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Best Pretzel Bites with Beer Cheese Dip

best pretzel bites with beer cheese dip for tailgating - featured image
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Warm, salted pretzel bites with a chewy interior and golden-brown crust, served with a velvety, sharp beer cheese dip. Perfect for tailgating or any gathering.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • 1 ¼ cups (300ml) warm water (about 110°F)
  • 2 ¼ teaspoons (one packet) active dry yeast
  • 1 tablespoon brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon salt
  • ½ cup baking soda (for water bath)
  • 10 cups water (for bath)
  • Coarse sea salt, for sprinkling
  • 8 ounces sharp cheddar cheese, freshly grated
  • ¾ cup (180ml) beer (IPA or pale ale recommended)
  • 2 tablespoons unsalted butter (for dip)
  • 2 tablespoons all-purpose flour (for dip)
  • ¼ cup (60ml) whole milk
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • Salt and cayenne pepper, to taste

Instructions

  1. In the bowl of a stand mixer, combine warm water, brown sugar, and active dry yeast. Let sit for 5-7 minutes until frothy.
  2. Add melted butter, salt, and 2 cups of flour. Mix on low with dough hook until combined, then add remaining 1 ½ cups flour gradually. Knead on medium-low for 6-7 minutes until smooth and slightly sticky.
  3. Form dough into a ball, place in a greased bowl, cover, and let rise in a warm spot for 45 minutes until doubled.
  4. While dough rises, bring 10 cups of water to a boil in a large pot. Add ½ cup baking soda (it will fizz), then reduce heat to a gentle simmer.
  5. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  6. Punch down dough and divide into 4 pieces. Roll each into a 12-14 inch rope, then cut into 1-inch pieces.
  7. Working in batches of 8-10, boil pretzel bites in the baking soda water for 20-25 seconds. Remove with a slotted spoon and place on prepared baking sheet.
  8. Brush tops with melted butter or egg wash, sprinkle with coarse sea salt. Bake for 12-15 minutes until deep golden brown.
  9. Remove from oven and brush with more melted butter immediately.
  10. For the dip: In a saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook for 1 minute.
  11. Slowly pour in beer, whisking constantly. Add milk and Dijon mustard. Bring to a gentle simmer, whisking often, until thickened (3-4 minutes).
  12. Reduce heat to low. Add grated cheddar cheese by the handful, whisking until melted before adding more. Stir in garlic powder, salt, and cayenne to taste. Keep warm over low heat.

Notes

The water bath should be at a gentle simmer, not a rolling boil. Grate your own cheese for a smooth dip. Pretzels are best eaten within 30 minutes of baking. Dip can be made ahead and gently reheated.

Nutrition

Keywords: pretzel bites, beer cheese dip, tailgating, game day snack, homemade pretzels

Find it online: https://cookluma.com/best-pretzel-bites-with-beer-cheese-dip/