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Baked Pretzel Bites & Beer Cheese Dip

Baked Pretzel Bites & Beer Cheese Dip

By Traeger Kitchen

The all-star duo of soft pretzels and cheese sauce decided to add in some golden suds to take this winning combo from damn good to absolutely amazing. We start with baking pretzel bites from scratch and then combine that with a delicious beer-cheese sauce made out of white cheddar, gruyere, cream cheese and your favorite lager.

Prep Time

30 Minutes

Cook Time

25 Minutes




Number of people serving


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Units of measurement:
Pretzel Dough
1 1/2 Cup warm water (110°F to 115°F)
1 Tablespoon sugar
2 Tablespoon salt
1 packet active dry yeast
4 1/2 Cup all-purpose flour
2 Teaspoon unsalted butter, melted
As Needed Vegetable Oil Spray
10 Cup water
2/3 Cup baking soda
1 egg yolk beaten with 1 tablespoon water, for egg wash
To Taste Jacobsen Salt Co. Pure Kosher Sea Salt
Beer Cheese
8 Ounce cream cheese
1/2 Cup shredded sharp white cheddar cheese
1/2 Cup shredded Gruyere cheese
1/2 Cup (12 oz) bottle beer, preferably a German lager
1/2 Teaspoon onion powder
1/2 Teaspoon kosher salt
1/4 Teaspoon black pepper


  • 1

    For the Pretzel Dough: In a stand mixer bowl, combine water, sugar and salt then sprinkle dry yeast on top. Let sit for 5 to 6 minutes until it starts to foam on top.

  • 2

    Using the hook attachment, add flour and butter to bowl and mix on low until well combined. Then mix on medium for about 5 minutes until dough is smooth and pulls away from the side.

  • 3

    Remove dough from bowl and spray bowl well with vegetable oil spray. Return dough to bowl, cover with a cloth or plastic wrap and allow dough to rise, doubling in size.

  • 4

    While dough rises, bring 10 cups of water to a boil and add the baking soda. When dough is ready, divide into four equal pieces rolling each into a rope.

  • 5

    Cut up each rope into 1 inch pieces. Drop pretzel bites into the boiling water for 30 seconds, about 15 at a time. Remove each one with a slotted spoon and place on a parchment lined sheet tray.

  • 6

    When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.

    350 ˚F / 177 ˚C

  • 7

    Brush pretzel bites with egg wash and sprinkle with Jacobsen Sea Salt. Place sheet tray in the Traeger and bake pretzel bites for 20 to 25 minutes.

    350 ˚F / 177 ˚C


  • 8

    For the Cheese Sauce: In a medium bowl, combine cream cheese, white cheddar, Gruyere cheese, lager, onion powder, salt and pepper and pour into a small cast iron pan.

  • 9

    Place the cast iron pan directly on the grill grate next to the pretzels and bake for 15 to 20 minutes or until the cheese has melted and top is golden brown.

    350 ˚F / 177 ˚C


  • 10

    Serve hot pretzel bites with the beer cheese sauce. Enjoy!

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