Pretzel Bites with Beer Cheese Dip
Pretzel Bites with Beer Cheese Dip
Ingredients
For the Pretzel Bites
- 1 1/2 cups warm water, (105-115°F)
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons active dry yeast
- 4 1/2 cups all-purpose flour
- 1/4 cup unsalted butter, melted
- 1 teaspoon salt
- 1/2 cup baking soda
- 8 cups water
- 1 egg, beaten
- 2 tablespoons coarse sea salt, for sprinkling
For the Beer Cheese Dip
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 cup milk, warmed
- 1/2 cup lager beer
- 8 ounces sharp cheddar cheese, shredded
- 2 ounces cream cheese, softened
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper, optional
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
In a large bowl, combine the warm water, granulated sugar, and active dry yeast. Let it sit for 5 minutes until foamy.
⏱️ 5 min
- 2
Add the all-purpose flour, melted unsalted butter, and 1 teaspoon of salt to the yeast mixture. Mix until a shaggy dough forms.
⏱️ 3 min
- 3
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min
- 4
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 400
- 5
Bring 8 cups of water and the 1/2 cup of baking soda to a rolling boil in a large pot.
⏱️ 10 min
- 6
Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a 12-inch rope, then cut each rope into 1-inch pieces to form the pretzel bites.
⏱️ 10 min
- 7
Drop the pretzel bites, a few at a time, into the boiling baking soda solution for 20-30 seconds. Remove with a slotted spoon and place on the prepared baking sheets.
⏱️ 5 min
- 8
Brush the pretzel bites with the beaten egg and sprinkle generously with coarse sea salt.
⏱️ 3 min
- 9
Bake for 12-15 minutes, or until golden brown. While the pretzels are baking, prepare the beer cheese dip.
⏱️ 15 min
- 10
For the Beer Cheese Dip: In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in the 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 2 min
- 11
Gradually whisk in the warmed milk until smooth, then slowly add the lager beer, continuing to whisk until thickened.
⏱️ 3 min
- 12
Reduce heat to low. Add the shredded sharp cheddar cheese, softened cream cheese, Dijon mustard, Worcestershire sauce, garlic powder, cayenne pepper (if using), salt, and black pepper. Stir constantly until all the cheese is melted and the dip is smooth and creamy.
⏱️ 5 min
- 13
Serve the warm pretzel bites immediately with the hot beer cheese dip.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pretzel Bites with Beer Cheese Dip
Ingredients
For the Pretzel Bites
- 1 1/2 cups warm water, (105-115°F)
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons active dry yeast
- 4 1/2 cups all-purpose flour
- 1/4 cup unsalted butter, melted
- 1 teaspoon salt
- 1/2 cup baking soda
- 8 cups water
- 1 egg, beaten
- 2 tablespoons coarse sea salt, for sprinkling
For the Beer Cheese Dip
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 cup milk, warmed
- 1/2 cup lager beer
- 8 ounces sharp cheddar cheese, shredded
- 2 ounces cream cheese, softened
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper, optional
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
In a large bowl, combine the warm water, granulated sugar, and active dry yeast. Let it sit for 5 minutes until foamy.
⏱️ 5 min - 2
Add the all-purpose flour, melted unsalted butter, and 1 teaspoon of salt to the yeast mixture. Mix until a shaggy dough forms.
⏱️ 3 min - 3
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min - 4
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 400 - 5
Bring 8 cups of water and the 1/2 cup of baking soda to a rolling boil in a large pot.
⏱️ 10 min - 6
Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a 12-inch rope, then cut each rope into 1-inch pieces to form the pretzel bites.
⏱️ 10 min - 7
Drop the pretzel bites, a few at a time, into the boiling baking soda solution for 20-30 seconds. Remove with a slotted spoon and place on the prepared baking sheets.
⏱️ 5 min - 8
Brush the pretzel bites with the beaten egg and sprinkle generously with coarse sea salt.
⏱️ 3 min - 9
Bake for 12-15 minutes, or until golden brown. While the pretzels are baking, prepare the beer cheese dip.
⏱️ 15 min - 10
For the Beer Cheese Dip: In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in the 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 2 min - 11
Gradually whisk in the warmed milk until smooth, then slowly add the lager beer, continuing to whisk until thickened.
⏱️ 3 min - 12
Reduce heat to low. Add the shredded sharp cheddar cheese, softened cream cheese, Dijon mustard, Worcestershire sauce, garlic powder, cayenne pepper (if using), salt, and black pepper. Stir constantly until all the cheese is melted and the dip is smooth and creamy.
⏱️ 5 min - 13
Serve the warm pretzel bites immediately with the hot beer cheese dip.
⏱️ 1 min