These homemade Soft Pretzel Bites are both fun to make and eat! Serve them with a ooey gooey Beer Cheese Dip for the BEST addition to any appy spread, game-day, or party! Warm out of the oven, these little bites are addicting.
Don’t let the idea that making your own homemade Soft Pretzel Bites is too hard deter you from trying this recipe! The recipe is simple to follow and worth the work. These little bites will truly be the star of the show. Don’t get me started on the Beer Cheese Dip….. there are no words.
How To Serve Soft Pretzels
Warm from the over, these taste great all on their own. But should you wish to dunk them in some yummy sauce, the below Beer Cheese Dip is great or try out our homemade Honey Mustard. I topped these with some flaky coarse salt and Everything Bagel Spice.
Beer Cheese Sauce
We knew we needed a great dip for such an awesome pretzel recipe, so naturally we landed on a tangy, cheesy beer dip! Although optional, adding pickled jalapeños into this took it to a new level of greatness. I used a lager to thin out my sauce, which was a combination of butter, flour, milk/cream, dijon mustard, Worcestershire sauce, cheese, pickled jalapeños, salt and pepper. Start out by making a roux with the flour and butter and build the sauce from there! Serve hot with the pretzel bites.
Perfect Appetizers For a BBQ
As the weather warms up, so do weekend plans! I have so many great appetizers that work great for your next backyard dinner.
Soft Pretzel Bites & Beer Cheese Dip
Soft Pretzel Bites & Beer Cheese Dip
These homemade Soft Pretzel Bites are both fun to make and eat! Serve them with a warm gooey Beer Cheese Dip for the BEST addition to any appy spread, game-day, or party! Warm out of the oven, these are totally addicting!
For the Pretzel Bites
- 1 1/2 cups lukewarm water or milk
- 1 package active dry yeast (2 1/4 teaspoons)
- 1 tablespoon brown sugar
- 4 cups flour
- 1 teaspoon salt
- 3 tablespoons melted butter (plus extra for topping)
- 8 cups water
- 1/2 cup baking soda
- 1 egg, whisked
- Coarse salt (for topping)
- Everything Bagel Seasoning (optional)
For the Beer Cheese Dip
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup beer (lager)
- 1 cup whole milk or cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1-2 tablespoons diced pickled jalapeños (optional)
- 3 cups shredded cheddar cheese
- 1/2 teaspoon salt & pepper (each - or more to taste)
Make the Pretzel Dough
In a large bowl of a stand mixer add the water or milk, yeast and sugar. Stir to combine and let sit for 5 minutes to allow the yeast to activate
Add the flour, melted butter and salt to the bowl and stir to combine, using your hands to knead the dough when it becomes too difficult to stir. On a clean lightly floured surface, knead until smooth, around 5 minutes. Alternatively, if using a stand mixer, use the dough hook on medium speed for 4-5 minutes until the dough is smooth. The dough should be slightly firm to touch. If the dough is too sticky add 1/4 cup more flour.
Transfer dough into a large greased bow, cover with a damp tea towel or cloth and place in a draft-free warm area to rise until doubled (around 30-40 minutes).
Cook the Pretzels
Preheat the oven to 425 F and line two large baking sheets with parchment paper.
Combine baking soda with the 8 cups of water in a large pot and bring to a boil.
Cut the dough into 8 equal pieces. Working on one piece at a time, roll the dough into a rope around 3/4" thick. Cut the rope into 1" pieces and set on the baking sheet, repeat with the rest of the dough.
Carefully drop the pretzel bites into the boiling water, working in batches depending on the size of pot. Boil the pretzel bites for 30-40 seconds, remove from water and set on the other prepared baking sheet. Repeat with all bites (you will need both baking sheets to bake them).
Brush the tops of each pretzel bite with egg wash and sprinkle with the coarse salt and Everything Bagel Seasoning if using. Bake for 10-13 minutes until golden brown.
Make the Beer Cheese Dip
Melt butter in a saucepan over medium heat. Once melted whisk in flour until smooth. Cook for 1-2 minutes.
Pour in the beer and slowly whisk in the milk or cream a little at a time. Once smooth, stir in the mustard, Worcestershire sauce, garlic, salt, pepper and jalapeño (if using).
Add in the shredded cheddar cheese and whisk until melted and sauce has thickened. Let simmer and serve warm.