Description
Soft, chewy pretzel bites boiled in a baking soda bath and baked to golden perfection, served with a rich, sharp beer cheese dip. This comforting recipe is perfect for self-care and relaxing evenings.
Ingredients
Scale
- 400g (3 ¼ cups) All-Purpose Flour
- 2 ¼ tsp (1 packet) Active Dry Yeast
- 240ml (1 cup) Warm Milk (110°F/43°C)
- 2 tbsp Granulated Sugar
- 1 ½ tsp Salt
- 30g (2 tbsp) Unsalted Butter, melted
- 40g (¼ cup) Baking Soda
- Coarse Sea Salt (for sprinkling)
- 300g (3 cups) Sharp Cheddar Cheese, shredded
- 240ml (1 cup) Mild Lager Beer
- 115g (4 oz) Cream Cheese, softened
- 1 tbsp Dijon Mustard
- ½ tsp Garlic Powder
Instructions
- Activate the yeast: In a bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- Mix the dough: Add melted butter and salt to the yeast mixture. Add flour and mix until a shaggy dough forms.
- Knead the dough: Knead for 8-10 minutes until smooth and elastic (windowpane test).
- First rise: Place dough in an oiled bowl, cover, and let rise in a warm spot for 1 hour until doubled.
- Shape the bites: Punch down dough, divide into 16-20 pieces, and roll into balls or knots.
- Second rise: Place shaped pretzels on parchment-lined baking sheets and let rise for 15 minutes.
- Boil the pretzels: Preheat oven to 400°F (200°C). Boil water with baking soda. Drop pretzels in for 30 seconds per side, remove, and sprinkle with coarse sea salt.
- Bake: Bake for 12-15 minutes until deep golden brown. Cool for 5 minutes.
- Make the dip: In a saucepan over medium-low heat, combine cream cheese, beer, mustard, and garlic powder. Stir until smooth. Gradually add cheddar cheese, stirring until melted. Do not boil.
Notes
Do not skip the baking soda bath; it is essential for the authentic pretzel flavor and color. Grate your own cheese to prevent graininess in the dip. Use a mild lager for the best flavor balance. If the cheese dip separates, add a splash of cold milk and whisk vigorously.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Cuisine: German
Nutrition
- Serving Size: 4 pretzel bites + ¼
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 40
- Fiber: 2
- Protein: 15
Keywords: pretzel bites, beer cheese dip, comfort food, oktoberfest, soft pretzels, homemade dip, easy recipe