Soft Pretzel Bites and Beer Cheese
Updated: Feb 26, 2021
Skip the gastropub with this homemade pretzels and beer cheese! You can make this at home with just a few ingredients, and let me tell you... it's devilishly delicious! Perfect for watching sports (Super Bowl!) or any excuse for delicious snack food.
Here's how you make it:
Soft Pretzel Bites
1 package active dry yeast (make sure it's not expired)
4 1/2 cups all-purpose flour
2 TSP kosher or sea salt + course salt to top them
1 TBS granulated sugar
1 1/2 cups warm water
4 TBS unsalted melted butter
Vegetable oil (I like canola) - for the baking sheet
10 cups water (to boil the pretzels)
2/3 cup baking soda
1 egg yolk, beaten + 1 TBS water (mix together)
Mix the water, sugar and salt in a bowl (preferably in a stand mixer). Sprinkle the yeast on top and leave it for 5 minutes (it should create a foam on top).
Add flour and butter to bowl and mix on low using a dough hook until well combined.
Knead on medium speed for 5 minutes or until the dough is smooth and starts to pull from the sides of the bowl.
Remove the dough and place in a well-oiled (I use olive oil) bowl. Cover with plastic wrap and let it rise for about an hour until it's doubled in size.
Preheat your over to 450° F. Line a sheet pan with parchment paper and brush with vegetable oil.
Bring the 10 cups of water and baking soda to a boil in a large saucepan.
While it's reaching a boil, roll out the dough on a slightly oiled surface to about 24 inches. Cut the dough into bite-sized pieces (about 1 1/2-2 inches).
Using a slotted spoon carefully place the bites (about 5 at a time) into the boiling water for 30 seconds. Remove and place on the baking sheet. Brush each one with the beaten egg/water mixture and sprinkle with course salt.
Bake for about 12-14 minutes, or until golden brown.
Cool on cooling rack for about 5 minutes.
2 TBP unsalted butter
3 TBS all-purpose flour
1 cup whole milk or half-and-half (non-dairy works too)
2/3 cup beer (dark or stout beer works best)
2 TSP Worcestershire sauce
1/2 TSP dijon mustard
1/2 TSP garlic powder
1/4 TSP smoked paprika
1/2 TSP salt
2 cups shredded sharp cheddar cheese
Melt the butter in a medium saucepan over medium heat. Add the flour and whisk together for a minute until a thick paste forms.
Whisk in the milk slowly. After it’s all added, continue whisking until it slightly thickens, about 1 minute.
One at a time, whisk in the remaining ingredients.
Remove the cheese dip from heat and pour into a serving dish. Sprinkle with extra cheese (and bacon!). The dip will thicken after a few minutes. You can serve it warmed or room temperature.
Cover and store leftovers in the refrigerator for up to 1 week. Heat over stovetop or in the microwave before serving again.
Did you make this? Share pics in the comments!