Beer Pretzel Bites

Soft beer pretzel bites are always a great idea! Serve them tasty ranch dip or any other dip you like!

Ingredients

Ingredients
Servings:
Pretzel Bites
ml
Tepid Water
tbsp
Brown Sugar
g
Active Dry Yeast
ml
Wheat Beer
room temperature
g
Salted Butter
tsp
Kosher Salt
g
All-Purpose Flour
tbsp
Baking Soda
Egg
Splash of Water
Coarse Salt
Yoghurt Ranch
tbsp
Greek Yoghurt
tbsp
Buttermilk
tbsp
Fresh Chives
tsp
Dried Parsley
tsp
Dried Dill
tsp
Garlic Powder
tsp
Onion Powder
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Combine the water, brown sugar and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes. In a small saucepan melt the butter.
  2. Add the beer, melted butter, salt, and flour to the mixture and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. Let the dough rest in a warm place for about 45 minutes.
  3. For the dip, wash the chives, shake dry and chop finely. Combine all ingredients in a bowl or glass jar. Taste, adding salt and pepper as needed.
  4. Preheat the oven to 180 ºC and prepare two baking sheets with parchment paper. Bring a large pot of water to a boil.
  5. Divide the pretzel dough into 8 equal balls and roll each piece into a long rope ca. 50 cm. Cut the dough into 2 cm pieces to make the pretzel bites.
  6. Slowly add the baking soda to the boiling water. Boil the pretzel bites in batches, 10-12 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on the baking sheets, make sure they are not touching. Mix the egg with a splash of water. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15-18 minutes until golden brown.
  7. Remove to a baking rack and let rest 5 minutes before eating. Serve with ranch dip.

Preparing In The Kitchen
  1. Combine the water, brown sugar and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes. In a small saucepan melt the butter.
  2. Add the beer, melted butter, salt, and flour to the mixture and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. Let the dough rest in a warm place for about 45 minutes.
  3. For the dip, wash the chives, shake dry and chop finely. Combine all ingredients in a bowl or glass jar. Taste, adding salt and pepper as needed.
  4. Preheat the oven to 180 ºC and prepare two baking sheets with parchment paper. Bring a large pot of water to a boil.
  5. Divide the pretzel dough into 8 equal balls and roll each piece into a long rope ca. 50 cm. Cut the dough into 2 cm pieces to make the pretzel bites.
  6. Slowly add the baking soda to the boiling water. Boil the pretzel bites in batches, 10-12 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on the baking sheets, make sure they are not touching. Mix the egg with a splash of water. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15-18 minutes until golden brown.
  7. Remove to a baking rack and let rest 5 minutes before eating. Serve with ranch dip.

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