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Football season brings out all the best snack foods, and these homemade pretzel bites are no exception. This creamy beer cheese dip pairs perfectly with it. It’s a recipe you will find any excuse for to make.


Pretzel Bites:


  • 1 1/2 cup water, lukewarm
  • 1 Tablespoon sugar
  • 2 tsp salt
  • 1 package yeast (or 2 1/4 tsp)
  • 4 1/2 cups flour
  • 4 tbsp butter, melted
  • Pretzel salt
  • 2 tsp baking soda
  • 1 egg
  • 1 Tbsp water


The easiest way to create your dough is to toss it into your bread maker on the “pizza dough” function and remove once risen. If you do not have a bread machine:

  1. Combine water, sugar, and yeast. Let sit 5 minutes to activate the yeast.
  2. Stir in salt, flour, and melted butter.
  3. Knead for 15 minutes, until smooth. Set into a greased bowl, cover with a towel, and let rise until doubled (approximately one hour)

Once dough has risen:

  1. Preheat oven to 425* Fahrenheit.
  2. Fill a skillet halfway with water and add 2 teaspoons baking soda. Bring to a boil.
  3. While water is coming to a boil, cut dough into sections, and roll into a long “snake” with your hands. Cut pieces into 1 1/2″ lengths, set aside.
  4. Place dough bits into boiling water for 30 seconds. This will form the classic pretzel crust. Remove with a slotted spoon & set on a clean tea towel to soak up excess moisture.
  5. Line a baking sheet with parchment paper. Place semi-dried pretzels onto baking sheet.
  6. Combine egg and water to create your egg wash. Lightly brush pretzel bits and top with salt.
  7. Bake for 12-15 minutes, until golden brown.
  8. Remove from oven. Let cool slightly. Serve with your favorite dipping sauce.


Beer Cheese Dip:


  • 1 Tbsp butter
  • 3 Tbsp all-purpose flour
  • 1 cup whole milk
  • 2/3 cup beer (you will want to use a light beer such as Bud Light. Never use an IPA)
  • 2 tsp Worcestershire Sauce
  • 1/2 tsp dijon mustard
  • 1 tsp garlic powder
  • 1/4 tsp paprika (smoked is best, if you have it)
  • 1 tsp salt
  • 4 oz cream cheese, softened
  • 1 1/2 cups shredded cheddar or Colby-Jack cheese


  1. 1 In a skillet, melt butter. Whisk in flour to create a roux. When it gives off a nutty smell, it’s ready for the milk.
  2. Whisk in milk until slightly thickened.
  3. Add in beer, Worcestershire sauce, dijon mustard, garlic powder, paprika, and salt until combined.
  4. Stir in softened cream cheese, until melted, then add the remaining cheese. Stir until fully melted and combined.
  5. Serve warm. Note: To reheat, add a splash of milk and stir thoroughly.