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Homemade German Pretzel Bites with Beer Cheese Dip

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Soft, chewy homemade German pretzel bites with a crackly golden crust, served with a creamy beer cheese dip. Perfect for game day, parties, or a cozy night in.

Ingredients

Scale
  • 1 ½ cups warm water (110°F-115°F)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 tablespoon brown sugar
  • 3 ½ cups all-purpose flour (plus more for dusting)
  • 2 tablespoons unsalted butter, melted
  • 1 ½ teaspoons salt
  • 10 cups water (for baking soda bath)
  • ⅔ cup baking soda (for baking soda bath)
  • 1 large egg yolk, beaten with 1 tablespoon water (for egg wash)
  • Coarse sea salt or pretzel salt (for topping)
  • 2 tablespoons unsalted butter (for beer cheese dip)
  • 2 tablespoons all-purpose flour (for beer cheese dip)
  • 1 cup whole milk (for beer cheese dip)
  • ½ cup beer (lager or ale) (for beer cheese dip)
  • 2 cups sharp cheddar cheese, shredded (for beer cheese dip)
  • ½ teaspoon Dijon mustard (for beer cheese dip)
  • ¼ teaspoon garlic powder (for beer cheese dip)
  • Pinch of cayenne pepper (optional, for beer cheese dip)
  • Salt and pepper to taste (for beer cheese dip)

Instructions

  1. In a large mixing bowl, combine warm water, active dry yeast, and brown sugar. Let sit for 5-10 minutes until foamy.
  2. Add melted butter, salt, and 2 cups of flour to the yeast mixture. Mix until combined. Gradually add remaining 1 ½ cups flour, one half-cup at a time, until a shaggy dough forms. The dough should be smooth and slightly tacky.
  3. Knead the dough with a stand mixer dough hook on medium-low for 5-7 minutes, or by hand on a lightly floured surface for 8-10 minutes, until smooth and elastic.
  4. Place dough in a lightly greased bowl, cover with a kitchen towel, and let rise in a warm place for 1-1 ½ hours until doubled in size.
  5. Punch down the dough and turn it out onto a lightly floured surface. Divide into 4 equal pieces. Roll each piece into a 12-15 inch long rope, 1 inch thick. Cut each rope into 1-inch pieces to make pretzel bites.
  6. Preheat oven to 425°F (220°C). Bring 10 cups of water to a boil in a large pot. Carefully add baking soda (it will bubble up). Reduce heat to a gentle simmer.
  7. Working in batches of 8-10, drop pretzel bites into the simmering water. Boil for 20-30 seconds, flipping halfway. Remove with a slotted spoon and place on a parchment-lined baking sheet, spacing 1 inch apart.
  8. Brush each pretzel bite with egg wash (beaten egg yolk and water). Sprinkle generously with coarse sea salt.
  9. Bake for 12-15 minutes until deep golden brown and glossy. Rotate the baking sheet halfway through.
  10. While pretzel bites bake, make the beer cheese dip: In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk and beer, stirring constantly until smooth. Cook for 2-3 minutes until thickened.
  11. Reduce heat to low. Add shredded cheddar cheese a handful at a time, whisking until melted and smooth. Stir in Dijon mustard, garlic powder, and cayenne (if using). Season with salt and pepper to taste. Keep warm.
  12. Serve warm pretzel bites immediately with beer cheese dip.

Notes

Don’t skip the baking soda bath—it creates the signature pretzel crust. Boil for exactly 20-30 seconds. Shred your own cheese for a smooth dip. Let dough rise properly in a warm place. Store leftovers at room temperature for up to 2 days; reheat in a 350°F oven for 5-7 minutes. Freeze baked pretzel bites for up to 3 months.

Nutrition

Keywords: pretzel bites, German pretzels, beer cheese dip, homemade pretzels, game day snack, Oktoberfest, soft pretzels

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