Description
Soft, chewy homemade pretzel bites baked to golden perfection, served with a rich, tangy beer cheese dip. An easy appetizer perfect for game days and gatherings.
Ingredients
Scale
- 1 packet (2¼ teaspoons) active dry yeast
- 1 cup (240ml) warm water
- 2 tablespoons honey
- 3 to 3½ cups (375-440g) all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 2 cups (200g) sharp cheddar cheese, freshly grated
- ½ cup (120ml) lager or pilsner beer
- 2 tablespoons butter (for dip)
- 2 tablespoons all-purpose flour (for dip)
- 1 teaspoon Dijon or yellow mustard
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 1 egg beaten with 1 tablespoon water (egg wash)
- Coarse salt for sprinkling (optional)
Instructions
- Activate the yeast: In a small bowl, combine warm water and honey. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
- Mix the dough: In a large bowl, combine 3 cups flour and salt. Add yeast mixture and melted butter. Stir until a shaggy dough forms.
- Knead the dough: Turn dough onto a floured surface and knead for 5-8 minutes until smooth and elastic.
- First rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour until doubled in size.
- Shape the bites: Punch down dough, roll into a 1-inch thick log, and cut into 1-inch pieces. Roll into balls and place on a parchment-lined baking sheet.
- Second rise: Cover pretzels and let rise for 15 minutes while preheating oven to 400°F (200°C).
- Bake: Brush pretzels with egg wash. Bake for 12-15 minutes until golden brown. Cool for 5 minutes.
- Make the dip: In a saucepan, melt 2 tablespoons butter. Whisk in 2 tablespoons flour to make a roux. Slowly whisk in beer, mustard, garlic powder, salt, and pepper. Cook until thickened.
- Finish the dip: Remove from heat and stir in grated cheese until melted and smooth. Serve warm with pretzel bites.
Notes
Use freshly grated cheese for the dip to avoid graininess. Do not overbake the pretzels or they will become hard. Keep the dip warm while serving. You can freeze the pretzel bites for up to 2 months, but do not freeze the dip.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Cuisine: German
Nutrition
- Serving Size: 5 pretzel bites and
- Calories: 320
- Sugar: 2
- Sodium: 450
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 1
- Protein: 12
Keywords: pretzel bites, beer cheese dip, Oktoberfest recipe, game day snacks, homemade pretzels, easy appetizer, beer cheese sauce