Print

Lighter Bavarian Soft Pretzel Bites with Easy Beer Cheese Dip

Lighter Bavarian Soft Pretzel Bites with Easy Beer Cheese Dip - featured image
Print Recipe

These lighter Bavarian soft pretzel bites have a chewy crust and soft, airy center, paired with a velvety, tangy beer cheese dip. They’re quick, easy, and perfect for game day or cozy nights.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (120g) whole wheat flour
  • 1 packet (2 ¼ teaspoons) instant yeast
  • 1 ½ cups (355ml) warm water (around 110°F)
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 2 tablespoons (28g) unsalted butter, melted
  • ½ cup (120g) baking soda (for the bath)
  • Coarse sea salt (for sprinkling)
  • 8 ounces (225g) sharp cheddar cheese, freshly shredded
  • ½ cup (120ml) light beer (e.g., Miller Lite or Budweiser)
  • ¼ cup (60g) Greek yogurt
  • 1 tablespoon Dijon mustard
  • ½ teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Make the dough: In a large bowl, whisk together all-purpose flour, whole wheat flour, instant yeast, and salt. Add warm water and honey, stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
  2. Let the dough rest: Place dough back in bowl, cover with a clean kitchen towel, and let rest for 10 minutes. It will puff slightly but not double.
  3. Preheat and prepare: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat. Fill a large pot with about 8 cups of water and bring to a boil. Carefully add baking soda (it will foam), then reduce heat to a gentle simmer.
  4. Shape the pretzel bites: Divide dough into 4 equal pieces. Roll each into a 1-inch thick rope, then cut into 1-inch pieces. You should get about 12-15 bites per rope.
  5. The baking soda bath: Working in batches of 6-8 bites, drop them into the simmering baking soda water. Cook for 30 seconds, flip, and cook another 30 seconds. Remove with a slotted spoon, let excess water drip off, and place on prepared baking sheet. Repeat with remaining bites.
  6. Bake the bites: Sprinkle bites generously with coarse sea salt. Bake for 12-15 minutes until deep golden brown and slightly crisp. Rotate baking sheet halfway through.
  7. Brush with butter: As soon as bites come out of the oven, brush with melted butter. Let cool on baking sheet for 5 minutes before serving.
  8. Make the beer cheese dip: In a small saucepan over medium-low heat, warm beer until steaming but not boiling. Add shredded cheddar a handful at a time, whisking constantly until melted and smooth. Stir in Greek yogurt, Dijon mustard, garlic powder, and a pinch of salt and pepper. Keep warm over low heat until ready to serve.

Notes

The baking soda bath is non-negotiable for the signature pretzel crust. Don’t over-knead the dough. For extra crispiness, let baked bites sit in the oven with the door cracked for 2 minutes after turning it off. The beer cheese dip improves after a day in the fridge.

Nutrition

Keywords: pretzel bites, beer cheese dip, lighter pretzels, Bavarian pretzels, game day snack, easy appetizer

Find it online: https://sunnysavory.com/lighter-bavarian-soft-pretzel-bites-with-easy-beer-cheese-dip/