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Baked Pretzel Bites & Beer Cheese Dip

30

25

Pecan

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 bake pretzel bites from scratch, then pair them with a delicious beer-cheese sauce made from white cheddar, Gruyère, cream cheese, and your favorite lager.

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Pretzel Dough

  • 1 1/2 Cup warm water (110°F to 115°F)

  • 1 Tablespoon Sugar

  • 2 Tablespoon Kosher salt

  • 1 Ounce packet active dry yeast

  • 4 1/2 Cup all-purpose flour

  • 2 Teaspoon unsalted butter, melted

main

  • Nonstick cooking spray, for greasing

  • 10 Cup water

  • 2/3 Cup baking soda

  • egg wash (1 egg plus 1 tablespoon water, milk or cream)

  • Jacobsen Salt Co. Pure Kosher Sea Salt

Beer Cheese Dip

  • 8 Ounce cream cheese

  • 1/2 Cup White Cheddar Cheese, sharp, shredded

  • 1/2 Cup shredded Gruyere cheese

  • 1/2 Cup lager-style beer

  • 1/2 Teaspoon onion powder

  • 1/2 Teaspoon Kosher salt

  • 1/4 Teaspoon Black pepper

  • 1

    Make the pretzel dough: In the bowl of a stand mixer, combine the warm water, sugar, and salt, then sprinkle the yeast on top. Let sit for 5-6 minutes, until starting to foam.

    • 1 1/2 Cup warm water (110°F to 115°F)

    • 1 Tablespoon Sugar

    • 2 Tablespoon Kosher salt

    • 1 Ounce packet active dry yeast

  • 2

    Add the flour and butter, then attach the dough hook and mix on low speed until well combined. Increase the speed to medium and mix for about 5 minutes more, until the dough is smooth and pulls away from the sides. of the bowl.

    • 4 1/2 Cup all-purpose flour

    • 2 Teaspoon unsalted butter, melted

  • 3

    Remove the dough from the bowl and grease the bowl well with nonstick spray. Return the dough to bowl, cover with a cloth or plastic wrap, and let the dough rise until doubled in size, 1-2 hours.

    • As Needed Nonstick cooking spray, for greasing

  • 4

    In a large pot, bring the water to a boil. Add the baking soda and stir to dissolve. Line a baking sheet with parchment paper.

    • 10 Cup water

    • 2/3 Cup baking soda

  • 5

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

    350 ˚F

  • 6

    Divide the dough into 4 equal pieces and roll each into a 1-inch-wide rope. Cut each rope into 1-inch-long pieces.
  • 7

    Drop about 15 pretzel bites at a time into the boiling water for 30 seconds. Remove with a slotted spoon and transfer to the prepared baking sheet.
  • 8

    Brush the pretzel bites with the egg wash and sprinkle with Jacobsen Sea Salt.

    • egg wash (1 egg plus 1 tablespoon water, milk or cream)

    • To Taste Jacobsen Salt Co. Pure Kosher Sea Salt

  • 9

    Place the baking sheet on the grill grates, close the lid, and bake until the pretzel bites are golden brown and cooked through, 20-25 minutes.
  • 10

    Meanwhile, make the cheese sauce: In a medium bowl, combine the cream cheese, white cheddar cheese, Gruyère cheese, lager, onion powder, salt, and pepper and mix well. Transfer to a small cast iron pan.

    • 8 Ounce cream cheese

    • 1/2 Cup White Cheddar Cheese, sharp, shredded

    • 1/2 Cup shredded Gruyere cheese

    • 1/2 Cup lager-style beer

    • 1/2 Teaspoon onion powder

    • 1/2 Teaspoon Kosher salt

    • 1/4 Teaspoon Black pepper

  • 11

    Place the cast iron pan on the grill grates next to the pretzel bites. Close the lid and cook for 15–20 minutes, or until the cheese has melted and the top is golden brown.
  • 12

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

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