Print

Easy Homemade Bavarian Pretzel Bites with Beer Cheese Dip

Bavarian Pretzel Bites with Beer Cheese Dip - featured image
Print Recipe

These soft, chewy pretzel bites are boiled in a baking soda bath for that iconic crust, then served with a creamy, tangy beer cheese dip. Perfect for parties, game days, or a cozy night in.

Ingredients

Scale
  • 1 ½ cups warm water (about 110°F)
  • 1 packet active dry yeast (2 ¼ teaspoons)
  • 1 tablespoon brown sugar
  • 4 cups bread flour
  • 2 teaspoons salt
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 8 cups water (for baking soda bath)
  • ⅓ cup baking soda
  • 1 large egg, beaten with 1 tablespoon water (egg wash)
  • Coarse pretzel salt or flaky sea salt
  • 2 tablespoons unsalted butter (for dip)
  • 2 tablespoons all-purpose flour (for dip)
  • 1 cup whole milk
  • ½ cup beer (lager or pilsner)
  • 2 cups shredded sharp cheddar cheese
  • ½ teaspoon mustard powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon Worcestershire sauce
  • Salt and pepper to taste

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm water, brown sugar, and active dry yeast. Let sit for 5-7 minutes until frothy.
  2. Make the dough: Add melted butter, bread flour, and salt to the yeast mixture. Stir until a shaggy dough forms. Turn out onto a floured surface and knead for 6-8 minutes until smooth and elastic.
  3. First rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot for about 60 minutes until doubled in size.
  4. Shape the bites: Preheat oven to 425°F (220°C). Punch down dough, divide into 4 pieces, roll each into a 1-inch thick rope, and cut into 1-inch bite-sized pieces.
  5. Baking soda bath: Bring 8 cups of water to a boil, add baking soda (it will bubble). Reduce to a simmer. Boil pretzel bites in batches (8-10 at a time) for 30 seconds, flipping halfway. Remove with a slotted spoon and place on a parchment-lined baking sheet.
  6. Egg wash and salt: Brush each bite with egg wash and sprinkle generously with coarse pretzel salt. Bake for 12-15 minutes until deep golden brown. Let cool on baking sheet for 5 minutes.
  7. Make the beer cheese dip: In a small saucepan, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute. Slowly whisk in milk and beer, bring to a simmer, and cook for 2-3 minutes until thickened. Reduce heat to low, add shredded cheddar, mustard powder, garlic powder, and Worcestershire sauce. Stir until melted and smooth. Season with salt and pepper. Keep warm.

Notes

Don’t skip the baking soda bath—it’s essential for the pretzel crust. Shred your own cheese for a smooth dip. Use a mild lager or pilsner for the dip; avoid dark stouts or IPAs. For a dairy-free version, use plant-based butter and vegan cheddar. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

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

Find it online: https://daintydine.com/easy-homemade-bavarian-pretzel-bites-with-beer-cheese-dip/