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Soft Pretzel Bites with Beer Cheese

Soft Pretzel Bites with Beer Cheese

Updated October 28, 2026

Chewy, deep-brown pretzel bites with coarse salt and melted butter, served with a smooth, tangy beer cheese dip.

Before you start: warm the water to about 110°F; line 2 sheet pans with parchment; shred the cheddar from a block and soften the cream cheese. Roll the ropes on a bare, unfloured counter; a little friction helps them stretch.

Make ahead: the dough can rest in the fridge, covered, up to 8 hours. Let it sit out 20 minutes before rolling. For an alcohol-free dip, use non-alcoholic beer or chicken broth.

Cook time
1 hr 18 min
Rating
…

Ingredients

Scale
Measurement units
  • 1 cup warm water (about 110°F)
  • 2 ¼ tsp instant yeast (one 1/4 oz packet)
  • 1 tbsp granulated sugar
  • 2 ½ cups all-purpose flour (plus more for the counter)
  • 1 tsp kosher salt
  • 1 tsp vegetable oil (for the bowl)
  • 8 cups water (for the baking soda bath)
  • ½ cup baking soda
  • 1 tbsp coarse pretzel salt or flaky salt
  • ½ cup lager or pale ale
  • 4 oz cream cheese (softened)
  • 8 oz sharp cheddar cheese (shredded from a block (about 2 cups))
  • 1 tbsp whole-grain mustard
  • ½ tsp Worcestershire sauce
  • ¼ tsp smoked paprika
  • ¼ tsp garlic powder
  • ⅛ tsp black pepper
  • 2 tbsp unsalted butter (melted)

Instructions

Mix the dough
In the mixer bowl, stir warm water (1 cup) (about 110°F), yeast (2 ¼ tsp) and sugar (1 tbsp).
Add flour (2 ½ cups) and salt (1 tsp) and mix until a shaggy dough forms.
Equipment: stand mixer with dough hook
Knead and rest
Knead with the dough hook on medium until smooth and elastic, about 5 minutes.
Rub a bowl with oil (1 tsp), add the dough, cover and let it rest so it's easier to roll, about 15 minutes.
Equipment: stand mixer with dough hook
Shape the bites
Heat the oven to 425°F.
Divide the dough into 6 pieces. Roll each on an unfloured counter into a rope about 1 inch thick, then cut into 1-inch pieces. Spread them on the lined pans.
Equipment: bench scraper or knife, 2 rimmed sheet pans and parchment
Dip in the baking soda bath
Bring water (8 cups) to a boil in a large stainless steel pot, about 8 minutes. Slowly add baking soda (½ cup); it will foam up.
Boil the bites in batches of about 15 for about 30 seconds, then lift them out with a slotted spoon and return them to the pans, spaced apart.
While they're still wet, sprinkle with coarse salt (1 tbsp).
Equipment: large stainless steel pot, slotted spoon or spider, 2 rimmed sheet pans and parchment
Bake
Bake, swapping the pans halfway, until the bites are deep mahogany brown, about 10 minutes.
Equipment: 2 rimmed sheet pans and parchment
Make the beer cheese
While the bites bake, whisk beer (½ cup) and cream cheese (4 oz) in a small saucepan over medium-low heat until smooth, about 2 minutes.
Add cheddar (8 oz) a handful at a time, whisking until each melts.
Whisk in mustard (1 tbsp), Worcestershire (½ tsp), smoked paprika (¼ tsp), garlic powder (¼ tsp) and pepper (⅛ tsp). Keep warm over the lowest heat.
Equipment: small saucepan and whisk
Butter and serve
Brush the hot bites with melted butter (2 tbsp) and serve warm with the beer cheese for dipping.

Tomorrow's Meal

Beer Cheese Skillet Mac

Leftover beer cheese loosened in a skillet and tossed with elbow pasta, topped with crushed leftover pretzel bites.

You'll need to pick up:

8 oz elbow pasta1/4 cup milk1 tbsp butter

Quick overview:

  1. 1.Cook the pasta in salted water until al dente and drain
  2. 2.Warm the leftover beer cheese with the milk in a skillet over low heat 3 to 4 minutes, stirring
  3. 3.Toss in the pasta until coated
  4. 4.Crush leftover pretzel bites, crisp them in the butter in a small pan 2 minutes and scatter over the top

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