🥨 Soft Pretzel Bites with Beer Cheese Dip 🍺🧀
🔹 Part 1: Pretzel Bites
✅ Ingredients:
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1 ½ cups warm water (about 110°F / 45°C)
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2 ¼ tsp active dry yeast (1 packet)
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1 tbsp sugar
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4 cups all-purpose flour
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1 tsp salt
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2 tbsp unsalted butter, melted
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Baking soda bath: 1/2 cup baking soda + 8 cups water
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Topping: Coarse salt
👩🍳 Instructions:
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Activate yeast: In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
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Make dough: Add flour, salt, and melted butter. Mix and knead for about 5–7 minutes until smooth and elastic (by hand or using a stand mixer with dough hook).
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Let it rise: Cover bowl with a towel and let dough rise for 1 hour, or until doubled in size.
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Preheat oven: Set oven to 425°F (220°C). Line a baking sheet with parchment paper.
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Shape pretzel bites:
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Punch down dough and divide into 4 sections.
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Roll each section into a rope about ½ inch thick.
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Cut into 1-inch pieces.
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Baking soda bath:
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In a pot, bring 8 cups water + 1/2 cup baking soda to a boil.
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Drop pretzel bites in batches for 30 seconds, then remove with slotted spoon and place on tray.
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Salt & bake:
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Sprinkle coarse salt over the wet dough pieces.
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Bake for 12–15 minutes, or until deep golden brown.
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🔹 Part 2: Beer Cheese Dip
✅ Ingredients:
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2 tbsp unsalted butter
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2 tbsp all-purpose flour
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¾ cup beer (lager or ale — not too bitter)
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¾ cup whole milk
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1 tsp Dijon mustard
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1/2 tsp garlic powder
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1/4 tsp cayenne or smoked paprika (optional)
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2 cups shredded sharp cheddar cheese
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Salt to taste
👩🍳 Instructions:
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Make roux: In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute.
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Add liquids: Slowly whisk in beer and milk. Cook until slightly thickened (2–3 minutes).
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Flavor: Stir in mustard, garlic powder, and cayenne or paprika.
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Add cheese: Lower heat and add shredded cheddar. Stir until melted and smooth. Add salt to taste.
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Serve warm with pretzel bites!