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Creamy Cheesy Beer Cheese Dip Recipe with Easy Pretzel Bites Guide

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A creamy, cheesy beer cheese dip paired with homemade soft pretzel bites, perfect for game day, parties, or cozy nights in. This recipe combines sharp cheddar and cream cheese with a splash of beer for a flavorful, comforting dip.

Ingredients

Scale
  • 2 cups (200g) sharp cheddar cheese, shredded
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (120ml) beer (lager or ale, avoid bitter IPAs)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika (optional)
  • Black pepper, freshly cracked, to taste
  • Salt, to taste
  • 3 cups (375g) all-purpose flour
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1 tablespoon sugar
  • 1 1/4 cups (300ml) warm water (about 110°F/43°C)
  • 1/4 cup (60g) baking soda
  • Coarse salt, for sprinkling
  • 4 tablespoons (60g) unsalted butter, melted

Instructions

  1. Activate the yeast: In a small bowl, combine warm water (about 110°F/43°C), sugar, and active dry yeast. Stir gently and let sit for 5–10 minutes until foamy.
  2. Make the dough: In a large bowl, whisk together flour and about 1 teaspoon salt. Pour in the yeast mixture and melted butter. Stir with a wooden spoon until a shaggy dough forms. Knead by hand on a floured surface for 8–10 minutes until smooth and elastic.
  3. Let dough rise: Place dough in a lightly oiled bowl, cover with damp cloth or plastic wrap, and let rise in a warm spot for about 1 hour or until doubled in size.
  4. Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
  5. Prepare baking soda bath: In a large pot, bring 10 cups (2.4 liters) water and 1/4 cup (60g) baking soda to a boil.
  6. Shape pretzel bites: Punch down risen dough, roll into a 1-inch thick rope, cut into 1-inch pieces, and roll each into a ball.
  7. Boil pretzel bites: Drop dough balls into boiling baking soda water in batches. Boil for 30 seconds, remove with slotted spoon, and place on baking sheet.
  8. Salt and bake: Sprinkle coarse salt over pretzel bites. Bake for 12–15 minutes until golden brown. Brush with melted butter immediately after baking.
  9. Make the beer cheese dip: In a medium saucepan over low heat, combine softened cream cheese and shredded cheddar. Stir constantly to prevent burning.
  10. Add flavorings: Slowly pour in beer while whisking until smooth. Stir in garlic powder, onion powder, Dijon mustard, Worcestershire sauce, smoked paprika, salt, and pepper. Heat gently until creamy and warm without boiling.
  11. Serve warm: Transfer dip to a bowl and serve with pretzel bites for dunking.

Notes

If dip is too thick, add more beer or milk to loosen. If too thin, add more shredded cheese. Use freshly shredded cheese for smoother melting. Pour beer slowly to avoid grainy texture. Dough rising time is important for soft pretzel bites. Boiling in baking soda water is key for pretzel crust. Store dip in fridge up to 3 days; pretzel bites at room temperature 1–2 days. Reheat pretzels in 350°F oven for 5–7 minutes to refresh.

Nutrition

Keywords: beer cheese dip, pretzel bites, cheesy dip, game day recipe, party appetizer, comfort food, homemade pretzels

Find it online: https://blingbite.com/creamy-cheesy-beer-cheese-dip-recipe-with-easy-pretzel-bites-guide/