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Perfect Bavarian Soft Pretzel Bites with Easy Beer Cheese Dip

Bavarian Soft Pretzel Bites with Beer Cheese Dip - featured image
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These soft pretzel bites are boiled in beer for a malty depth and baked to golden perfection, served with a creamy beer cheese dip. A crowd-pleasing appetizer that’s surprisingly simple to make.

Ingredients

Scale
  • 1 cup warm water (110°F)
  • 1 packet active dry yeast (2 ¼ teaspoons)
  • 1 tablespoon brown sugar
  • 3 ½ cups all-purpose flour
  • 2 tablespoons unsalted butter, melted
  • 1 ½ teaspoons salt
  • 1 bottle (12 oz) lager beer
  • 2 tablespoons baking soda
  • Coarse sea salt or pretzel salt
  • 2 tablespoons unsalted butter, melted (for brushing)
  • 2 tablespoons unsalted butter (for cheese dip)
  • 2 tablespoons all-purpose flour (for cheese dip)
  • 1 cup whole milk
  • ½ cup lager beer (for cheese dip)
  • 2 cups sharp cheddar cheese, shredded
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Activate the yeast: In your large mixing bowl, combine the warm water (110°F), brown sugar, and yeast. Stir gently and let it sit for 5-7 minutes until foamy.
  2. Make the dough: Add the melted butter, salt, and 2 cups of flour to the yeast mixture. Stir until it forms a shaggy dough. Gradually add the remaining 1 ½ cups of flour, mixing until the dough comes together. It should be slightly sticky but not wet.
  3. Knead the dough: Turn the dough onto a lightly floured surface. Knead for 5-7 minutes until smooth and elastic.
  4. First rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 30 minutes until doubled in size.
  5. Preheat and prep: Preheat your oven to 450°F. Line a baking sheet with parchment paper or a silicone mat. Fill a large pot with the bottle of beer, 2 cups of water, and the baking soda. Bring to a boil.
  6. Shape the bites: Punch down the risen dough and turn it onto a lightly floured surface. Divide into 4 equal pieces. Roll each piece into a long rope about 1 inch thick. Cut each rope into 1-inch pieces to get about 40-50 bites.
  7. Boil the bites: Drop 8-10 pretzel bites into the boiling beer mixture. Boil for 30 seconds, flip, and boil for another 30 seconds. Remove with a slotted spoon and place on the prepared baking sheet, spacing them about 1 inch apart.
  8. Add the salt: While the bites are still wet from boiling, sprinkle generously with coarse sea salt.
  9. Bake: Bake for 10-12 minutes until deeply golden brown. Rotate the pan halfway through.
  10. Finish with butter: As soon as the bites come out of the oven, brush them generously with the melted butter. Let cool on the pan for 5 minutes before serving.
  11. Make the beer cheese dip: While the pretzel bites bake, melt 2 tablespoons of butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly pour in the milk while whisking, then add the beer. Continue whisking until thickened, about 3-4 minutes. Reduce heat to low and add the shredded cheddar cheese a handful at a time, stirring until melted. Stir in the Dijon mustard, garlic powder, and a pinch of salt and pepper. Keep warm over very low heat.

Notes

Use a lager or pilsner beer; avoid hoppy IPAs. Don’t skip the boiling step—it creates the signature pretzel texture. For the cheese dip, keep heat low to prevent graininess. Start the dip while the bites bake so everything finishes together.

Nutrition

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

Find it online: https://spoonmira.com/perfect-bavarian-soft-pretzel-bites-with-easy-beer-cheese-dip/