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Easy Game Day Pretzel Bites with Beer Cheese Dip

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These warm, salty pretzel bites with a dark, chewy crust are paired with a creamy, sharp beer cheese dip. Perfect for game day snacking, they disappear faster than anything else on the table.

Ingredients

Scale
  • 1 ½ cups warm water (110°F-115°F)
  • 1 packet active dry yeast (2 ¼ teaspoons)
  • 1 tablespoon brown sugar
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 4 tablespoons unsalted butter, melted
  • ⅓ cup baking soda
  • 6 cups water
  • 1 large egg, beaten with 1 tablespoon water
  • Coarse sea salt or pretzel salt
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • ½ cup beer (lager or ale)
  • 2 cups sharp cheddar cheese, freshly shredded
  • ½ teaspoon garlic powder
  • ½ teaspoon Dijon mustard
  • Pinch of cayenne pepper
  • Salt and black pepper to taste

Instructions

  1. In a large mixing bowl, combine warm water (110°F-115°F), brown sugar, and active dry yeast. Stir gently and let sit for 5 minutes until foamy.
  2. Add melted butter, salt, and 2 cups of flour to the yeast mixture. Stir until combined, then gradually add remaining 2 cups of flour. Knead on a lightly floured surface for 7-8 minutes until smooth and elastic.
  3. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 45-60 minutes until doubled in size.
  4. Punch down dough and roll into a ½-inch thick rope on a floured surface. Cut into 1-inch pieces to make about 50-60 bites.
  5. Preheat oven to 425°F. Bring 6 cups of water to a boil in a large pot, then carefully add ⅓ cup baking soda. Reduce to a simmer. Working in batches of 8-10, drop pretzel bites into the water for 20-30 seconds. Transfer to a parchment-lined baking sheet with a slotted spoon.
  6. Brush each bite with egg wash and sprinkle generously with coarse salt.
  7. Bake at 425°F for 12-15 minutes until deep golden brown, rotating the pan halfway through. Let cool on the pan for 5 minutes.
  8. While pretzel bites bake, melt 2 tablespoons butter in a small saucepan over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute. Gradually whisk in milk and beer, stirring constantly until smooth. Cook for 2-3 minutes until thickened. Reduce heat to low and add shredded cheddar cheese by the handful, stirring until melted. Stir in garlic powder, Dijon mustard, cayenne, and salt and pepper to taste. Keep warm over very low heat.

Notes

The baking soda bath is critical for the dark, chewy crust. Don’t skip it. Grate your own cheese for the dip to avoid graininess. Keep the dip warm over low heat to prevent breaking.

Nutrition

Keywords: pretzel bites, beer cheese dip, game day snack, party appetizer, homemade pretzels

Find it online: https://bitematrix.com/easy-game-day-pretzel-bites-with-beer-cheese-dip/