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Perfect Bavarian Pretzel Bites with Easy Beer Cheese Fondue

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These soft, chewy pretzel bites are dipped in a creamy beer cheese fondue, making them the perfect game day snack or comfort food. The baking soda bath ensures a deep brown, glossy crust, while the fondue is rich, tangy, and absolutely addictive.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • 1 ¼ cups (300ml) warm water (about 110°F/43°C)
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 1 tablespoon brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon fine sea salt
  • ⅓ cup baking soda (for the bath)
  • 1 large egg (for wash)
  • Pretzel salt or coarse sea salt, for sprinkling
  • 8 oz (225g) sharp cheddar cheese, shredded
  • 4 oz (113g) cream cheese, softened
  • ¾ cup (180ml) lager or pilsner beer
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon Worcestershire sauce
  • 1 tablespoon cornstarch

Instructions

  1. Proof the yeast: In a small bowl, combine the warm water (about 110°F/43°C) and the brown sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until frothy.
  2. Make the dough: In a stand mixer bowl, combine the flour and salt. Add the yeast mixture and melted butter. Mix on low speed until a shaggy dough forms, then increase to medium speed and knead for 5-6 minutes (8-10 minutes by hand) until smooth and elastic.
  3. First rise: Form the dough into a ball and place in a lightly oiled bowl, turning to coat. Cover and let rise in a warm spot for about 45 minutes, or until doubled in size.
  4. Preheat and prep: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Fill a large pot with about 8 cups of water and bring to a boil. Carefully add the baking soda (it will bubble up), then reduce heat to a simmer.
  5. Shape the bites: Punch down the risen dough and turn onto a lightly floured surface. Divide into 4 equal pieces. Roll each piece into a 1-inch thick rope, then cut into 1-inch pieces.
  6. The baking soda bath: Working in batches of 6-8 bites, drop them into the simmering baking soda water. Boil for 30 seconds, flip, and boil another 30 seconds. Remove with a slotted spoon and place on the prepared baking sheet, spacing about 1 inch apart.
  7. Egg wash and salt: Beat the egg with a tablespoon of water. Brush each pretzel bite with the egg wash and sprinkle generously with pretzel salt.
  8. Bake: Bake for 12-15 minutes until deeply golden brown. Rotate the baking sheet halfway through. Let cool on the sheet for 5 minutes before serving.
  9. Make the beer cheese fondue: In a small saucepan over medium-low heat, combine the beer and cream cheese. Whisk until melted and smooth. Toss the shredded cheddar with cornstarch, then gradually add to the saucepan, whisking constantly until fully melted. Stir in Dijon mustard, garlic powder, and Worcestershire sauce. Keep warm over lowest heat, stirring occasionally.

Notes

For extra chew, boil the pretzel bites up to 45 seconds per side. If the fondue becomes grainy, whisk in a tablespoon of cold beer or milk off the heat. Store pretzel bites in an airtight container at room temperature for up to 2 days; reheat in a 350°F oven for 5-7 minutes.

Nutrition

Keywords: pretzel bites, beer cheese fondue, Bavarian pretzels, game day snack, Oktoberfest, homemade pretzels

Find it online: https://recipebelle.com/perfect-bavarian-pretzel-bites-with-easy-beer-cheese-fondue/