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German Soft Pretzel Bites with Beer Cheese

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Homemade German soft pretzel bites with a chewy, dark crust served with a rich, tangy beer cheese dip. This recipe breaks down the process into manageable steps for perfect results every time.

Ingredients

Scale
  • 1 cup warm water (110°F)
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 tbsp granulated sugar
  • 3 to 3.5 cups all-purpose flour
  • 2 tbsp unsalted butter, melted
  • 1 tsp fine sea salt
  • 2–3 tbsp baking soda (for boiling bath)
  • Coarse kosher salt (for sprinkling)
  • 1 cup sharp cheddar cheese, freshly grated
  • 1 cup amber ale or lager
  • 2 tbsp unsalted butter (for dip)
  • 2 tbsp all-purpose flour (for roux)
  • 1 tsp Dijon mustard
  • 1/4 tsp garlic powder

Instructions

  1. In a large bowl, combine warm water and sugar. Sprinkle yeast on top and let sit for 5 minutes until bubbly.
  2. Add melted butter and salt to the yeast mixture. Gradually add flour and mix until a shaggy dough forms.
  3. Knead the dough for 5-7 minutes until smooth and slightly sticky. Place in a greased bowl, cover, and let rise for 1 hour until doubled.
  4. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  5. Fill a large pot with water and bring to a boil. Reduce to a simmer and stir in baking soda.
  6. Punch down dough and divide into four pieces. Roll each into a 12-inch snake and cut into 1-inch pieces.
  7. Boil dough balls for 30 seconds per side in the baking soda water. Remove with a slotted spoon and place on the baking sheet.
  8. Brush boiled bites with melted butter and sprinkle with coarse salt.
  9. Bake for 12-15 minutes until deeply golden brown.
  10. For the dip, melt 2 tbsp butter in a saucepan over medium heat. Whisk in 2 tbsp flour and cook for 1 minute.
  11. Slowly whisk in beer, mustard, and garlic powder. Simmer until thickened.
  12. Reduce heat to low and gradually stir in grated cheddar until melted. Do not boil.
  13. Serve pretzel bites warm with the beer cheese dip.

Notes

Ensure the water for the yeast is warm but not hot (110°F). The boiling step with baking soda is crucial for the dark, glossy crust and chewy texture. Do not boil the cheese dip vigorously to prevent separation. Pre-shredded cheese contains anti-caking agents that prevent smooth melting, so grate cheese from a block.

Nutrition

Keywords: German pretzel, beer cheese dip, soft pretzel bites, game day snack, comfort food, homemade pretzels, beer cheese sauce

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