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Quick Bavarian Soft Pretzel Bites with Easy Beer Cheese Dip

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These quick and easy pretzel bites come together in under 45 minutes with no yeast-proofing drama. Paired with a velvety beer cheese dip, they’re the perfect last-minute snack for game day, potlucks, or weeknight cravings.

Ingredients

Scale
  • 1 ½ cups warm water (about 110°F)
  • 1 tablespoon granulated sugar
  • 2 ¼ teaspoons active dry yeast (one standard packet)
  • 4 cups all-purpose flour (plus extra for dusting)
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon salt
  • ⅓ cup baking soda (for the boiling bath)
  • 4 cups water (for the bath)
  • Coarse sea salt or pretzel salt, for sprinkling
  • 2 tablespoons unsalted butter, melted (for brushing after baking)
  • 1 tablespoon unsalted butter (for the dip)
  • 1 tablespoon all-purpose flour (for the dip)
  • ½ cup whole milk
  • ½ cup your favorite beer (lager or ale works best)
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon garlic powder
  • Salt and black pepper, to taste

Instructions

  1. Activate the yeast: In a large mixing bowl, combine the warm water and sugar. Sprinkle the yeast on top and let it sit for 5 minutes until foamy.
  2. Make the dough: Add the melted butter, salt, and 3 cups of flour to the yeast mixture. Stir until a shaggy dough forms. Gradually add the remaining 1 cup of flour, mixing until the dough comes together. Turn out onto a lightly floured surface and knead for 3-4 minutes until smooth.
  3. Rest the dough: Place the dough back in the bowl, cover with a clean kitchen towel, and let it rest for 10 minutes.
  4. Preheat and prep: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large pot, bring 4 cups of water to a boil and carefully stir in the baking soda.
  5. Shape the bites: Divide the dough into 4 equal pieces. Roll each piece into a long rope about 1 inch thick. Slice the rope into 1-inch pieces (about 20-24 per rope).
  6. The baking soda bath: Drop 6-8 pretzel bites into the boiling baking soda water. Boil for 30 seconds, flip, and boil for another 30 seconds. Use a slotted spoon to transfer to the prepared baking sheet.
  7. Transfer and salt: Place the bites on the baking sheet, spacing about ½ inch apart. Immediately sprinkle with coarse sea salt while still wet.
  8. Bake: Bake for 12-15 minutes, rotating the sheet halfway through, until deep golden brown.
  9. Brush with butter: As soon as they come out of the oven, brush the hot bites with melted butter. Let cool on the baking sheet for 5 minutes before serving.
  10. Make the beer cheese dip: While the pretzels bake, melt 1 tablespoon butter in a small saucepan over medium heat. Whisk in 1 tablespoon flour and cook for 1 minute. Slowly whisk in the milk and beer, then bring to a gentle simmer. Reduce heat to low and add the shredded cheddar cheese a handful at a time, whisking until melted and smooth. Stir in Dijon mustard, garlic powder, and season with salt and pepper. Keep warm on low heat.

Notes

Don’t skip the baking soda bath—it gives pretzels their signature crust and flavor. Use freshly shredded cheese for a smooth dip. The dough only needs a 10-minute rest, not a full rise. Keep the dip warm over low heat.

Nutrition

Keywords: pretzel bites, beer cheese dip, quick appetizer, Oktoberfest, game day snack, Bavarian pretzels

Find it online: https://fizzlefork.com/quick-bavarian-soft-pretzel-bites-with-easy-beer-cheese-dip/