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Easy Oktoberfest Pretzel Bites with Beer Cheese Dip

Oktoberfest Pretzel Bites - featured image
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These easy homemade pretzel bites are chewy on the outside, soft on the inside, and served with a creamy beer cheese dip. Perfect for Oktoberfest, game day, or any gathering.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 1 ¼ cups (300ml) warm water (about 110°F)
  • 1 tablespoon granulated sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon fine sea salt
  • ⅓ cup baking soda (for water bath)
  • Coarse sea salt, for sprinkling
  • 1 egg beaten with 1 tablespoon water (egg wash)
  • 8 ounces (225g) sharp cheddar cheese, freshly shredded
  • ¾ cup (180ml) beer (lager or pilsner)
  • 2 tablespoons unsalted butter (for cheese dip)
  • 2 tablespoons all-purpose flour (for cheese dip)
  • ¼ cup (60ml) whole milk
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste
  • Optional: pinch of cayenne pepper or paprika

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm water (110°F) and sugar. Sprinkle yeast on top and let sit for 5-7 minutes until frothy.
  2. Make the dough: Add melted butter, salt, and 2 cups of flour to the yeast mixture. Mix on low speed with a dough hook until combined. Gradually add remaining 1 ½ cups flour, one half-cup at a time, until a soft dough forms.
  3. Knead the dough: Knead with dough hook on medium speed for 5-7 minutes (or by hand for 8-10 minutes) until smooth and elastic.
  4. First rise: Shape dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm, draft-free place for 45-60 minutes until doubled in size.
  5. Preheat and prepare: Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper or silicone mats. Bring a large pot of water (about 8 cups) to a boil, then carefully add baking soda.
  6. Shape the bites: Punch down dough and turn onto a floured surface. Divide into 4 equal pieces. Roll each into a 12-14 inch rope, 1 inch thick. Cut each rope into 1-inch pieces.
  7. The baking soda bath: Working in batches of 6-8 pieces, drop pretzel bites into boiling baking soda water. Boil for 30 seconds, flip, and boil another 30 seconds. Remove and place on prepared baking sheets, spacing 1 inch apart.
  8. Egg wash and salt: Brush each pretzel bite with egg wash, then sprinkle generously with coarse sea salt.
  9. Bake: Bake for 12-15 minutes, rotating pans halfway through, until deep golden brown. Let cool on baking sheet for 5 minutes.
  10. Make the beer cheese dip: In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until nutty and light golden. Slowly pour in beer, whisking constantly. Add milk and whisk until thickened, about 3-4 minutes. Reduce heat to low and add shredded cheese a handful at a time, stirring until melted. Stir in Dijon mustard, garlic powder, and salt and pepper to taste. Keep warm over low heat.

Notes

The baking soda bath is essential for authentic pretzel flavor and dark crust. Use freshly grated cheese for smooth cheese sauce. Avoid hoppy beers for the dip. Dough can be refrigerated after first rise for up to 24 hours.

Nutrition

Keywords: pretzel bites, beer cheese dip, Oktoberfest, game day appetizer, homemade pretzels

Find it online: https://novanosh.com/easy-oktoberfest-pretzel-bites-with-beer-cheese-dip/