Description
Homemade soft pretzel bites that are golden brown on the outside and pillowy soft on the inside, served with a tangy, creamy warm beer cheese dipping sauce. Perfect for weeknights, parties, or cozy nights in.
Ingredients
Scale
- 1 packet (2.25 teaspoons) active dry yeast
- 1 cup (240ml) warm water
- 1 tablespoon sugar
- 3 to 3.5 cups (375-435g) all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- ¾ cup baking soda (for boiling water)
- Coarse sea salt or pretzel salt (for topping)
- 2 cups (200g) sharp cheddar cheese, freshly grated
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup (240ml) lager or pilsner beer
- 1 cup (240ml) whole milk
- ½ teaspoon garlic powder
- 1 teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- Hot sauce, optional to taste
Instructions
- In a large mixing bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.
- Add melted butter and salt to the yeast mixture. Gradually add flour, stirring until dough comes together. Knead on a floured surface for 5-7 minutes until smooth and elastic.
- Place dough in an oiled bowl, cover, and let rise in a warm area for 1 hour until doubled in size.
- Punch down dough and divide into 12-15 equal pieces. Roll into balls and place on parchment-lined baking sheets. Cover and let rise again for 15-20 minutes.
- Preheat oven to 425°F (220°C). Bring a large pot of water to a boil and add baking soda carefully.
- Boil pretzel bites for 30 seconds per side (total 1 minute) using a slotted spoon. Remove and place back on baking sheets.
- Brush boiled bites with melted butter and sprinkle generously with coarse sea salt.
- Bake for 12-15 minutes until deep golden brown. Let cool for 5 minutes.
- While pretzels bake, melt 3 tablespoons butter in a saucepan over medium heat. Whisk in flour to make a roux.
- Slowly whisk in beer and milk. Cook until thickened, about 3-4 minutes.
- Reduce heat to low and gradually stir in grated cheddar cheese until melted and smooth.
- Stir in garlic powder, Dijon mustard, Worcestershire sauce, and hot sauce. Keep warm until serving.
Notes
Use fresh-grated cheese for smooth sauce; pre-shredded cheese contains anti-caking agents that prevent melting. Do not skip the baking soda boil step as it creates the authentic pretzel crust and color. If using gluten-free flour, expect a stickier dough. The beer cheese sauce does not freeze well and should be made fresh.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: German
Nutrition
- Serving Size: 3 bites with ¼ cup s
- Calories: 380
- Sugar: 2
- Sodium: 650
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 42
- Fiber: 2
- Protein: 14
Keywords: pretzel bites, beer cheese dip, Oktoberfest recipe, homemade pretzels, easy appetizer, weeknight dinner, comfort food, beer cheese sauce