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smoked beer cheese pretzel bites - featured image

Football Sunday Smoked Beer Cheese Pretzel Bites

  • Author: Lilya
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x

Description

Chewy, salty, and smoky pretzel bites served with a rich, velvety beer cheese sauce. These game-day snacks are sturdy enough for a party, easy to make ahead, and offer a perfect balance of texture and flavor.

Ingredients

Scale
  • 1 packet (2.25 teaspoons) active dry yeast
  • 1 cup (240ml) warm water
  • 1 tablespoon granulated sugar
  • 3 to 3.5 cups (375-435g) all-purpose flour
  • 1.5 teaspoons salt
  • 2 tablespoons unsalted butter, melted
  • 2 cups (200g) sharp cheddar cheese, freshly grated
  • 1 cup (240ml) lager or light ale
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon cayenne pepper
  • Salt and black pepper to taste
  • Coarse sea salt or pretzel salt for sprinkling
  • ½ cup baking soda (for boiling water)

Instructions

  1. In a large bowl, combine warm water and sugar. Sprinkle yeast on top and stir gently. Let sit for 5-10 minutes until foamy.
  2. Add melted butter and salt to the yeast mixture. Gradually add flour, one cup at a time. Mix on low until combined, then increase to medium for 5 minutes. Knead until the dough is soft, slightly tacky, and smooth.
  3. Place dough in a lightly greased bowl, turning to coat. Cover and let rise in a warm spot for 1 hour, or until doubled in size.
  4. Punch down the dough and divide into four equal parts. Roll each part into a 12-inch rope and cut into 1-inch pieces. Roll each piece into a smooth ball and place on parchment-lined baking sheets.
  5. Cover the shaped bites and let rise for another 15 minutes. Preheat oven to 425°F (220°C) and bring a large pot of water to a boil.
  6. Add ½ cup baking soda to the boiling water. Drop 5-6 pretzel bites into the water at a time. Boil for 30-45 seconds until they float, then remove with a slotted spoon and place back on the baking sheet.
  7. Brush tops lightly with melted butter (optional) and sprinkle generously with coarse salt. Bake for 12-15 minutes until golden brown. Let cool for 5 minutes.
  8. While pretzels bake, melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute to make a roux.
  9. Slowly whisk in the beer. Reduce heat to low. Stir in garlic powder, smoked paprika, mustard, and cayenne.
  10. Gradually add grated cheddar, a handful at a time, stirring until melted and smooth. Season with salt and pepper to taste.
  11. Serve warm pretzel bites immediately with the hot beer cheese sauce for dipping.

Notes

Grate your own cheese to prevent grainy sauce. Do not overcook pretzels as they continue to cook after removal. The baking soda bath is crucial for authentic pretzel texture. Cheese sauce thickens as it cools; keep warm in a slow cooker or over warm water while serving. Unbaked bites can be frozen and baked from frozen, adding 2-3 minutes to baking time.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Cuisine: American

Nutrition

  • Serving Size: 6-7 bites with ¼ cup
  • Calories: 450
  • Sugar: 4
  • Sodium: 680
  • Fat: 18
  • Saturated Fat: 10
  • Carbohydrates: 52
  • Fiber: 2
  • Protein: 18

Keywords: pretzel bites, beer cheese, game day snacks, smoked beer cheese, football food, appetizer, party food, homemade pretzels

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Find it online: https://platelyn.com/football-sunday-smoked-beer-cheese-pretzel-bites/