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Best Easy Bavarian Soft Pretzel Bites with Beer Cheese Dip

Bavarian soft pretzel bites - featured image
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These warm, chewy pretzel bites are paired with a velvety beer cheese dip, making them the ultimate comfort food for cozy nights, game days, or Oktoberfest celebrations.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 1 ½ cups (355ml) warm water (110°F)
  • 2 ¼ teaspoons (one packet) active dry yeast
  • 1 tablespoon granulated sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon salt
  • ½ cup baking soda (for the bath)
  • 10 cups water (for the bath)
  • Coarse sea salt or pretzel salt, for topping
  • 3 tablespoons melted butter, for brushing
  • 8 ounces sharp cheddar cheese, freshly shredded
  • ¾ cup (177ml) beer (pale ale or lager)
  • 4 ounces cream cheese, softened
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm water (110°F) and sugar. Sprinkle yeast on top and let sit for 5 minutes until frothy.
  2. Make the dough: Add melted butter, salt, and 2 cups of flour to the yeast mixture. Mix until combined, then gradually add remaining 2 cups of flour. Knead with a dough hook for 5 minutes (or by hand for 8-10 minutes) until smooth and elastic.
  3. First rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot for 45-60 minutes until doubled in size.
  4. Shape the pretzel bites: Punch down dough and divide into 4 equal pieces. Roll each into a 12-inch rope, then cut into 1-inch pieces. Place on a parchment-lined baking sheet.
  5. Prepare the baking soda bath: Preheat oven to 425°F (220°C). In a large pot, bring 10 cups of water to a boil. Carefully add ½ cup baking soda (it will foam). Reduce heat to a gentle simmer.
  6. Boil the pretzel bites: Working in batches of 8-10, lower bites into the simmering water with a slotted spoon. Boil for 20-30 seconds per side. Transfer back to the parchment-lined sheet, spacing 1 inch apart.
  7. Add salt and bake: Sprinkle generously with coarse salt while still wet. Bake for 12-15 minutes until deep golden brown and glossy.
  8. Butter and cool: Remove from oven and immediately brush with melted butter. Let cool on the baking sheet for 5 minutes before serving.
  9. Make the beer cheese dip: In a small saucepan over medium heat, warm beer until steaming. Reduce heat to low. Add cream cheese and whisk until smooth. Gradually add shredded cheddar, whisking constantly. Stir in Dijon mustard, Worcestershire sauce, garlic powder, salt, and pepper. Keep warm over low heat.

Notes

Don’t skip the baking soda bath—it’s essential for the pretzel crust. Use freshly grated cheese for a smooth dip. For a non-alcoholic version, use non-alcoholic beer or chicken broth with apple cider vinegar. For gluten-free, use a 1-to-1 gluten-free flour blend. For dairy-free, use vegan cheese and plant-based butter.

Nutrition

Keywords: pretzel bites, beer cheese dip, Bavarian pretzels, Oktoberfest, game day snack, soft pretzels

Find it online: https://jollyfork.com/best-easy-bavarian-soft-pretzel-bites-with-beer-cheese-dip/