Pretzel Bites Recipe

Make the dough

In a large bowl or stand mixer fitted with a dough hook, whisk together 3 cups all-purpose flour, 2 tsp instant yeast, 1 tbsp granulated sugar and 1 tsp fine sea salt. Add 1 1/4 cups warm water and 2 tbsp melted butter. Mix on low until a shaggy dough forms, then increase speed and knead 5–7 minutes until smooth and slightly tacky. If dough is too sticky, add up to 2 tbsp more flour; if too dry, add 1 tbsp water.

Shape and rest: Form the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 45–60 minutes.

Portion into bites

Preheat oven to 425°F (220°C). Line two baking sheets with parchment and lightly oil. Turn dough onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a 10–12 inch rope, then cut each rope into 8–10 bite-size pieces (you should have about 90–120 bites). Roll each piece into a smooth ball.

Baking soda bath

Bring 8 cups water and 3 tbsp baking soda to a rolling simmer in a large wide pot. Working in batches (about 20–30 bites per batch), gently drop pretzel bites into the simmering bath for 20–30 seconds, flipping once to ensure both sides set. Use a slotted spoon to remove and transfer to prepared baking sheets, spacing about 1 inch apart.

Egg wash and salt

Beat 1 large egg with 1 tsp water to make an egg wash. Lightly brush each pretzel bite with egg wash and sprinkle with coarse pretzel salt or kosher salt (about 2 tsp total across all bites).

Bake

Bake in the preheated 425°F oven for 12–15 minutes, until deep golden brown. Rotate sheets halfway through for even color. Remove from oven and transfer to a wire rack to cool slightly before serving.

Combine base: In a medium bowl, beat 4 oz softened cream cheese with 3 tbsp mayonnaise and 1 tbsp sour cream until smooth and slightly airy.

Add cheese and peppers: Fold in 2 cups finely shredded sharp cheddar and 1/4 cup finely chopped roasted red peppers (pimentos) until evenly distributed.

Season and adjust: Stir in 1 tsp smoked paprika, 1 tsp hot sauce, 1 tsp worcestershire sauce, 1 tsp fresh lemon juice, 1 tsp fine sea salt and 1 tsp black pepper. Taste and adjust seasoning—add more hot sauce or lemon juice to reach desired tang and heat.

Chill: Refrigerate for at least 30 minutes to let flavors meld. Bring to room temperature for 15 minutes before serving alongside warm pretzel bites.

Make roux: In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Whisk in 2 tbsp all-purpose flour and cook 1–2 minutes, whisking, until lightly golden and fragrant.

Add beer: Gradually whisk in 1 cup lager beer, bringing the mixture to a gentle simmer. Cook 2–3 minutes until slightly thickened.

Melt cheeses: Lower heat to low. Add 8 oz chopped American cheese and 1 cup shredded sharp cheddar in small handfuls, whisking until each addition melts and the sauce becomes smooth and glossy.

Season: Whisk in 1 tsp dijon mustard, 1 tsp hot sauce, 1 tsp garlic powder, 1/2 tsp fine sea salt and 1/4 tsp black pepper. If sauce is too thick, whisk in up to 2 tbsp more beer or a splash of milk until desired consistency is reached.

Finish and serve: Keep warm over the lowest heat (don’t boil) or transfer to a small insulated bowl. Serve warm with pretzel bites. Leftover sauce can be refrigerated and gently reheated, whisking in a splash of beer or milk to loosen.