The Chewiest Pretzel Bites with Rich, Creamy Beer Cheese Dip
One of my favorite comfort foods is soft pretzels and today I’m sharing my recipe for pretzel bites with beer cheese dip. I figured with St. Patrick’s Day around the corner this would be a fun addition to a St. Patrick’s Day party menu. This combo is sure to be a party favorite and I promise there will NOT be leftovers! Imagine serving your guests soft, chewy pretzels that are crispy on the outside with a fresh, creamy beer cheese oozing flavor!
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Fresh, Soft Pretzels
I’d be willing to bet that you’ve bought the frozen variety of soft pretzels hoping they would be as good as the ones at the fair but found they don’t quite measure up. Am I right? There’s something about biting into a fresh, soft, chewy pretzel that makes your soul jump for joy. My favorite ones are at Epcot; specifically in the World Showcase in Germany. They’re SO delicious!
When I made this recipe the other day so I could shoot the photos for this post, my family devoured them. There were literally only about a half dozen of the pretzel bites leftover and maybe a half a cup of the cheese dip. My husband even asked if I could make the cheese dip to pour over broccoli. Not a bad idea, actually. 🤔
I really hope you try out this delicious recipe for pretzel bites and beer cheese dip. I am certain you will love it as much as I do. If you do, make sure to share it via social media and tag me! Also, use the hashtag #glassofroseblog. I’d love to see your creation!
Looking for a sweet treat? Check out my GOOEY Caramel Drizzle Brownie recipe HERE!
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Pretzel Bites with Beer Cheese
For the Pretzel Bites
- 1/2 cups water 110°F
- 1 packet Fleischmann's Instant Dry Yeast
- 1 Tbsp Brown Sugar Light or Dark doesn't really matter
- 1 tsp Kosher Salt
- 1 Tbsp Unsalted Butter
- 3 3/4 - 4 1/4 cups all purpose flour I used 4 cups and it was perfect
- 1/2 cups Baking Soda
- 1 Large Egg Beaten
- Pretzel Salt I couldn't find pretzel salt so my Kosher Salt worked fine
For the Beer Cheese
- 3 Tbsp Unsalted Butter
- 3 Tbsp all purpose flour
- 1/2 cup Lager Beer
- 1 cup Whole Milk
- 1/4 tsp Garlic Powder
- 1/2 tsp Dry Mustard
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
- 1/8 tsp Cayenne Pepper
- 1/2 tsp Worcestershire Sauce
- 3 cups Sharp Cheddar Cheese You can also sub out 1/2 cup of sharp cheddar for white cheddar or Monterey Jack. I am even thinking of trying Pepper Jack!
For the Pretzel Bites
- Melt the 1 Tbsp Unsalted butter and allow to cool slightly.
- Add the packet of Instant Dry Yeast to the warm (110°F) water and whisk. There may be some clumps and that's ok. Allow the yeast mix to rest for 1 minute.
- Add yeast mixture to a stand mixer prepared with the dough hook attachment. Slowly add the flour one cup at a time until the dough is thick. Start with 3 cups and then add 1/4 cup more until the dough is no longer sticky. The dough will be ready if it bounces back when you poke it with your finger.
- If using a stand mixer to knead, set the mixer to "low" or "stir" and knead for about 4-5 minutes. If kneading by hand, add a minute or two. The dough should be soft and workable.
- Prepare a mixing bowl by greasing with nonstick cooking spray. Form the dough into a ball and place in a bowl. Cover and let the dough rest in a warm area for about 10 minutes.
- Preheat the oven to 425°F. Prepare two large baking sheets with parchment paper and set to the side.
- Using a bench scraper or sharp knife, cut the dough ball into 6 sections. Then, roll the dough into six ropes about 1 inch thick. Cut the ropes into 1 1/2" pieces.
- Add 10 cups of water to a large stockpot and add the baking soda. Bring to a boil. Drop 10 pretzel bites into the water and boil for about 10 seconds. Remove with a spider strainer or slotted spoon and put on a plate. Place the bites onto the prepared baking sheet ensuring that they're not touching. Continue this process until all bites have had a bath in the baking soda solution.
- Beat the egg in a small bowl and brush over the pretzel bites. Sprinkle with sea salt and bake for 15 minutes or until golden brown. I did one baking sheet at a time because I wanted to be sure they cooked perfectly.
- Remove from oven and serve with Beer Cheese Dip.
For the Beer Cheese Dip
- In a medium saucepan, melt the butter over medium heat. Then, add the flour and whisk constantly for about 1 minute.
- Slowly add the beer and whisk until smooth. Add the milk, garlic powder, dry mustard, salt, black pepper, cayenne pepper, and Worcestershire sauce cook, stirring, until thickened. Remove from heat.
- Stir in the grated cheese and let stand 1 minute.
- Stir again until smooth and all cheese has melted. Add salt, pepper, and cayenne to taste.
- Serve warm with pretzels. YUM!