Description
Budget-friendly homemade soft pretzel bites served with a sharp, creamy beer cheese dip. This recipe is quick, pantry-friendly, and perfect for weeknight snacks or family dinners.
Ingredients
Scale
- 1 packet (2.25 tsp) active dry yeast
- 1 cup (240ml) warm water (105-110°F)
- 1 tablespoon sugar
- 3 to 3.5 cups (375-435g) all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- ½ cup (60g) baking soda (for boiling water)
- 6–8 cups water (for boiling)
- Coarse salt (for topping)
- 2 cups (200g) sharp cheddar cheese, freshly grated
- ½ cup (120ml) beer (IPA or amber ale)
- 2 tablespoons butter (for sauce)
- 2 tablespoons all-purpose flour (for sauce)
- 1 cup (240ml) whole milk
- 1 teaspoon mustard powder
- ½ teaspoon garlic powder
- 1 teaspoon hot sauce (optional)
- 1 teaspoon whiskey or bourbon (optional)
Instructions
- In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- In a large bowl, combine flour and salt. Add yeast mixture and melted butter. Mix until a shaggy dough forms.
- Knead the dough for 5-8 minutes until soft and slightly sticky. Place in a greased bowl, cover, and let rise for 30-45 minutes until doubled.
- While dough rises, melt 2 tablespoons butter in a skillet over medium heat. Whisk in 2 tablespoons flour to make a roux. Gradually whisk in milk and beer. Simmer until thickened.
- Reduce heat to low. Stir in mustard powder, garlic powder, hot sauce, and whiskey. Remove from heat and gradually stir in grated cheddar cheese until smooth.
- Preheat oven to 425°F (220°C). Line baking sheets with parchment paper.
- Bring a large pot of water to a boil. Add baking soda and let dissolve.
- Punch down risen dough. Divide into 4 pieces. Roll into ropes and cut into 1-inch pieces.
- Boil pretzel bites in batches for 30-60 seconds until they float. Remove with a slotted spoon and place on baking sheets.
- Sprinkle generously with coarse salt.
- Bake for 12-15 minutes until deep golden brown.
- Serve immediately with the warm beer cheese dip.
Notes
Do not skip the baking soda bath; it is essential for the chewy texture and dark color. Grate your own cheese to avoid anti-caking agents that cause graininess. Keep the water at a gentle boil to prevent tearing the dough. The cheese sauce will thicken as it cools; add a splash of milk if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: Approximately 6-8 pr
- Calories: 380
- Sugar: 4
- Sodium: 650
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 45
- Fiber: 2
- Protein: 14
Keywords: pretzel bites, beer cheese dip, budget recipes, family snacks, homemade pretzels, easy dinner, weeknight meals