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Irresistible Beer Cheese Pretzel Bites with Mustard Dip

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These beer cheese pretzel bites are soft, chewy, and filled with a warm, velvety beer cheese center. Paired with a tangy mustard dip, they’re the perfect party snack that will convert even the biggest pretzel skeptics.

Ingredients

Scale
  • 1 ½ cups warm water (about 110°F)
  • 1 packet active dry yeast (2 ¼ teaspoons)
  • 1 tablespoon brown sugar
  • 4 cups all-purpose flour (plus extra for dusting)
  • 2 teaspoons kosher salt
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1 cup sharp cheddar cheese, cut into ½-inch cubes (about 4 ounces)
  • 8 ounces cream cheese, softened to room temperature
  • 1 ½ cups sharp cheddar cheese, shredded
  • ¼ cup lager-style beer (mild, like a pilsner or pale ale)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika (optional)
  • 10 cups water
  • ⅔ cup baking soda
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • Coarse sea salt or pretzel salt, for sprinkling
  • ½ cup Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • Pinch of cayenne pepper (optional)

Instructions

  1. In the bowl of a stand mixer, combine warm water and brown sugar. Sprinkle yeast on top and let sit for 5-7 minutes until foamy.
  2. Add flour, kosher salt, and melted butter to the yeast mixture. Mix on low speed with dough hook until a shaggy dough forms, about 2 minutes. Increase speed to medium and knead for 5-6 minutes until smooth and elastic.
  3. Shape dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour until doubled in size.
  4. While dough rises, make the beer cheese filling: combine cream cheese, shredded cheddar, beer, Dijon mustard, garlic powder, and smoked paprika in a small saucepan. Cook over low heat, stirring constantly, until melted and smooth (5-7 minutes). Remove from heat and cool to room temperature.
  5. Prepare the baking soda bath: bring 10 cups of water to a boil in a large pot. Carefully stir in baking soda, then reduce heat to a gentle simmer.
  6. Preheat oven to 425°F (220°C). Punch down risen dough and turn onto a floured surface. Divide into 4 equal pieces. Roll each piece into a 12-inch log. Flatten slightly, place a line of cheese cubes down the center, pinch edges to seal, and roll gently to form a smooth log. Cut each log into 1-inch pieces (about 8-10 per log).
  7. Working in batches of 6-8, drop pretzel bites into simmering baking soda water. Boil for 30 seconds, flip, and boil another 30 seconds. Remove with slotted spoon and place on parchment-lined baking sheet, spacing 1 inch apart.
  8. Brush each pretzel bite with egg wash and sprinkle generously with coarse salt. Bake for 12-15 minutes until deep golden brown and puffed.
  9. Let pretzel bites cool for 5 minutes. Using a small piping bag or zip-top bag with corner snipped, inject cooled beer cheese filling into each bite. Alternatively, cut a small slit and spoon cheese in. Serve immediately.
  10. Make the mustard dip: whisk together Dijon mustard, whole-grain mustard, honey, apple cider vinegar, and cayenne pepper in a small bowl. Adjust to taste.

Notes

Don’t skip the boiling step—it gives pretzels their signature chewy crust. Keep cheese cubes cold for distinct pockets of melted cheese. Water temperature for yeast should be about 110°F; too hot will kill the yeast. Work in batches for boiling to avoid overcrowding. Use parchment paper to prevent sticking. For best results, serve warm after filling.

Nutrition

Keywords: beer cheese pretzel bites, soft pretzel bites, game day appetizer, cheese filled pretzels, mustard dip, homemade pretzels

Find it online: https://siennaspoon.com/irresistible-beer-cheese-pretzel-bites-with-mustard-dip/