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Perfect German Beer Cheese Pretzel Bites for Oktoberfest

German Beer Cheese Pretzel Bites for Oktoberfest - featured image
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Soft, chewy pretzel bites served with a velvety beer cheese sauce, inspired by a Munich beer hall. Perfect for Oktoberfest parties or cozy nights in.

Ingredients

Scale
  • 3 ½ cups all-purpose flour, plus more for dusting
  • 1 ½ cups warm water (about 110°F)
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 2 tablespoons unsalted butter, melted, plus more for brushing
  • 1 tablespoon granulated sugar
  • 1 teaspoon fine sea salt
  • ⅓ cup baking soda
  • 1 large egg, beaten
  • Pretzel salt or coarse sea salt, for sprinkling
  • 8 ounces sharp cheddar cheese, freshly grated
  • ¾ cup German beer (lager, pilsner, or Oktoberfest-style)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • ½ cup whole milk
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon garlic powder
  • Salt and black pepper to taste

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm water (110°F), sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.
  2. Make the dough: Add melted butter, salt, and 2 cups of flour to the yeast mixture. Stir until combined. Gradually add remaining 1 ½ cups flour, one half-cup at a time, until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic.
  3. Let it rise: Place dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm spot for 30-40 minutes until doubled in size.
  4. Preheat and prep: Preheat oven to 425°F. Line a baking sheet with parchment paper. Bring 8 cups of water to a boil in a large pot. Carefully add ⅓ cup baking soda (it will foam).
  5. Shape the bites: Punch down the risen dough and divide into 4 equal pieces. Roll each piece into a 1-inch thick rope. Cut into 1-inch pieces.
  6. Boil the pretzel bites: Drop 8-10 bites into the boiling baking soda water. Boil for 20-30 seconds, flip, and boil another 20-30 seconds. Remove with a slotted spoon and place on prepared baking sheet, spacing 1 inch apart.
  7. Egg wash and salt: Beat egg with 1 tablespoon water. Brush tops of boiled bites with egg wash. Sprinkle generously with pretzel salt or coarse sea salt.
  8. Bake: Bake for 12-15 minutes until deep golden brown and puffed. Rotate baking sheet halfway through.
  9. Make the beer cheese: While pretzels bake, melt 2 tablespoons butter in a small saucepan over medium heat. Whisk in 2 tablespoons flour and cook for 1-2 minutes until bubbly. Slowly whisk in beer and milk until smooth. Bring to a gentle simmer and cook for 2-3 minutes until thickened. Remove from heat and stir in grated cheddar cheese, a handful at a time, until melted and smooth. Stir in Dijon mustard, Worcestershire sauce, garlic powder, and salt and pepper to taste.
  10. Finish and serve: As soon as pretzel bites come out of the oven, brush with melted butter. Serve warm with beer cheese for dipping.

Notes

The baking soda bath is essential for the chewy crust. Grate your own cheese for a smooth sauce. Keep heat low when making cheese sauce to prevent graininess. Pretzel bites are best served warm; reheat in oven, not microwave.

Nutrition

Keywords: pretzel bites, beer cheese, Oktoberfest, German appetizer, soft pretzels, cheese dip

Find it online: https://forkmila.com/perfect-german-beer-cheese-pretzel-bites-for-oktoberfest/