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Football Tailgate Beer Cheese Pretzel Bites - featured image

Football Tailgate Beer Cheese Pretzel Bites

  • Author: Thea
  • Total Time: 1 hour 15 minutes
  • Yield: 16 servings 1x

Description

Soft, chewy pretzel bites served with a tangy, rich beer cheese sauce. This panic-proof recipe is simple enough for beginners and perfect for game day gatherings.

Ingredients

Scale
  • 1 packet (2.25 teaspoons) active dry yeast
  • 1 cup (240ml) warm water (105°F-115°F)
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 2 ½ to 3 cups (315-375g) all-purpose flour
  • 2 tablespoons unsalted butter, melted
  • 2 cups (200g) freshly grated sharp cheddar cheese
  • 1 can (12oz) lager or pilsner beer
  • 2 tablespoons butter (for roux)
  • 2 tablespoons all-purpose flour (for roux)
  • 1 cup (240ml) whole milk
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon Worcestershire sauce
  • Hot sauce (optional)
  • 1 tablespoon coarse kosher salt (for topping)
  • 4 cups (960ml) water (for boiling)
  • ⅓ cup (40g) baking soda
  • 1 egg, beaten with 1 tablespoon water (for egg wash)

Instructions

  1. In a large bowl, combine warm water and sugar. Sprinkle yeast on top and stir gently. Let sit for 5-10 minutes until foamy.
  2. Add melted butter and salt to the yeast mixture. Gradually add flour, stirring until too thick for a spoon, then knead by hand for 2-3 minutes until smooth and elastic.
  3. Place dough in a bowl, cover with a damp towel, and let rise in a warm place for 30-45 minutes until doubled in size.
  4. While dough rises, melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute.
  5. Slowly whisk in beer and milk. Add Dijon mustard, garlic powder, Worcestershire sauce, and hot sauce. Cook for 2-3 minutes until thickened.
  6. Remove from heat and whisk in grated cheddar cheese until melted and smooth. Keep warm.
  7. Punch down risen dough. Divide into 16-20 equal pieces and roll into balls. Place on a parchment-lined baking sheet and let rise again for 15 minutes.
  8. Bring 4 cups of water to a boil in a large pot. Add baking soda carefully.
  9. Gently drop 6-8 pretzel bites into the boiling water. Boil for 30 seconds on each side. Remove with a slotted spoon and place back on the baking sheet.
  10. Preheat oven to 400°F (200°C). Brush boiled bites with egg wash and sprinkle with coarse kosher salt.
  11. Bake for 12-15 minutes until golden brown. Let cool for 5 minutes before serving with beer cheese sauce.

Notes

Ensure water temperature is between 105°F and 115°F to activate yeast without killing it. Boiling the dough in baking soda water is essential for the authentic pretzel crust and chewy texture. Grate your own cheese to prevent graininess in the sauce. Do not crowd the pot when boiling bites to ensure even cooking.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Cuisine: American

Nutrition

  • Serving Size: 1 pretzel bite with
  • Calories: 280
  • Sugar: 4
  • Sodium: 450
  • Fat: 12
  • Saturated Fat: 6
  • Carbohydrates: 35
  • Fiber: 1
  • Protein: 10

Keywords: pretzel bites, beer cheese, tailgate snacks, game day food, easy pretzels, beer cheese sauce, party appetizers

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Find it online: https://rootrecipes.online/football-tailgate-beer-cheese-pretzel-bites/