Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Savory And Soft Sourdough Pretzel Bites With Beer Cheese Dip

Sourdough Pretzel Bites with Beer Cheese Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Irresistible warm, pillowy pretzel bites fresh from the oven, their burnished exteriors glistening with coarse salt.

Ingredients

Scale

For the Dough

  • 1½ cups active sourdough starter (fed or discard)
  • 3½ cups bread flour
  • 1 tablespoon honey
  • 2 teaspoons fine sea salt
  • 2 tablespoons unsalted butter, melted
  • ½ cup warm water

For the Bath

  • 8 cups water
  • ½ cup baking soda
  • 1 egg beaten with 1 tablespoon water (egg wash)
  • Coarse pretzel salt or flaky sea salt for sprinkling

For the Cheese Dip

  • 12 ounces sharp cheddar, freshly grated
  • 4 ounces smoked gouda, freshly grated
  • 1 tablespoon cornstarch
  • 1 cup pilsner or lager beer
  • ½ cup heavy cream
  • 1 teaspoon Dijon mustard
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • Pinch of cayenne pepper

Instructions

For the Pretzel Bites

  1. Combine sourdough starter, bread flour, honey, salt, melted butter, and warm water in a stand mixer with a dough hook. Mix for 5 minutes until smooth and slightly tacky.
  2. Transfer to an oiled bowl, cover, and let rise in a warm spot until doubled, about 1-2 hours.
  3. Preheat oven to 425°F (220°C). Line two baking sheets with parchment and lightly oil.
  4. Divide dough into 4 pieces, roll into 1-inch ropes, and cut into 1½-inch bites.
  5. Bring water and baking soda to a boil. Boil pretzel bites in batches for 30 seconds, then drain.
  6. Arrange on baking sheets, brush with egg wash, sprinkle with salt, and bake for 12-15 minutes, rotating halfway, until golden brown.

For the Dip

  1. Toss grated cheeses with cornstarch in a bowl.
  2. In a medium saucepan, bring beer and cream to a gentle simmer over medium heat.
  3. Reduce heat to low and gradually add cheese mixture, stirring constantly until smooth.
  4. Stir in mustard, paprika, garlic powder, and cayenne.
  5. Keep warm over very low heat, stirring occasionally. If the dip thickens too much, thin with warm beer or cream.

 

Notes

  • For richer flavor, let the dough rise in the fridge overnight.
  • If pretzel bites float right away in the baking soda bath, they’re properly proofed.
  • Sprinkle salt immediately after the egg wash while it’s still damp for better sticking.
  • Freeze unboiled pretzel bites on a baking sheet, then store in a freezer bag. Boil and bake straight from frozen, adding 2-3 extra minutes.
  • Pre-shredded cheese contains anti-caking agents that can make beer cheese grainy—always grate your own.
  • Author: Natasha Krajnc

Find it online: https://www.mydailysourdoughbread.com/sourdough-pretzel-bites-with-beer-cheese-dip/