Soft Pretzel Bites Recipe with Beer Cheese

This soft pretzel recipe is perfect for game day, served with homemade beer cheese that’ll have your tastebuds singing! Make this savory snack to serve or anytime the craving strikes.

Soft pretzel bites recipe with beer cheese

Call all snack fanatics – you’re going to want to hear this. 

I’m coming to you with an incredible recipe for soft pretzels, made easily with pre-made dough. So, what makes this soft pretzel recipe so special, you ask? 

Two words – beer cheese. 

Now, I’m no stranger to the cheese dip game. From Philly cheesesteak dip to cheesy garlic bread dip, I’ve pretty much done it all. But this beer cheese is next level. 

For humble ingredients, the flavor of beer cheese is surprisingly complex, with a sharp tang from added beer and Dijon mustard. Creamy gouda and cheddar cheese balance the tang for the ultimate combination. 

And, of course, lightly salted pretzel bites are the ideal dipper for this epic beer cheese!

Ingredients needed

To make these decadent soft pretzels with beer cheese, you’ll need quite a few ingredients. Don’t worry, though – many of them are pantry staples!

Here’s a little bit on everything I use:

• Biscuit dough: 1 can of premade biscuit dough makes this recipe quick and easy.
• Baking soda: ¼ cup baking soda gives these pretzel bites their distinctive crispy crust. 
• Egg: 1 egg gives the pretzels a lovely golden-brown color.
• Pretzel salt: Coarse pretzel salt enhances all of the ingredients in this recipe.
• Butter: The beer cheese calls for 2 tbsp of butter as the base of the roux. 
• Flour: The second half of the roux – 1 tbsp flour. This will make your cheese dip thick and glorious.
• Milk: ½ cup milk thins the roux.
• Beer: I use ½ cup of beer in this dish for a tangy flavor. I chose Budweiser, though you can use anything you have on hand.
• Cheddar cheese: Sharp cheddar is a beer cheese staple. 1 ½ cups will do the trick!
• Gouda: ½ cup of shredded gouda adds more complexity to this cheesy concoction.
• Dijon mustard: 1 tsp Dijon mustard adds a sharpness, complimenting the beer.
• Worcestershire sauce: For an extra punch, I also add 1 tsp of Worcestershire. 
• Salt and pepper: ¼ tsp each of salt and pepper brings all these flavors together. 
• Smoked paprika: I also use ½ tsp of smoked paprika for a smokey finish. 
• Garlic powder: ½ tsp garlic powder adds even more flavor to this beer cheese. 

Kitchen tools needed

There are just a few more things to bring these soft pretzels with beer cheese together…

• Baking sheet
• Parchment paper
• Large pot
• Cooking spray
• Knife
• Slotted spoon
• Large plate
• Paper towels 
• Whisk 
• Basting brush
• Saucepan

For measuring cups, you’ll also need 1 cup, ½ cup, 1 tbsp, 1 tsp, ½ tsp, and ¼ tsp. 

How to make this soft pretzel recipe with beer cheese

Anyone can make this yummy snack recipe. Here’s how to do it.

Baking soft pretzel bites

First up in this recipe for soft pretzels is to preheat your oven to 425 F. While you’re at it, line a baking sheet with a bit of parchment paper and spray with cooking oil. 

Next, boil a large pot of water on the stovetop. While it’s coming to a boil, roll out each of your canned biscuits into a rope, cutting them into four equal pieces. 

When your water has boiled, add your baking soda to the pot, followed by the pretzel dough. Do this in a couple of batches to make sure each pretzel bite cooks evenly. Each batch should take about 20 seconds to cook. 

Using a slotted spoon, remove the pretzel bites and lay them on a large plate lined with paper towels to remove some of that excess water. 

To bake your soft pretzels, add them to your prepared parchment sheet, taking care to leave about an inch between each piece – they’re going to expand!

To finish them, brush each piece with a whisked egg and sprinkle pretzel salt on top. 

Pop them in the oven for 15-18 minutes; you’ll know they’re ready when they’re a gorgeous golden brown. But in the meantime… the beer cheese!

Prepping the Beer Cheese

In your saucepan, begin heating the butter over a medium-high heat. Once that has melted down, proceed to whisk in the flour and then the milk. This is going to create a lovely roux!

Add in the beer and bring the whole mixture to a simmer. 

Next, lower the heat and add all of your cheese and seasonings, including gouda, cheddar, dijon mustard, Worcestershire sauce, smoked paprika, garlic powder, salt, and pepper.

Whisk all that together until your cheese is melted and everything is well combined. 

Allow your beer cheese to cook over low heat for just a few more minutes until the sauce is perfectly smooth. Then, it’s ready to enjoy.

Plate up your soft pretzel bites, pour your beer cheese into a dippable serving dish, and dig in!

Recipe tips

Below are some common soft pretzel recipe questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

Does beer cheese still have alcohol?

Depending on how it’s cooked, beer cheese will have a bit of alcohol remaining in it.

As the dip cooks over time, the alcoholic content will begin to evaporate, leaving only a trace amount over a long period. 

With this recipe, however, the beer cheese doesn’t cook down enough to completely remove the alcohol. If you simmer this recipe for 15 minutes, expect about 40% of the alcohol to remain in the dip. 

Should beer cheese be served warm or cold?

Though it can be served both warm and cold, this beer cheese is meant to be enjoyed warm so that it’s dippable for your pretzel bites. 

Serving hack – add your beer cheese to a fondue pot for a consistent heat and texture. 

Storing leftovers

Store pretzel bites and beer cheese separately in airtight containers. Your beer cheese should last between 5-7 days in the fridge.

Pretzels will keep for 2-3 days on the counter or up to a week in the fridge. 

How do you heat up a soft pretzel?

To reheat this soft pretzel recipe, wrap your pretzel bites in a damp paper towel to retain moisture and microwave them for about 20 seconds. 

If you liked this recipe, you’ll want to try these!

Here are some of my favorite snack-y recipes to make next. You’re going to love them!

• Buffalo Cauliflower Air Fryer
• Grandma’s Sour Cream Coffee Cake
• Baked Pizza Dip Recipe
• Best Cowboy Caviar Recipe
• Baked Hot Honey Feta Dip

Recipe by Erin Morrissey and Photos by The Mindful Hapa

★★★★★ 5 from 2 reviews

Soft Pretzel Bites with Beer Cheese

Prep: 15Cook: 20Total: 35 minutes

Yield 40 pretzels 1x

1x2x3x

Print Pin it Rate

Ingredients

Pretzel Bites

• 1 can biscuit dough
• 1/4 cup baking soda
• 1 egg
• pretzel salt

Beer Cheese

• 2 tbsp butter
• 1 tbsp flour
• 1/2 cup milk
• 1/2 cup beer (I used Budweiser)
• 1.5 cups shredded cheddar
• 1/2 cup shredded gouda
• 1 tsp dijon mustard
• 1 tsp Worcestershire sauce
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder

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Instructions

1. Preheat oven to 425F and line a baking sheet with parchment paper. Spray the baking sheet with parchment paper as well.
2. Bring a large pot of water to a boil, about 6 cups.
3. While water is coming to a boil, roll each biscuit into a rope and cut into four even pieces. Once water is boiling, add baking soda, then add pretzel dough pieces and cook for 20 seconds. I do this is in two batches to be sure that they aren’t overcooking. Use a slotted spoon to remove them and place on a very large plate or another baking sheet lined with paper towels.
4. Add pretzel pieces to parchment lined sheet, spreading out about 1 inch to give enough room. Whisk one egg and then brush each piece with egg wash. Sprinkle salt on top.
5. Bake for 15-18 minutes or until golden brown. While baking, make beer cheese.
6. In a saucepan, heat butter over medium-high heat. Once melted, whisk in flour, then whisk in milk. Add beer and bring to simmer.
7. Once simmering, lower heat and add in cheddar, gouda, dijon mustard, worcestershire, salt, pepper, smoked paprika, and garlic powder. Whisk until all melted and combined. Let cook for over heat for a few minutes until smooth.
8. Add pretzel nuggets to a plate and pour beer cheese into a serving dish. Enjoy!

Author: ErinCategory: game day, snack, appetizerMethod: ovenCuisine: American