect for game day, Oktoberfest, or any cozy gathering.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 1 ¼ cups (300ml) warm water (about 110°F)
  • 2 tablespoons (28g) unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • ½ cup (120g) baking soda
  • 10 cups (2.4 liters) water for bath
  • Coarse sea salt, for sprinkling
  • 1 large egg, beaten with 1 tablespoon water (egg wash)
  • 8 oz (225g) sharp cheddar cheese, shredded
  • ¾ cup (180ml) beer (lager or pilsner)
  • 1 tablespoon (14g) unsalted butter (for dip)
  • 1 tablespoon all-purpose flour (for dip)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • Salt and black pepper, to taste
  • 2 tablespoons heavy cream (optional)

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm water (110°F) and granulated sugar. Sprinkle yeast on top and let sit for 5 minutes until foamy.
  2. Make the dough: Add melted butter, salt, and 2 cups of flour to the yeast mixture. Stir until combined. Gradually add remaining 1 ½ cups flour, mixing until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5 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 30 minutes until doubled in size.
  4. Prepare the baking soda bath: While dough rises, bring 10 cups of water and ½ cup baking soda to a boil in a large pot. Preheat oven to 425°F (220°C).
  5. Shape the pretzel bites: Punch down risen dough and divide into 4 equal pieces. Roll each piece into a 12-inch long rope, then cut into 1-inch pieces (about 30-40 total).
  6. Boil the bites: Drop pretzel bites into boiling baking soda water in batches (8-10 at a time). Boil for 30 seconds, then transfer to a parchment-lined baking sheet using a slotted spoon.
  7. Egg wash and salt: Brush each boiled bite with egg wash, then sprinkle generously with coarse sea salt.
  8. Bake: Bake in preheated oven for 12-15 minutes until deep golden brown, rotating the sheet halfway through.
  9. Make the beer cheese dip: In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly pour in beer, whisking constantly. Cook for 2-3 minutes until thickened. Reduce heat to low, add shredded cheddar a handful at a time, stirring until melted. Stir in Dijon mustard, garlic powder, and salt and pepper to taste. Add heavy cream if desired.
  10. Cool and serve: Let pretzel bites cool on baking sheet for 5 minutes. Serve warm with beer cheese dip.

Notes

The baking soda bath is essential for the dark, chewy crust. Use coarse sea salt or pretzel salt for topping. For the beer cheese dip, shred your own cheese from a block for smooth melting. The dough can be refrigerated after the first rise for up to 24 hours. Unbaked, boiled bites can be frozen and baked directly from frozen, adding 2-3 extra minutes.

Nutrition

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

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