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Crispy German Pretzel Bite Beer Cheese

These crispy German pretzel bites are warm, golden, and perfectly chewy, served with a rich beer cheese dip.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: German
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Pretzel Bites
  • 1.5 cups warm water (about 110°F) Ensure the water is warm but not too hot for yeast activation.
  • 1 packet active dry yeast (2.25 tsp) Active dry yeast helps the dough rise.
  • 1 tbsp packed brown sugar Sweetens the dough and helps activate the yeast.
  • 4 cups bread flour High-protein flour gives the pretzel its chew.
  • 4 tbsp unsalted butter, melted Use unsalted for better control of salt content.
  • 1.5 tsp kosher salt Enhances flavor in the dough.
  • 1/3 cup baking soda Used for the boiling bath giving pretzels its classic crust.
  • coarse pretzel salt, for topping Sprinkle on top before baking.
For Serving
  • beer cheese dip (store-bought or homemade) For dipping, adds a rich flavor.

Method
 

Preparation
  1. In a large bowl, whisk the warm water, yeast, and brown sugar together, then let it sit for about 5 minutes until foamy.
  2. Add the bread flour, melted butter, and kosher salt to the yeast mixture. Stir until a shaggy dough forms.
  3. Turn the dough out onto a floured surface and knead by hand for about 8 minutes until smooth and elastic.
  4. Place the dough in a greased bowl and cover it. Allow it to rise in a warm spot for about 1 hour, or until doubled in size.
  5. Punch down the dough gently and divide it into small pieces, rolling each into a 1-inch ball.
Boiling and Baking
  1. Bring a large pot of water to a rolling boil and stir in the baking soda. Boil the pretzel bites for 30 seconds each.
  2. Lift them out with a slotted spoon and drain briefly. Place them on a parchment-lined baking sheet.
  3. Sprinkle with pretzel salt and bake at 425°F for 12 to 14 minutes until deep golden brown.
  4. Serve warm with beer cheese dip for dunking.

Notes

Store leftovers at room temperature in an airtight container for up to 2 days. Freeze for up to 2 months for best results.