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See 5 recipes Download free cookbookSoft Pretzel Bites with Warm Beer Cheese
Pretzel Bites with Beer Cheese
Deeply browned, chewy-soft pretzel bites served with a smooth lager cheese dip sharpened with Dijon mustard and a pinch of cayenne.
Prep Time:75 minCook Time:25 minTotal Time:100 minServings:8Difficulty:Medium
A brief baking soda bath gives these bite-size pretzels their deep mahogany color and pleasantly chewy skin. Inside, they stay soft enough to pull apart and sturdy enough to scoop up plenty of warm cheese sauce.
The dough is straightforward and forgiving. Knead until it feels smooth and elastic, then give it a warm place to rise until doubled; that full rise is what keeps the centers light rather than dense.
For the dip, a clean pale lager provides gentle malt flavor without overpowering the cheddar. Adding the cheese away from direct heat helps it melt smoothly instead of turning grainy or oily.
Pile the warm bites in a wide bowl at the center of the table with the beer cheese alongside. They fit naturally among fried fish, bratwurst sliders, pickles, mustard, lager bread, and other relaxed pub favorites.
Nutrition (per serving)
Calories:465 kcal
Protein:16 g
Carbs:58 g
Fat:18 g
Directions
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1
Stir the warm water and brown sugar in a large bowl. Sprinkle the yeast over the surface and let it stand for 5 to 10 minutes, until creamy and foamy.
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2
Add the flour, fine salt, and melted butter. Mix into a shaggy dough, then knead on a lightly floured surface for 6 to 8 minutes, until smooth and elastic.
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3
Place the dough in a lightly greased bowl, turn to coat, and cover. Let it rise in a warm place for 45 to 60 minutes, until doubled in size.
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4
Heat the oven to 425°F and line two sheet pans with parchment. Divide the dough into 6 pieces, roll each into a 20-inch rope, and cut the ropes into 1 1/2-inch bites.
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5
Bring 10 cups water to a gentle boil in a wide pot, then carefully add the baking soda. Working in batches, boil the bites for 30 seconds, lift them out with a slotted spoon, and arrange them on the prepared pans.
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6
Beat the egg with 1 tablespoon water. Brush the bites with egg wash, sprinkle with pretzel salt, and bake for 12 to 15 minutes, until puffed and deeply browned.
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7
While the pretzels bake, melt the butter for the sauce in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, then slowly whisk in the lager and milk until smooth; simmer for 2 to 3 minutes, until slightly thickened.
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8
Remove the sauce from the heat. Add the cheddar a handful at a time, whisking until smooth, then stir in the Dijon and cayenne. Serve the hot pretzel bites with the warm beer cheese.
Ingredients
- Warm Water:1 1/2 cups
- Packed Light Brown Sugar:1 tablespoon
- Active Dry Yeast:2 1/4 teaspoons
- All-Purpose Flour:4 1/4 cups
- Fine Salt:2 teaspoons
- Unsalted Butter, Melted:3 tablespoons
- Baking Soda:1/2 cup
- Large Egg:1
- Coarse Pretzel Salt:2 teaspoons
- Unsalted Butter:2 tablespoons
- All-Purpose Flour:2 tablespoons
- Pale Lager:3/4 cup
- Whole Milk:1/2 cup
- Sharp Cheddar, Finely Shredded:8 ounces
- Dijon Mustard:2 teaspoons
- Cayenne Pepper:1/8 teaspoon
Tips & Notes
- The water should feel warm, not hot; water above about 115°F can damage the yeast.
- Finely shred the cheddar from a block so it melts quickly and evenly into the sauce.
- Reheat pretzel bites for 5 minutes in a 350°F oven and warm the sauce gently with a splash of milk.
