Sourdough Soft Pretzel Bites with Beer Cheese Dip

There’s something undeniably satisfying about soft pretzels. Whether they’re part of your game day tradition, a favorite fair food, or a nostalgic mall snack, soft pretzels hit that perfect combo of chewy, salty, and comforting. Now imagine taking that cozy, golden-brown bite and infusing it with the tangy, complex flavor of sourdough. Throw in a velvety, pub-style beer cheese dip—and you've got a snack that rivals any artisan bakery or brewery experience.

In this blog post, we’ll go all-in on sourdough soft pretzel bites, the kind that bake up perfectly chewy inside, crisp on the outside, and boast that unmistakable sourdough character. Pair them with a warm, melty beer cheese dip that’s loaded with cheddar, spices, and just the right kick of tang, and you’re looking at a homemade masterpiece you’ll crave again and again.

We’ll walk through every stage, from mixing and fermenting to shaping, boiling, baking, and dipping. This post isn’t just a recipe—it’s a guide to making your own small-batch pretzel bakery right in your kitchen.

Why Sourdough? Why Pretzel Bites?

The Flavor Factor

Sourdough starter adds a gentle tang and depth to your dough that commercial yeast simply can’t replicate. It’s the same reason why bakeries around the world swear by natural fermentation—it elevates even the simplest of recipes.

In pretzels, the sourdough does something magical. The chewy texture becomes more layered, the taste more intriguing. You still get that familiar soft pretzel feel, but with a bolder, more developed flavor profile.

Bite-Sized Brilliance

Pretzel bites are perfect for parties, snack boards, lunchboxes, or a cozy weekend snack. They’re quicker to shape, easier to serve, and more fun to dip. Whether you’re feeding kids, impressing guests, or just treating yourself, pretzel bites are pure joy.

The Dough: What You’ll Need

To make these soft pretzel bites, you’ll need a fed and active sourdough starter, some basic pantry staples, and a bit of time for fermentation.

Ingredients:

• 100 g active sourdough starter – fed and bubbly

• 255 g lukewarm water – to bring it all together

• 40 g honey – for just a hint of sweetness

• 500 g bread flour – higher protein helps chew

• 10 g salt – balances and enhances flavor

Why Bread Flour?

Bread flour has more protein than all-purpose, which means better gluten development. That translates into a chewier, more structured bite—exactly what you want in a pretzel.

The Process: Step-by-Step

Step 1: Mix and Knead

Start by combining the active sourdough starter, lukewarm water, and honey in a large bowl. Stir until the starter is mostly dissolved.

Add the bread flour and salt. Mix until a shaggy dough forms, then knead by hand for about 10 minutes—or 6 to 7 minutes with a dough hook in a stand mixer—until the dough is smooth, elastic, and slightly tacky.

Step 2: Bulk Fermentation

Cover the dough and let it rest at room temperature for 10–12 hours. It should double in size and feel airy and puffy when poked.

You can do this overnight or during the day—just be sure to keep the temperature stable and away from drafts.

Step 3: Shape the Bites

After the bulk rise, lightly flour your work surface. Divide the dough into 4–6 portions, and roll each one into a rope about ¾-inch thick. Using a bench scraper or knife, cut the ropes into bite-sized pieces, about 1½ inches each.

Place them on a parchment-lined tray, cover with a damp towel or plastic wrap, and let them rest for 1 hour.

The Signature Pretzel Boil

Here’s what gives pretzels their iconic chew and golden crust: a baking soda bath.

Boil Solution:

• 8 cups water

• 3 Tbsp baking soda

• 1½ Tbsp brown sugar

Bring the water to a low boil in a large pot, and stir in the baking soda and brown sugar. The brown sugar adds color and a hint of sweetness, balancing the alkaline bite from the baking soda.

Carefully drop the pretzel bites into the solution in batches. Boil for about 2 minutes, flipping once. Remove with a slotted spoon and return to the parchment-lined baking sheet.

The Finish: Bake and Top

Brush each bite with a beaten egg—this helps with browning and gives that shiny bakery finish. Sprinkle generously with coarse salt.

Bake at 425°F for 10–12 minutes, or until deeply golden and beautifully puffed.

Let cool slightly (if you can wait!) before serving with your beer cheese dip.

The Beer Cheese Dip: Creamy, Tangy, and Irresistible

No soft pretzel experience is complete without a gooey, flavorful dip. This beer cheese dip is buttery, spiced, and indulgent in all the right ways.

Ingredients:

• 2 Tbsp butter

• 3 Tbsp flour

• ⅔ cup beer – use a lager, pilsner, or pale ale

• ¾ cup milk – whole milk is best

• 1 tsp Worcestershire sauce

• ½ Tbsp Dijon mustard

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp smoked paprika

• 2 cups shredded sharp cheddar cheese

• 3 oz cream cheese

• (Optional: a pinch of cayenne for heat)

Making the Dip

In a saucepan over medium heat, melt the butter. Add the flour and whisk continuously to form a roux—this should take 1–2 minutes.

Slowly pour in the beer and milk, whisking constantly until the mixture thickens and bubbles slightly.

Add in the Worcestershire, Dijon mustard, and seasonings. Stir well.

Turn the heat to low, and slowly stir in the shredded cheddar and cream cheese until melted and smooth. Adjust seasoning to taste.

Serve warm, and reheat gently on the stovetop or microwave if needed.

Storage & Reheating Tips

Pretzel Bites:

• Store in an airtight container for up to 3 days.

• Reheat in the oven at 350°F for 5–7 minutes for best texture.

• Freeze boiled (but unbaked) bites for up to 1 month. Bake from frozen, adding 3–4 minutes.

Beer Cheese Dip:

• Keep in an airtight container in the fridge for up to 4 days.

• Reheat gently on low heat, adding a splash of milk or beer to loosen if needed.

Tips, Tricks & Variations

• Sourdough Discard Option: You can use 100 g discard and add 1 tsp instant yeast to speed up the rise. Still tastes amazing!

• Cheese Mix-Up: Try pepper jack, Gruyère, or gouda for a twist.

• Spice It Up: Add diced jalapeños to the cheese dip, or sprinkle pretzel bites with Everything Bagel seasoning before baking.

• Sweet Version: Skip the salt and bake plain. Brush with butter and cinnamon sugar post-bake—serve with cream cheese frosting dip.

• Mustard Dip Alternative: Make a simple dip with Greek yogurt, Dijon mustard, and maple syrup for a tangy-sweet twist.

Crowd-Pleasing Ideas

These bites are perfect for:

• Game Day Snacks

• Holiday Appetizers

• Birthday Parties

• Beer Tastings or Oktoberfest Themes

• Movie Night Boards

• Midweek Treats

Pair with a cold beer, a tangy cider, or sparkling water with citrus—whatever your vibe is.

Final Thoughts

These sourdough soft pretzel bites aren’t just a snack—they’re an experience. They’re the kind of treat that makes you feel like a baking rockstar. With every chewy bite dipped in melty beer cheese, you’ll be proud of what you created from just flour, water, and a little fermented magic.

Whether you’re deep into the sourdough world or just looking for your next kitchen win, this recipe is one to bookmark, bake, and repeat often.