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Perfect German Beer Cheese Pretzel Bites for Oktoberfest

German beer cheese pretzel bites - featured image
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These homemade pretzel bites feature a glossy, chewy crust and soft interior, paired with a creamy beer cheese sauce made with dark lager and sharp cheddar. Perfect for Oktoberfest parties or any gathering.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • 1 ½ cups (355ml) warm water (110°F)
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 1 tablespoon granulated sugar
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 1 ½ teaspoons fine sea salt
  • ½ cup baking soda (for boiling bath)
  • 1 large egg, beaten with 1 tablespoon water (egg wash)
  • Coarse pretzel salt (for sprinkling)
  • 1 cup (240ml) dark beer (e.g., Märzen, dunkel, or stout)
  • 2 cups (8 oz) sharp cheddar cheese, freshly shredded
  • 4 oz cream cheese, softened
  • ½ cup (120ml) whole milk
  • 2 tablespoons unsalted butter (for sauce)
  • 2 tablespoons all-purpose flour (for sauce)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • Salt and cayenne pepper to taste

Instructions

  1. Activate the yeast: In a small bowl, combine warm water (110°F), sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy and bubbly.
  2. Make the dough: In a large mixing bowl or stand mixer bowl, combine flour and salt. Add yeast mixture and melted butter. Mix on low speed until a shaggy dough forms, then increase to medium speed and knead for 5-7 minutes (or 8-10 minutes by hand) until smooth, elastic, and slightly tacky.
  3. First rise: Shape dough into a ball and place in a lightly greased bowl. Cover with plastic wrap or a clean towel and let rise in a warm spot for 1 hour, or until doubled in size.
  4. Shape the bites: Punch down dough and turn onto a lightly floured surface. Divide into 4 equal pieces. Roll each piece into a 1-inch thick rope. Cut into 1-inch pieces (about 40-50 total).
  5. Prepare the baking soda bath: Bring a large pot of water (about 8 cups) to a rolling boil. Carefully add ½ cup baking soda (it will bubble vigorously). Reduce heat to a gentle simmer.
  6. Boil the bites: Working in batches of 6-8, drop dough bites into simmering water. Boil for 30 seconds on each side using a slotted spoon to flip. Remove and place on a parchment-lined baking sheet, leaving space between each.
  7. Egg wash and salt: Brush each boiled bite with egg wash. Sprinkle with coarse pretzel salt while still wet.
  8. Bake: Preheat oven to 425°F (220°C). Bake for 12-15 minutes, rotating pan halfway through, until deep golden brown and glossy.
  9. Make the cheese sauce: In a small saucepan, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute. Slowly pour in milk and beer, whisking continuously. Cook for 2-3 minutes until thickened.
  10. Add cheese: Reduce heat to low. Add softened cream cheese and whisk until smooth. Gradually add shredded cheddar, a handful at a time, whisking until melted. Stir in Dijon mustard, garlic powder, salt, and cayenne. Keep warm over low heat.
  11. Serve immediately: Transfer warm pretzel bites to a platter with cheese sauce for dipping.

Notes

Don’t skip the boiling step—it’s essential for the chewy crust. Use freshly shredded cheese for a smooth sauce. The dough can be refrigerated after the first rise for up to 24 hours. Leftover bites can be reheated in a 350°F oven for 5-7 minutes.

Nutrition

Keywords: pretzel bites, beer cheese, Oktoberfest, German appetizer, homemade pretzels, cheese dip, party snack

Find it online: https://ovenmila.com/perfect-german-beer-cheese-pretzel-bites-for-oktoberfest/