Baked Soft Pretzel Bites with Beer Cheese Dip

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Soft pretzel bites baked to golden perfection served with a warm, sharp beer cheese dip rich in cheddar and a hint of mustard. This American-inspired recipe, ready in about 100 minutes, turns all-purpose flour, active dry yeast, warm water into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 450 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups all-purpose flour
• 2 1/4 tsp (1 packet) active dry yeast
• 1 cup (110°F) warm water
• 1 tbsp granulated sugar
• 1/4 cup baking soda
• 2 tbsp coarse sea salt
• 4 tbsp, melted unsalted butter
• 8 oz, shredded sharp cheddar cheese
• 1/2 cup lager beer
• 1 tsp Dijon mustard
• 1 tbsp all-purpose flour (for dip)
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a large bowl, combine 1 cup warm water (110°F) with 1 tbsp granulated sugar and 2 1/4 tsp active dry yeast. Stir and let sit for 5-7 minutes until foamy.
2. Step 2: Add 3 cups all-purpose flour and 1 tbsp melted unsalted butter to the yeast mixture. Stir with a wooden spoon until a rough dough forms, then knead on a floured surface for 6-8 minutes until smooth and elastic.
3. Step 3: Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour until doubled in size.
4. Step 4: Preheat oven to 450°F. Bring 10 cups water and 1/4 cup baking soda to a rolling boil in a large pot.
5. Step 5: Punch down the dough and roll into a 12-inch log. Cut into 1-inch pieces. Carefully boil 5-6 pieces at a time for 30 seconds, then remove with a slotted spoon and place on a parchment-lined baking sheet.
6. Step 6: Brush each pretzel bite with 3 tbsp melted unsalted butter and sprinkle with 2 tbsp coarse sea salt. Bake for 12-15 minutes until golden brown.
7. Step 7: Meanwhile, for the beer cheese dip, melt 1 tbsp butter in a saucepan over medium heat. Whisk in 1 tbsp all-purpose flour and cook for 1 minute.
8. Step 8: Slowly whisk in 1/2 cup lager beer, 8 oz shredded sharp cheddar cheese, 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, whisking constantly, until the cheese melts and the sauce thickens, about 5 minutes.
9. Step 9: Serve warm pretzel bites with the beer cheese dip for dipping.