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Easy Cheesy Pretzel Bites with Beer Cheese Dip

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Soft, pillowy pretzel bites filled with melted cheddar cheese, served with a creamy beer cheese dip. Perfect for game days, parties, or cozy weekends.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 1 cup (240ml) warm water (110°F)
  • 1 tablespoon granulated sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon salt
  • 4 oz (113g) sharp cheddar cheese, cut into ¼-inch cubes
  • 8 cups (2 liters) water
  • ⅓ cup (80g) baking soda
  • Coarse sea salt, for sprinkling
  • 2 tablespoons melted butter, for brushing
  • 8 oz (226g) sharp cheddar cheese, shredded
  • ¾ cup (180ml) beer (pale ale or lager)
  • 2 oz (56g) cream cheese, softened
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. In a large mixing bowl, combine warm water (110°F) and sugar. Sprinkle yeast over top and let sit for 5-7 minutes until foamy.
  2. Add melted butter, salt, and 2 cups of flour to the yeast mixture. Stir until a shaggy dough forms. Gradually add remaining ½ cup flour until dough pulls away from bowl sides. Knead on a floured surface for 5-6 minutes until smooth and elastic.
  3. Place dough in a lightly greased bowl, cover with a towel, and let rise in a warm spot for 30 minutes until doubled in size.
  4. Punch down dough and turn onto a floured surface. Roll into a 12-inch log, cut into 4 equal pieces. Roll each piece into a 12-inch rope. Flatten slightly, place cheddar cubes along center, pinch edges to seal, and cut into 1-inch pieces.
  5. Preheat oven to 425°F (220°C). Bring 8 cups water to a boil, add baking soda. Drop 6-8 pretzel bites into water and boil for 30 seconds. Transfer to a parchment-lined baking sheet.
  6. Brush boiled pretzel bites with melted butter and sprinkle with coarse salt. Bake for 12-15 minutes until deep golden brown. Let cool 5 minutes.
  7. While pretzels bake, make dip: In a small saucepan over medium-low heat, combine beer, cream cheese, Dijon mustard, Worcestershire sauce, and garlic powder. Whisk until smooth. Gradually add shredded cheddar, stirring constantly until melted and creamy. Season with salt and pepper. Keep warm.

Notes

Don’t overboil the pretzel bites—30 seconds is plenty. Seal the cheese tightly to prevent leakage. Use room temperature cream cheese for the dip. Keep the dip warm over low heat. Work in batches when boiling. For extra flavor, toast the coarse salt in a dry skillet before sprinkling.

Nutrition

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

Find it online: https://evabakery.com/easy-cheesy-pretzel-bites-with-beer-cheese-dip/