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–+ servings
Plate filled with pretzel bites and a pumpkin shaped bowl in the middle filled with orange beer cheese.
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Pretzel Bites and Beer Cheese

Step up your fall snack game with these soft and chewy pretzel bites and an addictive beer cheese dip.
Prep Time1 hour
Total Time1 hour
Course: Appetizer, Snack
Cuisine: American
Servings: 6 people

Ingredients

For the beer cheese:

  • 3 cups sharp cheddar cheese shredded
  • 12 oz cream cheese softened
  • 3/4 cup lager
  • 2 tbsp dijon mustard
  • 1/2 tsp red pepper flakes
  • 1/2 tsp garlic powder
  • 1 tsp kosher salt

For the pretzel bites:

  • 1.5 cups warm milk 110-115 F
  • 1 tbsp brown sugar
  • 2 tsp coarse sea salt + more for sprinkling
  • .25 oz package active dry yeast
  • 4.5 cups all-purpose flour
  • 2 tbsp melted butter
  • 9 cups water
  • 1/2 cup baking soda
  • 1 egg whisked with 1 tbsp water

Instructions

For the beer cheese:

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

For the pretzel bites:

  • 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.
  • 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.
  • 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.
  • Preheat the oven to 450 F. Spray two large baking sheets with nonstick spray or line with parchment paper.
  • Add water and baking soda to a large pot and bring to a boil.
  • 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.
  • 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.
  • 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.
  • Transfer baking sheets to the oven and bake for 12-15 minutes or until golden-brown. Transfer to a wire cooling rack. Serve warm with beer cheese.

Notes

  • 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.
  • If you want extra buttery pretzel bites, then brush the finished pretzel bites with some melted butter.
  • 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.