Appetizer: United States – Delaware (Mid-Atlantic United States) – Delaware Pretzel Bites with Beer Cheese

Serving Size: 6

Approximate Time

Prep 1 hr 20 min

Cook 14 min

Additional 10 min

Total 1 hr 50 min

Ingredients

- For the pretzel bites:
- 4 cups (480 g) bread flour
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 1 1/4 cups (300 ml) warm water (105–115°F / 40–46°C)
- 1 tbsp (12 g) granulated sugar
- 2 tsp (10 g) fine salt
- 2 tbsp (28 g) unsalted butter, softened
- 1 large egg (about 50 g) + 1 tbsp (15 ml) water for egg wash
- 8 cups (1.9 L) water for baking-soda bath
- 1/2 cup (120 g) baking soda for bath
- 2 tbsp (28 g) unsalted butter, melted (for tossing)
- 2 tbsp (30 g) coarse pretzel salt or coarse sea salt, for sprinkling
- For the Delaware beer cheese:
- 8 oz (225 g) sharp cheddar cheese, shredded
- 4 oz (113 g) cream cheese, softened
- 3/4 cup (180 ml) locally brewed Delaware beer (lager or amber ale)
- 1 tbsp (14 g) unsalted butter
- 1 small shallot, minced (about 2 tbsp / 20 g)
- 1 tbsp (8 g) cornstarch
- 2 tbsp (30 ml) cold water (for slurry)
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (5 ml) Dijon mustard
- Pinch cayenne pepper
- Salt and freshly ground black pepper to taste

Instructions

Short Description:
Soft, golden pretzel bites made from a traditional soft pretzel dough, served warm with a creamy beer cheese dip that incorporates a locally brewed Delaware beer.

Regional Notes:
This version nods to Delaware's German heritage through the classic soft pretzel dough and baking-soda bath, while the beer cheese dip uses a locally brewed Delaware beer to give the dip a distinctive regional flavor. Compared with generic pretzel-and-cheese combos, the balance of a high-quality local lager and sharp cheddar is a Mid-Atlantic twist.

1. In a small bowl, stir the warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
2. In a large mixing bowl or stand mixer, combine the flour and salt. Add the yeast mixture and 2 tbsp softened butter. Mix and knead (by hand 6–8 minutes or 4–6 minutes in a stand mixer with a dough hook) until smooth and elastic. If dough feels very sticky, add up to 2 tbsp (15–30 g) more flour.
3. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 hour.
4. Preheat the oven to 450°F (230°C). Line two baking sheets with parchment paper.
5. Bring 8 cups (1.9 L) water and 1/2 cup (120 g) baking soda to a rolling boil in a wide pot.
6. Turn the risen dough onto a lightly floured surface and divide into 2 equal portions. Roll each portion into a long rope about 1-inch (2.5 cm) thick. Cut each rope into 1-inch (2.5 cm) pieces to form the bites (about 40–50 bites total).
7. Working in batches, drop 8–10 dough pieces into the boiling baking-soda bath for 20–30 seconds, flipping once so each piece gets a brief boil all around. Use a slotted spoon to transfer pieces to the prepared baking sheets, spacing them about 1 inch (2.5 cm) apart.
8. Whisk the large egg with 1 tbsp (15 ml) water for the egg wash. Brush each pretzel bite lightly with egg wash, then sprinkle with coarse pretzel salt.
9. Bake the pretzel bites 10–14 minutes, rotating pans halfway, until deep golden brown and glossy.
10. While the bites bake, make the beer cheese: in a medium saucepan over medium heat, melt 1 tbsp (14 g) butter and sauté the minced shallot until soft, about 2 minutes. Add the Delaware beer and bring to a gentle simmer for 2–3 minutes to reduce slightly.
11. In a small bowl, mix the cornstarch with 2 tbsp (30 ml) cold water to form a slurry. Stir the slurry into the simmering beer, then add the cream cheese and whisk until smooth. Reduce heat to low and stir in the shredded cheddar a handful at a time until melted and smooth. Stir in Worcestershire, Dijon, cayenne, and season with salt and pepper. Keep warm over the lowest heat, stirring occasionally.
12. When pretzel bites are out of the oven, brush immediately with 2 tbsp (28 g) melted butter. Transfer to a serving bowl or platter.
13. Serve warm pretzel bites with the beer cheese dip alongside.