Print

Easy Baked Pretzel Bites with Best Beer Cheese Dip

easy baked pretzel bites with beer cheese dip - featured image
Print Recipe

Soft and pillowy homemade pretzel bites with a chewy, salted crust, paired with a creamy and sharp beer cheese dip. Perfect for game day or any cozy gathering.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 1½ cups (355ml) warm water (about 110°F)
  • 1 packet (2¼ teaspoons) active dry yeast
  • 1 tablespoon brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon fine sea salt
  • ½ cup baking soda (for boiling)
  • 10 cups water (for boiling)
  • Coarse sea salt or pretzel salt, for sprinkling
  • 1 egg beaten with 1 tablespoon water (egg wash)
  • 8 ounces sharp cheddar cheese, freshly shredded
  • ¾ cup (177ml) beer (pale ale or lager)
  • 4 ounces cream cheese, softened
  • 1 tablespoon unsalted butter (for dip)
  • 1 tablespoon all-purpose flour (for dip)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon garlic powder
  • Salt and black pepper to taste

Instructions

  1. In a small bowl, combine warm water, brown sugar, and active dry yeast. Let sit for 5-7 minutes until foamy.
  2. In a large bowl, whisk together flour and salt. Make a well and pour in yeast mixture and melted butter. Stir until a shaggy dough forms.
  3. Turn dough onto a floured surface and knead for 6-8 minutes until smooth, elastic, and slightly tacky.
  4. Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm spot for 1 hour until doubled.
  5. Punch down dough and divide into 4 pieces. Roll each into a 12-inch long rope, 1 inch thick.
  6. Cut each rope into 1-inch pieces to form bites. Place on a parchment-lined baking sheet, cover, and let rest for 15-20 minutes.
  7. Preheat oven to 425°F (220°C). Bring 10 cups of water to a boil in a large pot. Carefully stir in ½ cup baking soda.
  8. Working in batches, boil 8-10 bites for 30 seconds per side. Transfer to parchment-lined baking sheet, spacing 1 inch apart.
  9. Brush bites with egg wash and sprinkle generously with coarse sea salt.
  10. Bake for 12-15 minutes until deep golden brown, rotating pan halfway through. Cool on sheet for 5 minutes.
  11. For the dip: In a small saucepan, melt 1 tablespoon butter over medium heat. Whisk in 1 tablespoon flour and cook for 1 minute.
  12. Slowly pour in beer, whisking constantly. Simmer for 2-3 minutes until slightly thickened.
  13. Reduce heat to low. Add cream cheese and whisk until smooth. Gradually add shredded cheddar, whisking until melted.
  14. Stir in Dijon mustard, Worcestershire sauce, garlic powder, and black pepper. Taste and add salt if needed. Keep warm until serving.

Notes

Don’t skip the boiling step—it gives pretzels their signature chewy crust. Use freshly shredded cheese for smooth dip. For make-ahead, shape and boil bites, then refrigerate up to 4 hours before baking. Add 1-2 minutes to baking time if cold.

Nutrition

Keywords: pretzel bites, beer cheese dip, game day snack, baked pretzels, homemade pretzels, easy appetizer

Find it online: https://spoonmira.com/easy-baked-pretzel-bites-with-best-beer-cheese-dip/