Pretzel Bites Recipe

Make the dough

In a large bowl or stand mixer fitted with a dough hook, combine warm water, sugar, and yeast. Let sit 5 minutes until foamy. Add melted butter, flour and kosher salt. Mix on low until combined, then knead 4–6 minutes until dough is smooth and elastic. If mixing by hand, turn onto a lightly floured surface and knead 6–8 minutes. Dough should be slightly tacky but not sticky.

First rise

Lightly oil a clean bowl and place dough inside, turning once to coat. Cover with plastic wrap or a clean towel and let rise in a warm place until doubled, about 45–60 minutes.

Preheat and prepare bath

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly grease. In a wide, shallow pot, bring 8 cups water and 1/2 cup baking soda to a gentle boil.

Shape bites

Turn risen dough onto a lightly floured surface and divide into 8 equal pieces. Roll each piece into a long rope about 18 inches long. Cut each rope into 1-inch pieces to make bite-sized pieces (about 64–72 bites total depending on size).

Boil bites

Working in batches (do not overcrowd), carefully drop 8–10 dough pieces into the simmering baking-soda bath for about 20–30 seconds. Use a slotted spoon to flip them once so both sides get coated. Remove and drain briefly on a cooling rack or paper towel-lined tray.

Egg wash and salt

Whisk together 1 egg and 1 tablespoon cold water. Brush each boiled bite with the egg wash, place on prepared baking sheets about 1 inch apart, and immediately sprinkle with coarse pretzel salt.

Bake

Bake in the preheated oven for 12–15 minutes, rotating pans halfway, until deeply golden-brown. Remove from oven and transfer to a wire rack to cool slightly (5 minutes) before serving.

Make roux

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Stir in 2 tablespoons flour and cook, stirring constantly, 1–2 minutes to form a blond roux (do not let it brown).

Add beer and milk

Slowly whisk in 1 cup beer, then 1/2 cup whole milk, whisking to eliminate lumps. Bring mixture to a gentle simmer for 2–3 minutes until slightly thickened.

Melt cheeses

Reduce heat to low. Add 2 ounces cream cheese and whisk until smooth. Gradually stir in shredded sharp cheddar, a handful at a time, stirring until fully melted and smooth before adding more. Maintain low heat to prevent cheese from becoming grainy.

Season and finish

Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon salt, 1/8 teaspoon black pepper and optional 1/8 teaspoon cayenne. Taste and adjust seasoning. If sauce is too thick, thin with up to 2 tablespoons additional milk or a splash of beer. Keep warm over very low heat, stirring occasionally, until ready to serve.