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The Best Buttery Soft Pretzel Bites with Beer Cheese Dip

A pile of freshly baked, golden brown pretzel bites sprinkled with coarse salt, served with a side of cheese sauce.
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Make irresistibly soft, chewy, and golden homemade pretzel bites using a simple yeasted dough and a baking soda bath. This recipe is perfect for game days or snacking and includes instructions for a classic Beer Cheese Dip.

Ingredients

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  • 1 1/2 cups warm water (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1 teaspoon granulated sugar
  • 3 3/4 cups all-purpose flour, plus more for dusting
  • 2 tablespoons melted unsalted butter, plus more for brushing
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup baking soda (for the bath)
  • 1 large egg, beaten with 1 tablespoon water (egg wash)
  • Flaky sea salt, for topping
  • For Beer Cheese Dip: 8 ounces sharp cheddar cheese, shredded
  • For Beer Cheese Dip: 1/2 cup beer (lager or pale ale)
  • For Beer Cheese Dip: 1/4 cup milk
  • For Beer Cheese Dip: 2 tablespoons unsalted butter
  • For Beer Cheese Dip: 1 tablespoon all-purpose flour
  • For Beer Cheese Dip: 1/4 teaspoon garlic powder

Instructions

  1. Activate the yeast: In a large bowl, combine the warm water, yeast, and sugar. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: Add the flour, 2 tablespoons of melted butter, and kosher salt to the yeast mixture. Mix until a shaggy dough forms.
  3. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 1 hour, or until doubled in size.
  4. Shape the bites: Punch down the risen dough. Divide the dough into two equal pieces. Roll each piece into a long rope about 1 inch thick. Cut the ropes into 1-inch pieces to form the pretzel bites.
  5. Prepare the bath: Preheat your oven to 450°F (232°C). Line two baking sheets with parchment paper. In a wide, shallow pot, bring 8 cups of water and the 1/2 cup of baking soda to a rolling boil.
  6. Boil the bites: Working in batches, carefully drop about 10 to 12 pretzel bites into the boiling baking soda water. Boil for 30 seconds, flipping them halfway through. Use a slotted spoon to remove them and place them on the prepared baking sheets.
  7. Egg wash and salt: Brush the tops of the boiled bites with the egg wash. Sprinkle immediately with flaky sea salt.
  8. Bake: Bake for 10 to 14 minutes, rotating the sheets halfway through, until the pretzel bites are deep golden brown.
  9. Make the dip: While the pretzels bake, melt the 2 tablespoons of butter in a small saucepan over medium heat. Whisk in the flour and garlic powder and cook for 1 minute. Slowly whisk in the beer until smooth. Add the milk and bring to a simmer. Reduce heat to low and gradually stir in the shredded cheddar cheese until completely melted and smooth. Keep warm.
  10. Serve: Serve the hot, buttery soft pretzel bites immediately with the warm beer cheese dip.

Notes

  • For a sweet variation, skip the salt and egg wash. After boiling, bake as directed, then immediately toss the hot bites in a mixture of 1/2 cup granulated sugar and 2 tablespoons ground cinnamon.
  • Serve these with a simple cream cheese dip or spicy mustard for alternative dipping sauce ideas.
  • If you do not have beer, substitute it with chicken broth or water for the cheese dip.

Nutrition

Find it online: https://completelyyummy.com/best-buttery-soft-pretzel-bites-recipe/