Description
Whip up these delightful soft pretzel bites, perfect for parties or a cozy night in. They’re wonderfully chewy on the inside and slightly crisp on the outside, served with a rich and creamy beer cheese dip that’s sure to be a hit.
Ingredients
Scale
- For the Pretzel Bites:
- 1 cup warm water (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 large egg, beaten
- 2 tablespoons baking soda
- Coarse salt, for topping
- For the Beer Cheese Dip:
- 1 tablespoon unsalted butter
- 1 clove garlic, minced
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded Gruyere cheese
- 1/2 cup milk
- 1/4 cup beer (lager or ale recommended)
- 1 tablespoon all-purpose flour
- 1/4 teaspoon paprika
- Pinch of cayenne pepper (optional)
Instructions
- Make the Pretzel Dough: In a large bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy.
- Add flour and salt to the yeast mixture. Stir until a shaggy dough forms.
- Turn dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, turn to coat, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Prepare the Beer Cheese Dip: While the dough rises, melt butter in a medium saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- Whisk in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in milk and beer. Bring to a simmer, stirring until slightly thickened.
- Reduce heat to low. Add cheddar, Monterey Jack, and Gruyere cheeses, paprika, and cayenne (if using). Stir until cheeses are melted and the sauce is smooth. Keep warm over very low heat or remove from heat and cover.
- Shape and Bake Pretzel Bites: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a shallow dish, combine the beaten egg and 1 tablespoon of water.
- In another shallow dish, combine the baking soda and 1/4 cup of water.
- Punch down the risen dough. Roll out the dough into a long rope about 1 inch thick. Cut the rope into 1-inch pieces.
- Dip each piece into the baking soda mixture, then place on the prepared baking sheet.
- Brush the tops of the pretzel bites with the egg wash and sprinkle with coarse salt.
- Bake for 10-12 minutes, or until golden brown.
- Serve warm with the beer cheese dip.
Notes
- For crispier pretzels, you can boil the dough pieces in the baking soda solution for 30 seconds before dipping in egg wash.
- If you don’t have beer, you can substitute with more milk or a non-alcoholic beer.
- Adjust cheese types to your preference.
- The beer cheese dip can be made ahead and reheated gently.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking and Simmering
- Cuisine: American
Nutrition
- Serving Size: 3-4 pretzel bites with 2 tablespoons dip
- Calories: Approximately 250-300 kcal (will vary based on exact ingredients)
- Sugar: Approximately 4-6g
- Sodium: Approximately 500-700mg
- Fat: Approximately 12-16g
- Saturated Fat: Approximately 7-9g
- Unsaturated Fat: Approximately 5-7g
- Trans Fat: 0g
- Carbohydrates: Approximately 30-35g
- Fiber: Approximately 1-2g
- Protein: Approximately 8-10g
- Cholesterol: Approximately 30-40mg