Description

A quick and forgiving recipe for homemade soft pretzel bites served with a tangy, creamy beer cheese dip. Perfect for busy weeknights, game days, or a satisfying snack.

Ingredients

Scale

1 cup warm water
1 cup warm milk
2 tablespoons sugar
2 teaspoons active dry yeast
4 tablespoons unsalted butter, melted
1 teaspoon salt
4 to 4.5 cups all-purpose flour
1/2 cup baking soda (for the bath)
Coarse salt (for sprinkling)
2 cups sharp cheddar cheese, freshly grated
1/2 cup beer (lager or pilsner)
2 tablespoons butter (for roux)
2 tablespoons all-purpose flour (for roux)
1 cup milk
1 teaspoon mustard
1/2 teaspoon garlic powder
Hot sauce to taste
Pinch of cayenne pepper

Instructions

In a large bowl, combine warm water, warm milk, sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.
Add melted butter and salt to the yeast mixture. Gradually add flour, one cup at a time, stirring until too thick to stir. Turn out onto a floured surface and knead for 5-7 minutes until soft and slightly tacky.
Place dough in an oiled bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
Punch down dough and divide into 4 equal pieces. Roll each into a 12-inch rope and cut into 1-inch pieces. Roll into balls.
Bring a large pot of water to a boil. Stir in baking soda carefully. Drop pretzel bites into boiling water, 5-6 at a time, boiling for 30 seconds on each side. Remove with a slotted spoon and place on a prepared baking sheet.
Preheat oven to 425°F (220°C). Brush boiled pretzels with melted butter and sprinkle generously with coarse salt. Bake for 12-15 minutes until deep golden brown. Let cool for 5 minutes.
While pretzels bake, make the dip: Melt 2 tablespoons butter in a saucepan over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute. Slowly whisk in milk and beer, cooking until thickened (3-4 minutes).
Reduce heat to low. Add grated cheddar, mustard, garlic powder, hot sauce, and cayenne. Stir until cheese is melted and smooth. Do not boil once cheese is added.
Serve pretzel bites warm with the beer cheese dip.

Notes

Ensure yeast is activated by checking for foam. Use a wide pot for the baking soda bath to prevent overflow. Grate your own cheese for a smooth dip; pre-shredded cheese contains anti-caking agents that cause graininess. Keep the cheese dip warm while serving to prevent solidifying.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Appetizer
Cuisine: American

Nutrition

Serving Size: Approximately 6-8 pr
Calories: 450
Sugar: 6
Sodium: 680
Fat: 18
Saturated Fat: 10
Carbohydrates: 52
Fiber: 2
Protein: 18

Keywords: soft pretzel bites, beer cheese dip, homemade pretzels, game day snack, weeknight dinner, easy bread recipe, comfort food