Description

Soft, chewy homemade pretzel bites brushed with butter and coarse salt, served with a rich, sharp beer cheese dip. An easy, party-perfect appetizer that feels indulgent but is simple to make from scratch.

Ingredients

Scale

1 cup warm water (105°F-115°F)
2 teaspoons active dry yeast
2 tablespoons sugar
3 to 3.5 cups all-purpose flour
1.5 teaspoons salt
2 tablespoons melted butter
1 large egg
1 tablespoon water (for egg wash)
Coarse sea salt or pretzel salt
2 cups sharp cheddar cheese, freshly grated
½ cup beer (IPA or lager)
2 tablespoons butter (for dip)
2 tablespoons all-purpose flour (for dip)
1 cup whole milk
1 teaspoon Dijon mustard
½ teaspoon garlic powder
¼ teaspoon cayenne pepper (optional)

Instructions

In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
In a large bowl, combine 3 cups flour and salt. Add yeast mixture and melted butter. Stir until a shaggy dough forms.
Knead dough on a floured surface for 8-10 minutes until smooth and elastic. Add more flour or water if needed to achieve a soft, slightly tacky texture.
Place dough in a greased bowl, cover, and let rise in a warm spot for 45-60 minutes until doubled.
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
Punch down dough and divide into 12-15 equal pieces. Roll into balls and place on baking sheets, leaving space between them.
Cover pretzels and let rise again for 15-20 minutes until puffy.
Whisk egg with 1 tablespoon water. Brush pretzels with egg wash and sprinkle with coarse salt.
Bake for 12-15 minutes until deep golden brown.
While pretzels bake, melt 2 tablespoons butter in a saucepan. Whisk in 2 tablespoons flour to make a roux.
Slowly whisk in beer and milk. Stir until thickened.
Remove from heat and stir in grated cheese, mustard, garlic powder, and cayenne until smooth.
Serve warm pretzel bites immediately with the beer cheese dip.

Notes

Ensure water is between 105°F-115°F to activate yeast without killing it. Do not over-flour the dough; it should be soft and tacky. Grate your own cheese for the dip to ensure smooth melting. Keep the cheese dip warm in a slow cooker or over hot water while serving. Unbaked pretzel bites can be frozen and baked from frozen, adding 2-3 minutes to baking time.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Appetizer
Cuisine: American

Nutrition

Serving Size: 1 pretzel bite with
Calories: 180
Sugar: 3
Sodium: 450
Fat: 7
Saturated Fat: 4
Carbohydrates: 24
Fiber: 1
Protein: 6

Keywords: soft pretzel bites, beer cheese dip, party appetizer, homemade pretzels, easy appetizer, game day food, yeast dough, comfort food