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Easy Homemade Bavarian Pretzel Bites with Beer Cheese Dip

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These homemade Bavarian pretzel bites are soft, chewy, and salty, paired with a sharp and creamy beer cheese dip. Perfect for game day or any gathering, they’re simple to make with pantry staples and deliver next-level comfort food.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 1 ½ cups (355ml) warm water (about 110°F)
  • 2 ¼ teaspoons (one packet) active dry yeast
  • 2 tablespoons (25g) brown sugar
  • 2 tablespoons (28g) unsalted butter, melted
  • 1 teaspoon (6g) salt
  • ½ cup (120g) baking soda
  • 10 cups (2.4L) water (for boiling)
  • 1 large egg (for egg wash)
  • Coarse pretzel salt or flaky sea salt
  • 8 ounces (225g) sharp cheddar cheese, freshly grated
  • 4 ounces (113g) cream cheese, softened
  • ¾ cup (177ml) beer (lager or pilsner)
  • 1 tablespoon (15g) Dijon mustard
  • 1 teaspoon (5ml) Worcestershire sauce
  • ½ teaspoon (1.5g) garlic powder
  • Salt and pepper to taste

Instructions

  1. Activate the yeast: In a small bowl, combine warm water and brown sugar. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
  2. Make the dough: In a large bowl, combine flour and salt. Add yeast mixture and melted butter. Mix until a shaggy dough forms. Knead with a dough hook for 5-7 minutes or by hand for 8-10 minutes until smooth and slightly tacky.
  3. First rise: Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for about 45 minutes until doubled in size.
  4. Shape the bites: Punch down dough and turn onto a floured surface. Divide into 6 equal pieces. Roll each into a 12-14 inch rope and cut into 1-inch pieces (about 50-60 bites total).
  5. Prepare the baking soda bath: Preheat oven to 425°F (218°C). In a large pot, bring 10 cups of water to a boil. Carefully add baking soda (it will bubble up). Reduce heat to a gentle simmer.
  6. Boil the bites: Working in batches of 8-10, drop bites into simmering water. Boil for 30 seconds, flip, and boil another 30 seconds. Remove with a slotted spoon and place on a parchment-lined baking sheet, spaced 1 inch apart.
  7. Egg wash and salt: Beat egg with 1 tablespoon water. Brush each bite with egg wash and sprinkle generously with coarse pretzel salt.
  8. Bake: Bake for 12-15 minutes, rotating pan halfway through, until deep golden brown. Let cool on baking sheet for 5 minutes.
  9. Make the beer cheese dip: In a medium saucepan over medium-low heat, combine beer, cream cheese, Dijon mustard, Worcestershire sauce, and garlic powder. Whisk until cream cheese is melted and smooth. Gradually add shredded cheddar, stirring constantly until melted and creamy. Season with salt and pepper. Keep warm over low heat until serving.

Notes

The baking soda bath is essential for the chewy crust and dark color. Don’t skip it. For the beer cheese dip, use low heat to prevent graininess. Grate your own cheese for smooth melting. Leftover pretzel bites can be stored at room temperature for up to 2 days and reheated in a 350°F oven for 5 minutes. The dip keeps in the fridge for 4 days.

Nutrition

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

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