Pretzel bites paired with beer cheese dip form a dynamic duo of comfort food and indulgence, offering a delightful combination of soft, salty pretzel dough and creamy, tangy cheese sauce. These bite-sized treats encapsulate the essence of a classic pretzel in a convenient and snackable form, making them perfect for gatherings, game nights, or simply as a satisfying snack. The process of making pretzel bites involves crafting a yeast-based dough, which is then boiled briefly in a water and baking soda solution before baking to achieve that characteristic chewy texture and golden-brown crust.
Complementing the savory goodness of pretzel bites is the rich and flavorful beer cheese dip. This velvety sauce, infused with the hoppy bitterness of beer and the sharpness of cheddar and Monterey Jack cheeses, adds a luxurious touch to each bite. Enhanced with a medley of spices including paprika, garlic powder, and cayenne, the beer cheese dip elevates the indulgence factor, creating a dipping experience that is both comforting and satisfying. Whether enjoyed as an appetizer, party snack, or game day treat, pretzel bites with beer cheese dip are sure to be a hit, offering a tantalizing blend of textures and flavors that will leave everyone craving for more.
Pretzel Bites with Beer Cheese Dip
Ingredients
Pretzel Bites:
- 2 ¼ tsp Fast Active Yeast
- 1 ½ cups Lukewarm Water
- 1 tbsp Honey
- 4 ½ cups All-Purpose Flour 540 grams
- 2 tsp Salt
- 4 tbsp Unsalted Melted Butter
- ¼ cup Baking Soda
- 2 tbsp Milk
- Coarse Salt
Beer Cheese:
- ¼ cup Unsalted Butter
- ¼ cup All-Purpose Flour
- 1 tsp Dijon Mustard
- ½ tsp Paprika
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- ½ tsp Salt
- ¼ tsp Cayenne
- ¼ tsp Black Pepper
- 1 cup Milk
- 1 cup IPA or Lager Beer
- 2 cups 8 oz Sharp Cheddar Cheese, freshly grated
- 1 cup 4 oz Monterey Jack Cheese, freshly grated
Instructions
Pretzel Bites:
- In the bowl of a mixer, combine yeast, water, and honey. Let it bloom for 5-10 minutes. In another bowl, mix flour and salt.
- Once the yeast mixture has bloomed, add it to the mixer with the dough hook. With the mixer on low, add flour, salt, and butter. Mix on medium speed for 5 minutes.
- Place the dough into a greased bowl, cover with plastic wrap, and let it rise in a warm spot for an hour.
- After an hour, turn the dough out onto a floured surface. Divide it into 4 balls. Roll each ball into a thick rope and cut into 1-2 tbsp bites.
- Preheat oven to 450°F (230°C).
- In a large pot, fill ¾ full of water and add baking soda. Bring to a boil. Once boiling, drop the bites into the water for 15-20 seconds. They should float when ready. Remove with a slotted spoon and place onto a baking sheet lined with parchment paper.
- Brush with milk and sprinkle with coarse salt.
- Bake for 15-20 minutes until the middle is cooked through. For the last minute, switch the oven to broil mode to brown the tops.
Beer Cheese:
- While the bites bake, make the beer cheese sauce.
- In a medium pot over medium-low heat, melt butter. Whisk in the seasoning and cook for a minute.
- Whisk in the flour and cook for another minute. Whisk in the mustard followed by the milk and beer. Cook for 4-5 minutes, whisking occasionally. Taste and adjust seasoning.
- Reduce heat to low and whisk in both cheeses. If the sauce is too thick, slowly add more milk until it reaches a dip consistency.
Serve:
- Dip pretzels into warm beer cheese and enjoy!