Pretzel Cheese Dip with Easy Homemade Pretzel Bites
A creamy, crowd-pleasing pretzel cheese dip paired with soft, buttery pretzel bites made from refrigerated biscuit dough. Perfect for game day, parties, or weekend snacking.
Servings: 6 people
Ingredients
Pretzel Bites
- 1 can refrigerated biscuit dough not the flaky kind
- ¼ cup baking soda
- 3 tablespoons unsalted butter melted
- Coarse salt for sprinkling
Beer Cheese
- 2 tablespoons unsalted butter
- 2 tbsp all purpose flour
- ¾ cup beer lager or ale work best
- ½ cup milk room temperature
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt or to taste
- Pinch black pepper or to taste
- 1 ¼ cups cheddar cheese shredded
- ¾ cup smoked Gouda cheese shredded
- Cayenne pepper for garnish (optional)
Instructions
Pretzel Bites
- Preheat the oven to 425F and line a baking sheet with parchment paper. Bring 6 cups of water to a boil in a large pot.
- While water comes to a boil, cut each separated biscuit into four even pieces. Use a sharp knife to make a small slit in the top of each piece of dough.
- Once the water is boiling, stir in the baking soda. Add pretzel dough pieces in batches, cooking each batch for 20 seconds. Use a slotted spoon to transfer the bites to a large plate lined with paper towels.
- Add pretzel pieces in an even layer to the prepared baking sheet, cut side up. Brush each piece with melted butter, then sprinkle coarse salt on top.
- Bake for 13-15 minutes, or until golden brown.
Beer Cheese
- In a large saucepan set over medium-high heat, melt butter. Whisk in flour until completely combined, cooking for 1 minute.
- Add in the beer, then the milk. Bring the mixture to a simmer, adding in the Dijon, Worcestershire, paprika, garlic powder, salt, and pepper, whisking until smooth and thickened.
- Reduce the heat to low and add in the cheeses, one handful at a time. Whisk until melted and fully combined and smooth.
- Season to taste with additional salt and pepper, as needed. Sprinkle with a bit of cayenne pepper, if desired, then serve with pretzel bites.
Notes
- Use freshly shredded cheese for the smoothest pretzel cheese dip.
- If the dip thickens as it sits, whisk in a splash of warm milk to loosen it.
- Reheat the cheese dip gently on the stovetop or in the microwave in short intervals, stirring often.
- Pretzel bites reheat best in a 350°F oven for 5–7 minutes until warmed through.
- For detailed tips and step by step photos, scroll back up to the full post.
Nutrition
Calories: 338kcal | Carbohydrates: 8g | Protein: 14g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 85mg | Sodium: 1945mg | Potassium: 125mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 811IU | Vitamin C: 0.1mg | Calcium: 408mg | Iron: 1mg