These warm pretzel bites are soft, chewy, and great for snacking! Paired with a rich beer cheese dip, they’re a match made in heaven for any party or movie night!
Who can resist warm pretzels? I love dunking them in the creamy cheese—it’s like a party in your mouth! Don’t be surprised if they disappear fast; they’re that good!
Key Ingredients & Substitutions
Active Dry Yeast: This is key for making the pretzel bites rise. If you prefer, you can use instant yeast in the same amount, which doesn’t require proofing. Just mix it directly with the flour.
All-Purpose Flour: Standard for this recipe, but you can substitute with bread flour for a chewier bite. If you’re gluten-free, try a blend designed for baking—just make sure it works for rising!
Beer: A lager or ale works well in the cheese dip, but you can replace it with non-alcoholic beer or vegetable broth for a similar flavor without the alcohol.
Cheddar Cheese: Sharp cheddar gives a great flavor, but you can mix in other cheeses like Monterey Jack or Gouda for a different twist. Just make sure they melt well!
How Do I Get My Pretzel Bites to Have That Signature Brown Color?
The beautiful brown color of pretzel bites comes from the boiling step with baking soda! Here’s how to ensure you achieve that lovely golden crust:
- Always bring the water to a rolling boil before dropping in the pretzel bites.
- Make sure to boil them for about 30 seconds. This step helps set the crust.
- After boiling, spread them out on the baking sheet without crowding to promote even cooking.
- Brush with egg wash—it adds shine and helps with browning!
These steps will help you achieve that perfect pretzel texture and color that everyone loves!
How to Make Pretzel Bites And Beer Cheese
Ingredients You’ll Need:
For The Pretzel Bites:
- 1 1/2 cups warm water (110°F/45°C)
- 2 1/4 tsp (1 packet) active dry yeast
- 2 tbsp granulated sugar
- 4 cups all-purpose flour
- 2 tsp kosher salt
- 4 cups water (for boiling)
- 1/4 cup baking soda
- 1 large egg, beaten with 1 tbsp water (egg wash)
- Coarse sea salt, for topping
- Chopped fresh parsley, for garnish (optional)
For The Beer Cheese Dip:
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 1 cup beer (lager or ale works well)
- 1 1/2 cups sharp cheddar cheese, shredded
- 4 oz cream cheese, softened
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- Salt and pepper to taste
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and around 1 hour and 15 minutes, including the time for the dough to rise and the baking. It creates a fun and delicious snack perfect for gatherings or movie nights!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the warm water, active dry yeast, and sugar. Give it a gentle stir and let it stand for about 5 minutes until foamy. Next, add the all-purpose flour and kosher salt into the mixture. Stir until you have a dough. Then, knead it on a lightly floured surface for about 5-7 minutes, until it’s smooth and elastic. Place the dough into an oiled bowl, cover it with a towel, and let it rise in a warm spot for about 1 hour, or until it has doubled in size.
2. Prepare the Pretzel Bites:
While the dough is rising, preheat the oven to 450°F (232°C) and line two baking sheets with parchment paper. In a large pot, bring 4 cups of water and the baking soda to a rolling boil. Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle about 1/2 inch thick. Cut the dough into 1 1/2 -inch squares. Drop the squares into the boiling baking soda water in batches, for about 30 seconds—watch as they float to the top! Use a slotted spoon to remove the pretzel bites, placing them on the prepared baking sheets.
3. Bake the Pretzel Bites:
Brush each pretzel bite with the egg wash and sprinkle with coarse sea salt. Bake in your preheated oven for about 12-15 minutes, or until they are deep golden brown. Once they’re done, remove them from the oven and let them cool slightly. You can garnish with chopped parsley if you want to add a little color!
4. Prepare the Beer Cheese Dip:
In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for about 1 minute until it’s lightly golden, forming a roux. Gradually whisk in the beer, ensuring there are no lumps. Cook while whisking occasionally until the mixture thickens slightly, about 3-5 minutes. Lower the heat and stir in the shredded cheddar cheese and cream cheese until everything is deliciously melted and smooth. Finally, add in the Dijon mustard, garlic powder, and salt and pepper to taste, and keep it warm until you’re ready to serve.
5. Serve:
Arrange your warm pretzel bites on a nice platter, with the beer cheese dip on the side. Enjoy the bliss of dipping your pretzel bites into the creamy, flavorful cheese! They are perfect for sharing or keeping all to yourself!
This recipe yields delightful pretzel bites with a wonderfully salty crust, paired with a rich, tangy beer cheese dip—ideal for parties or cozy evenings in!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but keep in mind that it may yield denser pretzel bites. You might need to add a little extra water to achieve the right dough consistency since whole wheat flour absorbs more moisture.
How Do I Store Leftover Pretzel Bites?
Store any leftovers in an airtight container at room temperature for up to 2 days. To reheat, bake them in the oven at 350°F (175°C) for about 5-10 minutes until warmed through. This will help retain their softness!
Can I Make the Beer Cheese Dip Ahead of Time?
Absolutely! You can make the beer cheese dip ahead of time and store it in the fridge for up to 3 days. Reheat it gently on the stove or in the microwave, stirring frequently to avoid separation.
What Can I Use If I Don’t Have Beer for the Dip?
If you don’t have beer, you can substitute it with vegetable broth or chicken broth for a different but still tasty flavor. You could also use a non-alcoholic beer if you prefer! Just keep the rest of the ingredients the same for the creamy texture.