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Easy Light Bavarian Pretzel Bites with Beer Cheese Dip

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These lighter Bavarian pretzel bites are soft, pillowy, and chewy with a salty exterior, paired with a creamy, tangy beer cheese dip. They are a happy accident turned go-to recipe for game days, movie nights, and cozy evenings.

Ingredients

Scale
  • 1 cup warm water (110°F)
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 1 tablespoon honey or brown sugar
  • 1 ½ cups all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 8 cups water
  • ¼ cup baking soda
  • Coarse sea salt or pretzel salt
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • ½ cup low-fat milk
  • ½ cup light beer
  • 1 ½ cups shredded sharp cheddar cheese
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm water (110°F), honey (or brown sugar), and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy and bubbly.
  2. Make the dough: Add all-purpose flour, whole wheat pastry flour, salt, and melted butter to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
  3. Knead the dough: Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Add more flour if too sticky, or water if too dry.
  4. Let it rest: Place dough back in bowl, cover with a towel or plastic wrap, and let rest for 10 minutes.
  5. Preheat and prepare: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large pot, bring 8 cups of water to a boil, then add ¼ cup baking soda (it will bubble up). Reduce heat to a simmer.
  6. Shape the bites: Divide dough into 4 equal pieces. Roll each into a 12-inch rope, then cut into 1-inch pieces (about 24-30 total).
  7. Boil the bites: Working in batches of 6-8, drop bites into simmering baking soda water. Boil for 30 seconds, flip, and boil another 30 seconds. Remove with slotted spoon and place on prepared baking sheet.
  8. Bake: Sprinkle boiled bites with coarse sea salt. Bake for 12-15 minutes until deep golden brown. Let cool on baking sheet for 5 minutes.
  9. Make the beer cheese dip: While pretzel bites bake, melt 1 tablespoon butter in a small saucepan over medium heat. Whisk in 1 tablespoon flour and cook for 1 minute. Slowly whisk in milk and beer, whisking until smooth and thickened (2-3 minutes).
  10. Add the cheese: Reduce heat to low. Gradually add shredded cheddar cheese, whisking until melted and smooth after each addition. Stir in Dijon mustard, garlic powder, and salt and pepper to taste. Keep warm over low heat until serving.

Notes

The baking soda bath is essential for the pretzel crust. Don’t overwork the dough. For the dip, add cheese gradually over low heat to avoid graininess. The dip can be made a day ahead and reheated.

Nutrition

Keywords: pretzel bites, beer cheese dip, Bavarian pretzels, light pretzels, game day snack, easy appetizer

Find it online: https://tastytuck.com/easy-light-bavarian-pretzel-bites-with-beer-cheese-dip/