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Pretzel snacks with beer cheese dip Recipe

American · Appetizer · 35 min total

Soft, salty pretzel bites paired with a rich, creamy beer cheese dip make the perfect game-day snack or party appetizer.

Ingredients

• 1 1/2 cups warm water (110°F)
• 1 packet active dry yeast (2 1/4 tsp)
• 1 tbsp granulated sugar
• 4 cups all-purpose flour
• 1 tsp salt
• 1/4 cup baking soda
• 1 large egg, beaten
• coarse sea salt for topping
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 1/2 cup lager beer (such as pale ale)
• 2 cups shredded sharp cheddar cheese
• 1/2 tsp Dijon mustard
• 1/4 tsp garlic powder

Instructions

1. In a small bowl, combine warm water, yeast, and sugar. Let sit 5 minutes until foamy.
2. In a large bowl, mix 4 cups flour and 1 tsp salt. Add yeast mixture and stir until dough forms. Knead on a floured surface for 5 minutes until smooth. Place in greased bowl, cover, and let rise 30 minutes.
3. Preheat oven to 425°F. Line two baking sheets with parchment paper.
4. Bring a large pot of water to a boil and add baking soda. Divide dough into 6 pieces. Roll each into a 12-inch rope, then cut into 1-inch pieces.
5. Boil pretzel bites in batches for 30 seconds, remove with slotted spoon, and place on prepared sheets. Brush with beaten egg and sprinkle with coarse salt.
6. Bake for 12-15 minutes until golden brown. Let cool slightly.
7. Meanwhile, make the dip: In a saucepan, melt butter over medium heat. Whisk in 2 tbsp flour and cook 1 minute. Gradually whisk in milk and beer. Cook, stirring, until thickened, about 3 minutes.
8. Reduce heat to low. Add shredded cheddar, mustard, and garlic powder. Stir until melted and smooth. Serve warm with pretzel bites.

Tips

• For a non-alcoholic version, use non-alcoholic beer or chicken broth.
• Dip can be made ahead and reheated gently on the stovetop or microwave.
• Store leftover pretzel bites in an airtight container at room temperature for up to 2 days.

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