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Must-Try Soft Pretzel Bites with Beer Cheese

Soft Pretzel Bites with Beer Cheese
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Enjoy these warm, soft pretzel bites served with a delicious beer cheese dip. It’s a perfect snack for sharing.

Ingredients

Scale
  • 1 cup warm water (105-115F)
  • 2 ¼ teaspoons active dry yeast
  • 1 teaspoon granulated sugar
  • 3 ½ cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 tablespoon unsalted butter, melted
  • 1 large egg, beaten
  • Baking soda (for boiling water)
  • Coarse salt (for topping)

  • For the Beer Cheese:
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups milk
  • 1 cup shredded cheddar cheese
  • ½ cup shredded Gruyere cheese
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Pinch of cayenne pepper
  • Salt and black pepper to taste
  • ½ cup beer (lager or ale recommended)

Instructions

  1. In a large bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy.
  2. Add flour and salt to the yeast mixture. Mix with a wooden spoon until a shaggy dough forms.
  3. Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
  4. Place dough in a lightly oiled bowl, turn to coat, and cover with plastic wrap. Let rise in a warm place for 1 hour, or until doubled in size.
  5. While the dough rises, prepare the beer cheese. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
  6. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened.
  7. Remove from heat and stir in cheddar cheese, Gruyere cheese, garlic powder, onion powder, and cayenne pepper. Season with salt and pepper.
  8. Stir in the beer until well combined. Keep warm.
  9. Preheat oven to 425F. Line a baking sheet with parchment paper.
  10. Punch down the risen dough. Turn onto a lightly floured surface. Roll into a rectangle about ½ inch thick. Cut into bite-sized pieces.
  11. Bring a large pot of water to a boil. Add a generous amount of baking soda.
  12. Carefully drop pretzel bites into the boiling water, a few at a time, for 20-30 seconds. Remove with a slotted spoon and place on the prepared baking sheet.
  13. Brush the pretzel bites with the beaten egg and sprinkle with coarse salt.
  14. Bake for 10-12 minutes, or until golden brown.
  15. Serve warm with the beer cheese dip.

Notes

  • Ensure your water is warm enough to activate the yeast, but not too hot to kill it.
  • Don’t over-knead the dough; you want it to be elastic but not tough.
  • The baking soda in the boiling water gives the pretzels their characteristic chewy texture and brown crust.
  • For a richer beer cheese, you can add a splash of heavy cream.

Nutrition

Find it online: https://epicureempire.com/soft-pretzel-bites-beer-cheese/