Chewy, salt-crusted pretzel nuggets with a creamy, tangy beer-cheese dip—baked until golden and served warm.
Do not skip the baking soda bath—it creates the characteristic pretzel chew and brown exterior. For a non-alcoholic version, substitute the beer with chicken or vegetable broth.
Pretzel dough can be made up to 8 hours ahead; cover and refrigerate, then bring to room temperature before shaping.
Ingredients
Scale
Measurement units
- 2 ½ cups all-purpose flour
- 1 cup warm water (110°F ideal for yeast activation)
- 1 packet instant yeast (2.25 tsp)
- 1 tbsp sugar
- ½ tsp salt (for dough; plus coarse salt for topping)
- 4 tbsp baking soda (for boiling water bath)
- 8 cups water for boiling
- 2 tbsp coarse pretzel salt (for topping; kosher salt acceptable)
- 2 tbsp unsalted butter (for brushing bites before baking)
- 2 cups sharp cheddar cheese
- 4 oz cream cheese
- ½ cup pale ale or lager beer (non-alcoholic beer works; alcohol cooks off)
- 1 tbsp whole grain mustard
- ½ tsp Worcestershire sauce
- ¼ tsp smoked paprika
- ¼ tsp garlic powder
- black pepper (to taste)
Ingredients
Scale
Measurement units
- 2 ½ cups all-purpose flour
- 1 cup warm water (110°F ideal for yeast activation)
- 1 packet instant yeast (2.25 tsp)
- 1 tbsp sugar
- ½ tsp salt (for dough; plus coarse salt for topping)
- 4 tbsp baking soda (for boiling water bath)
- 8 cups water for boiling
- 2 tbsp coarse pretzel salt (for topping; kosher salt acceptable)
- 2 tbsp unsalted butter (for brushing bites before baking)
- 2 cups sharp cheddar cheese
- 4 oz cream cheese
- ½ cup pale ale or lager beer (non-alcoholic beer works; alcohol cooks off)
- 1 tbsp whole grain mustard
- ½ tsp Worcestershire sauce
- ¼ tsp smoked paprika
- ¼ tsp garlic powder
- black pepper (to taste)
Instructions
Activate yeast and start dough
In a mixing bowl, combine warm water (1 cup) (110°F), 1 packet instant yeast (1 packet), and sugar (1 tablespoon). Let sit for 5 minutes until foamy.
Add all-purpose flour (2 ½ cup) and salt (½ teaspoon) to the yeast mixture.
Equipment: mixing bowl, stand mixer with dough hook, instant-read thermometer
Knead dough until smooth
Mix with a stand mixer fitted with a dough hook on medium speed for 5 minutes, or knead by hand on a floured surface for 7 minutes, until dough is smooth and elastic.
Form dough into a ball and let rest in a lightly oiled bowl, covered, for 15 minutes.
Equipment: mixing bowl, stand mixer with dough hook
Shape pretzel bites
Turn dough onto a floured surface and divide into 24 equal pieces (about 0.75 oz each).
Roll each piece into a ball, then gently stretch into a 4-inch rope and coil into a pretzel knot shape. Arrange on a parchment-lined baking sheet.
Cover loosely with a damp towel and let rise for 20 minutes until slightly puffy.
Equipment: baking sheet, stand mixer with dough hook, parchment paper
Prepare baking soda bath
Bring 8 cups water to a boil in a large pot, then stir in baking soda (4 tablespoon) (mixture will foam).
Equipment: large pot, baking sheet
Boil pretzel bites
Working in batches, gently drop 6–8 pretzel bites into the simmering baking soda bath. Boil for 30 seconds per side, then transfer with a slotted spoon back to the baking sheet.
Repeat with remaining bites until all are boiled.
Equipment: baking sheet, slotted spoon
Brush and salt bites
Brush each boiled pretzel bite with 2 tbsp melted unsalted butter (2 tbsp).
Sprinkle coarse pretzel salt (2 tablespoon) evenly over all bites.
Bake pretzel bites
Bake at 425°F for 12–15 minutes until deep golden brown.
Make beer cheese sauce
In a small saucepan over medium heat, combine 4 oz softened cream cheese (4 oz), 2 cups shredded sharp cheddar cheese (2 cups), and pale ale or lager beer (½ cup).
Stir constantly until melted and smooth, about 3–4 minutes.
Whisk in whole grain mustard (1 tablespoon), Worcestershire sauce (½ teaspoon), smoked paprika (¼ teaspoon), garlic powder (¼ teaspoon), and black pepper to taste.
Simmer for 1 minute, stirring, then remove from heat.
Equipment: small saucepan, whisk
Serve
Transfer warm pretzel bites to a serving plate and pour beer cheese sauce into a small bowl alongside for dipping.
Equipment: mixing bowl
Before you cook
Cook notes
- • Pretzel dough can be made up to 8 hours ahead; cover and refrigerate, then bring to room temperature before shaping.
- • Beer cheese sauce keeps refrigerated for 3 days; reheat gently over low heat, stirring often, and add a splash of beer or milk if it thickens.
- • For a non-alcoholic version, substitute the beer with chicken or vegetable broth.
- • Do not skip the baking soda bath—it creates the characteristic pretzel chew and brown exterior.
- • Pretzel bites are best served warm; reheat in a 300°F oven for 5 minutes if made ahead.
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