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Easy Game Day Football Pretzel Bites with Beer Cheese Dip

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These homemade pretzel bites are soft, chewy, and paired with a creamy beer cheese dip. Perfect for game day gatherings, they come together in about 90 minutes and are sure to be a crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups warm water (about 110°F)
  • 2 ¼ teaspoons active dry yeast (one standard packet)
  • 1 tablespoon granulated sugar
  • 4 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 4 tablespoons unsalted butter, melted
  • ½ cup baking soda
  • 6 cups water
  • 1 large egg, beaten
  • Coarse sea salt or pretzel salt
  • 2 tablespoons unsalted butter, melted (for brushing)
  • 2 tablespoons unsalted butter (for dip)
  • 2 tablespoons all-purpose flour (for dip)
  • 1 cup whole milk
  • ½ cup beer (lager or pale ale)
  • 2 cups sharp cheddar cheese, shredded
  • ½ teaspoon garlic powder
  • ½ teaspoon mustard powder
  • Salt and pepper to taste

Instructions

  1. In a large mixing bowl, combine warm water, sugar, and active dry yeast. Let sit for 5 minutes until foamy.
  2. Add melted butter and salt to the yeast mixture. Gradually add flour, one cup at a time, mixing until a shaggy dough forms. Knead for 5 minutes with a stand mixer or 8-10 minutes by hand until smooth and elastic.
  3. Shape dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm spot for 1 hour until doubled in size.
  4. Punch down dough and turn onto a floured surface. Divide into 4 equal pieces. Roll each into a 1-inch thick rope and cut into 1 to 1.5-inch bite-sized pieces.
  5. Bring 6 cups of water to a boil in a large pot. Carefully add ½ cup baking soda (it will fizz). Reduce to a gentle simmer. Working in batches, boil pretzel bites for 30 seconds per side. Transfer to a parchment-lined baking sheet.
  6. Preheat oven to 425°F (220°C). Brush each pretzel bite with beaten egg wash and sprinkle generously with coarse salt.
  7. Bake for 12-15 minutes until deep golden brown. Immediately brush with melted butter.
  8. While baking, make the beer cheese dip: In a small saucepan, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute. Slowly whisk in milk and beer, cooking for 2-3 minutes until thickened. Reduce heat to low and gradually add shredded cheddar, stirring until melted. Stir in garlic powder and mustard powder. Season with salt and pepper. Keep warm.

Notes

Don’t skip the baking soda bath—it gives pretzels their signature chewy crust. Shred your own cheese for a smooth dip. Let dough rise in a warm spot. For best results, serve warm.

Nutrition

Keywords: pretzel bites, beer cheese dip, game day snack, football snack, homemade pretzels

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