Print

Easy Bavarian Soft Pretzel Bites with Beer Cheese Dip

bavarian soft pretzel bites with beer cheese dip - featured image
Print Recipe

These homemade Bavarian soft pretzel bites are chewy, golden, and slightly salty, served with a creamy beer cheese dip. Perfect for game day, cozy nights, or whenever you need a warm, comforting snack.

Ingredients

Scale
  • 4 cups all-purpose flour, plus more for dusting
  • 1 ½ cups warm water (about 110°F)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 tablespoon granulated sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon salt
  • ⅓ cup baking soda
  • Coarse sea salt or pretzel salt, for topping
  • 1 egg, beaten with 1 tablespoon water (egg wash)
  • 8 ounces sharp cheddar cheese, shredded
  • 1 cup beer (lager or pilsner)
  • 2 tablespoons unsalted butter (for dip)
  • 2 tablespoons all-purpose flour (for dip)
  • ½ cup whole milk
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm water and sugar. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
  2. Make the dough: Add melted butter, salt, and 2 cups flour to the yeast mixture. Stir until combined. Gradually add remaining 2 cups flour, one cup at a time, until a shaggy dough forms. Turn out onto a floured surface and knead for 6-8 minutes until smooth and elastic.
  3. First rise: Place dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm spot for about 1 hour until doubled in size.
  4. Shape the bites: Punch down dough and divide into 4 equal pieces. Roll each piece into a 12-inch long rope. Cut each rope into 1-inch pieces.
  5. Baking soda bath: Preheat oven to 425°F (220°C). Bring a large pot of water to a boil and add baking soda. Drop pretzel bites in batches (8-10 at a time) and boil for 30 seconds, flip, and boil another 30 seconds. Transfer to a parchment-lined baking sheet using a slotted spoon.
  6. Egg wash and salt: Brush each bite with egg wash and sprinkle with coarse salt.
  7. Bake: Bake for 12-15 minutes until deep golden brown. Let cool on baking sheet for 5 minutes before serving.
  8. Make the beer cheese dip: While pretzels bake, melt 2 tablespoons butter in a small saucepan over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute. Slowly whisk in milk and beer, stirring constantly. Cook for 2-3 minutes until thickened. Reduce heat to low, add shredded cheddar, Dijon mustard, garlic powder, and salt and pepper. Stir until cheese is melted and smooth. Keep warm until serving.

Notes

Don’t skip the baking soda bath—it’s essential for the chewy crust. Use room temperature ingredients for best results. Shred your own cheese for a smooth dip. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and dairy-free cheese.

Nutrition

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

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