German Soft Pretzel Bites with Beer Cheese Dip: Oktoberfest Snacks for Game Day

Stir the warm water, yeast and brown sugar together and let stand 5 minutes until foamy. Add the flour, salt and melted butter and knead for 5 minutes into a smooth, elastic dough. Cover and rise 1 hour, until doubled.

Serves 8

Ingredients

• 1 1/2 cups warm water (110°F)
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 tablespoon brown sugar
• 4 cups all-purpose flour
• 2 teaspoons kosher salt
• 2 tablespoons melted butter
• 10 cups water plus 2/3 cup baking soda, for boiling
• 1 egg, beaten with 1 tablespoon water
• Coarse pretzel salt or flaky sea salt
• 2 tablespoons butter and 2 tablespoons flour, for the dip
• 3/4 cup lager or pilsner beer
• 1/2 cup whole milk
• 2 cups sharp cheddar, shredded
• 1 teaspoon Dijon mustard and 1/2 teaspoon smoked paprika

Instructions

1. Stir the warm water, yeast and brown sugar together and let stand 5 minutes until foamy. Add the flour, salt and melted butter and knead for 5 minutes into a smooth, elastic dough. Cover and rise 1 hour, until doubled.
2. Preheat the oven to 450°F and line two baking sheets with parchment. Bring the 10 cups of water to a boil in a wide pot and carefully stir in the baking soda.
3. Divide the dough into 8 pieces, roll each into a 12-inch rope, and cut into 1 1/2-inch pieces.
4. Working in batches, drop the bites into the boiling soda water for 20 seconds, then lift out with a slotted spoon onto the baking sheets.
5. Brush with the egg wash, sprinkle with coarse salt, and cut a small slash in each. Bake 12 to 14 minutes, until deep mahogany brown.
6. For the dip, melt the butter in a saucepan over medium heat, whisk in the flour and cook 1 minute. Slowly whisk in the beer and milk and simmer until thickened, about 3 minutes.
7. Remove from the heat and stir in the cheddar a handful at a time until smooth, then add the mustard and paprika. Season to taste.
8. Serve the pretzel bites warm with the beer cheese in a bowl for dipping. Both reheat well: bites in a 350°F oven for 5 minutes, dip gently on the stove with a splash of milk.
9. Laugenbrezeln, or lye pretzels, are a Bavarian beer-hall icon and the signature snack of Oktoberfest, which runs through the first days of October in Munich. The baking-soda bath used here is the safe home version of the traditional lye dip, giving that glossy dark crust and chewy bite that pairs so naturally with a rich beer cheese.

Nutrition (estimated, per serving)

• Calories: 390 kcal
• Protein: 14g
• Fat: 15g
• Carbohydrates: 50g
• Fiber: 2g
• Sugar: 3g
• Sodium: 980mg