Quick Recipe Version (TL;DR)
Quick Ingredients
- Pretzel dough: 1 1/2 cups warm water (105–110°F), 2 1/4 tsp active dry yeast, 1 tbsp brown sugar, 1 tsp fine sea salt, 3 3/4–4 cups all-purpose flour, 2 tbsp unsalted butter (melted)
- Alkaline bath: 10 cups water, 2/3 cup baking soda
- Finish: 4 tbsp unsalted butter (melted), 1–2 tbsp pretzel salt or coarse kosher salt
- Beer-cheese dip: 2 tbsp butter, 2 tbsp flour, 3/4 cup lager beer, 3/4 cup whole milk, 1 tsp Dijon, 1/2 tsp Worcestershire, 1/2 tsp garlic powder, 1/4 tsp smoked paprika, 8 oz sharp cheddar (grated), pinch cayenne, salt
- Tangy brown mustard: 1/2 cup stone-ground brown mustard, 1 tbsp apple cider vinegar, 1 tsp Dijon, 1 tsp honey, pinch black pepper
Do This
- 1. Bloom yeast in warm water with sugar (5 minutes), then mix in butter, salt, and flour to form a soft dough.
- 2. Knead 5–7 minutes; let rise covered until doubled, about 60 minutes.
- 3. Preheat oven to 450°F. Line 2 baking sheets. Bring 10 cups water + 2/3 cup baking soda to a boil.
- 4. Divide dough into 6 pieces; roll 12-inch ropes; cut 1-inch bites (about 72 total).
- 5. Boil bites 30 seconds; drain well. Bake 12–14 minutes until deep golden.
- 6. Make beer-cheese; whisk mustard dip. Brush hot bites with melted butter, sprinkle salt, and serve warm.
Why You’ll Love This Recipe
- Real soft-pretzel taste and deep mahogany color from a proper baking soda bath.
- Buttery, salty finish with just-right chew and a tender interior.
- Restaurant-style dips: silky beer-cheese plus a bright, tangy brown mustard.
- Party-friendly bites that reheat beautifully and are easy to make ahead.
Grocery List
- Produce: Chives (optional, for garnish)
- Dairy: Unsalted butter, whole milk, sharp cheddar cheese
- Pantry: All-purpose flour, active dry yeast, brown sugar, fine sea salt, coarse pretzel or kosher salt, baking soda, lager beer, Dijon mustard, stone-ground brown mustard, Worcestershire sauce, garlic powder, smoked paprika, apple cider vinegar, honey, black pepper
Full Ingredients
Pretzel Bites (Dough)
- 1 1/2 cups warm water (105–110°F)
- 2 1/4 tsp active dry yeast (1 packet)
- 1 tbsp packed brown sugar
- 1 tsp fine sea salt
- 3 3/4 to 4 cups (470–520 g) all-purpose flour, plus extra for dusting
- 2 tbsp unsalted butter, melted and slightly cooled
Alkaline Bath
- 10 cups water
- 2/3 cup baking soda
Finish
- 4 tbsp unsalted butter, melted
- 1–2 tbsp pretzel salt or coarse kosher salt
Silky Beer-Cheese Dip
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 3/4 cup lager or amber beer (room temperature)
- 3/4 cup whole milk (room temperature)
- 1 tsp Dijon mustard
- 1/2 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 8 oz sharp cheddar cheese, freshly grated
- Pinch cayenne pepper (optional)
- Kosher salt, to taste
Tangy Brown Mustard Dip
- 1/2 cup stone-ground brown mustard
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey (adjust to taste)
- Pinch freshly ground black pepper
Step-by-Step Instructions
Step 1: Bloom yeast and mix the dough
In the bowl of a stand mixer (or a large mixing bowl), stir together the warm water and brown sugar. Sprinkle the yeast over the top and let it sit until foamy, about 5 minutes. Add the melted butter and sea salt. Add 3 3/4 cups flour and mix with a dough hook (or a wooden spoon) until a shaggy dough forms, 1–2 minutes. If the dough is very sticky, add the remaining 1/4 cup flour a tablespoon at a time until it’s soft and slightly tacky but clears the sides of the bowl.
Step 2: Knead and let rise
Knead on medium speed (or by hand on a lightly floured counter) until smooth and elastic, 5–7 minutes. Form into a ball, place in a lightly greased bowl, turn to coat, and cover. Let rise in a warm spot until doubled in size, about 60 minutes.
Step 3: Preheat and prepare the alkaline bath
Heat the oven to 450°F. Line two rimmed baking sheets with parchment and lightly grease the parchment. Bring 10 cups water to a boil in a wide pot, then carefully add the 2/3 cup baking soda (it will foam). Reduce to a steady simmer.
Step 4: Shape and cut the bites
Turn the dough onto a clean surface and gently deflate. Divide into 6 equal pieces. Roll each piece into a 12-inch rope, about 3/4-inch thick. Use a bench knife to cut 1-inch pieces. You should have about 72 bites. Keep pieces lightly covered with a towel to prevent drying.
Step 5: Boil and bake
Working in batches, drop the bites into the simmering baking soda bath for 30 seconds, stirring gently to prevent sticking. Use a slotted spoon to drain well and place on the prepared sheets, spacing slightly. Bake until deep golden brown, 12–14 minutes. Rotate pans once for even color.
Step 6: Make the silky beer-cheese dip
Meanwhile, melt 2 tbsp butter in a medium saucepan over medium heat. Whisk in the flour and cook, whisking, for 1 minute. Slowly drizzle in the beer, whisking constantly to avoid lumps, then whisk in the milk. Add Dijon, Worcestershire, garlic powder, and smoked paprika. Simmer gently, whisking, until thickened and smooth, 2–3 minutes. Lower heat to low and gradually add the grated cheddar by handfuls, stirring until melted and silky. Season with a pinch of cayenne and salt to taste. Keep warm over very low heat.
Step 7: Stir together the tangy brown mustard
In a small bowl, whisk the stone-ground mustard, apple cider vinegar, Dijon, honey, and black pepper until smooth. Adjust to taste (more vinegar for tang, more honey for balance). Refrigerate until serving.
Step 8: Butter, salt, and serve warm
As soon as the pretzel bites come out of the oven, brush generously with the 4 tbsp melted butter and immediately sprinkle with pretzel salt. Serve warm with the beer-cheese and brown mustard. Garnish with minced chives if you like.
Pro Tips
- Weigh your flour if possible (480 g). Add flour only until the dough is soft and slightly tacky; too much flour makes dense pretzels.
- Keep the baking soda bath at a steady simmer and limit the dip to 30 seconds to avoid a bitter taste.
- Freshly grate cheddar for the cheese sauce; pre-shredded cheeses contain anti-caking agents that can make sauces grainy.
- Use room-temperature beer and milk for a smoother, lump-free cheese sauce.
- To hold for a party, keep baked bites on a sheet pan at 200°F for up to 45 minutes; brush with a touch more butter before serving.
Variations
- Everything Pretzel Bites: After baking and buttering, sprinkle with everything bagel seasoning instead of pretzel salt.
- Cinnamon-Sugar: Skip the salt. Brush with butter and toss warm bites in 1/2 cup sugar + 1 tsp cinnamon. Serve with vanilla glaze.
- Jalapeño Cheddar: Fold 1/4 cup finely minced jalapeño into the dough and top freshly baked bites with a light shower of grated cheddar.
Storage & Make-Ahead
Dough can be made up to 24 hours ahead: after kneading, refrigerate covered; bring to room temperature 30–45 minutes before shaping. Baked pretzel bites keep 2 days in an airtight container at room temperature; re-crisp at 350°F for 6–8 minutes. Freeze baked bites up to 2 months; reheat from frozen at 375°F for 8–10 minutes. For best texture, freeze after boiling and drying but before baking: freeze on a tray, then bag; bake from frozen at 450°F for 14–16 minutes. Beer-cheese sauce keeps 3 days refrigerated; rewarm gently with a splash of milk, without boiling. Mustard dip keeps up to 2 weeks refrigerated.
Nutrition (per serving)
Approximate per serving (1/8 of recipe with dips): 490 calories; 22 g fat; 53 g carbohydrates; 15 g protein; 1200 mg sodium. Values will vary based on salt used and portion of dips consumed.
