Print

Easy German Pretzel Bites with Beer Cheese Dip

German pretzel bites with beer cheese dip - featured image
Print Recipe

Soft, warm pretzel bites with a chewy crust and a sharp, creamy beer cheese dip. Perfect for game days, cozy nights, or any time a salty, doughy craving hits.

Ingredients

Scale
  • 1 cup warm water (about 110°F)
  • 1 packet active dry yeast (about 2 ¼ teaspoons)
  • 1 tablespoon brown sugar
  • 2 ½ cups all-purpose flour (plus more for dusting)
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter, melted (for the dough)
  • ¼ cup baking soda (for the boiling bath)
  • 6 cups water (for boiling)
  • 2 tablespoons unsalted butter, melted (for brushing after baking)
  • Coarse sea salt or pretzel salt, for sprinkling
  • 2 tablespoons unsalted butter (for the beer cheese dip)
  • 2 tablespoons all-purpose flour (for the beer cheese dip)
  • ¾ cup whole milk
  • ½ cup beer (lager or pilsner recommended)
  • 2 cups sharp cheddar cheese, freshly grated
  • 2 ounces cream cheese, softened
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • Pinch of cayenne pepper (optional)
  • Salt and black pepper, to taste

Instructions

  1. In a large mixing bowl, combine the warm water (about 110°F) with the brown sugar. Sprinkle the yeast on top and give it a gentle stir. Let it sit for 5-10 minutes until it gets foamy and bubbly.
  2. Add the flour, salt, and 2 tablespoons of melted butter to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for about 5-7 minutes until smooth and slightly tacky.
  3. Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for about 45 minutes to 1 hour until doubled in size.
  4. Punch down the dough and turn it out onto a lightly floured surface. Divide it into 4 equal pieces. Roll each piece into a long rope, about 12 inches long and ½ inch thick. Cut each rope into 1-inch pieces to get about 40-50 pretzel bites.
  5. Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone mat. In a large pot, bring 6 cups of water to a boil. Carefully add the ¼ cup of baking soda and stir until dissolved.
  6. Working in batches (about 8-10 bites at a time), drop the pretzel bites into the boiling baking soda water. Boil for 30 seconds, then use a slotted spoon to transfer them to the prepared baking sheet.
  7. Sprinkle the boiled pretzel bites generously with coarse sea salt. Bake for 12-15 minutes until deep golden brown and puffed up.
  8. As soon as the pretzel bites come out of the oven, brush them with the remaining 2 tablespoons of melted butter. Let them cool for 5 minutes before serving.
  9. While the pretzel bites are baking, make the dip. In a small saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and beer, stirring constantly until the mixture thickens, about 3-4 minutes.
  10. Reduce the heat to low and add the grated cheddar cheese, cream cheese, Dijon mustard, garlic powder, and cayenne. Stir until everything is melted and smooth. Season with salt and pepper to taste. Keep warm until ready to serve.

Notes

The baking soda bath is essential for authentic pretzel flavor and texture. Do not skip it. Use freshly grated cheddar for the smoothest cheese dip. For best results, serve warm within 30 minutes of baking.

Nutrition

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

Find it online: https://flurpchef.com/easy-german-pretzel-bites-with-beer-cheese-dip/