Soft, chewy sourdough pretzel bites served with a creamy pumpkin beer cheese dip, perfect for fall gatherings and game day snacking.

Scale

1 cup active sourdough starter

1 cup warm water

2 1/2 cups all-purpose flour

1 tablespoon sugar

1 teaspoon salt

2 teaspoons baking soda

1 egg yolk mixed with 1 tablespoon water

Coarse salt for topping

1 1/2 cups shredded sharp cheddar cheese

1/2 cup pumpkin purée

1/2 cup pumpkin ale or amber lager

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

1 teaspoon Dijon mustard

Pinch of nutmeg

Pinch of paprika

Salt and pepper to taste

1. Combine sourdough starter, warm water, sugar, salt and flour in a bowl and knead until smooth and tacky.

2. Cover dough and let rest for 3 to 4 hours or refrigerate overnight for deeper flavor.

3. Divide dough into pieces, roll into ropes, cut into 1-inch bites and let rest for 30 minutes.

4. Bring water and baking soda to a boil, dip bites for 20–25 seconds, then drain on parchment.

5. Brush bites with egg wash, sprinkle with coarse salt and bake at 425°F for 12–15 minutes until golden.

6. In a saucepan melt butter and whisk in flour to form a roux.

7. Slowly whisk in pumpkin ale, then add pumpkin purée, Dijon mustard, nutmeg and paprika and simmer.

8. Remove from heat and gradually whisk in shredded cheese until smooth and creamy.

9. Keep dip warm and serve alongside fresh pretzel bites.

Keywords: sourdough, pretzel bites, pumpkin beer cheese dip, fall snack, game day recipe, autumn appetizer, snack recipe, pumpkin beer cheese