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Bretzel Bites Recipe

Name: Gilde Brewery & Restaurants Bretzel Bites Recipe
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: German
Ingredients: 3 cups all-purpose flour; 2 tsp instant yeast; 2 tbsp granulated sugar; 1 tsp fine salt; 1 cups warm water (105–115°F / 40–46°C); 2 tbsp unsalted butter, melted; 5 tbsp baking soda; 6 cups water (for baking soda bath); 1 large egg; 2 tsp coarse pretzel salt or flaky sea salt; 1 tbsp neutral oil or melted butter (for brushing); 1 cups Gilde beer (or a mild lager); 1 cups whole milk; 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 1 cups sharp cheddar cheese, shredded; 0.5 cups Gruyère cheese, shredded; 1 tsp Dijon mustard; 0.5 tsp Worcestershire sauce; 0.25 tsp garlic powder; 0.25 tsp ground black pepper; 0.25 tsp salt; 1 tsp cornstarch (optional, for smoothing); 1 tbsp cold water (if using cornstarch)

Inspired by Gilde Brewery & Restaurant

Time1h 25m

Serves6

Warm Bite-Sized Pretzel Pieces served with Gilde Warm Beer Cheese.

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Ingredients

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Pretzel Bites

3 cups 00 bread flour

2 tsp instant yeast

2 tbsp granulated sugar

1 tsp fine salt

1 cups warm water (105–115°F / 40–46°C)

2 tbsp unsalted butter, melted

5 tbsp baking soda

6 cups water (for baking soda bath)

1 large egg

2 tsp coarse pretzel salt or flaky sea salt

1 tbsp neutral oil or melted butter (for brushing)

Gilde Warm Beer Cheese

1 cups Gilde beer (or a mild lager)

1 cups whole milk

2 tbsp Unsalted butter

2 tbsp 00 bread flour

1 cups sharp cheddar cheese, shredded

1/2 cups Gruyère cheese, shredded

1 tsp Dijon mustard

1/2 tsp Original Worcestershire Sauce

1/4 tsp Watkins garlic powder

1/4 tsp ground black pepper

1/4 tsp Celtic sea salt

1 tsp cornstarch (optional, for smoothing)

1 tbsp cold water (if using cornstarch)

Method

Pretzel Bites

Make the dough

In a large mixing bowl (or stand mixer bowl), combine warm water, sugar and yeast. Let sit 5 minutes until foamy. Add melted butter, flour and salt. Mix with a dough hook or wooden spoon until a shaggy dough forms. Knead on low speed 5–7 minutes (or by hand on a lightly floured surface 8–10 minutes) until smooth, elastic and slightly tacky.

First rise

Lightly oil a clean bowl, place dough in bowl, cover with plastic wrap or a damp towel. Let rise in a warm draft-free spot until doubled, about 45–60 minutes.

Portion and shape

Preheat oven to 450°F (230°C). Line two baking sheets with parchment. Punch down dough and turn onto a lightly floured surface. Divide dough into 8 equal pieces. Roll each piece into a 12-inch rope, then cut each rope into 1-inch pieces to form bite-sized pieces. Place pieces aside on a floured tray.

Baking soda bath

Bring 6 cups water and 5 tablespoons baking soda to a simmer in a wide saucepan. Working in batches, gently drop 10–12 dough pieces into the simmering bath and simmer 20–30 seconds, flipping once so both sides contact the water. Use a slotted spoon to transfer bites back to prepared baking sheets, spacing about 1 inch apart.

Egg wash & salt

Whisk the large egg with 1 tablespoon water to make an egg wash. Brush each pretzel bite lightly with egg wash and sprinkle with coarse pretzel salt or flaky sea salt.

Bake

Bake in the preheated 450°F (230°C) oven for 10–12 minutes, until deep golden brown. Rotate pans halfway through if needed for even coloring.

Finish

Remove from oven and immediately brush with neutral oil or melted butter to add shine and keep the exterior tender. Let cool 5 minutes before serving alongside the warm beer cheese.

Gilde Warm Beer Cheese

Make a roux

In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook 1–2 minutes, stirring constantly, until pale and bubbly but not browned (this removes raw flour taste).

Add liquids

Slowly whisk in 1 cup beer and 1 cup whole milk, a little at a time, until a smooth sauce forms. Bring gently to a simmer while whisking to thicken slightly, about 3–4 minutes.

Incorporate cheese

Reduce heat to low. Gradually stir in shredded sharp cheddar and Gruyère, a handful at a time, whisking until melted and smooth. Keep the sauce on low to avoid breaking the cheese.

Season and adjust

Whisk in Dijon mustard, Worcestershire sauce, garlic powder, black pepper and salt. Taste and adjust seasoning. If the sauce looks thin or grainy, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry, then whisk into the simmering sauce and cook 1–2 minutes until glossy and thickened.

Keep warm for serving

Transfer the cheese sauce to a small slow cooker on low or a fondue pot to maintain temperature, or keep it over very low heat, stirring occasionally. If sauce thickens too much, thin with a splash of beer or milk to desired consistency.