Soft Pretzel Bites & Beer Cheese Dip

 

I have a true confession to make here. I have never made pretzels from scratch. Soft Pretzels anyways.  Not hard either. I do love pretzels however.  I love the hard ones, and I adore the soft chewy ones.

I was really wanting to try to make myself some soft ones.   I found a tasty looking soft pretzel bite recipe on DIY & Crafts. They sounded really simple to make.  I am all for simple these days. I must be getting lazy in my old age because I will run a mile from complicated if I can! But then again, I am almost 70 years old.

They do say that 70 is the new 50, however.  Some days I am not so sure about that! LOL

 

They did have a cheese sauce recipe on their page to serve with the pretzel bites, but I wanted something a bit more than what they were offering. 

I had seen a really delicious looking Beer Cheese Dip on How To Feed a Loon, and I just happened to have a bottle of a light pilsner beer in the house.  I don't know where it came from as I am not a beef drinker.  I thought I should use it up.

I love those Loon guys. Their recipes rock and they seem like a couple of really fun and nice guys. I ended up making the pretzel bites from the first recipe and the dip from the Chris and Wesley's recipe.  Let me tell you now, altogether . . .  AMAZING!  

 

 

WHAT YOU NEED TO MAKE SOFT PRETZEL BITES & BEER CHEESE DIP

Other than the beer, just a few simple ingredients. You know I don't do complicated!

For the Pretzel Bites:

• 1/2 cup (120ml) warm water
• 1/4 cup (60ml) warm milk
• 1 1/4 tsp dry yeast
• 1 tsp sugar
• 3 TBS (45g) butter, melted
• 1 tsp salt
• 2 - 2 1/2 cups (280 to 350g) plain all-purpose flour
• 1/4 cup (50g) baking soda (Bicarbonate of soda)
• 4 cups (950ml) water
• coarse salt and an egg wash (1 egg yolk, beaten with 1 TBS water)

For the beer cheese dip:

• 2 TBS butter
• 3 TBS plain flour
• 2/3 cup (160ml) light beer (lager style)
• 3/4 cup (180ml) whole milk
• 2 tsp Worcestershire Sauce
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 cups (245g) sharp/strong cheddar cheese, grated

   

I use salted butter. If the amount of salt bothers you, you can cut back on the salt for the recipe.  Do remember however, that pretzels are supposed to be a bit salty.

Don't cut back on the soda in the boiling liquid This is essential to the way the pretzels turn out. It is not too much.

I used Maldon flaked sea salt for the decoration on the pretzels. It has a lovely crunch and flavor.

The beer was a pilsner/lager type of a beer. You can use any kind of beef that is in the same league. I don't know much about things like beer, but I know that the beer I used was not a dark one. It was a pale ale.

Whole milk will give you the richest, silkiest texture for the sauce.  This isn't the time to be watching calories! 

Use a good quality sharp cheddar cheese for the best flavor and melting properties in the dipping sauce. (I could eat this with a spoon it's that good!)

 

HOW TO MAKE SOFT PRETZEL BITES & BEER CHEESE DIP

These were a lot easier to make than I had thought they would be.  Surprisingly easy and that dip. It's to die for.

Begin by making the pretzels. These will take about an hour and a half to make, start to finish. Whisk together the warm milk and water with the sugar and yeast. Leave to prove for 10 minutes, then stir in the butter.

Whisk together the flour and salt. Pour in the yeast mixture and stir to combine well with a wooden spoon. Tip out and knead until smooth on a lightly floured surface. (about 10 minutes). Set aside in a lightly oiled bowl, covered, to rise for 1 hour, until doubled in size.

Divide into four pieces and shape each into a roll, about 6 inches in length. Cut into bite sized pieces. You should have 24 pieces.

  

Preheat the oven to 220*C/425*F/ gas mark 7. Have ready a large baking sheet, lined with baking paper.

Bring the four cups of water to a boil in a large saucepan. (Make sure it is really large as it will double when you add the soda and boil very vigorously.) Carefully add the baking soda. It will boil quite actively so do take precaution.

Add the pretzel bites, no more than six at a time. Boil for 30 seconds, then scoop out and place onto the baking paper covered baking sheet.

  

Repeat until they are all boiled, making sure you have plenty of space around them on the baking sheet.

Brush with the egg wash and sprinkle with some coarse salt.

Bake in the preheated oven for 15 minutes until golden brown.

 

Make the Beer Cheese Dip while you are baking the pretzels.

Melt the butter in a medium sized saucepan. Whisk in the flour and cook for about a minute or so to cook out the flour taste.

Whisk in the beer completely. Whisk in the milk, Worcestershire, paprika, salt and black pepper.

Cook, whisking continuously, until the mixture bubbles and thickens. Stir in the cheese and allow it to melt. Taste and adjust seasoning as desired.

Serve the cheese dip in a bowl surrounded by the pretzel bites. The dip is delicious served either warm or at room temperature.

 

This was my first time making soft Pretzel Bites.  I had always wanted to make them but thought they would be difficult or really time consuming. I was so completely wrong. Nothing could have been easier, and as far as bread goes, quicker.

This sauce has the perfect cheesy density . . .  perfect for dipping those moreish Soft Pretzel Bites into. Look at that deliciousness.  This was quite simply a fabulous combination.

  

I love making my own dips and spreads. You know exactly what is in them and you can control the salt, sugar, fat, etc.  No chemicals or preservatives involved. You do need to use them up quicker because of that, but I have never had a problem with that!  If you also like to make your own dips and spreads, you may enjoy the following options as well!

SPINACH & ARTICHOKE DIP -This is really delicious! Rich and creamy and loaded with plenty of spinach and artichokes. It is not surprising that it was one of the favorite appetizers that I used to bake at the Manor when I worked there. All of the guests loved it. Simple to make and oh-so-celicious!

HOMEMADE ONION DIP - Back in the 1970's there was not a gathering you could go to that didn't have the onion dip made by using dry onion soup mix and sour cream.  This dip recipe I am sharing is a bazillion times more delicious and there is no dry soup mix involved. Simple ordinary ingredients. Fresh and simple.  Good fresh ingredients put together in the most delicious way! This is a small batch recipe. Simply double everything to feed more people.

Yield: 4 servings 

Author: Marie Rayner

Soft Pretzel Bites & Cheese Dip

Prep time: 1 H & 14 MCook time: 15 MinTotal time: 1 H & 29 M

Golden brown Soft Pretzels served with a delicious Beer Cheese Dip. Perfect for snacking! Soft Pretzels are a lot easier to make than one might suppose!

Ingredients

For the Pretzel Bites:

• 1/2 cup (120ml) warm water
• 1/4 cup (60ml) warm milk
• 1 1/4 tsp dry yeast
• 1 tsp sugar
• 3 TBS (45g) butter, melted
• 1 tsp salt
• 2 - 2 1/2 cups (280 to 350g) plain all-purpose flour
• 1/4 cup (50g) baking soda (Bicarbonate of soda)
• 4 cups (950ml) water
• coarse salt and an egg wash (1 egg yolk, beaten with 1 TBS water)

For the beer cheese dip:

• 2 TBS butter
• 3 TBS plain flour
• 2/3 cup (160ml) light beer (lager style)
• 3/4 cup (180ml) whole milk
• 2 tsp Worcestershire Sauce
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 cups (245g) sharp/strong cheddar cheese, grated

Instructions

1. Begin by making the pretzels. These will take about an hour and a half to make, start to finish.
2. Whisk together the warm milk and water with the sugar and yeast. Leave to prove for 10 minutes, then stir in the butter.
3. Whisk together the flour and salt. Pour in the yeast mixture and stir to combine well with a wooden spoon. Tip out and knead until smooth on a lightly floured surface. (about 10 minutes). Set aside in a lightly oiled bowl, covered, to rise for 1 hour, until doubled in size.
4. Divide into four pieces and shape each into a roll, about 6 inches in length. Cut into bite sized pieces. You should have 24 pieces.
5. Preheat the oven to 220*C/425*F/ gas mark 7. Have ready a large baking sheet, lined with baking paper.
6. Bring the four cups of water to a boil in a large saucepan. (Make sure it is really large as it will double when you add the soda and boil very vigorously.) Carefully add the baking soda. It will boil quite actively so do take precaution.
7. Add the pretzel bites, no more than six at a time. Boil for 30 seconds, then scoop out and place onto the baking paper covered baking sheet.
8. Repeat until they are all boiled, making sure you have plenty of space around them on the baking sheet.
9. Brush with the egg wash and sprinkle with some coarse salt.
10. Bake in the preheated oven for 15 minutes until golden brown.
11. Make the Beer Cheese Dip while you are baking the pretzels.
12. Melt the butter in a medium sized saucepan. Whisk in the flour and cook for about a minute or so to cook out the flour taste.
13. Whisk in the beer completely. Whisk in the milk, Worcestershire, paprika, salt and black pepper.
14. Cook, whisking continuously, until the mixture bubbles and thickens. Stir in the cheese and allow it to melt. Taste and adjust seasoning as desired.
15. Serve the cheese dip in a bowl surrounded by the pretzel bites. The dip is delicious served either warm or at room temperature.

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