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Savory Soft Pretzel Bites Recipe with Easy Creamy Beer Cheese Dip

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These savory soft pretzel bites feature a chewy, salty crust with a tender inside, paired perfectly with a smooth and tangy creamy beer cheese dip. Quick and easy to make, they are ideal for game days, casual gatherings, or cozy nights in.

Ingredients

Scale
  • 2 ½ cups (300 grams) all-purpose flour
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • 1 cup (240 ml) warm water (about 110°F / 43°C)
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt (for dough)
  • Coarse kosher salt for sprinkling
  • 2 tablespoons unsalted butter, melted
  • 10 cups (2.4 liters) water (for baking soda bath)
  • 2/3 cup (150 grams) baking soda (for baking soda bath)
  • 8 ounces (225 grams) sharp cheddar cheese, shredded
  • ½ cup (120 ml) beer (lager or ale)
  • 4 ounces (115 grams) cream cheese, softened
  • 1 teaspoon garlic powder
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Black pepper to taste

Instructions

  1. Activate the yeast: In a large bowl, combine warm water, granulated sugar, and active dry yeast. Stir gently and let sit for 5–10 minutes until frothy.
  2. Make the dough: Add melted butter, salt, and about 2 cups (240 grams) of flour to the yeast mixture. Stir until combined. Gradually add remaining flour (about ½ cup / 60 grams) until dough pulls away from sides and feels soft but not sticky.
  3. Knead the dough: Turn dough onto a floured surface and knead for 5–7 minutes until smooth and elastic. Alternatively, knead with a stand mixer dough hook on medium speed for 4–5 minutes.
  4. Let the dough rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
  5. Preheat oven to 450°F (230°C) and line two baking sheets with parchment paper.
  6. Prepare baking soda bath: Bring 10 cups (2.4 liters) water and 2/3 cup (150 grams) baking soda to a rolling boil in a large pot.
  7. Shape pretzel bites: Punch down dough, roll into a 1-inch (2.5 cm) thick rope, and cut into 1-inch (2.5 cm) pieces.
  8. Boil bites: Drop pretzel bites into boiling baking soda water in batches. Boil for 30 seconds, remove with slotted spoon, and place on baking sheets.
  9. Salt and bake: Sprinkle bites with coarse kosher salt. Bake for 12–15 minutes until golden brown and crisp.
  10. Make beer cheese dip: In a small saucepan over low heat, combine shredded cheddar, softened cream cheese, beer, garlic powder, Dijon mustard, Worcestershire sauce, and black pepper. Whisk constantly until smooth and creamy. Keep warm.
  11. Serve pretzel bites warm with beer cheese dip on the side.

Notes

If dough is too sticky, add flour sparingly to avoid dense bites. Do not overcrowd the baking soda bath to prevent sticking. Use full-fat sharp cheddar for best dip texture. Keep dip on low heat and stir constantly to avoid burning. Dough can be prepared the night before and refrigerated to develop flavor.

Nutrition

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

Find it online: https://magnetmeal.com/savory-soft-pretzel-bites-recipe-with-easy-creamy-beer-cheese-dip/