Pretzel bites with beer cheese dip

 

Soft & Chewy Pretzel Bites with Beer Cheese Dip

If you’re looking for the ultimate cosy snack, these soft and chewy pretzel bites with beer cheese dip are hard to beat. Warm from the oven, golden on the outside and fluffy in the middle, they’re made for sharing — whether it’s a rugby match on the telly, a relaxed get-together with friends, or a quiet weekend treat.

The pretzel bites are finished with flaky salt and served with a smooth, pub-style beer cheese dip that’s rich, creamy and perfect for dunking. Comfort food at its best.

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Why You’ll Love This Recipe

• Soft, chewy pretzel bites with that classic bakery-style texture

• Easy homemade beer cheese dip — no graininess

• Ideal for game days, parties, or cosy nights in

• Can be prepped ahead and reheated

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Ingredients

Soft Pretzel Bites

• 250ml warm water (hand-warm, not hot)

• 1 tbsp sugar

• 2 tsp instant yeast

• 1 tsp salt

• 2 tbsp melted butter

• 360–400g plain flour

For the bicarbonate bath

• 2 litres water

• 2 tbsp bicarbonate of soda

To finish

• 1 egg, beaten

• Coarse sea salt or everything bagel seasoning

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Beer Cheese Dip

• 25g butter

• 1 tbsp plain flour

• 150ml lager or pale ale (not too bitter)

• 150ml milk

• 1 tsp Dijon mustard

• ½ tsp garlic powder (optional)

• 200g strong cheddar, grated

• Salt and black pepper, to taste

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Method

How to Make Soft Pretzel Bites

1. Activate the yeast
   In a large bowl, mix the warm water, sugar and yeast. Leave for 5 minutes until foamy.

2. Make the dough
   Add the salt, melted butter and flour (starting with 360g). Mix to form a soft dough, then knead for 5–7 minutes until smooth and elastic.

3. First rise
   Cover the bowl and leave in a warm place for 45–60 minutes, or until doubled in size.

4. Shape the pretzels
   Divide the dough into four pieces. Roll each into a long rope and cut into bite-sized pieces.

5. Bicarbonate bath (the secret to that pretzel flavour)
   Bring the water to a gentle simmer and carefully stir in the bicarbonate of soda. Drop the pretzel bites into the water for 20–30 seconds, then remove with a slotted spoon.

6. Bake
   Arrange on a lined baking tray, brush with egg wash and sprinkle with salt.
   Bake at 220°C (200°C fan) for 12–15 minutes, until deep golden brown.

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How to Make Beer Cheese Dip

1. Start the base
   Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute.

2. Add the liquids
   Slowly whisk in the beer, followed by the milk. Simmer gently until thickened.

3. Season
   Stir in the Dijon mustard and garlic powder.

4. Add the cheese
   Remove from the heat and add the grated cheddar a handful at a time, stirring until smooth and glossy.

5. Finish
   Season with salt and black pepper to taste.

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Serving Suggestions

Serve the pretzel bites warm, straight from the oven, with the beer cheese dip on the side. They’re perfect for rugby nights, the superbowl, casual entertaining, or whenever you’re craving something comforting and homemade.

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Tips for the Best Pretzel Bites

• Don’t skip the bicarbonate bath — it’s what gives pretzels their signature chew and colour

• Use a light lager or pale ale for the smoothest cheese dip (I also quite like using guinness)

• Brush the pretzels with melted butter after baking for extra softness

• Swap half the cheddar for Gruyère (my favourite) or Red Leicester for a deeper, pub-style flavour

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Storage & Make Ahead

• Pretzel bites can be baked ahead and reheated in a hot oven for 5–7 minutes

• The beer cheese dip can be made in advance and gently reheated over low heat with a splash of milk