📝 About This Recipe
Experience the quintessential mall-style snack right in your own kitchen with these pillowy, golden-brown pretzel bites. By utilizing the air fryer, we achieve that iconic chewy crust and soft, airy interior without the hassle of a traditional oven. Finished with a sprinkle of coarse sea salt and served alongside a velvety, sharp cheddar beer cheese, these bites are the ultimate crowd-pleasing appetizer for game days or cozy movie nights.
🥗 Ingredients
The Dough
- 1 1/2 cups Warm water (between 110°F and 115°F)
- 1 tablespoon Granulated sugar
- 2 teaspoons Kosher salt
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 4 1/2 cups All-purpose flour (spooned and leveled)
- 2 tablespoons Unsalted butter (melted and slightly cooled)
- 1 teaspoon Vegetable oil (for greasing the bowl)
The Alkaline Bath
- 6 cups Water
- 1/2 cup Baking soda (essential for browning and flavor)
Finishing Touches
- 1 large Egg (beaten with 1 tbsp water for egg wash)
- 2 tablespoons Pretzel salt (or coarse sea salt)
- 2 tablespoons Unsalted butter (melted, for brushing after cooking)
Beer Cheese Dip
- 2 cups Sharp cheddar cheese (freshly shredded)
- 1/2 cup Lager or Amber Ale (room temperature)
- 1/4 cup Whole milk
- 1 tablespoon Cornstarch
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Garlic powder
👨🍳 Instructions
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1
In the bowl of a stand mixer, combine the warm water, sugar, and kosher salt. Sprinkle the yeast over the top and let it sit for 5-10 minutes until it becomes foamy and fragrant.
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2
Add the melted butter and the flour to the yeast mixture. Using the dough hook attachment, mix on low speed until well combined.
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3
Increase the speed to medium and knead the dough for about 5 minutes. The dough should be smooth, slightly tacky, and pulling away cleanly from the sides of the bowl.
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4
Remove the dough, lightly grease the bowl with vegetable oil, and return the dough. Cover with a clean damp cloth and let rise in a warm, draft-free spot for 50-60 minutes, or until doubled in size.
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5
While the dough rises, prepare the beer cheese. In a small saucepan over medium heat, whisk the milk and cornstarch until smooth. Stir in the beer, mustard, and garlic powder.
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6
Gradually whisk in the shredded cheddar cheese, one handful at a time, until completely melted and velvety. Keep warm on the lowest heat setting, stirring occasionally.
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7
Once the dough has risen, punch it down to release air. Turn it out onto a lightly floured surface and divide into 8 equal pieces.
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8
Roll each piece into a long rope about 1 inch thick. Use a bench scraper or knife to cut the ropes into 1-inch 'bites'.
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9
In a large pot, bring 6 cups of water and 1/2 cup baking soda to a rolling boil. Be careful, as it will bubble up aggressively.
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10
Drop the bites into the boiling water in batches of 10-15. Boil for exactly 30 seconds—this creates the chewy pretzel skin. Remove with a slotted spoon and drain on a wire rack.
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11
Preheat your air fryer to 390°F (200°C). Lightly grease the air fryer basket with oil or use a perforated parchment liner.
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12
Brush the top of each boiled bite with the egg wash and sprinkle generously with pretzel salt.
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13
Place the bites in the air fryer basket in a single layer, ensuring they aren't touching. You will need to work in batches.
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14
Air fry for 6-8 minutes, or until the bites are a deep, mahogany brown. Halfway through, give the basket a gentle shake.
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15
Remove the bites and immediately brush with additional melted butter. Serve hot with the warm beer cheese dip.
💡 Chef's Tips
Don't skip the baking soda bath; it's what gives pretzels their distinct flavor and dark crust. Ensure your yeast is fresh—if it doesn't foam in the first step, start over with new yeast. For a sweeter version, skip the salt and toss the finished buttered bites in cinnamon sugar. If the dough is too sticky to handle, add flour one tablespoon at a time until manageable. Freshly grated cheese melts much smoother than pre-shredded bagged cheese which contains anti-clumping starches.
🍽️ Serving Suggestions
Pair with a cold German Pilsner or a craft Amber Ale to complement the beer cheese. Serve alongside spicy brown mustard for those who prefer a tangier dip. Add a side of sliced crisp apples to balance the salty, savory flavors. Arrange on a large platter with gherkins and smoked sausages for a full 'Oktoberfest' spread.