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Best Beer Cheese Pretzel Bites for Oktoberfest (Easy Recipe)

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These soft, salty pretzel bites are made with a beer-infused dough and served with a creamy beer cheese sauce. Perfect for Oktoberfest, game days, or any party, they are surprisingly simple to make and disappear fast.

Ingredients

Scale
  • 1 cup (240 ml) beer (lager, pilsner, or Oktoberfest-style)
  • 1 tablespoon (15 g) granulated sugar
  • 2 ¼ teaspoons (7 g) active dry yeast
  • 3 cups (375 g) all-purpose flour
  • 1 teaspoon (5 g) salt
  • 2 tablespoons (28 g) unsalted butter, melted and slightly cooled
  • 8 cups (2 liters) water
  • ⅓ cup (80 g) baking soda
  • 2 tablespoons (28 g) unsalted butter (for cheese sauce)
  • 2 tablespoons (16 g) all-purpose flour (for cheese sauce)
  • ¾ cup (180 ml) beer (for cheese sauce, same as dough)
  • ½ cup (120 ml) whole milk
  • 1 ½ cups (170 g) sharp cheddar cheese, freshly grated
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon garlic powder
  • Salt and pepper to taste
  • 1 large egg yolk
  • 1 tablespoon water (for egg wash)
  • Coarse sea salt or pretzel salt for topping

Instructions

  1. Warm the beer to about 110°F (43°C). Sprinkle sugar over warm beer and stir. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
  2. In a large mixing bowl, whisk together flour and salt. Pour in foamy beer mixture and melted butter. Stir with a wooden spoon until a shaggy dough forms.
  3. Turn dough out onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic.
  4. Place dough in a lightly greased bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled in size.
  5. Punch down dough and divide into 4 equal pieces. Roll each piece into a 1-inch thick rope and cut into 1-inch pieces (about 40-50 bites total).
  6. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large pot, bring 8 cups of water to a boil. Carefully add baking soda (it will foam), stir until dissolved, then reduce heat to a gentle simmer.
  7. Drop pretzel bites into simmering water in batches (10-12 at a time) and boil for 20-30 seconds. Use a slotted spoon to transfer to prepared baking sheet, spacing 1 inch apart.
  8. Beat egg yolk with 1 tablespoon of water. Brush tops of boiled bites with egg wash and sprinkle generously with coarse sea salt.
  9. Bake for 12-15 minutes until deep golden brown and slightly puffed. Rotate pan halfway through. Let cool on baking sheet for 5 minutes.
  10. While pretzels bake, make cheese sauce: Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly pour in beer and milk, whisking continuously. Cook for 2-3 minutes until thickened. Remove from heat and stir in cheddar, Dijon mustard, and garlic powder until smooth. Season with salt and pepper. Keep warm over low heat.

Notes

Do not over-boil the bites (20-30 seconds max). Use room temperature ingredients. Keep cheese sauce warm to prevent graininess. For best results, grate cheddar from a block. The dough can be made a day ahead and refrigerated after the first rise.

Nutrition

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

Find it online: https://lunafeast.com/best-beer-cheese-pretzel-bites-for-oktoberfest-easy-recipe/