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Loaded Pretzel Bites with Beer Cheese

Loaded pretzel bites with beer cheese are made with soft, chewy homemade pretzels baked until deep golden brown. They’re topped with smooth cheddar beer cheese, crisp bacon, and thinly sliced scallions.
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Prep Time 30 minutes
Cook Time 35 minutes
Rising and resting time 1 hour 28 minutes
Total Time 2 hours 33 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the bacon
  • 6 bacon slices
For the pretzel dough
  • 1.33 cup water warm, 110°F
  • 2.25 tsp active dry yeast
  • 1 tbsp light brown sugar packed
  • 3.5 cup all-purpose flour for the dough
  • 2 tbsp all-purpose flour for the beer cheese
  • 1 tsp fine salt
  • 2 tbsp unsalted butter melted, for the dough
  • 2 tbsp unsalted butter for the beer cheese
For the baking soda bath
  • 8 cup water
  • 0.5 cup baking soda
For the pretzel topping
  • 2 tsp coarse kosher salt
For the beer cheese
  • 1 cup lager or amber ale
  • 0.5 cup whole milk
  • 1 tsp Dijon mustard
  • 0.5 tsp garlic powder
  • 0.25 tsp smoked paprika
  • 8 oz sharp cheddar cheese freshly shredded
For the garnish
  • 2 scallions thinly sliced

Equipment

  • 1 12-inch skillet
  • 2 18x13-inch rimmed baking sheets

Method
 

Cook the bacon
  1. Cook the bacon in a 12-inch skillet over medium heat, turning occasionally, until crisp, 8–12 minutes.
  2. Transfer the bacon to a paper towel-lined plate and let it cool.
  3. Crumble the cooled bacon.
Make the pretzel dough
  1. Stir the warm water, yeast, and brown sugar together in a large bowl and let stand until foamy, 5–10 minutes.
  2. Add 3 1/2 cups flour, the fine salt, and 2 tablespoons melted butter; stir until a shaggy dough forms.
  3. Knead the dough on a clean counter until smooth and elastic, 8–10 minutes.
  4. Cover the bowl and let the dough rise in a warm, draft-free spot until doubled, 60–90 minutes.
Shape and bake the bites
  1. Heat the oven to 425°F.
  2. Line two 18x13-inch rimmed baking sheets with parchment paper.
  3. Bring 8 cups water to a boil in a 6-quart pot.
  4. Carefully stir in the baking soda a little at a time, then reduce to a gentle simmer.
  5. Divide the dough into 6 pieces, roll each piece into a 12-inch rope, and cut each rope into 1-inch pieces.
  6. Dip the pieces in the simmering bath in batches for 20 seconds.
  7. Transfer the pieces to the prepared baking sheets with a slotted spoon.
  8. Sprinkle the pieces evenly with the coarse kosher salt.
  9. Bake for 12–15 minutes, rotating the pans between racks and front to back halfway through, until the bites are deep golden brown.
  10. Let the pretzel bites cool on the pans for 5 minutes.
Make the beer cheese
  1. Melt the remaining 2 tablespoons butter in a medium saucepan over medium heat.
  2. Whisk in the remaining 2 tablespoons flour and cook, whisking, for 1 minute.
  3. Slowly whisk in the beer and milk.
  4. Whisk in the Dijon mustard, garlic powder, and smoked paprika.
  5. Bring to a gentle simmer and cook until slightly thickened, 2–3 minutes.
  6. Reduce the heat to low and stir in the cheddar by handfuls until melted and smooth, 2–3 minutes; do not let the sauce boil.
Finish the bites
  1. Arrange the warm pretzel bites on a serving platter.
  2. Drizzle the pretzel bites with the beer cheese.
  3. Scatter the crumbled bacon and scallions over the top.

Notes

For the smoothest beer cheese, add the cheddar by handfuls over low heat and do not let the sauce boil. Refrigerate leftovers in an airtight container for up to 3 days; freeze the pretzel bites without toppings for up to 2 months. For an alcohol-free variation, use nonalcoholic beer.