Soft Pretzel Bites with Beer Cheese Dip
Soft Pretzel Bites with Beer Cheese Dip
Ingredients
For the Pretzel Bites
- 1 1/2 cups warm water, between 105-115°F
- 2 tablespoons brown sugar
- 1 packet active dry yeast, (2 1/4 teaspoons)
- 4 cups all-purpose flour
- 1 tablespoon butter, melted
- 1 teaspoon salt
- 1/2 cup baking soda
- 10 cups water
- 1 egg, beaten, for egg wash
- as needed pretzel salt
For the Beer Cheese Dip
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/2 cup milk
- 1/2 cup beer, or additional milk for a non-alcoholic version
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup smoked gouda cheese, shredded
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
Instructions
- 1
In a measuring cup, combine 1 1/2 cups of warm water (between 105-115°F), 2 tablespoons of brown sugar, and 1 packet of active dry yeast. Whisk lightly and let sit for 5 minutes until the yeast is foamy and activated.
⏱️ 5 min
- 2
In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if mixing by hand), add 3 cups of all-purpose flour. Pour in the melted butter and the activated yeast mixture.
⏱️ 2 min
- 3
Mix on low speed to combine. Gradually add the remaining 1 cup of all-purpose flour and 1 teaspoon of salt while mixing.
⏱️ 3 min
- 4
Increase the mixer speed to medium and knead the dough for about 8 minutes, until it forms a soft, slightly sticky ball.
⏱️ 8 min
- 5
Lightly flour a clean counter. Transfer the dough to the floured surface and knead by hand for 1-2 minutes until it's no longer overly sticky.
⏱️ 2 min
- 6
Lightly grease a clean bowl. Place the dough ball in the bowl, turn to coat, then cover with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 30 minutes, or until doubled in size.
⏱️ 30 min
- 7
While the dough is rising, prepare the Beer Cheese Dip. In a medium saucepan, melt 1 tablespoon of butter over medium-low heat.
⏱️ 1 min
- 8
Slowly whisk in 1 tablespoon of all-purpose flour to the melted butter, cooking for 1-2 minutes to form a roux.
⏱️ 2 min
- 9
Gradually stream in 1/2 cup of milk and 1/2 cup of beer (or additional milk for a non-alcoholic version) while continuously whisking to prevent lumps.
⏱️ 3 min
- 10
Stir in 1 teaspoon of Dijon mustard, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of paprika, and 1 teaspoon of garlic powder. Continue to cook, whisking occasionally, until the sauce thickens to your desired consistency.
⏱️ 3 min
- 11
Reduce the heat to low. Add the shredded sharp cheddar cheese and smoked gouda cheese, one handful at a time, stirring until each addition is fully melted and smooth before adding more. Keep warm over very low heat, stirring occasionally.
⏱️ 5 min
- 12
Once the pretzel dough has risen, gently punch it down and transfer it to a clean counter. Divide the dough into 8 equal portions.
⏱️ 2 min
- 13
Take one portion of dough and roll it into an 18-inch rope. Cut the rope into small, bite-sized pieces (approximately 10-12 pieces per rope). Repeat with the remaining dough portions. Place the cut pretzel bites on a baking sheet lined with parchment paper.
⏱️ 10 min
- 14
In a large pot, bring 10 cups of water to a rolling boil. Carefully add 1/2 cup of baking soda to the boiling water.
⏱️ 5 min
- 15
Using a slotted spoon or skimmer, gently drop a batch of pretzel bites into the boiling baking soda water. Boil for only 10-15 seconds, then remove and place them back on the parchment-lined baking sheet. Repeat with the remaining pretzel bites.
⏱️ 5 min
- 16
Preheat your oven to 400°F. In a small bowl, beat 1 egg to create an egg wash. Brush the tops of all the pretzel bites with the egg wash, then generously sprinkle with pretzel salt.
⏱️ 3 min•🌡️ 400
- 17
Bake the pretzel bites for 12-15 minutes, or until they are golden brown and puffed. Serve immediately with the warm Beer Cheese Dip.
⏱️ 15 min•🌡️ 400
Kitchen Tools
Nutrition Facts (per serving)
Soft Pretzel Bites with Beer Cheese Dip
For the Pretzel Bites
- 1 1/2 cups warm water, between 105-115°F
- 2 tablespoons brown sugar
- 1 packet active dry yeast, (2 1/4 teaspoons)
- 4 cups all-purpose flour
- 1 tablespoon butter, melted
- 1 teaspoon salt
- 1/2 cup baking soda
- 10 cups water
- 1 egg, beaten, for egg wash
- as needed pretzel salt
For the Beer Cheese Dip
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/2 cup milk
- 1/2 cup beer, or additional milk for a non-alcoholic version
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup smoked gouda cheese, shredded
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
Instructions
- 1
In a measuring cup, combine 1 1/2 cups of warm water (between 105-115°F), 2 tablespoons of brown sugar, and 1 packet of active dry yeast. Whisk lightly and let sit for 5 minutes until the yeast is foamy and activated.
⏱️ 5 min - 2
In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if mixing by hand), add 3 cups of all-purpose flour. Pour in the melted butter and the activated yeast mixture.
⏱️ 2 min - 3
Mix on low speed to combine. Gradually add the remaining 1 cup of all-purpose flour and 1 teaspoon of salt while mixing.
⏱️ 3 min - 4
Increase the mixer speed to medium and knead the dough for about 8 minutes, until it forms a soft, slightly sticky ball.
⏱️ 8 min - 5
Lightly flour a clean counter. Transfer the dough to the floured surface and knead by hand for 1-2 minutes until it's no longer overly sticky.
⏱️ 2 min - 6
Lightly grease a clean bowl. Place the dough ball in the bowl, turn to coat, then cover with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 30 minutes, or until doubled in size.
⏱️ 30 min - 7
While the dough is rising, prepare the Beer Cheese Dip. In a medium saucepan, melt 1 tablespoon of butter over medium-low heat.
⏱️ 1 min - 8
Slowly whisk in 1 tablespoon of all-purpose flour to the melted butter, cooking for 1-2 minutes to form a roux.
⏱️ 2 min - 9
Gradually stream in 1/2 cup of milk and 1/2 cup of beer (or additional milk for a non-alcoholic version) while continuously whisking to prevent lumps.
⏱️ 3 min - 10
Stir in 1 teaspoon of Dijon mustard, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of paprika, and 1 teaspoon of garlic powder. Continue to cook, whisking occasionally, until the sauce thickens to your desired consistency.
⏱️ 3 min - 11
Reduce the heat to low. Add the shredded sharp cheddar cheese and smoked gouda cheese, one handful at a time, stirring until each addition is fully melted and smooth before adding more. Keep warm over very low heat, stirring occasionally.
⏱️ 5 min - 12
Once the pretzel dough has risen, gently punch it down and transfer it to a clean counter. Divide the dough into 8 equal portions.
⏱️ 2 min - 13
Take one portion of dough and roll it into an 18-inch rope. Cut the rope into small, bite-sized pieces (approximately 10-12 pieces per rope). Repeat with the remaining dough portions. Place the cut pretzel bites on a baking sheet lined with parchment paper.
⏱️ 10 min - 14
In a large pot, bring 10 cups of water to a rolling boil. Carefully add 1/2 cup of baking soda to the boiling water.
⏱️ 5 min - 15
Using a slotted spoon or skimmer, gently drop a batch of pretzel bites into the boiling baking soda water. Boil for only 10-15 seconds, then remove and place them back on the parchment-lined baking sheet. Repeat with the remaining pretzel bites.
⏱️ 5 min - 16
Preheat your oven to 400°F. In a small bowl, beat 1 egg to create an egg wash. Brush the tops of all the pretzel bites with the egg wash, then generously sprinkle with pretzel salt.
⏱️ 3 min•🌡️ 400 - 17
Bake the pretzel bites for 12-15 minutes, or until they are golden brown and puffed. Serve immediately with the warm Beer Cheese Dip.
⏱️ 15 min•🌡️ 400