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Easy Football Pretzel Bites with Best Beer Cheese Dip

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These football-shaped soft pretzel bites are soft, pillowy, and have that signature dark, shiny crust. Paired with a creamy, tangy beer cheese dip, they’re the perfect game day snack that comes together in about an hour.

Ingredients

Scale
  • 1 ½ cups warm water (about 110°F)
  • 1 packet active dry yeast (2 ¼ teaspoons)
  • 1 tablespoon granulated sugar
  • 3 ½ cups all-purpose flour (plus more for dusting)
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 8 cups water (for baking soda bath)
  • ⅓ cup baking soda
  • 1 large egg, beaten with 1 tablespoon water (egg wash)
  • Coarse sea salt or pretzel salt (for topping)
  • 2 tablespoons unsalted butter (for dip)
  • 2 tablespoons all-purpose flour (for dip)
  • 1 cup whole milk
  • ½ cup your favorite beer (lager or pale ale recommended)
  • 2 cups shredded sharp cheddar cheese (freshly shredded)
  • ½ teaspoon garlic powder
  • ½ teaspoon mustard powder
  • Salt and black pepper to taste

Instructions

  1. In a large mixing bowl, combine warm water, yeast, and sugar. Let sit for about 5 minutes until foamy.
  2. Add flour, salt, and melted butter. Mix with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic.
  3. Place dough in a lightly greased bowl, cover with a kitchen towel, and let rise in a warm spot for about 45 minutes until doubled in size.
  4. Punch down the dough and roll into a ½-inch thick rectangle. Cut into small rectangles (about 2 inches by 1 inch). Round the corners with your fingers to form football shapes.
  5. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
  6. In a large pot, bring 8 cups of water to a boil. Carefully add baking soda (it will bubble up). Reduce heat to a simmer. Working in batches, drop 4-5 pretzel bites into the water bath and simmer for 30 seconds on each side. Transfer to prepared baking sheet using a slotted spoon.
  7. Brush each pretzel bite with egg wash and sprinkle generously with coarse sea salt.
  8. Bake for 12-15 minutes until deep golden brown and puffed up. Let cool on baking sheet for 5 minutes.
  9. While pretzels bake, make the dip: In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly pour in milk and beer, whisking continuously. Cook for 2-3 minutes until thickened.
  10. Reduce heat to low, add shredded cheddar cheese, garlic powder, and mustard powder. Stir until cheese is melted and dip is smooth. Season with salt and pepper to taste. Keep warm until serving.

Notes

Don’t skip the baking soda bath—it’s essential for authentic pretzel flavor and dark crust. For the beer cheese dip, use freshly shredded cheese for the smoothest melt. If making ahead, reheat pretzel bites in a 350°F oven for 5-7 minutes. The dip can be refrigerated for up to 4 days and reheated gently.

Nutrition

Keywords: football pretzel bites, beer cheese dip, game day snack, soft pretzels, easy appetizer

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