Use a slotted spoon or spatula to be able to easily remove each dough ball without scooping out too much water. If you want them to be uniform, you can weigh your pretzel dough and divide it up by 12 to make sure they are the same size.Ĭreate your baking soda bath, then drop each dough ball into the bath and allow them to float for 20-30 seconds. I didn’t measure the sizes, so the pretzel bites are not exactly the same. You can (and likely will) mix it all up together!īreak the dough up into 12 pieces, lightly kneading each in your hands to form them into balls. I mixed the ingredients up as two separate dough balls, but that is only because I only had smaller bowls on-hand. To make these pretzels, start by mixing all the ingredients together into pretzel dough. The baking soda bath is what gives pretzels their brown color and authentic pretzel flavor. The secret to turning these into pretzels is the baking soda bath, which entails simply letting the dough float in boiling water + baking soda before baking them. The pretzels themselves only require two ingredients, just like my Bavarian Pretzel Recipe or Pretzel Bagels. The process for these pretzels is very simple. But if you’re concerned, or you happen to hate beer, it can easily be omitted and you’ll still have a delicious cheese dip.

The cheese dip in this recipe does use actual beer, but it’s not a ton, so you don’t have to worry about anybody getting intoxicated from this one. You can prep this entire skillet ahead of time, bring it to your party, and bake it when you arrive for a sizzling hot skillet appetizer. These pretzels are made with a simple Greek yogurt + flour dough (like my Bavarian Pretzel or Protein Bagels) so there is no yeast required! The ingredients are simple, it doesn’t take very long to make, it’s delicious, and it’s shareable.Īnd might I add…just look at that bubbling beer cheese. If you need the perfect gameday appetizer, this soft pretzel skillet with beer cheese is it!

How to make a cheese sauce for pretzel