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Best Soft Pretzel Bites with Warm Beer Cheese Sauce

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These soft pretzel bites are chewy on the outside, soft and pillowy on the inside, and served with a rich, tangy beer cheese sauce. Perfect for game day, parties, or any gathering, this foolproof recipe uses a baking soda bath for authentic pretzel flavor.

Ingredients

Scale
  • 1 ½ cups warm water (110°F-115°F)
  • 2 ¼ teaspoons active dry yeast (one standard packet)
  • 1 tablespoon brown sugar
  • 4 cups all-purpose flour (plus extra for dusting)
  • 2 tablespoons unsalted butter, melted
  • 1 ½ teaspoons salt (fine sea salt)
  • 10 cups water (for the baking soda bath)
  • ⅔ cup baking soda
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • Coarse sea salt, for sprinkling
  • 2 tablespoons unsalted butter (for cheese sauce)
  • 2 tablespoons all-purpose flour (for cheese sauce)
  • 1 cup whole milk, warm
  • ½ cup beer (lager or pilsner)
  • 2 cups sharp cheddar cheese, freshly shredded
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon garlic powder
  • Pinch of cayenne pepper (optional)
  • Salt and black pepper, to taste

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm water (110°F-115°F), brown sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until frothy and bubbly.
  2. Make the dough: Add melted butter, salt, and 3 cups of flour to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Gradually add remaining 1 cup of flour, mixing until dough comes together. It should be slightly tacky but not sticky.
  3. Knead the dough: Turn dough onto a lightly floured surface. Knead for 6-8 minutes until smooth and elastic. If using a stand mixer with dough hook, knead on medium-low for about 5 minutes. Dough should spring back when poked.
  4. First rise: Place dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free spot for about 1 hour, or until doubled in size.
  5. Preheat and prepare: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat. In a large pot, bring 10 cups of water and baking soda to a boil. The water will foam, so use a large pot.
  6. Shape the bites: Punch down risen dough and turn onto a lightly floured surface. Divide into 4 equal pieces. Roll each piece into a 1-inch thick rope. Cut rope into 1-inch pieces using a sharp knife or bench scraper. You should get about 20-24 bites per rope.
  7. The baking soda bath: Carefully drop 6-8 pretzel bites into the boiling water bath. Boil for 30 seconds, flip with a slotted spoon, and boil for another 30 seconds. Remove and place on prepared baking sheet, spacing about 1 inch apart. Repeat with remaining bites.
  8. Egg wash and salt: In a small bowl, whisk together egg and 1 tablespoon water. Brush each pretzel bite with egg wash, then sprinkle generously with coarse sea salt.
  9. Bake: Bake for 12-15 minutes, until deep golden brown. Keep an eye on them after 12 minutes.
  10. Make the cheese sauce while they bake: In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (roux). Slowly pour in warm milk, whisking continuously. Add beer and whisk until smooth. Cook for 2-3 minutes until sauce thickens slightly.
  11. Add the cheese: Reduce heat to low. Add shredded cheddar cheese a handful at a time, whisking until each addition is fully melted. Stir in Dijon mustard, garlic powder, and cayenne pepper (if using). Season with salt and black pepper to taste. Keep warm over very low heat, stirring occasionally.
  12. Serve immediately: Transfer warm pretzel bites to a serving platter. Pour beer cheese sauce into a small bowl for dipping. Serve right away while pretzels are warm and cheese sauce is gooey.

Notes

Don’t skip the baking soda bath—it gives pretzels their signature chewy crust and deep brown color. Shred your own cheese for a smooth sauce. Keep cheese sauce warm, not hot, to prevent separation. The dough should be tacky, not sticky. Multitask while dough rises: set up baking sheet, measure baking soda, shred cheese.

Nutrition

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

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