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Ultimate Soft Pretzel Dog Bites with Homemade Beer Cheese Dip

Two pretzel dog bites are cut open showing melted cheese and sausage, served with a side of bright yellow dipping sauce.
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Make easy, bite-sized pretzel dogs using a simple soft pretzel dough and a baking soda bath for authentic flavor. Serve warm with a rich, homemade beer cheese dipping sauce.

Ingredients

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  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1 1/2 cups warm water (about 110°F)
  • 1 tablespoon granulated sugar
  • 3 1/2 to 4 cups all-purpose flour, plus more for dusting
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon salt
  • 1 package (12 ounces) all-beef hot dogs or cocktail wieners, cut into thirds
  • 1/2 cup baking soda
  • 12 cups water (for boiling bath)
  • 1 large egg, beaten (for egg wash)
  • Coarse pretzel salt, for topping
  • For Beer Cheese Dip: 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 teaspoon dry mustard powder
  • 1/4 teaspoon paprika
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup light beer (lager or pilsner)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm water, yeast, and sugar. Let stand for 5 to 10 minutes until foamy.
  2. Make the dough: Stir in the melted butter and salt into the yeast mixture. Gradually add the flour, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5 to 7 minutes until the dough is smooth and elastic.
  3. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
  4. Prepare hot dogs: Cut the hot dogs or cocktail wieners into bite-sized pieces.
  5. Shape the pretzel dog bites: Punch down the risen dough. Divide the dough into 24 equal pieces. Roll each piece into an 8-inch rope. Wrap each rope around a piece of hot dog, pinching the ends together to seal securely.
  6. Prepare the bath: In a large, wide pot, bring 12 cups of water to a boil. Carefully stir in the 1/2 cup of baking soda. The water will foam.
  7. Boil the bites: Working in batches of 6 to 8, carefully drop the pretzel dog bites into the boiling baking soda solution. Boil for 30 seconds, then remove with a slotted spoon and place them on a baking sheet lined with parchment paper.
  8. Bake: Preheat your oven to 425°F (220°C). Brush the boiled bites with the beaten egg wash and sprinkle generously with coarse pretzel salt.
  9. Bake for 12 to 15 minutes, rotating the pan halfway through, until deep golden brown.
  10. Make the beer cheese dip: While the bites bake, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute.
  11. Whisk in the milk, dry mustard, and paprika. Cook, whisking constantly, until the mixture thickens slightly (about 3 minutes).
  12. Remove from heat. Stir in the cheddar cheese, Monterey Jack cheese, and beer until smooth. Serve immediately with the hot pretzel dog bites.

Notes

  • For a non-alcoholic dip, substitute the beer with 1/2 cup of chicken broth or water.
  • If you prefer a crispier exterior, you can air fry the bites after boiling them in the baking soda bath; cook at 370°F for 8 to 10 minutes, brushing with egg wash before cooking.
  • You can make the dough ahead of time and refrigerate it for up to 24 hours before shaping.

Nutrition

Find it online: https://cookingzenith.com/pretzel-dog-bites-recipe-homemade-soft/