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Cozy Oktoberfest Pretzel Bites with Beer Cheese Dip

Oktoberfest pretzel bites - featured image
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Soft, golden pretzel bites with a perfectly salted crust, served with a dangerously good beer cheese dip. This quick and easy recipe comes together in under an hour with simple pantry ingredients and no special equipment.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 cup (240ml) warm water (about 110°F)
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 1 tablespoon granulated sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon salt
  • ⅓ cup (80g) baking soda
  • 1 large egg, beaten
  • Coarse sea salt or pretzel salt, for sprinkling
  • 8 oz (225g) sharp cheddar cheese, freshly shredded
  • ½ cup (120ml) beer (lager or ale, such as German-style pilsner)
  • 4 oz (115g) cream cheese, softened
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon Worcestershire sauce
  • Salt and pepper to taste

Instructions

  1. In a large mixing bowl, combine warm water, sugar, and active dry yeast. Let sit for 5 minutes until foamy.
  2. Add melted butter, salt, and 2 cups of flour to the yeast mixture. Stir until a shaggy dough forms. Gradually add remaining ½ cup flour until dough pulls away from the bowl.
  3. Turn dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic.
  4. Place dough in a lightly greased bowl, cover with a towel, and let rise in a warm spot for 30 minutes until doubled in size.
  5. Fill a large pot with 8 cups of water and add ⅓ cup baking soda. Bring to a rolling boil.
  6. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  7. Punch down risen dough and divide into 4 equal pieces. Roll each into a 1-inch thick rope, then cut into 1-inch pieces (about 30-35 total).
  8. Drop pretzel bites into boiling baking soda water in batches. Boil for 30 seconds, flip, and boil another 30 seconds. Transfer to prepared baking sheet.
  9. Brush each bite with beaten egg wash and sprinkle generously with coarse sea salt.
  10. Bake for 12-15 minutes until deep golden brown and puffed.
  11. While baking, make the dip: In a small saucepan over medium-low heat, whisk cream cheese and beer until smooth. Add shredded cheddar a handful at a time, whisking constantly until melted. Stir in Dijon mustard, garlic powder, Worcestershire sauce, and season with salt and pepper.

Notes

Do not skip the boiling step—it gives pretzels their chewy crust. Use freshly grated cheese for smooth dip. Keep heat low when making dip to avoid graininess. Let dough rest if it fights back when rolling. Store pretzel bites at room temperature for up to 2 days; refrigerate dip separately for up to 3 days. Reheat bites in a 350°F oven for 5 minutes. Unbaked boiled bites can be frozen and baked directly from frozen.

Nutrition

Keywords: pretzel bites, beer cheese dip, Oktoberfest, game day snack, fall recipe, homemade pretzels, cheese dip

Find it online: https://tablemira.com/cozy-oktoberfest-pretzel-bites-with-beer-cheese-dip/