Background: Pretzel Bites & Beer Cheese Dip make every party or hang out better! It is the ultimate fall appetizer recipe for those cooler days and football weekends. Pretzels are surprisingly easy to make, just slightly time consuming – making any kind of bread usually is. The beer cheese dip is absolutely delicious! The combination with the pretzel bites is fantastic, but you can also serve the dip with fresh veggies, fruit, crackers, or bread. For optimal taste, choose high quality cheddar cheese from your local deli or grocery store.

Pretzel Bites

• 1 cup warm water (100-110 degrees F)
• 2 ¼ teaspoons instant yeast or 1 packet
• 1 tablespoon brown sugar
• 2 ½ cups all-purpose flour
• 1 teaspoon kosher salt
• 1/4 cup baking soda
• 1 egg
• pretzel salt or everything bagel seasoning

1. Fit your mixer with the dough hook attachment. Combine the warm water, yeast, and brown sugar in mixing bowl. Mix on low until the yeast is evenly distributed and the sugar has dissolved. If using dry yeast, allow the yeast, water and sugar to sit for 5 minutes.
2. With the mixer on low, slowly add 2 cups of the flour and kosher salt. Add the remaining 1/2 cup flour slowly and stop adding additional flour when the dough no longer sticks to the side of the bowl.
3. Allow the dough to knead for 2-3 minutes or until a ball has formed. If the dough starts to stick to the sides, add a little more flour.
4. Form the dough into a ball and place in a lightly oiled bowl. Place it in a warm spot to rise for one hour.
5. Punch the dough down and reform it into a ball. Allow it to rise for another hour.
6. Once the dough has doubled in size, cut it into quarters and roll them out into long strands, about 18″ long and 1/2″ thick. Cut them into bites, about 1″ long or your preferred size.
7. Preheat oven to 425 degrees and prepare a cookie sheet with parchment paper.
8. Fill a large pot half way full and bring to a boil. Bring heat down slightly but keep it on a gentle boil. Slowly add in the baking soda – SLOWLY, you don’t want it to boil over.
9. Add a handful of pretzel bites to the boiling water and allow them to cook for almost a minute on each side. Place on parchment lined cookie sheet and repeat the process with remaining pretzel bites.
10. Beat your egg to make an egg wash. Brush over pretzel bites and sprinkle with desired seasoning.
11. Bake for 15-18 minutes or until they are a deep brown color.

Beer Cheese Dip

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 cup lager beer, I used Yuengling
• 1 cup half & half
• 1 teaspoon Worcestershire sauce
• 2 tablespoons whole grain mustard
• 1 teaspoon garlic powder
• 1 teaspoon fresh cracked pepper
• 4 cups of your favorite shredded cheddar cheese

1. In a fondue pot or medium saucepan, melt butter over medium heat. Whisk in flour until well combined. Cook for 30 seconds, while whisking.
2. Add beer, whisking continuously as your pour, eliminating any lumps from the flour mixture. Slowly add in milk while whisking. Cook over medium heat for several minutes, until mixture thickens up. Stir in mustard, Worcestershire sauce, garlic powder and pepper.
3. Add cheese, one handful at a time, stirring until completely melted.
4. Serve warm with pretzel bites, fresh veggies, fruit, crackers, or bread.

For more game day ready food, check out our Crispy Potato Skins and BBQ Chicken Ring!