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Oktoberfest Pretzel Bites with Beer Cheese Dip

Soft pretzel bites with a deep mahogany crust from baked baking soda, served with a silky beer cheese dip made from reduced Oktoberfest lager.

  • Total Time: 1 hour 45 minutes (includes rise time)
  • Yield: 4-6 as an appetizer 1x

Ingredients

Scale
  • 1 1/2 cups warm water (110°F)
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1 tbsp brown sugar
  • 1 tbsp malt syrup (optional, or substitute more brown sugar)
  • 4 cups bread flour
  • 4 tbsp unsalted butter, melted, plus more for brushing
  • 1 1/2 tsp fine salt
  • 1/3 cup baking soda, baked at 250°F for 1 hour and cooled
  • 8 cups water, for the boiling bath
  • Coarse pretzel salt, for topping
  • 1 cup Oktoberfest-style lager (Marzen), plus 2-3 tbsp reserved raw
  • 2 tbsp butter
  • 2 tsp cornstarch
  • 1 cup whole milk
  • 8 oz sharp cheddar, shredded
  • 4 oz smoked gouda, shredded
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • Pinch of cayenne pepper

Instructions

  1. Bake the baking soda: spread 1/3 cup baking soda on a sheet pan and bake at 250°F for 1 hour. Let cool completely; this converts it to sodium carbonate for a deeper crust.
  2. Make the dough: stir warm water, yeast, and brown sugar together and let sit 5-10 minutes until foamy. Add malt syrup, flour, melted butter, and salt. Knead 6-8 minutes until smooth and elastic. Cover and let rise 45-60 minutes until doubled.
  3. Punch down the dough, divide into 8 pieces, and roll each into a long rope. Cut ropes into bite-size pieces, about 1 inch each.
  4. Bring the 8 cups water to a boil and whisk in the baked baking soda. Working in small batches, boil the bites for 15-20 seconds, until they float, then remove with a slotted spoon.
  5. Arrange bites on a parchment-lined baking sheet, sprinkle with coarse pretzel salt, and bake at 425°F for 12-15 minutes until deeply browned. Brush with melted butter while warm.
  6. For the dip: pour 1 cup lager into a small saucepan and simmer until reduced by half, about 8-10 minutes. Set aside.
  7. In a separate saucepan, melt 2 tbsp butter over medium heat. Whisk in cornstarch mixed with a splash of milk to form a slurry, then add the remaining milk. Cook, whisking, until it starts to thicken, about 3 minutes.
  8. Reduce heat to low and add cheddar and smoked gouda in handfuls, stirring until melted and smooth. Stir in the reduced beer, Dijon, garlic powder, and cayenne.
  9. Remove from heat and stir in the reserved 2-3 tbsp raw beer for aroma. Serve warm alongside the pretzel bites.

Notes

Baking the soda ahead is what separates this crust from a typical soft-pretzel-bite recipe, so don’t skip it; it can be done days in advance and stored in a sealed jar. Don’t over-boil the bites past 20 seconds or the crust turns rubbery. Leftover dip reheats gently on the stovetop with a splash of milk to loosen it; it will seize slightly in the fridge, that’s normal.

  • Author: Ella Whitley
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Method: Baked
  • Cuisine: German-American