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Cozy Soft Pretzel Bites Recipe with Easy Creamy Beer Cheese Dip

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These cozy soft pretzel bites are quick and easy to make, featuring a chewy, buttery dough boiled in a baking soda bath and baked to golden perfection. Paired with a creamy, tangy beer cheese dip, they make a perfect snack for game nights or cozy evenings.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (420g)
  • 2 ¼ tsp active dry yeast (one packet)
  • 1 ½ cups warm water (about 110°F / 43°C)
  • 2 tbsp granulated sugar
  • 2 tsp salt, plus coarse sea salt for sprinkling
  • 4 tbsp unsalted butter (56g), melted
  • ⅔ cup baking soda (160g)
  • 10 cups water (2.4L) for baking soda bath
  • 2 cups sharp cheddar cheese (200g), shredded
  • ½ cup beer (120ml), mild lager or ale
  • 4 oz cream cheese (115g), softened
  • ½ tsp garlic powder
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • Salt and freshly ground black pepper to taste

Instructions

  1. Activate the yeast by combining warm water (about 110°F/43°C), sugar, and yeast in a large mixing bowl. Stir gently and let sit until foamy and bubbly, about 5-7 minutes.
  2. Mix the dough by adding melted butter, salt, and about 3 cups (360g) of flour to the yeast mixture. Stir until roughly combined. Gradually add remaining ½ cup (60g) flour until dough pulls away from sides but remains slightly sticky, about 10 minutes.
  3. Knead the dough on a lightly floured surface until smooth and elastic, about 8-10 minutes by hand or 5 minutes with a stand mixer.
  4. Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, about 45-60 minutes.
  5. While dough rises, bring 10 cups (2.4L) water and ⅔ cup (160g) baking soda to a boil in a large pot.
  6. Punch down the risen dough and roll into a long log about 1 inch thick. Cut into 1-inch pieces.
  7. Boil pretzel bites in batches for 30-40 seconds each until they float. Remove with a slotted spoon and place on a lined baking sheet.
  8. Sprinkle coarse sea salt over pretzel bites and bake in a preheated oven at 425°F (220°C) for 15-18 minutes until golden brown and shiny.
  9. While baking, prepare the beer cheese dip by combining shredded cheddar, softened cream cheese, beer, garlic powder, Dijon mustard, and Worcestershire sauce in a small saucepan over low heat. Stir constantly until melted and smooth. Adjust seasoning with salt and pepper.
  10. Serve pretzel bites warm with the creamy beer cheese dip.

Notes

Do not overcrowd the boiling water; boil pretzel bites in batches for even cooking. Use fresh shredded cheese for the smoothest dip. If dough is too sticky, dust lightly with flour but avoid adding too much. Pretzel bites can be shaped ahead and refrigerated for up to 24 hours before boiling and baking. Freeze after boiling but before baking for longer storage.

Nutrition

Keywords: soft pretzel bites, beer cheese dip, snack recipe, easy pretzels, game night food, homemade pretzels, creamy cheese dip

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