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Golden soft pretzel bites with pretzel salt served with a bowl of beer cheese dip

Soft Pretzel Bites with Beer Cheese Dip

Chewy, golden-brown homemade pretzel bites with a classic baking soda bath, served with a sharp beer cheese dipping sauce.
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Prep Time 25 minutes
Cook Time 12 minutes
Servings: 6 Servings
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups warm water
  • 1 tablespoon granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 4 tablespoons unsalted butter melted
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg beaten
  • Coarse pretzel salt for topping
  • 2 tablespoons butter for beer cheese
  • 2 tablespoons flour for beer cheese
  • 1/2 cup beer
  • 1/2 cup whole milk
  • 2 cups shredded sharp cheddar
  • 1 teaspoon Dijon mustard

Equipment

  • Large pot (for the baking soda bath)
  • Baking sheets (for baking)
  • Small saucepan (for the beer cheese)
  • Slotted spoon

Method
 

  1. Whisk the warm water, sugar, and yeast together, and let sit 5 minutes until foamy.
  2. Add the flour, salt, and melted butter, and knead 6-8 minutes until smooth.
  3. Let rise, covered, in a warm spot 45 minutes to 1 hour until doubled.
  4. Preheat oven to 450°F and line baking sheets with parchment.
  5. Divide the dough into 6 ropes and cut into 1.5-inch pieces.
  6. Boil 10 cups of water and whisk in the baking soda.
  7. Boil the pretzel bites in batches for 20-30 seconds, then transfer to the baking sheets.
  8. Tip: This step is what gives pretzels their chewy crust and deep color.
  9. Brush with egg wash, sprinkle with pretzel salt, and bake 10-12 minutes until golden.
  10. For the beer cheese, melt butter, whisk in flour, then slowly whisk in beer and milk. Stir in cheddar and Dijon until smooth.

Notes

Work in small batches when boiling so the bites don't stick together.
Reheat leftovers in the oven, not the microwave, to keep them from turning soft.