Soft Pretzel Bites with Beer Cheese Dip

• 1 1/2 cups warm water
• 1 tablespoon sugar
• 1 packet active dry yeast
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup baking soda
• 2 cups beer (preferably pale ale)
• 8 ounces sharp cheddar cheese, shredded
• 1/2 cup mayonnaise
• 1/2 cup sour cream

Steps

1. 1 Combine warm water and sugar in a bowl, sprinkle yeast over top, and let sit for 5 minutes until frothy.
2. 2 In a large bowl, mix flour and salt. Add yeast mixture and knead until dough forms.
3. 3 Cover dough and let rise for 1 hour. Meanwhile, preheat oven to 450°F.
4. 4 Divide dough into 12 equal pieces, roll into balls, and let rest for 10 minutes.
5. 5 Bring a pot of water with baking soda to a boil. Boil each ball for 30 seconds, then transfer to a parchment-lined baking sheet.
6. 6 Bake for 12-15 minutes until golden brown.
7. 7 For the dip, melt beer in a saucepan, add cheese and stir until melted. Whisk in mayonnaise and sour cream.
8. 8 Serve warm pretzel bites with beer cheese dip on the side.

Equipment

• Mixing bowls
• Measuring cups
• Parchment paper
• Baking sheet

Variations

• Add garlic powder to the dough for garlic pretzels.
• Incorporate jalapeños into the dip for a spicy kick.

Substitutions

• Use buttermilk in place of beer for a tangy twist.
• Substitute mayonnaise with Greek yogurt for a lighter dip.

Pairings

• Serve with a crisp lager or a hoppy IPA.
• Pair with deli meats and pickles for a mini snack platter.

Nutrition

Tips

• For extra flavor, brush pretzel bites with beaten egg before baking.
• Experiment with different cheeses in the dip for unique flavors.

Storage

Store pretzel bites in an airtight container for up to 2 days. Reheat in a 350°F oven for 5 minutes. Keep dip refrigerated up to 5 days.

Freezing: Freeze uncooked pretzel bites for up to 3 months. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

• Serve with mustard for dipping.
• Perfect for game day or casual gatherings.

FAQ