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Homemade soft pretzel bites served with creamy beer cheese sauce

Soft Pretzel Bites with Beer Cheese Sauce

These delightful soft pretzel bites are chewy and satisfying, perfect for any occasion, especially served with creamy beer cheese sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dough
  • 3 cups all-purpose flour (375 g)
  • 2 1/4 tsp active dry yeast (7 g)
  • 1 tsp salt (5 g)
  • 1 tbsp sugar
  • 1 1/4 cups warm water (300 ml, about 110°F/43°C)
  • 4 tbsp unsalted butter, melted (56 g)
Baking Solution
  • 1/4 cup baking soda (60 g)
Toppings
  • to taste coarse salt for sprinkling (pretzel salt or kosher salt)
  • 1 egg for egg wash
  • 1 tbsp water (for egg wash)
Beer Cheese Sauce
  • 1 cup beer (lager or pale ale, 240 ml)
  • 2 cups shredded sharp cheddar cheese (200 g)
  • 4 oz cream cheese (115 g)
  • 1 tsp garlic powder
  • 1 tsp mustard powder

Method
 

Preparation
  1. In a large bowl, combine warm water with active dry yeast and 1 tablespoon sugar. Stir gently and let sit for 5 minutes until foamy.
  2. Add melted butter, salt, and remaining sugar, then gradually mix in flour one cup at a time. Knead on a floured surface for 5-7 minutes until smooth and elastic.
  3. Place dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
Shaping and Boiling
  1. Punch down dough and roll into a 1-inch thick rope. Cut into 1 to 1.5 inch bite-sized pieces.
  2. Fill a large pot with 8 cups water and bring to a gentle boil. Add baking soda carefully and reduce heat to simmer. Boil pretzel bites in batches for 30 seconds to 1 minute until they puff and float. Remove with a slotted spoon and place on a lined baking sheet.
Baking
  1. Preheat the oven to 450°F (230°C). Brush bites with egg wash and sprinkle with coarse salt. Bake for 12-15 minutes until deep golden brown and crust is firm.
Making the Sauce
  1. While baking, whisk together beer, cream cheese, garlic powder, mustard powder, and shredded cheddar in a saucepan over medium heat until smooth and creamy. Thin with more beer or milk if needed.
Serving
  1. Keep sauce warm on low heat until serving.

Notes

Ensure your water temperature is just right for activating the yeast. Knead the dough thoroughly for the best texture. Adjust baking time for your oven as needed for perfect browning. Store leftovers in an airtight container and reheat in the oven to maintain texture.