📝 About This Recipe
These handcrafted pretzel bites capture the essence of a Bavarian beer hall, featuring a deep mahogany crust, a chewy interior, and a generous dusting of flaky sea salt. The secret lies in a traditional alkaline bath that creates that iconic pretzel snap and distinctive malty flavor. Served warm with a velvety homemade cheese sauce, these bites are the ultimate comfort snack for game nights or festive gatherings.
🥗 Ingredients
The Dough
- 1 1/2 cups Warm water (between 110°F and 115°F)
- 1 tablespoon Granulated sugar
- 2 teaspoons Kosher salt
- 1 packet Active dry yeast (approx. 2 1/4 teaspoons)
- 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
- 10 cups Water
- 2/3 cup Baking soda
Topping & Finish
- 1 Egg yolk (beaten with 1 tbsp water for egg wash)
- 2 tablespoons Pretzel salt (or coarse sea salt)
- 3 tablespoons Unsalted butter (melted for brushing after baking)
Beer Cheese Dip
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1/2 cup Whole milk
- 1/2 cup Amber ale or Lager (room temperature)
- 2 cups Sharp cheddar cheese (freshly shredded)
- 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 minutes until it becomes foamy.
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2
Add the 4 1/2 cups of flour and the 2 tablespoons of melted butter. 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 4-5 minutes until it is smooth and clears the sides of the bowl. If the dough is too sticky, add flour 1 tablespoon at a time.
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4
Remove the dough, lightly oil the bowl, and return the dough. Cover with plastic wrap and let rise in a warm, draft-free spot for about 50-60 minutes, or until doubled in size.
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5
Preheat your oven to 450°F (230°C). Line two large baking sheets with parchment paper and lightly brush them with oil to prevent sticking.
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6
Bring the 10 cups of water and the baking soda to a rolling boil in a large pot. Be careful as the soda will bubble up vigorously.
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7
Turn the dough out onto a lightly oiled work surface and divide into 8 equal pieces. Roll each piece into a long rope about 1 inch thick.
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8
Using a bench scraper or knife, cut the ropes into 1-inch bite-sized pieces.
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9
Drop the bites into the boiling water in batches of 15. Boil for exactly 30 seconds. They will puff up and look slightly wrinkled.
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10
Remove with a slotted spoon and place onto the prepared baking sheets, ensuring they don't touch.
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11
Brush the top of each bite with the egg wash and sprinkle generously with pretzel salt.
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12
Bake for 12-15 minutes or until the pretzels are a deep golden brown. While baking, prepare the cheese dip.
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13
For the dip: Melt 2 tbsp butter in a saucepan, whisk in flour for 1 minute. Slowly whisk in milk and beer. Simmer until thickened, then stir in cheese, mustard, and garlic powder until smooth.
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14
Remove pretzels from the oven and immediately brush with the remaining 3 tablespoons of melted butter for a professional, glossy finish.
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15
Serve the bites warm alongside the hot beer cheese dip.
💡 Chef's Tips
Always use a thermometer for the water; if it's over 120°F, you might kill the yeast. Don't skip the baking soda bath; this is what creates the Maillard reaction responsible for the dark color and 'pretzel' taste. For the cheese dip, grate your own cheese from a block; pre-shredded cheese is coated in potato starch and won't melt as smoothly. If you prefer a sweet version, skip the salt and egg wash, then toss the baked/buttered bites in cinnamon sugar.
🍽️ Serving Suggestions
Pair with a cold German Lager or a hoppy IPA to cut through the richness of the cheese. Serve alongside spicy brown mustard for those who prefer a zingy, non-dairy dipping option. Arrange on a large wooden board with pickles and sliced kielbasa for a full 'Oktoberfest' platter. Great as a side dish for a hearty beef stew or a creamy potato soup.