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Easy Game Day Pretzel Bites with Beer Cheese Dip

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Soft, salty pretzel bites with a chewy crust, paired with a creamy beer cheese dip. Perfect for game day gatherings and parties.

Ingredients

Scale
  • 1 ½ cups warm water (about 110°F)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 tablespoon granulated sugar
  • 4 cups all-purpose flour (or bread flour for chewier bites)
  • 1 teaspoon fine sea salt
  • 2 tablespoons unsalted butter, melted
  • 10 cups water (for baking soda bath)
  • ⅓ cup baking soda
  • 1 large egg, beaten with 1 tablespoon water (egg wash)
  • Coarse sea salt or pretzel salt (for topping)
  • 2 tablespoons unsalted butter (for beer cheese dip)
  • 2 tablespoons all-purpose flour (for beer cheese dip)
  • 1 cup whole milk
  • ½ cup lager or pale ale
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika (optional)
  • Salt and black pepper to taste

Instructions

  1. In the bowl of a stand mixer (or large mixing bowl), combine warm water, sugar, and active dry yeast. Let sit for 5-10 minutes until frothy.
  2. Add melted butter, salt, and 2 cups of flour to the yeast mixture. Mix on low speed until combined. Gradually add remaining 2 cups of flour until dough pulls away from sides of bowl and is smooth and slightly tacky.
  3. Knead on medium speed for 5-7 minutes (or by hand for 8-10 minutes) until dough is elastic and passes the windowpane test.
  4. Shape dough into a ball, place in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm, draft-free spot for about 1 hour until doubled in size.
  5. Punch down dough and turn out onto a lightly floured surface. Divide into 4 equal pieces. Roll each piece into a 12-inch long rope. Cut each rope into 1-inch bite-sized pieces (about 20-25 per rope).
  6. Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper. In a large pot, bring 10 cups of water to a boil. Carefully add baking soda (it will fizz). Reduce heat to a simmer. Working in batches of 8-10 bites, boil for 30 seconds, flipping halfway with a slotted spoon. Remove and place on prepared baking sheets, spacing 1 inch apart.
  7. Whisk egg with 1 tablespoon water. Brush each pretzel bite generously with egg wash. Sprinkle with coarse sea salt while egg wash is still wet.
  8. Bake for 12-15 minutes, rotating pans halfway, until deep golden brown and slightly puffed. Let cool on baking sheet for 5 minutes.
  9. While pretzels bake, make the beer cheese dip: In a small saucepan over medium heat, melt butter. Whisk in flour and cook for 1-2 minutes until nutty. Slowly pour in milk, whisking constantly. Add beer and continue whisking until mixture thickens, about 3-4 minutes. Reduce heat to low and stir in shredded cheddar, Dijon mustard, garlic powder, and smoked paprika until smooth. Season with salt and pepper to taste. Keep warm over low heat until ready to serve.

Notes

Don’t skip the baking soda bath—it gives pretzels their signature crust. Grate your own cheese for the smoothest dip. The dough can be made a day ahead and refrigerated after the first rise. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter, oat milk, and vegan cheddar.

Nutrition

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

Find it online: https://sizzlesprout.com/easy-game-day-pretzel-bites-with-beer-cheese-dip/