Description
These perfectly golden pretzel bites are even more dangerous with the beer cheese dip! No leftovers (almost) guaranteed.
Ingredients
Units
Scale
For the pretzel bites:
- 1 TB active dry yeast
- 1 TB brown sugar
- 1 1/2 cups hot water, divided (as hot as it comes from the tap, about 105-110F/40-43C)
- 5 cups all purpose flour
- 1 tsp salt
- 2 TB food grade lye
- 1 liter of warm water
- coarse salt for sprinkling
For the beer cheese dip:
- 1 cup + 2 TB beer
- 2 tsp sodium citrate
- 2 cups sharp cheddar cheese, finely shredded
- 2 cups pepper jack cheese, finely shredded
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
Instructions
- Make the pretzel bites. Preheat the oven to 400F/204C, and line 2 baking sheets with parchment paper. Grease the parchment with cooking spray and set aside.
- Use your stand mixer bowl and add the yeast, brown sugar, and 1/4 cup of the hot water. Whisk to mix together and allow to stand for 5 minutes. The yeast mixture should be foamy on top. Add the remaining hot water, flour and salt, and use a spatula or wooden spoon to mix until mostly combined. Use the dough hook on low speed until the dough comes together and there is no more raw flour remaining. You may need to scrape the sides a few more times.
- Increase the speed to medium, and knead the dough for 5 minutes. It should be smooth and should not stick to the sides of the bowl. Be sure to keep an eye on the mixer, since this dough is stiff and will definitely strain the motor.
- Skip the rise and skip the flour on the countertop. Turn the dough out onto a clean work surface and use a sharp knife to divide into 8 equal pieces. Roll each of the 8 pieces into a log that measures about 2 feet long, and cut the log into 2-3 inch sized bites. The number of pretzel bites will vary based on how big you make them. Set aside the cut bites onto one of the parchment lined baking sheets while you prepare the lye bath.
- Prepare the lye bath. Use gloves to prevent burns. Add the liter of warm water to a clean, dry ice cream bucket (or glass container of equal size) and carefully sprinkle the lye into the water. Use a heatproof spatula or dedicated wooden spoon to gently stir in and dissolve the lye until the solution is clear. The lye mixture will be warm to the touch if you feel the outsides of the container. Do not touch the lye solution.
- Working in batches of 5-6 pieces, soak the dough bites in the lye bath for 15 seconds, flip and soak for an additional 15 seconds. Use a skimmer to remove them from the bath, transfer them to the parchment lined baking sheets, and immediately sprinkle them with coarse salt. (I also used “everything bagel” seasoning.
- Bake the pretzel bites for 16-17 minutes, until deep golden brown. Halfway through baking, rotate the baking sheets to make sure everything bakes evenly. After removing the pretzel bites from the oven, make the cheese dip.
- Make the beer cheese dip. Combine the beer and sodium citrate in a saucepan and whisk to dissolve. Bring to a simmer over medium heat, and add the cheese by handfuls, whisking vigorously to melt between each addition. Once all the cheese has been added and is smooth, add the onion powder, garlic powder, Dijon and Worcestershire sauce and whisk to combine well.
- Remove from the heat and serve hot with pretzel bites.
Nutrition
- Serving Size:
- Calories: 197
- Sugar: 1 g
- Sodium: 350.4 mg
- Fat: 3.1 g
- Saturated Fat: 1.7 g
- Trans Fat: 0.1 g
- Carbohydrates: 22.5 g
- Fiber: 0.6 g
- Protein: 8.4 g
- Cholesterol: 22 mg