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Soft Pretzel Bites with Beer Cheese Sauce Recipe

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3.8 from 14 reviews

These soft pretzel bites paired with a creamy beer cheese dip make a perfect crowd-pleasing snack. The pretzels are boiled in a baking soda solution for that iconic chewy crust, then baked to golden brown. The beer cheese sauce combines sharp cheddar and smoked gouda with a hint of Dijon and spices, creating a velvety, rich dip that perfectly complements the warm, salty pretzel bites.

Ingredients

For the Pretzel Bites

  • 1 ½ cups warm milk
  • 1 tablespoon brown sugar
  • 1 (0.25-ounce) package active dry yeast
  • 4 cups all-purpose flour
  • 2 tablespoons melted butter
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • ½ cup baking soda
  • 1 egg
  • 1 tablespoon water
  • 1 tablespoon coarse salt

For the Beer Cheese Sauce

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 cup milk
  • 1 cup beer
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon salt
  • 1 cup shredded cheddar cheese
  • ½ cup shredded gouda cheese

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm milk and brown sugar. Sprinkle the active dry yeast on top and let it bloom until foamy, about 5 minutes.
  2. Make the dough: Add the flour, melted butter, and salt to the yeast mixture. Mix and knead by hand until a smooth dough ball forms.
  3. Let dough rise: Coat a large bowl with vegetable oil and place the dough inside. Cover with a tea towel and keep in a warm place until doubled in size, about 30 minutes.
  4. Prepare for baking: Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper.
  5. Shape pretzel bites: Turn the dough onto a floured surface. Divide into 8 pieces using a pastry cutter. Roll each piece into a 1-inch-wide rope and cut into 1-inch pieces.
  6. Boil pretzel bites: Bring a large pot of water to a boil and add baking soda. Working in batches, boil the dough pieces for 20 to 30 seconds, then remove and drain on paper towels.
  7. Prepare for oven: Place the boiled pieces onto the parchment-lined baking sheet. Whisk together the egg and water to make egg wash, brush over each piece, and sprinkle with coarse salt.
  8. Bake pretzel bites: Bake in the preheated oven for 12 to 15 minutes until golden brown. Let cool slightly.
  9. Make beer cheese sauce: While pretzels bake, melt butter in a saucepan over medium heat. Whisk in flour to form a roux. Slowly add milk, beer, Dijon mustard, garlic powder, onion powder, smoked paprika, and salt. Bring to a simmer and cook until thickened and beer is reduced, about 5 minutes.
  10. Finish sauce: Remove the pan from heat and stir in shredded cheddar and gouda until smooth and melted.
  11. Serve: Serve the warm beer cheese dips immediately alongside the soft pretzel bites for dipping.

Notes

  • Ensure the milk is warm, not hot, to properly activate the yeast.
  • Boiling the pretzels in baking soda water gives them their chewy exterior.
  • You can substitute the beer with non-alcoholic beer or broth if preferred.
  • Brush each pretzel bite evenly with egg wash for a beautiful golden, glossy finish.
  • Use sharp cheddar for a more pronounced cheese flavor in the dip.
  • Leftover pretzel bites can be stored in an airtight container and reheated in the oven to restore freshness.
  • Adjust seasoning in the beer cheese sauce to your taste, adding more smoked paprika or mustard if desired.

Find it online: https://marthatasty.com/soft-pretzel-bites-with-beer-cheese-sauce-recipe/