Beer and Cheese Dip with Homemade Pretzel Bites
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  • Beer and Cheese Dip with Homemade Pretzel Bites

Beer and Cheese Dip with Homemade Pretzel Bites

60 min+


Make the pretzel dough:
  • In the bowl of a stand mixer fitted with the dough hook attachment, combine warmed milk and yeast. Let set until the yeast is foamy, about 5 minutes.
  • When the yeast is foamy, add the salt, brown sugar, and melted butter and whisk to combine. Add the flour and knead on medium speed for 1-2 minutes, until all of the flour has been mixed in. Increase the speed to medium high and knead for about 5 minutes, until a smooth, elastic dough forms.
  • Transfer the dough to a lightly oiled bowl, cover and let proof at room temperature for 1 hour, or until doubled in size.
  • When the dough has finished proofing, turn it out onto a lightly floured work surface. Cut the dough into 8 equal pieces and then shape each piece into a rope about 10” long. Divide each rope into 8 small pieces and then roll each piece into a smooth ball. Cover the dough balls and let rest for about 15 minutes, while you make the cheese dip.
To make the dip:
  • Preheat the oven to 425° F.
  • Heat olive oil in a large pot over medium heat. When the oil is hot, whisk in the garlic powder, dijon mustard, and flour to form a paste. While whisking continually, gradually stream in the beer. Cook for 1-2 minutes to form a roux.
  • Add the cream cheese and let melt completely, whisking occasionally. When all of the cream cheese is melted, add the shredded cheddar and diced gouda a little at a time, followed by the milk. Cook, whisking frequently until all of the cheese has melted and the dip is smooth. Season with salt and pepper and then transfer to a 10” round baking dish. Set aside to cool slightly.
  • Bring a large pot of water to a boil and add the baking soda. Boil the dough balls in batches, for 1-2 minutes, until puffy. Remove with a slotted spoon and transfer to a plate or pan to cool. Repeat with the remaining dough.
  • Arrange some of the dough balls along the perimeter of the cheese dip. Place the remaining dough balls on a sheet pan lined with parchment paper. Brush the tops of all of the dough balls with the beaten egg and sprinkle the tops with coarse sea salt.
  • Bake the cheese dip for 20-25 minutes, until pretzels are golden brown and cheese is bubbling. Bake the pretzel bites for 15-20 minutes until deeply browned. Sprinkle chives over the cheese dip and serve with fresh pretzel bites.


For the homemade pretzel dough:
Whole milk, warmed
1½ cup
Active dry yeast
2¼ tsp
Kosher salt
1½ tsp
Brown sugar
1 tbsp
Butter, melted
1 tbsp
All purpose flour
4 cups
9 cups
Baking soda
½ cup
Egg, beaten
Coare sea salt, for topping
For the beer cheese dip:
Olive oil
2 tsp
Garlic powder
1 tsp
Dijon mustard
1 tsp
All purpose flour
1 tsp
½ cup
Cream cheese, cubed
8 ounces
White cheddar cheese, grated
½ cup
Gouda cheese, diced
6 slices
½ cup
Kosher salt
1 tsp
Cracked pepper
½ tsp
Fresh chives, chopped
2 tbsp