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Easy German Pretzel Bites with Best Beer Cheese Dip

Easy German Pretzel Bites with Best Beer Cheese Dip - featured image
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These easy German pretzel bites are soft, chewy, and paired with a creamy, sharp beer cheese dip. Made with simple ingredients and no fancy equipment, they’re perfect for game days, parties, or a fun weeknight snack.

Ingredients

Scale
  • 1 cup warm water (110°F)
  • 1 packet active dry yeast (2 ¼ teaspoons)
  • 1 tablespoon brown sugar
  • 2 ½ cups all-purpose flour (plus more for dusting)
  • 1 teaspoon fine sea salt
  • 2 tablespoons unsalted butter (melted and slightly cooled)
  • 8 cups water (for the baking soda bath)
  • ⅓ cup baking soda
  • 1 large egg (beaten with 1 tablespoon water for egg wash)
  • Coarse sea salt or pretzel salt (for sprinkling)
  • 2 tablespoons unsalted butter (for beer cheese)
  • 2 tablespoons all-purpose flour (for beer cheese)
  • ¾ cup whole milk
  • ½ cup beer (lager or pilsner)
  • 2 cups sharp cheddar cheese (freshly shredded)
  • 2 ounces cream cheese (softened)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon garlic powder
  • Pinch of cayenne pepper (optional)
  • Salt and black pepper (to taste)

Instructions

  1. Bloom the yeast: In a large mixing bowl, combine warm water (110°F), brown sugar, and active dry yeast. Stir and let sit for 5-10 minutes until foamy.
  2. Make the dough: Add flour, salt, and melted butter to the yeast mixture. Stir until a shaggy dough forms. Turn out onto a floured surface and knead for 5-7 minutes until smooth and elastic.
  3. First rise: Place dough in a lightly greased bowl, cover with a kitchen towel, and let rise in a warm spot for 30-40 minutes until doubled in size.
  4. Preheat and prep: Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large pot, bring 8 cups water to a boil, then carefully add ⅓ cup baking soda. Stir until dissolved, then reduce to a simmer.
  5. Shape the bites: Punch down the dough and divide into 4 equal pieces. Roll each into a 12-inch rope, then cut into 1-inch pieces.
  6. The baking soda bath: Working in batches, drop dough pieces into simmering baking soda water for 20-30 seconds. Remove with a slotted spoon and transfer to the prepared baking sheet, spacing 1 inch apart.
  7. Egg wash and salt: Brush each bite with beaten egg wash and sprinkle generously with coarse sea salt.
  8. Bake: Bake for 12-15 minutes until deep golden brown, rotating the sheet halfway through. Let cool on the baking sheet for 5 minutes.
  9. Make the beer cheese: In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly pour in milk and beer, whisking continuously. Cook for 2-3 minutes until thickened. Reduce heat to low, add cheddar, cream cheese, Dijon, Worcestershire, garlic powder, and cayenne. Stir until smooth. Season with salt and pepper. Keep warm.

Notes

The baking soda bath is non-negotiable for authentic pretzel texture and flavor. For the beer cheese, use freshly shredded cheddar from a block to avoid graininess. Keep the cheese sauce warm over low heat, stirring occasionally. If it thickens too much, stir in a splash of milk or beer.

Nutrition

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

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