Parmesan Pretzel Bites Recipe

Mix and Knead

In a large bowl or stand mixer fitted with a dough hook, combine 4 cups flour, 2 tsp instant yeast, 1 tbsp sugar and 1 tsp salt. Add 1 1/2 cups warm water (105–115°F / 40–46°C) and 2 tbsp melted butter. Mix until a shaggy dough forms, then knead by hand for 8–10 minutes or with the mixer on medium-low for 5–7 minutes until smooth, elastic and slightly tacky. Add up to 2 tbsp extra flour if dough is excessively sticky.

Shape the kneaded dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 45–60 minutes.

Punch down the risen dough and turn onto a lightly floured surface. Divide into 3 equal pieces. Roll each piece into a long rope about 18–20 inches long. Cut each rope into 1-inch pieces to create bite-sized pieces (about 48–60 bites total). Keep pieces covered with a towel while shaping the rest to prevent drying.

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly oil or spray the parchment.

In a wide saucepan, bring 8 cups water and 1/2 cup baking soda to a gentle boil. Reduce to a simmer. Working in batches, drop 8–10 pretzel bites into the simmering baking-soda water for 20–30 seconds, turning once so each piece is coated. Use a slotted spoon to lift bites and drain briefly on a wire rack or paper towels.

In a small bowl whisk 1 egg with 1 tbsp cold water to make an egg wash. Arrange boiled pretzel bites on prepared baking sheets about 1 inch apart. Brush each bite lightly with egg wash, sprinkle evenly with 3/4 cup grated Parmesan and coarse sea salt to taste (about 1 tsp distributed across batches).

Bake in the preheated 425°F (220°C) oven for 12–15 minutes or until deep golden brown and the cheese is melted and slightly toasted. Rotate pans halfway if baking two sheets for even color.

Remove from oven and transfer to a wire rack to cool 5 minutes before serving.

While pretzel bites bake, make the beer cheese. In a small saucepan over medium heat melt 2 tbsp butter. Whisk in 2 tbsp flour and cook 1 minute to form a blonde roux. Gradually whisk in 1/2 cup beer and 1/2 cup whole milk until smooth. Cook, stirring, until slightly thickened, 2–3 minutes.

Reduce heat to low and stir in 1 cup shredded sharp cheddar and 1/2 cup shredded gruyere or monterey jack in handfuls, stirring until melted and smooth. Stir in 1 tsp Dijon mustard, 1/4 tsp Worcestershire sauce, 1/4 tsp salt and 1/4 tsp black pepper. Keep warm; if too thick, thin with a splash of beer or milk.

For the Dijon aioli, whisk together 1/2 cup mayonnaise, 2 tsp Dijon mustard, 1 tsp lemon juice and 1 minced garlic clove until smooth. Season with 1/4 tsp salt and 1/8 tsp black pepper. Chill briefly to let flavors meld.

Arrange warm Parmesan pretzel bites on a platter. Serve immediately with beer cheese and/or Dijon aioli for dipping. These bites are best eaten warm; reheat leftover bites at 350°F (175°C) for 6–8 minutes to refresh.