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Easy Beer Cheese Football Dip with Soft Pretzel Bites

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Warm, gooey beer cheese dip paired with homemade soft pretzel bites—the ultimate game day snack that’s surprisingly simple to make and guaranteed to impress.

Ingredients

Scale
  • 8 ounces sharp cheddar cheese, freshly shredded
  • 4 ounces cream cheese, softened
  • 1/2 cup lager beer (light lager recommended)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • Pinch of cayenne pepper (optional)
  • 1 1/2 cups warm water (about 110°F)
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1 tablespoon brown sugar
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 1/3 cup baking soda (for water bath)
  • 1 large egg, beaten (for egg wash)
  • Coarse sea salt for sprinkling
  • 3 tablespoons unsalted butter, melted (for brushing after baking)

Instructions

  1. In a large mixing bowl, combine warm water, brown sugar, and yeast. Let sit for 5 minutes until foamy.
  2. Add melted butter, salt, and 2 cups flour. Mix until combined, then gradually add remaining flour until a shaggy dough forms.
  3. Turn dough onto a floured surface and knead for 6-8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour until doubled.
  4. While dough rises, make the dip: In a medium saucepan over low heat, combine softened cream cheese and lager. Whisk constantly until melted and smooth (3-4 minutes).
  5. Add Dijon mustard, Worcestershire sauce, garlic powder, onion powder, and cayenne (if using). Whisk to combine.
  6. Gradually add shredded cheddar cheese, a handful at a time, stirring constantly until each addition is fully melted. Season with salt and pepper. Keep warm on low.
  7. Preheat oven to 425°F. Punch down risen dough and turn onto a floured surface. Divide into 4 equal pieces.
  8. Roll each piece into a 1-inch thick rope. Cut into 1-inch pieces (about 20-25 per rope).
  9. Bring a large pot of water to a boil and add baking soda. Working in batches, drop pretzel bites into boiling water for 30 seconds. Remove with slotted spoon and place on parchment-lined baking sheet.
  10. Brush each bite with beaten egg wash and sprinkle with coarse sea salt. Bake for 12-15 minutes until golden brown.
  11. Brush baked pretzel bites with melted butter. Let cool for 5 minutes before serving with warm beer cheese dip.

Notes

Use freshly shredded cheddar for smooth dip. Don’t skip the baking soda bath for authentic pretzel texture. Keep heat low when making cheese dip to avoid graininess. Dough can be refrigerated overnight after rising.

Nutrition

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

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