Pretzel Bites with Beer Cheese Sauce.’

Pretzel Bites with Beer Cheese Dip are soft on the inside and chewy on the outside. A delightful snack that combines the warmth of freshly baked pretzels with the bold flavors of a savory beer cheese sauce!

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This is an easy appetizer or snack to have on hand and is perfect for get-togethers or to serve as a game day snack. This cheesy dip is just as easy and a filling game day appetizer just like my Chili Con Queso and Chili Cheese Dog Dip. 

Why this homemade pretzels and Beer Cheese works

You don’t need to wait all day for the homemade pretzel bites to bake like some other homemade soft pretzel bites recipes. The whole recipe, including the beer cheese recipe, is done in an hour and 15 minutes. 

Sure, you could use store-bought pretzel bites from the grocery store, but these homemade soft pretzels are the perfect dippers to use. These pretzels and homemade beer cheese aren’t just for football season, it’s simple enough to make all year long like my Philly Cheesesteak French Bread Pizza!

Ingredients Needed

• Yeast: Active dry yeast
• Water: warm water and regular water
• Sugar
• Butter
• Salt: coarse salt for the top of the pretzels.
• Flour: All Purpose flour
• Baking Soda: 
• Beer: Lager beer
• Heavy Whipping Cream:
• Shredded cheese: I recommend shredding your cheese.
• Spices: garlic powder, dry mustard powder, salt, black pepper, and cayenne pepper
• Worcestershire sauce

How to make pretzel bites with beer cheese sauce

• Step 1: In a large mixing bowl, whisk together the years, warm water, salt, and sugar. Let the large bowl sit to activate the yeast before adding in the melted butter. Whisk again.
• Step 2: Add the flour and mix with a fork until sticky dough starts to form. Knead the dough with your hands until soft and smooth. Then let the dough rest, covered loosely with plastic wrap or a kitchen towel, in a warm place. 
• Step 3: Lightly flour your work surface before placing your dough on it. Separate the dough into 6 equal pieces. 
• Step 4: Carefully roll each section of dough into long strands.

• Step 5: Cut each strand into 10-12 bite-sized pieces of dough and set aside. 
• Step 6: Choose a pot large enough to hold your water while leaving room for the bubbles that will come to the top once you stir the baking soda to the boiling water. Boil your water, reduce heat, and stir in the baking soda until it dissolves. Add pieces of dough into the baking soda bath and briefly toss. 
• Step 7: Remove the dough using a slotted spoon and place them on a baking sheet. Repeat with the dough.
• Step 8: Bake pretzels until golden brown. Coat with salt.

• Step 9: In a medium saucepan, melt butter and whisk in flour. Add beer and whisk. 
• Step 10: Whisk in heavy whipping cream until it thickens. Add spices and mix. 
• Step 11: Add freshly shredded cheese. 
• Step 12: Stir until the cheese has melted and the sauce is smooth. 

Recipe Tips

• Make sure the water is warm and not hot. If the water is too hot the yeast will die and never activate.
• Always grate your own cheese. the pre-shredded cheese has additives to keep it from clumping in the package.
• If you want to keep the cheese hot during serving, you can use a mini crockpot or fondue pot.
• I use coarse sea salt on these pretzels, but you can certainly use pretzel salt if desired.
• If you like your pretzels extra buttery, brush the finished pretzel bites with melted butter.
• This recipe uses active dry yeast that needs to be dehydrated- not instant yeast which can be tossed in with the other ingredients.