Pretzel Bites with Beer Cheese Dipping Sauce
Recipe type: Appetizer
Serves: 8-10 servings
  • 3 tbsp baking soda
  • 1 package active dry yeast
  • 1½ cup warm water
  • 1 tbsp granulated sugar
  • 4¼ cups all-purpose flour
  • 2 tsp salt
  • 1 tbsp olive oil
  • coarse salt (such as coarse kosher salt)
Beer Cheese Sauce:
  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • ¼ cup beer
  • ½ cup milk
  • 1 tsp ground dry mustard
  • 1 cup shredded sharp cheddar
  • salt, to taste
  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
  2. In a large pot, dissolve the baking soda in 8 cups of water and bring to a boil.
  3. Meanwhile, in a large bowl, dissolve the yeast in the warm water. Allow to sit until it foams -- 2-3 minutes. Stir the sugar into the yeast mixture. Add the flour and salt and stir well to combine.
  4. Turn the dough out onto a floured board and knead until smooth. Divide into four pieces and roll each one into a long rope. Cut into 1-inch pieces.
  5. Drop the pretzel pieces into the boiling water, about 10 at a time, and boil for 30 seconds. Remove to the prepared baking sheet with a slotted spoon. Continue until all the pretzels have been boiled.
  6. Brush the pretzels with oil and sprinkle with salt. Bake for 12-15 minutes, until golden brown.
  7. While the pretzels are baking, melt the butter in a small saucepan. Whisk the flour into the butter until fully combined and golden. Add the beer a little at a time, whisking thoroughly until combined. Add the milk a little at a time, whisking until fully combined. Whisk in the ground mustard. Continue cooking until it's steaming hot. Whisk in the cheese until smooth. Remove from heat and season with salt, as desired.
  8. Serve the pretzels and cheese sauce together immediately.
Recipe by Maine Course at