Bar Food Recipe

Prep and boil

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat and lightly oil it. Bring 8 cups water and 1 cup baking soda to a gentle boil in a wide pot. While water heats, cut store-bought or homemade soft pretzel dough into 1-inch pieces so you have about 24 bites.

Boil bites

Working in batches so the pot isn’t crowded, drop dough pieces into the simmering baking-soda bath for 20–30 seconds. Use a slotted spoon to remove them, letting excess water drain, and transfer bites to the prepared baking sheet spaced about 1/2-inch apart.

Finish and bake

Brush each bite lightly with the beaten egg to promote browning, sprinkle with coarse sea salt, and drizzle or spray with a little vegetable oil. Bake in the preheated oven for 12–15 minutes until deep golden brown and crisp outside. Remove to a cooling rack for a few minutes before serving.

Make roux

While the pretzel bites bake, melt 2 tablespoons unsalted butter in a small saucepan over medium heat. Add 2 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture is bubbling and starts to smell slightly toasty but not browned.

Add liquids

Slowly whisk in 3 oz room-temperature lager (pour in a thin stream while whisking) to deglaze and loosen the roux. Then whisk in 1 cup whole milk in two additions, whisking until smooth between additions. Continue to cook and whisk for 2–3 minutes until the sauce thickens slightly and coats the back of a spoon.

Melt cheese

Reduce heat to low. Add 1.5 cups grated sharp cheddar, 2 oz softened cream cheese, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, and 1/4 teaspoon hot sauce (optional). Stir gently and continuously until cheeses are fully melted and the mixture is smooth. If the sauce seems too thick, whisk in an extra tablespoon of milk at a time to reach desired consistency.

Season and keep warm

Taste and season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Keep the dip warm over the lowest heat or transfer to a small slow cooker or insulated bowl for serving. Stir occasionally to prevent skin forming.

Combine 1/2 cup mayonnaise, 1 minced garlic clove, 1 teaspoon lemon juice, 1/2 teaspoon Sriracha, 1/8 teaspoon salt, and a pinch (1/16 tsp) black pepper in a small bowl. Whisk until smooth. Taste and adjust lemon or Sriracha to preference. Chill briefly if time allows so flavors meld.

Arrange warm pretzel bites on a large platter. Place the beer cheese dip in a heat-safe bowl in the center and the spicy garlic aioli in a small ramekin alongside. Provide napkins and small skewers or toothpicks for easy grabbing. Leftover beer cheese can be refrigerated in an airtight container for up to 3 days; reheat gently while stirring.