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Beer Pretzels with Cheese Dip — Soft Homemade Beer Pretzel Bites Recipe

Beer Pretzels with Cheese Dip

Soft, chewy homemade beer pretzel bites with a rich, gooey beer cheese dip — one bottle of beer does it all. Better than Applebee's and ready in under 2 hours
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 24 minutes
Total Time 1 hour 50 minutes
Servings: 16
Ingredients Method Notes

Ingredients
  

For the Pretzels
  • 8 oz beer of choice
  • 4 oz water
  • 1 tbsp granulated sugar
  • 1 packet active dry yeast
  • 2 tsp Kosher salt, plus more for finishing
  • 2 oz unsalted butter, melted
  • 22 oz all-purpose flour
  • 10 cups water
  • ⅔ cup baking soda
  • 1 egg yolk
  • 1 tbsp water
Seasoning (Optional)
  • 1 tsp ground mustard
  • 1 tsp onion powder
  • 1 tsp garlic powder
For the Cheese Dip
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup milk
  • 4 oz beer
  • 2 tbsp brown mustard
  • ¼ tbsp onion powder
  • ¼ tbsp garlic powder
  • 1 pinch salt (optional)
  • 7 oz Double Gloucester cheese, freshly grated

Method
 

Make the Dough
  1. Heat the beer and water until lukewarm. In the bowl of a stand mixer, dissolve the sugar in the beer and water, then sprinkle the yeast on top
  2. Let the yeast stand until creamy, about 5 minutes. Stir in the Kosher salt and melted butter until well combined
  3. Using a dough hook, stir in the flour until smooth. Increase speed to medium and knead until the dough pulls away from the sides of the bowl, about 5 minutes. If kneading by hand, oil your surface and hands to prevent sticking
  4. Grease a second bowl, transfer the dough into it, and turn to coat. Cover and leave in a warm place to rise until doubled in size, about 50–55 minutes. Pro tip: heat your oven to 200°F, turn it off, then place the bowl inside
Shape & Boil
  1. When the dough has risen, preheat the oven to 450°F. Line cookie sheets with parchment paper and grease the paper. Set aside
  2. In a large wide pot, whisk the baking soda into 10 cups of water and bring to a rolling boil
  3. Turn the dough out onto a lightly greased surface. Cut into 4 pieces, then cut each piece into 4 more (16 pieces total). Roll each piece into a log about 1 inch thick, then cut into 1–2 inch nuggets
  4. Drop 4 pretzel nuggets at a time into the boiling baking soda bath. Leave for 30 seconds, flipping once halfway through. Do not skip the flip
  5. Remove with a slotted spoon and drain on paper towels. Repeat until all nuggets are done
Bake the Pretzels
  1. Beat the egg yolk and 1 tablespoon of water together until smooth. Brush the tops of all pretzel nuggets with egg wash
  2. Mix together the ground mustard, onion powder, and garlic powder and sprinkle lightly over the pretzels. Alternatively, sprinkle with Kosher salt for a traditional finish
  3. Transfer to prepared cookie sheets. Bake for 12–14 minutes until tops are a deep golden brown. Transfer to a wire rack to cool while you make the dip
Make the Cheese Dip
  1. Grate the cheese and set aside. In a small saucepan, melt the butter over medium heat. Whisk in the flour until smooth to form a roux
  2. Cook the roux, whisking occasionally, until it browns slightly, about 5 minutes
  3. Whisking continuously, pour in ¼ cup of milk at a time until all the milk is incorporated and a smooth sauce forms
  4. Whisk in the beer, then the brown mustard, garlic powder, onion powder, and salt
  5. Bring to a simmer and cook, whisking regularly, until thickened, about 5 minutes
  6. Remove from heat and whisk in the grated cheese until fully melted and smooth. Transfer to a serving bowl and serve warm alongside the pretzels
Storage
  1. Refrigerate leftover dip in an airtight container. Store leftover pretzels at room temperature in an airtight container. Microwave day-old pretzels for about 30 seconds to soften

Notes

Do not skip the baking soda bath — it gives pretzels their signature chewy texture and golden color. Always grate your own cheese; pre-shredded cheese contains anti-caking agents that prevent smooth melting. For stronger beer flavor in the pretzels, use the full 12 oz of beer and skip the water. One 12 oz bottle of beer is enough for both the pretzels and the dip. Make the cheese dip during the 12–14 minute baking time — the timing works out perfectly.