Pretzel Bites with Beer Cheese

How to Make Pretzel Bites with Beer Cheese

1. 1

   Step 1: Mix and proof the yeast

   Combine warm water, yeast, and sugar in a large bowl and let sit 5 minutes until foamy. Stir in melted butter, salt, and most of the flour to form a shaggy dough; transfer to a floured surface and add remaining flour as needed until a soft dough forms.

   For this step

   • 1 1/2 cupsWarm water (about 105–110°F / 40–43°C)
   • 2 1/4 tspActive dry yeast (one 2 1/4 tsp packet)
   • 1 tbspGranulated sugar
   • 4 cupsAll-purpose flour
   • 2 tspSalt (for dough and finishing)
   
2. 2

   Step 2: Knead and rise

   Knead the dough 6–8 minutes until smooth and slightly springy, either by hand or with a stand mixer using the dough hook. Place in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let rise in a warm spot until doubled, about 30–35 minutes.
   
3. 3

   Step 3: Shape and prepare baking soda bath

   Preheat the oven to 425°F (220°C) and line two baking sheets with parchment. Bring a large pot of water to a simmer and carefully stir in the baking soda; keep at a gentle simmer (not a rolling boil). Meanwhile, punch the risen dough down, divide into 2 portions, roll each into long ropes and cut into bite-sized pieces.

   For this step

   • 1/2 cupBaking soda (for the boil)
   
4. 4

   Step 4: Boil and bake the bites

   Working in batches, drop pretzel bites into the simmering baking-soda bath for about 20–30 seconds, then remove with a slotted spoon and place on the prepared sheets. Brush with melted butter, sprinkle with a pinch of salt, and bake 12–14 minutes until deeply golden and crisp on the outside.
   
5. 5

   Step 5: Make the beer cheese dip

   While the bites bake, combine beer and Dijon mustard in a small saucepan over medium heat and bring to a gentle simmer. Reduce heat to low and gradually stir in the shredded cheddar until melted and smooth, stirring constantly; keep warm and stir occasionally to maintain a silky texture.

   For this step

   • 1 cupBeer (lager or pale ale), room temperature
   • 2 cupsSharp cheddar cheese, shredded
   • 1 tbspDijon mustard
   
6. 6

   Step 6: Finish and serve

   Brush any remaining melted butter over the hot pretzel bites and transfer to a serving platter alongside the beer cheese. Serve warm so the bites are soft inside with a crisp exterior and the dip is glossy and dippable.
   

1. Combine warm water, yeast, and sugar in a large bowl and let sit 5 minutes until foamy. Stir in melted butter, salt, and most of the flour to form a shaggy dough; transfer to a floured surface and add remaining flour as needed until a soft dough forms.
2. Knead the dough 6–8 minutes until smooth and slightly springy, either by hand or with a stand mixer using the dough hook. Place in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let rise in a warm spot until doubled, about 30–35 minutes.
3. Preheat the oven to 425°F (220°C) and line two baking sheets with parchment. Bring a large pot of water to a simmer and carefully stir in the baking soda; keep at a gentle simmer (not a rolling boil). Meanwhile, punch the risen dough down, divide into 2 portions, roll each into long ropes and cut into bite-sized pieces.
4. Working in batches, drop pretzel bites into the simmering baking-soda bath for about 20–30 seconds, then remove with a slotted spoon and place on the prepared sheets. Brush with melted butter, sprinkle with a pinch of salt, and bake 12–14 minutes until deeply golden and crisp on the outside.
5. While the bites bake, combine beer and Dijon mustard in a small saucepan over medium heat and bring to a gentle simmer. Reduce heat to low and gradually stir in the shredded cheddar until melted and smooth, stirring constantly; keep warm and stir occasionally to maintain a silky texture.
6. Brush any remaining melted butter over the hot pretzel bites and transfer to a serving platter alongside the beer cheese. Serve warm so the bites are soft inside with a crisp exterior and the dip is glossy and dippable.