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Best Easy Game Day Beer Cheese Pretzel Bites

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Soft, warm pretzel bites with a creamy, sharp beer cheese dip. This easy recipe delivers that classic bar-food experience at home, perfect for game day or any gathering.

Ingredients

Scale
  • 1 cup warm water (about 110°F)
  • 1 packet active dry yeast (2 ¼ teaspoons)
  • 1 tablespoon brown sugar
  • 2 ½ cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 6 cups water (for the baking soda bath)
  • ¼ cup baking soda
  • 1 large egg, beaten (for wash)
  • Coarse sea salt, for sprinkling
  • 2 tablespoons unsalted butter (for the dip)
  • 2 tablespoons all-purpose flour (for the dip)
  • 1 cup whole milk
  • ½ cup your favorite beer (lager or pale ale recommended)
  • 8 ounces sharp cheddar cheese, freshly grated from a block
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • Salt and black pepper, to taste

Instructions

  1. Activate the yeast: In a large mixing bowl, combine the warm water (110°F) and brown sugar. Sprinkle the yeast on top and let it sit for about 5 minutes until it becomes frothy.
  2. Make the dough: Add the flour, salt, and melted butter to the yeast mixture. Stir until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on low speed for 4 minutes.
  3. First rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 30 minutes, or until doubled in size.
  4. Preheat and prepare: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat. In a large pot, bring 6 cups of water to a boil, then carefully add the baking soda. It will bubble up vigorously.
  5. Shape the bites: Punch down the risen dough and divide it in half. Roll each half into a long rope about 1 inch thick. Cut the rope into 1-inch pieces. You should get about 30-40 bites total.
  6. The baking soda bath: Drop 6-8 pretzel bites into the boiling baking soda water at a time. Let them boil for 30 seconds, then use a slotted spoon to transfer them to the prepared baking sheet.
  7. Egg wash and salt: Brush each bite with the beaten egg, then sprinkle generously with coarse sea salt.
  8. Bake: Bake for 12-15 minutes, or until deeply golden brown. Let them cool on the baking sheet for 5 minutes before serving.
  9. Make the beer cheese dip: While the pretzel bites bake, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly pour in the milk and beer, whisking constantly until smooth. Cook for 2-3 minutes until thickened. Reduce heat to low, then add the grated cheddar, Dijon mustard, garlic powder, and paprika. Stir until the cheese is melted and the sauce is silky. Season with salt and pepper to taste.
  10. Serve: Transfer the beer cheese to a serving bowl and arrange the warm pretzel bites around it. Serve immediately while the cheese is warm and gooey.

Notes

Don’t skip the baking soda bath—it gives the pretzels their signature chewy crust. Use block cheese and grate it yourself for a smooth dip. Keep the cheese dip on low heat to prevent graininess. The dough can be made ahead and refrigerated for up to 24 hours.

Nutrition

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

Find it online: https://lindabake.com/best-easy-game-day-beer-cheese-pretzel-bites/