Light and fluffy inside with a slightly chewy outside and a touch of salt these pretzel bites are addictive! Dunk em in some homemade beer cheese and you have a perfectly delicious appetizer that everyone will love!


1 1/2c warm water
1T sugar
2 1/4t yeast
4 1/2c bread flour
1 1/2t salt
3T neutral oil (I use grapeseed)
1/3c baking soda
1 egg, whisked
Pretzel salt or sea salt

1T butter
1/4 onion, finely diced
1/4t garlic powder
1T flour
Pinch salt
1/4c beer
3/4c milk
1/2c cheddar, shredded
1/4c parmesan, shredded
Black pepper


To make the Pretzel Bites:
Pour sugar, yeast and water in the bowl of a stand mixer, whisk to combine then let sit for 5 minutes. Add flour, salt and oil, bring together then knead for 8 minutes. Dump into a large oiled bowl, cover and let rise for an hour or it doubles in size.

Preheat oven to 425°F. Divide into 8 then roll each into a roughly 24″ snake. Cut the snake into roughly 1″ pieces. Bring a large pot of water to boil with the baking soda, make sure to add the baking soda before the pot gets hot! Working in batches, add a bunch of bites in to water and use a spider or slotted spoon to stir them around for 30 seconds. Strain them out and disperse them evenly on a parchment lined baking sheet. Brush the whisked egg over the bites then sprinkle with salt. Repeat with the rest of them. Bake for 12-15 minutes.

To make the Beer Cheese:
Saute onion in butter on medium-med-high heat for 2-3 minutes, until soft. Sprinkle in garlic powder, flour and a pinch of salt and stir it up. Allow to cook for 1-2 minutes then while whisking, slowly pour in beer followed by milk. Once combined, bring to a simmer for 4-5 minutes. Remove from the heat then add a small handful of cheese, whisk until fully melted in then add the rest of the cheese and whisk until smooth. Crack in some black pepper to taste and pour into a serving dish.


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