Pretzel Nuggets Recipe

Make the dough

In a small bowl, combine warm water, yeast and sugar. Stir gently and let sit 5–7 minutes until foamy. In a large bowl or stand mixer fitted with a dough hook, combine flour and kosher salt. Add the foamy yeast mixture and melted butter. Mix on low speed until a shaggy dough forms, then increase speed and knead 6–8 minutes until smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 tbsp more flour.

First rise

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

Shape nuggets

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly brush with oil. Punch down dough and turn onto a lightly floured surface. Divide dough into 8 equal pieces, roll each into a log about 1 inch thick, then cut each log into 1-inch pieces to make roughly 6–8 nuggets per piece (total about 48 nuggets). Shape each piece into a smooth ball by rolling between your palms and set on the prepared sheet.

Prepare baking soda bath

In a large, wide pot, bring 8 cups water to a gentle boil. Carefully add 3/4 cup baking soda (it will bubble). Working in batches of 8–12 nuggets, gently drop nuggets into the simmering baking soda bath for 20–30 seconds, flipping once so both sides get a quick bath. Use a slotted spoon to remove and return to the lined baking sheet, spaced 1 inch apart.

Egg wash and salt

Whisk the large egg with 1 tbsp water to make an egg wash. Lightly brush each nugget with egg wash and sprinkle with coarse or flaky sea salt.

Bake

Bake in the preheated 425°F oven for 12–15 minutes, rotating the sheet once halfway through, until deep golden brown and crisp on the outside. Remove from oven and transfer to a wire rack to cool slightly (5 minutes) — centers should remain soft.

Make roux

In a medium saucepan over medium heat, melt 2 tbsp butter. Add 2 tbsp flour and whisk constantly for 1–2 minutes until bubbly and just beginning to smell nutty (do not brown).

Add beer and milk

Slowly whisk in 3 tbsp beer until smooth, then gradually whisk in 1 cup whole milk. Continue to whisk and bring to a gentle simmer; simmer 2–3 minutes until slightly thickened.

Cheese and seasoning

Reduce heat to low. Sprinkle in shredded sharp cheddar and Monterey Jack a handful at a time, whisking until fully melted and smooth before adding more. Stir in Dijon mustard, Worcestershire sauce, smoked paprika, salt, and pepper. If the sauce is thinner than desired, mix 1 tsp cornstarch with 1 tsp cold water to make a slurry and whisk in; cook 1–2 minutes until thickened.

Keep warm and serve: Remove from heat and keep the beer cheese warm over a very low simmer or in a small insulated container. Stir occasionally. Serve warm alongside the pretzel nuggets for dipping.