Homemade sourdough pretzel bites served with a smooth, creamy beer cheese dip. Perfect for game days, casual gatherings, or family nights.

Scale

1 cup active sourdough starter

3 cups all-purpose flour

1 cup warm water

2 tsp salt

1 tbsp honey or brown sugar

2 tbsp melted butter

1/3 cup baking soda

coarse salt for topping

2 cups shredded sharp cheddar

4 oz cream cheese

3/4 cup beer (lager or amber ale)

1/2 cup milk or half-and-half

2 tbsp butter

2 tbsp flour

1 tsp Dijon mustard

1/2 tsp garlic powder

1/4 tsp smoked paprika

salt and pepper to taste

1. In a bowl combine sourdough starter, warm water, melted butter, and honey.

2. Gradually mix in flour and salt until a soft dough forms.

3. Knead dough for 8-10 minutes until elastic, then place in an oiled bowl to rise until doubled, about 3-4 hours.

4. Punch down dough, divide into six pieces, roll each into a rope and cut into 1-inch bites.

5. Preheat oven to 425°F (220°C) and line a baking sheet with parchment.

6. Bring 8 cups water to a boil, add baking soda, then boil pretzel bites in batches for 20-30 seconds.

7. Remove bites, drain and place on the baking sheet. Brush with butter and sprinkle with coarse salt.

8. Bake for 12-15 minutes until deep golden brown, rotating halfway through.

9. For the dip, melt butter in a saucepan and whisk in flour to form a roux.

10. Slowly whisk in beer and milk until smooth and thickened.

11. Reduce heat and stir in cheddar and cream cheese until melted and creamy.

12. Season with Dijon mustard, garlic powder, smoked paprika, salt, and pepper.

13. Serve pretzel bites warm with beer cheese dip.

14. Store leftovers separately in airtight containers for up to 4 days and reheat gently.

Keywords: sourdough, pretzel, beer cheese, appetizer, game day, snack, creamy dip, homemade, pretzel bites, beer cheese dip