Print

Easy German Pretzel Bites with Beer Cheese Dip

easy german pretzel bites with beer cheese dip - featured image
Print Recipe

These easy German pretzel bites with beer cheese dip are warm, chewy, and salty, paired with a creamy, sharp beer cheese dip. Made with store-bought pizza dough and a quick baking soda bath, they’re a perfect game day appetizer that comes together in about 35 minutes.

Ingredients

Scale
  • 1 pound pizza dough (store-bought or homemade, at room temperature)
  • 8 cups water
  • 1/3 cup baking soda
  • 2 tablespoons unsalted butter, melted
  • Coarse sea salt or pretzel salt, for sprinkling
  • 2 tablespoons unsalted butter (for the dip)
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/2 cup beer (lager or pilsner)
  • 2 cups shredded sharp cheddar cheese
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Bring 8 cups of water to a boil in a large pot. Once boiling, carefully add the baking soda (the water will foam up). Stir until dissolved, then reduce heat to a gentle simmer.
  3. On a lightly floured surface, roll or stretch the pizza dough into a rectangle about 1/2-inch thick. If the dough snaps back, let it rest for 5 minutes.
  4. Cut the dough into 1-inch squares using a sharp knife or pizza cutter (about 40-50 pieces).
  5. Boil the pretzel bites in batches: drop about 10-12 pieces into the simmering water. Boil for 30 seconds, flip, and boil another 30 seconds. Remove with a slotted spoon, letting excess water drip off, and transfer to the prepared baking sheet. Repeat with remaining dough.
  6. Bake the pretzel bites for 10-12 minutes, until deep golden brown and puffed.
  7. While the bites bake, make the beer cheese dip: In a small saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute. Slowly pour in milk, whisking constantly, then whisk in beer. Bring to a gentle simmer.
  8. Reduce heat to low. Gradually add shredded cheddar, a handful at a time, whisking until melted. Stir in garlic powder, paprika, Dijon mustard, and salt and pepper to taste. Keep warm over very low heat.
  9. As soon as the pretzel bites come out of the oven, brush them generously with melted butter and sprinkle with coarse sea salt. Let cool for 2-3 minutes on the baking sheet.
  10. Serve immediately with the beer cheese dip.

Notes

Don’t skip the baking soda bath—it gives pretzels their chewy texture and brown crust. Use room temperature dough for easier handling. Shred your own cheese for a smooth dip. Avoid boiling the cheese sauce to prevent graininess. For a non-alcoholic version, substitute beer with unsalted chicken broth or non-alcoholic beer.

Nutrition

Keywords: pretzel bites, beer cheese dip, game day appetizer, easy pretzel recipe, German pretzels

Find it online: https://cookdella.com/easy-german-pretzel-bites-with-beer-cheese-dip/