These warm pretzel bites are fluffy, golden, and perfect for dipping! Paired with a creamy, cheesy beer sauce, they make a tasty snack for any gathering.
Honestly, who can resist warm pretzels? I love the way the chewy bites disappear quickly at parties! Just grab a beer cheese dip, and you’ll feel like a snack superstar!
Key Ingredients & Substitutions
Warm Water: Keeping water at around 110°F activates the yeast. If you don’t have a thermometer, warm water should feel comfortable to the touch but not hot.
Active Dry Yeast: You can swap it with instant yeast. Just mix it in with the dry ingredients instead of activating it first.
All-Purpose Flour: This is the main ingredient for structure. For a gluten-free version, try a 1:1 gluten-free flour blend, though the texture might vary.
Baking Soda Bath: This creates the pretzel’s signature crust. If you’re looking for a lower-sodium option, you can try using a smaller amount of baking soda in the water but expect some variation in taste.
Beer: Feel free to use alcohol-free beer or broth if you prefer a non-alcoholic version of the cheese dip. The flavor will be slightly different, but still tasty!
How Do I Get My Pretzel Bites Golden Brown?
Achieving that perfect golden brown color comes down to two main techniques: the baking soda bath and the egg wash. The baking soda helps develop a nice crust while boiling the pretzel bites.
- Ensure your baking soda bath is at a rolling boil. Don’t skip this step as it gives the pretzels their distinctive flavor and color.
- Brush each pretzel bite with the egg wash generously before baking. This will enhance browning and give them a beautiful sheen!
Trust me, taking these extra steps pays off for that delicious golden finish.
Pretzel Bites And Beer Cheese
Ingredients You’ll Need:
For Pretzel Bites:
- 1 ½ cups warm water (110°F/45°C)
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 2 teaspoons kosher salt
- 4 tablespoons unsalted butter, melted
- 10 cups water
- 2/3 cup baking soda
- 1 large egg, beaten with 1 tablespoon water (egg wash)
- Coarse pretzel salt or sea salt, for sprinkling
For Beer Cheese Dip:
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup lager or pale ale beer (room temperature)
- 1 cup sharp cheddar cheese, shredded
- 4 ounces cream cheese, softened
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Chopped chives, for garnish (optional)
How Much Time Will You Need?
This entire recipe will take about 2 hours to prepare and cook. You’ll spend around 20 minutes for mixing and shaping the pretzels, 1 hour for the dough to rise, and then about 15 minutes baking. While the pretzel bites are baking, you’ll whip up the beer cheese dip!
Step-by-Step Instructions:
1. Activate Yeast:
In a large bowl, combine warm water, yeast, and sugar. Give it a gentle stir and let it sit for about 5 minutes until it becomes foamy. This means your yeast is active and ready to go!
2. Make Dough:
Add the melted butter, flour, and salt to the yeast mixture. Mix it all together until you form a shaggy dough. Now it’s time to knead! On a floured surface, knead the dough for about 6-8 minutes until it’s smooth and elastic.
3. First Rise:
Place your beautiful dough in a greased bowl. Cover it with plastic wrap or a damp towel. Let it rise in a warm area for about 1 hour or until it’s doubled in size. This is when the magic happens!
4. Preheat Oven and Prepare Baking Soda Bath:
While the dough is rising, preheat your oven to 450°F (230°C). In a large pot, bring 10 cups of water and the baking soda to a rolling boil. This will give the pretzels their distinctive flavor and beautiful color.
5. Shape Pretzel Bites:
After the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a log that’s about 1 inch in diameter. Cut the log into 1-inch pieces to form your pretzel bites!
6. Boil Pretzel Bites:
Carefully drop batches of pretzel bites into the boiling baking soda water for about 30 seconds. Use a slotted spoon to remove them and place them on a parchment-lined baking sheet.
7. Egg Wash & Salt:
Brush each pretzel bite with the egg wash for that lovely golden color. Then sprinkle them with coarse salt to top it off!
8. Bake:
Put the pretzel bites in the oven and bake for 12-15 minutes, or until they’re golden brown. The smell will be amazing!
9. Make Beer Cheese Dip:
While your pretzels are baking, melt butter in a medium saucepan over medium heat. Stir in the flour and cook it for 1 minute to create a roux.
10. Add Beer:
Gradually whisk in the beer, cooking and stirring constantly until it thickens up, around 3-5 minutes. This is where the magic starts to happen!
11. Add Cheeses and Seasonings:
Lower the heat and stir in the shredded cheddar, cream cheese, Dijon mustard, and garlic powder. Mix it all until smooth and melted. Don’t forget to season with salt and pepper to taste!
12. Serve:
Once your pretzel bites are out of the oven, arrange them on a serving platter with the beer cheese dip. Garnish with chopped chives if you like. Enjoy your warm, fluffy pretzel bites dipped in creamy, flavorful beer cheese!
Can I Use Different Types of Beer for the Cheese Dip?
Absolutely! Feel free to use any type of beer you enjoy. Lagers and pale ales are great options, but you can also use stouts or IPAs for a different flavor profile. Just be mindful that darker beers may impart a stronger taste.
Can I Make Pretzel Bites Without Yeast?
If you’re looking for a quicker option, you can use baking powder instead! Combine flour, baking powder, salt, and yogurt to make a simple dough. While it won’t have the same texture as yeast-based pretzels, they’ll still be delicious!
How to Store Leftover Pretzel Bites?
Store any leftover pretzel bites in an airtight container at room temperature for up to 2 days. To reheat, pop them in a preheated oven at 350°F (175°C) for about 5-8 minutes to restore their softness.
Can I Freeze Pretzel Bites?
Yes, you can freeze them! After the baking process, let the pretzel bites cool completely, then freeze them in a single layer before transferring them to an airtight container. They can be frozen for up to 3 months. To reheat, thaw and warm them in the oven as described above.