Pretzel Bites and Beer Cheese

Step up your fall snacking game with homemade Pretzel Bites and Beer Cheese!

These pretzel bites are perfectly soft on the inside, chewy on the outside and are begging to be dipped in the addictive beer cheese dip.

Pretzel Bites and Beer Cheese make for the ultimate game day snack just like my Mini Baked Potatoes or Pita Chip Nachos.

WHAT INGREDIENTS DO I NEED TO MAKE PRETZEL BITES AND BEER CHEESE?

Sharp cheddar – buy a block and shred it yourself for best results. Pre shredded packaged cheese has additives that are not ideal for taste or optimal meltiness.

Cream cheese – leave the cream cheese out on the counter to soften before beginning recipe.

Lager – use any lager you like for this pretzel bites and beer cheese recipe. You can also substitute beer altogether for apple cider.

Dijon mustard – any Dijon will work, grainy or standard.

Red pepper flakes – adds a subtle amount of heat that cuts through the fattiness of the cheese. Leave out if you don’t like any spice.

Garlic powder – can be substituted for fresh garlic but powder is easier and still tastes great.

Milk – warm the milk in the microwave for 20-30 seconds and test with a thermometer to ensure its no hotter than 115 F.

Brown sugar – light or dark brown sugar will work fine.

Coarse sea salt – you can also use pretzel salt if preferred.

Active dry yeast – one standard packet of active dry yeast (.25 oz) is all that’s needed.

Flour – all-purpose flour is best.

Butter – unsalted butter is used in the dough.

Baking soda – is added to the pot of water that the pretzel bites are boiled in. This is a standard step when making pretzels to add that bouncy and chewy texture.

Egg – an egg wash with a bit of water is used to coat the pretzel bites before going in the oven.

HOW TO MAKE PRETZEL BITES AND BEER CHEESE

For the beer cheese:

Step 1 – Add all ingredients to the crock pot and place the lid on. Set heat to low and cook for 1 hour, stirring every 15 minutes until cheese is melted.

Step 2 – Taste and add more salt and pepper if needed. Turn heat setting down to warm and serve with pretzel bites. If serving over a long amount of time, leave beer cheese in the crockpot on warm and stir occasionally to keep sauce warm and melty.

For the pretzel bites:

Step 1 – In a large bowl, whisk together the warm milk, brown sugar and sea salt. Sprinkle the yeast on top and let sit for 5 minutes to activate the yeast.

Step 2 – Add the flour and melted butter and use a spoon to mix together. Then use your hands to knead the dough for 5-7 minutes until a smooth cohesive ball forms. If it’s too sticky, add a bit more flour.

Step 3 – Transfer the dough ball to a lightly oiled bowl and cover with a damp kitchen towel. Let dough rest for 30 minutes until its doubled in size.

Step 4 – Preheat the oven to 450 F. Spray two large baking sheets with nonstick spray or line with parchment paper.

Step 5 – Add water and baking soda to a large pot and bring to a boil.

Step 6 – At the same time, transfer dough to a lightly oiled cutting board and divide into 8 equal pieces. Roll out each piece of dough into even ¾ inch ropes. Cut each rope into 1-inch pieces, forming pretzel bites.

Step 7 – Transfer the pretzel bites in batches using a slotted spoon to the boiling water, careful not to overcrowd the pot. Let boil for 30 seconds per batch then remove the pretzel bites and transfer to the baking sheets.

Step 8 – In a small bowl, beat one egg with 1 tbsp water. Using a pastry brush, coat the top of each pretzel bite and then sprinkle with coarse sea salt.

Step 9 – Transfer baking sheets to the oven and bake for 12-15 minutes or until golden-brown. Transfer to a wire cooling rack. Serve pretzel bites and beer cheese warm.

RECIPE TIPS

• Make sure the milk is warm and not hot (between 110-115 F). I microwaved mine for about 20 seconds then used a thermometer to test the temperature.

• Always grate your own cheese. Pre-shredded cheese has additives to keep it from clumping in the package and therefor doesn’t melt as well or taste as good.
• When making pretzel bites and beer cheese you can use any sea salt. I used coarse sea salt but traditionally pretzel salt is used.
• If you want extra buttery pretzel bites, then brush the finished pretzel bites with some melted butter.

STORING AND FREEZING INSTRUCTIONS

Storing – store pretzel bites and beer cheese in separate airtight container for up to 4 days. However, both are best fresh the day they are made.

Freezing – place pretzel bites and beer cheese in separate freezer bags to store in the freezer for up to 3 months.

Reheating – Reheat pretzel bites in the air fryer (325 F for 1-2 minutes) or oven (350 F for 5-7 minutes). Reheat beer cheese sauce in a pot over the stove.

RECOMMENDED TOOLS

• Cheese grater
• Crock pot
• Large pot
• Baking sheets
• Slotted spoon

PRETZEL BITES AND BEER CHEESE RECIPE FAQ’S

MORE FALL RECIPES YOU’LL LOVE

• Butternut Squash Mac and Cheese
• Fall Charcuterie Board
• Greek Yogurt Spinach Dip

Did you make this? Please RATE THE RECIPE below!