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Best Easy Bavarian Pretzel Bites with Beer Cheese Dip

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Soft, pillowy pretzel bites with a signature chewy, dark brown crust, served with a creamy beer cheese dip made from sharp cheddar and lager. Perfect for parties and gatherings, this recipe is quick, easy, and always a crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups warm water (110°F-115°F)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 tablespoon granulated sugar
  • 3 ½ to 4 cups all-purpose flour
  • 2 tablespoons unsalted butter, melted
  • 1 ½ teaspoons salt
  • ⅓ cup baking soda
  • 6 cups water (for boiling)
  • 1 large egg, beaten with 1 tablespoon water
  • Coarse salt or pretzel salt
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • ½ cup beer (lager or pilsner)
  • 2 cups sharp cheddar cheese, freshly grated
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon garlic powder
  • Salt and black pepper to taste
  • Optional: pinch of cayenne pepper or paprika

Instructions

  1. In a large mixing bowl, combine warm water, sugar, and active dry yeast. Let sit for 5-10 minutes until foamy.
  2. Add melted butter, salt, and 3 ½ cups flour to the yeast mixture. Mix with a dough hook on low speed for 2 minutes, or knead by hand for 8-10 minutes until smooth and elastic. Add remaining flour if sticky.
  3. Lightly oil the bowl, place dough inside, cover, and let rise in a warm spot for 1 hour until doubled in size.
  4. Preheat oven to 425°F (220°C). Punch down dough and divide into 4 pieces. Roll each into a 1-inch thick rope and cut into 1-inch pieces.
  5. Bring 6 cups of water to a boil in a large pot. Add baking soda carefully. Reduce to a simmer. Boil pretzel bites in batches of 6-8 for 30-45 seconds. Transfer to a parchment-lined baking sheet.
  6. Brush each pretzel bite with egg wash and sprinkle with coarse salt.
  7. Bake for 12-15 minutes until deep golden brown. Let cool on baking sheet for 5 minutes.
  8. For the dip: In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes. Slowly whisk in milk and beer, cooking for 3-4 minutes until thickened. Reduce heat to low, add cheddar cheese a handful at a time, stirring until melted. Stir in Dijon mustard, garlic powder, salt, pepper, and cayenne if using. Keep warm.

Notes

Don’t skip the baking soda bath—it gives pretzels their signature chewy crust. Grate your own cheese for the smoothest dip. Keep the dip warm in a small slow cooker or fondue pot for parties. For gluten-free, use a 1:1 gluten-free flour blend and gluten-free beer. For dairy-free, use vegan butter, oat milk, and vegan cheese.

Nutrition

Keywords: pretzel bites, beer cheese dip, Bavarian, Oktoberfest, party appetizer, easy pretzel recipe

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