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Easy German Pretzel Bites with Beer Cheese Dip

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Soft, salty pretzel bites with a deep brown crust and chewy interior, served with a rich and creamy beer cheese dip. Ready in under an hour with simple ingredients.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 1 cup (240ml) warm water (about 110°F/43°C)
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 1 tablespoon brown sugar
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon fine sea salt
  • ⅓ cup baking soda (for boiling bath)
  • 10 cups water (for boiling)
  • Coarse sea salt or pretzel salt (for sprinkling)
  • 1 egg beaten with 1 tablespoon water (egg wash)
  • 2 cups (8 oz) sharp cheddar cheese, freshly shredded
  • ¾ cup (180ml) beer (lager or ale)
  • 4 oz cream cheese, softened
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • ½ teaspoon garlic powder
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm water (110°F) and brown sugar. Sprinkle yeast on top, stir gently, and let sit for 5-7 minutes until foamy.
  2. Make the dough: Add melted butter, salt, and 2 ½ cups flour to the yeast mixture. Stir until a shaggy dough forms. Turn out onto a floured surface and knead for 5-7 minutes, adding remaining ½ cup flour as needed, until smooth and slightly tacky. Shape into a ball, return to bowl, cover, and let rest for 10 minutes.
  3. Shape the bites: Preheat oven to 425°F (220°C). Line a baking sheet with parchment. Divide dough into 4 pieces. Roll each into a 12-inch rope, 1 inch thick. Cut into 1-inch pieces. Place on baking sheet.
  4. Boil the baking soda bath: Bring 10 cups water to a boil in a large pot. Add ⅓ cup baking soda carefully (it will bubble). Reduce to a simmer. Boil bites in batches of 6-8 for 20-25 seconds per side. Remove with slotted spoon and return to baking sheet, spacing 1 inch apart.
  5. Egg wash and salt: Brush each bite with egg wash. Sprinkle generously with coarse sea salt.
  6. Bake: Bake for 12-15 minutes until deep golden brown, rotating sheet halfway through. Let cool on sheet for 5 minutes.
  7. Make the beer cheese dip: In a small saucepan over medium heat, melt 1 tablespoon butter. Whisk in 1 tablespoon flour and cook for 1 minute. Slowly pour in beer, whisking constantly. Cook 2-3 minutes until thickened. Add cream cheese and stir until smooth. Reduce heat to low and gradually add shredded cheddar, stirring until melted. Stir in garlic powder and Dijon mustard. Season with salt and pepper. Keep warm over low heat.

Notes

Don’t skip the boiling step; it creates the pretzel crust. Use freshly shredded cheese for smooth dip. Keep dip warm over low heat. For best texture, serve within 30 minutes of baking.

Nutrition

Keywords: pretzel bites, beer cheese dip, German pretzels, easy appetizer, game day snack, homemade pretzels

Find it online: https://breezybake.com/easy-german-pretzel-bites-with-beer-cheese-dip/