Description
Authentic, bite-sized soft pretzels with a chewy texture, boiled in a baking soda bath and baked to golden perfection, served with a tangy whole grain beer cheese dip.
Ingredients
Scale
- 3 cups (375g) Bread Flour
- 2 packets (18g) Active Dry Yeast
- 1 cup (240ml) Warm Water (110°F/43°C)
- 2 tablespoons Granulated White Sugar
- 1 teaspoon Salt (for dough)
- 4 tablespoons (60g) Melted Unsalted Butter
- 2/3 cup Baking Soda (for boiling bath)
- 8 cups (2 liters) Water (for boiling bath)
- Coarse Sea Salt (for topping)
- 1 Egg beaten with 1 tablespoon water or milk (for egg wash)
- 2 cups (200g) Sharp Cheddar Cheese, freshly grated
- 3 tablespoons Whole Grain Mustard
- 1 cup (240ml) Dark Lager or Amber Ale
- 1 cup (240ml) Heavy Cream
- 2 tablespoons Butter (for sauce)
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Worcestershire Sauce
- 1–2 teaspoons Hot Sauce (optional)
- Salt and Pepper (to taste)
Instructions
- Bloom the yeast: In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- Make the dough: In a large bowl, combine bread flour and salt. Add bloomed yeast mixture and melted butter. Mix until shaggy, then knead on a floured surface for 8-10 minutes until smooth and elastic.
- First rise: Place dough in an oiled bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
- Shape the bites: Punch down dough. Divide into 4 pieces. Roll each into a 24-inch rope and cut into 12 equal pieces (2-inch segments). Roll into balls and place on parchment-lined baking sheets.
- Second rise: Cover shaped bites and let rest for 15 minutes.
- Boil: Bring 8 cups of water and baking soda to a boil in a large pot. Reduce to simmer. Boil pretzel bites in batches for 30 seconds per side until they float.
- Egg wash and salt: Remove boiled bites with a slotted spoon. Brush with egg wash and sprinkle generously with coarse sea salt.
- Bake: Preheat oven to 425°F (220°C). Bake pretzels for 12-15 minutes until deep golden brown.
- Make the dip: While pretzels bake, melt butter in a saucepan. Add mustard and garlic powder, cook 1 minute. Add beer and cream, simmer. Reduce heat to low, stir in cheese until melted. Add Worcestershire and hot sauce. Season to taste.
Notes
Use bread flour for the best chewy texture. Do not skip the boiling step as it creates the authentic pretzel crust and color. Baking soda is a safe alternative to lye for home cooks. Grate your own cheese for a smoother sauce. Reheat leftovers in the oven to restore crispness.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: German
Nutrition
- Serving Size: 8 pretzel bites with
- Calories: 380
- Sugar: 3
- Sodium: 650
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 45
- Fiber: 2
- Protein: 12
Keywords: Oktoberfest, Bavarian pretzels, soft pretzel bites, beer cheese dip, fall recipes, German food, homemade pretzels, party snacks