These soft pretzel bites are fluffy and warm, perfect for dipping in creamy beer cheese. They offer a fun twist on snacking, making movie night even better!
Who doesn’t love tearing into a soft pretzel? I dip mine in beer cheese just to add a little zing—it’s a crowd-pleaser every time! 😋
Making pretzel bites at home is easier than it sounds. Just mix, shape, and bake! My family loves them, and I love that they disappear fast!
Key Ingredients & Substitutions
Active Dry Yeast: This is key for leavening the pretzel dough. If you’re out of it, try using instant yeast, which can be added directly without proofing. Just remember, you may not need as much!
All-Purpose Flour: Essential for that chewy texture. If you want a healthier twist, whole wheat flour can be used, but it might make the dough a bit denser. Mixing half and half is a good compromise!
Beer: For the dip, use your favorite lager or ale. If you prefer not to use alcohol, try non-alcoholic beer or even chicken broth for a different flavor profile.
Cheese: Sharp cheddar is fantastic, but you could substitute with gouda or pepper jack if you’re feeling adventurous. Cream cheese can be traded for mascarpone for a creamier dip.
How Do You Get That Perfect Pretzel Bite Texture?
Getting your pretzel bites just right is all about the boiling step before baking. This gives them that signature pretzel crust. Don’t skip it!
- Boil the pretzel bites in a baking soda solution. It helps achieve that nice brown color and a slightly chewy texture.
- Make sure the water is really boiling before adding the bites, and only boil in small batches to avoid overcrowding.
- Brush with egg wash before baking—it gives them a beautiful shine and helps salt stick.
With these tips, you’ll nail the texture every time. Enjoy making your pretzel bites! They’ll be a hit with family and friends.
Pretzel Bites and Beer Cheese
Ingredients You’ll Need:
For the Pretzel Bites:
- 1 1/2 cups warm water (110°F/45°C)
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tbsp granulated sugar
- 4 cups all-purpose flour
- 2 tsp salt
- 4 cups water
- 1/4 cup baking soda
- 1 large egg, beaten
- Coarse sea salt, for sprinkling
- Chopped chives (optional, for garnish)
- Grated Parmesan cheese (optional, for garnish)
For the Beer Cheese Dip:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup beer (lager or ale works well)
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup cream cheese, softened
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- Salt and freshly ground black pepper, to taste
- Chopped chives (optional, for garnish)
How Much Time Will You Need?
This recipe will take about 1 hour to prepare and about 20 minutes to cook. Plan for some extra time for the dough to rise. So, you’re looking at around 1 hour and 20 minutes until you have warm, delicious pretzel bites with creamy beer cheese dip, ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Pretzel Dough:
In a large bowl, combine the warm water, yeast, and sugar. Give it a gentle stir and let it sit for around 5 minutes until it gets foamy—this means your yeast is alive and kicking! Next, add the flour and salt to the yeast mixture and mix until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes until it feels smooth and elastic. Now, place the dough in a lightly oiled bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
2. Shape the Pretzel Bites:
Once the dough has risen, preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper. Punch down the dough and turn it onto a floured surface. Divide it into 8 equal pieces, and roll each piece into a rope about 12 inches long. Cut each rope into 1.5-inch pieces—these will be your pretzel bites!
3. Boil the Pretzel Bites:
In a large pot, bring the 4 cups of water and the baking soda to a boil. This step is key for that pretzel flavor. Using a slotted spoon, gently lower the pretzel bites into the boiling water in batches. Boil each batch for 20-30 seconds, then remove them with the slotted spoon and place them on the prepared baking sheet.
4. Bake the Pretzel Bites:
Brush each pretzel bite with the beaten egg to give them a shiny, golden crust. Sprinkle them with coarse sea salt, and if you’re feeling fancy, add some chopped chives or grated Parmesan cheese. Bake for about 12-15 minutes, or until they’re deep golden brown. Once done, remove them from the oven and let them cool slightly.
5. Prepare the Beer Cheese Dip:
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1-2 minutes to form a roux. Gradually whisk in the beer, stirring to remove any lumps. Let it cook until the mixture thickens—this should take about 3-5 minutes. Lower the heat and stir in the cheddar cheese and cream cheese until everything is melted and smooth. Add in Dijon mustard, garlic powder, salt, and pepper to taste. Remove from heat and keep warm.
6. Serve:
Arrange your warm pretzel bites on a serving plate all around a bowl filled with beer cheese dip. For that extra pop, garnish the dip with chopped chives. Now grab those pretzel bites and enjoy dipping them into the creamy, cheesy goodness!
This delightful recipe is a perfect appetizer or snack that combines the satisfying chew of soft pretzel bites with rich, tangy beer cheese dip. Happy snacking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour for a healthier option! Just note that it may make the pretzel bites denser. A good compromise is to use half all-purpose and half whole wheat flour.
What If I Don’t Have Active Dry Yeast?
If you’re out of active dry yeast, you can substitute instant yeast, which doesn’t need to be proofed before use. Just mix it directly with the dry ingredients!
How Should I Store Leftover Pretzel Bites?
Store leftover pretzel bites in an airtight container at room temperature for up to 2 days. To reheat, simply pop them in the oven at 350°F (175°C) for about 5-10 minutes, or until warm.
Can I Make the Beer Cheese Dip Ahead of Time?
Absolutely! You can make the beer cheese dip in advance. Keep it in the refrigerator for up to 3 days. When ready to serve, reheat gently on the stove, stirring until smooth. You may need to add a splash of beer or milk to get the desired consistency.
