Pretzel Bites Recipe

Activate yeast and make dough

In a small bowl, stir warm water (105–115°F) with sugar and sprinkle yeast on top. Let sit 5–7 minutes until foamy. In a large mixing bowl or stand mixer fitted with a dough hook, combine 4 cups flour and 1 tsp salt. Add melted butter and the yeast mixture. Mix on low until incorporated, then knead by machine 5–7 minutes (or by hand 8–10 minutes) until smooth and slightly tacky. If dough is too sticky, add up to 2 tbsp flour.

First rise

Lightly oil a clean bowl with vegetable oil. Place dough in bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–75 minutes.

Shape bites

Preheat oven to 450°F (230°C). Line two baking sheets with parchment and lightly oil. Punch down dough and turn onto a lightly floured surface. Divide dough into 4 equal pieces. Roll each piece into a 1-inch diameter rope about 12–14 inches long. Cut ropes into 1-inch pieces to make bite-sized pieces. Keep shaped pieces on a lightly floured tray while preparing the baking soda bath.

Prepare baking soda bath

In a large wide pot, bring 8 cups water and 1/2 cup baking soda to a rolling simmer. Reduce heat to maintain a gentle simmer (not a vigorous boil).

Boil bites

Working in small batches (about 15–20 bites at a time), gently drop pieces into the simmering baking soda bath using a slotted spoon. Boil each batch 20–30 seconds, turning once so all sides get a light coating. Remove with slotted spoon, let excess water drip back into pot, and transfer to prepared baking sheet about 1 inch apart.

Egg wash and bake

Whisk the egg with 1 tsp water to make egg wash. Brush each bite lightly with egg wash and sprinkle coarse sea salt evenly. Bake in preheated oven for 10–12 minutes, rotating pans halfway, until deep golden brown. Remove from oven and transfer to a cooling rack for 5 minutes before serving.

Make roux and add beer

In a medium saucepan over medium heat, melt butter. Add 1 tbsp flour and cook, stirring, about 1 minute to form a blond roux. Slowly whisk in 1 cup beer and 1/2 cup milk, whisking to remove lumps. Bring to a gentle simmer, whisking, until mixture slightly thickens, about 2–3 minutes.

Add cheeses and seasoning

Reduce heat to low. Add grated cheddar a handful at a time, stirring until melted and smooth. Stir in the 2 oz cream cheese to smooth texture. Whisk in Dijon mustard, Worcestershire sauce, smoked paprika, black pepper, and 1/4 tsp salt. If sauce is too thick, add up to 2 tbsp additional beer or milk. Keep warm on the lowest heat, stirring occasionally; do not boil.

Combine and adjust

In a small bowl, whisk together 1/2 cup whole grain mustard, 2 tsp Dijon, 1/4 cup Guinness, 1 tsp brown sugar, and 1 tsp apple cider vinegar. Taste and season with 1/8 tsp salt. If mixture is too thick, thin with up to 1 tsp hot water to reach desired consistency. Let sit 10–15 minutes for flavors to meld before serving.