Print

Easy Game Day Pretzel Bites with Beer Cheese Dip

Easy game day pretzel bites with beer cheese dip - featured image
Print Recipe

These easy game day pretzel bites are soft, chewy, and golden brown, paired with a creamy, tangy beer cheese dip. Perfect for parties and game day gatherings, they come together with simple pantry ingredients and a foolproof technique.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • 1 ¼ cups (300ml) warm water (110°F)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 2 tablespoons (25g) brown sugar
  • 2 tablespoons (28g) unsalted butter, melted and slightly cooled
  • 1 teaspoon (6g) salt
  • ½ cup (120g) baking soda (for water bath)
  • 10 cups (2.4 liters) water (for bath)
  • Coarse sea salt, for sprinkling
  • 3 tablespoons (42g) unsalted butter, melted (for brushing)
  • 8 ounces (225g) sharp cheddar cheese, freshly shredded
  • ¾ cup (180ml) beer (pale ale, lager, or pilsner)
  • 2 tablespoons (28g) unsalted butter (for dip)
  • 2 tablespoons (16g) all-purpose flour (for dip)
  • ¼ cup (60ml) whole milk
  • 1 teaspoon (5ml) Dijon mustard
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • Pinch of cayenne pepper (optional)

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm water (110°F) with brown sugar. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
  2. Make the dough: Add melted butter, salt, and 2 cups of flour to the yeast mixture. Stir until combined, then gradually add remaining 1 ½ cups flour. Dough should be shaggy and slightly sticky.
  3. Knead the dough: Turn onto a lightly floured surface and knead for 6-8 minutes (or use stand mixer with dough hook for 5 minutes) until smooth and elastic.
  4. First rise: Place dough in a lightly greased bowl, cover with a kitchen towel, and let rise in a warm spot for 45-60 minutes until doubled in size.
  5. Preheat and prep: About 15 minutes before dough is done rising, preheat oven to 425°F (220°C). Line two baking sheets with parchment paper. Bring 10 cups of water to a boil in a large pot.
  6. Shape the bites: Punch down dough and turn onto a lightly floured surface. Divide into 4 equal pieces. Roll each into a 12-15 inch rope, ¾ inch thick. Cut into 1-inch pieces (about 20-24 per rope).
  7. The baking soda bath: Once water is boiling, carefully add ½ cup baking soda (it will bubble). Reduce heat to a gentle simmer. Working in batches of 6-8, drop pretzel bites into water and boil for 20-30 seconds. Remove with slotted spoon and transfer to prepared baking sheets, spacing 1 inch apart.
  8. Score and salt: Make a small slash on top of each pretzel bite. Sprinkle generously with coarse sea salt while still wet.
  9. Bake: Bake for 12-15 minutes, rotating pans halfway through, until deep golden brown.
  10. Butter bath: As soon as they come out of the oven, brush each pretzel bite generously with melted butter.
  11. For the beer cheese dip: In a small saucepan over medium heat, melt butter. Whisk in flour and cook for 1-2 minutes until smooth and nutty. Slowly pour in beer while whisking constantly, then add milk. Continue whisking until thickened, about 2-3 minutes. Reduce heat to low. Add shredded cheddar cheese by the handful, whisking until melted and smooth before adding the next. Stir in Dijon mustard, garlic powder, cayenne (if using), and salt and pepper to taste. Keep warm over very low heat.

Notes

The baking soda bath is crucial for authentic pretzel flavor and dark crust. Shred your own cheese for smooth dip. Brush melted butter on pretzels while still hot for best shine and texture. Keep beer cheese dip warm over low heat; thin with milk if needed.

Nutrition

Keywords: pretzel bites, beer cheese dip, game day appetizer, homemade pretzels, party snack

Find it online: https://shimmersnack.com/easy-game-day-pretzel-bites-with-beer-cheese-dip/