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Bavarian Soft Pretzel Bites with Beer Cheese Dip

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Soft, chewy Bavarian-style pretzel bites boiled in a baking soda bath and baked to golden perfection, served with a rich, tangy homemade beer cheese dip.

Ingredients

Scale
  • 3 to 3.5 cups all-purpose flour
  • 1 cup warm water (105°F-115°F)
  • 1 packet (2.25 tsp or 7g) active dry yeast
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 6 cups water (for boiling)
  • 1/3 cup baking soda
  • 4 tablespoons unsalted butter, melted (for topping)
  • 1 tablespoon coarse sea salt
  • 1 teaspoon garlic powder (optional)
  • 1.5 cups sharp cheddar cheese, freshly grated
  • 1/2 cup lager or pilsner beer
  • 2 tablespoons butter (for dip roux)
  • 2 tablespoons all-purpose flour (for dip)
  • 1 cup whole milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Activate yeast: In a large bowl, combine warm water and sugar. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
  2. Make dough: Add melted butter and salt to the yeast mixture. Gradually add flour, stirring until a soft dough forms.
  3. Knead dough: Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
  4. First rise: Place dough in an oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled.
  5. Prepare dip: While dough rises, melt 2 tbsp butter in a saucepan. Whisk in 2 tbsp flour and cook for 1 minute. Slowly whisk in milk and beer. Add mustard, Worcestershire, and garlic powder. Simmer until thickened, remove from heat, and stir in grated cheddar. Season with salt and pepper.
  6. Shape pretzels: Preheat oven to 425°F (220°C). Punch down dough and divide into 12-15 pieces. Roll into ropes or bites and place on parchment-lined baking sheets.
  7. Boil pretzels: Bring 6 cups water and baking soda to a boil. Drop pretzels in batches (3-4 at a time) and boil for 30 seconds per side. Remove with a slotted spoon.
  8. Bake: Brush boiled pretzels with melted butter and sprinkle with coarse salt and garlic powder. Bake for 12-15 minutes until deep golden brown.
  9. Serve: Let cool for 5 minutes and serve immediately with warm beer cheese dip.

Notes

Ensure water temperature for yeast is between 105°F and 115°F. Do not skip the boiling step as it creates the authentic pretzel crust. Grate cheese yourself for a smoother dip. Boil pretzels in batches to avoid overcrowding. Store leftovers in an airtight container; reheat pretzels in the oven to restore crispness.

Nutrition

Keywords: Bavarian pretzel, soft pretzel bites, beer cheese dip, game day snack, comfort food, homemade pretzels, easy appetizer

Find it online: https://sweetstirring.com/bavarian-soft-pretzel-bites-easy-beer-cheese-dip/