Pretzel Bites Recipe

Activate yeast and make dough

In a small bowl combine warm water, yeast, and brown sugar. Stir briefly and let sit 5–7 minutes until foamy. In a large bowl (or stand mixer bowl) combine flour and salt. Add the foamy yeast mixture and melted butter. Mix with a dough hook or by hand until a shaggy dough forms, then knead 6–8 minutes until smooth and elastic. If dough is very sticky add up to 2 more tablespoons flour.

First rise

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

Shape bites

Preheat oven to 450°F (230°C). Line two baking sheets with parchment and lightly oil. Punch down the risen dough and turn out onto a lightly floured surface. Divide dough into 2 equal pieces, then roll each piece into a 12–14-inch log. Cut each log into 1-inch pieces to make bite-sized pieces (about 60–70 bites total).

Prepare soda bath

In a large, wide pot bring 8 cups of water to a gentle boil. Carefully stir in the baking soda (it will bubble). Reduce heat so the water is at a simmer.

Boil bites

Working in small batches (10–12 pieces), drop pretzel bites into the simmering baking soda bath for 20–30 seconds, gently flipping halfway so all sides get coated. Use a slotted spoon to remove and drain briefly on a wire rack or paper towel-lined tray.

Egg wash and bake

Beat the egg with 1 tablespoon water to make an egg wash. Place the boiled bites on prepared baking sheets about 1 inch apart. Brush each bite with the egg wash and sprinkle with coarse sea salt. Bake in the preheated 450°F oven 10–12 minutes, until deep golden brown. Rotate pans halfway if needed for even color.

Cool

Remove baked pretzel bites to a cooling rack and let rest 5 minutes. Serve warm with prepared dips.

Make roux and combine

In a medium saucepan melt butter over medium heat. Whisk in 1 tablespoon flour and cook for 1 minute to remove raw flour taste. Gradually whisk in 1 cup beer until smooth and simmer gently until slightly thickened, about 2–3 minutes.

Add cheeses and seasonings

Reduce heat to low. Add the cream cheese and shredded cheddar in small handfuls, whisking until fully melted and smooth before adding more. Stir in Dijon mustard, Worcestershire sauce, garlic powder, salt, and pepper. If the sauce is too thin, mix 1 teaspoon cornstarch with 1 teaspoon cold beer or water, then whisk into the simmering cheese to thicken, cooking 1–2 minutes more. Keep warm on lowest heat, stirring occasionally so it doesn't scorch.

Finish

Taste and adjust seasoning. If sauce becomes too thick when cooled, whisk in a splash of beer or warm water to loosen before serving.

In a small bowl combine whole grain mustard, honey, apple cider vinegar, and black pepper. Whisk to combine. Add up to 1 teaspoon hot water if you prefer a thinner consistency. Taste and adjust honey or vinegar to balance heat and sweetness. Refrigerate until ready to serve; bring to room temperature before serving.