Pretzel Bites Recipe

Make dough

In a large bowl or stand mixer fitted with a dough hook, combine warm water, sugar, and yeast. Let sit 5 minutes until foamy. Add melted butter, salt, and about half the flour; mix to combine. Add remaining flour and knead 5–7 minutes until smooth and elastic (dough should be slightly tacky but not sticky). If mixing by hand, turn onto a floured surface and knead similarly.

First rise

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

Shape bites

Preheat oven to 450°F (230°C). Line two baking sheets with parchment and lightly oil. Turn dough out onto a lightly floured surface and divide into 2 equal portions. Roll each portion into a long rope about 1 inch in diameter. Cut ropes into 1-inch pieces to make bite-sized pieces. Roll any rough edges between your hands to form smooth bites.

Baking soda bath

Bring 8 cups water to a boil (use a wide pot). Carefully add 2 cups baking soda — it will bubble. Working in batches, drop 10–12 pretzel bites into the boiling baking-soda bath for 20–30 seconds, flipping once with a slotted spoon so they get coated evenly. Remove to prepared baking sheets, spacing bites with a little room between them.

Finish and bake

Immediately sprinkle the tops of the boiled bites with coarse sea salt. Bake in the preheated 450°F (230°C) oven for 10–12 minutes, or until deep golden brown. Rotate pans halfway through for even browning. Remove to a cooling rack for 5 minutes before serving warm.

Make roux

In a medium saucepan over medium heat, melt the butter until foaming but not browned. Whisk in the 2 tablespoons flour and cook 1–2 minutes, whisking constantly, until the mixture becomes golden and smells lightly toasty.

Add liquids

Slowly whisk in the warm beer and whole milk, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer and cook 2–3 minutes until it thickens slightly.

Add cheese and seasonings

Reduce heat to low. Gradually add the shredded sharp cheddar and Gruyère in small handfuls, whisking or stirring after each addition until fully melted and smooth. Stir in Dijon mustard, Worcestershire sauce, smoked paprika (if using), hot sauce (if using), salt, and black pepper. Taste and adjust seasoning as needed.

Finish

Keep the pub cheese warm over very low heat, stirring occasionally. If sauce is too thick, thin with a splash of milk or beer to reach desired pourable, dippable consistency. Serve warm alongside the pretzel bites.