Ingredients:

  • 1 ½ cups Warm Water (105°F–115°F)
  • 2 ¼ teaspoons Active Dry Yeast
  • 2 tablespoons Granulated Sugar
  • 4 cups All-Purpose Flour, plus extra for dusting
  • 1 ½ teaspoons Fine Salt
  • 4 tablespoons Unsalted Butter, melted
  • 8 cups Water (for boiling bath)
  • ½ cup Baking Soda (Bicarbonate of Soda)
  • ½ cup Coarse Pretzel Salt (or Flaky Sea Salt)
  • 2 tablespoons Unsalted Butter (for dip)
  • 2 tablespoons All-Purpose Flour (for dip)
  • 1 cup Whole Milk
  • ½ cup Light Lager or Amber Ale Beer
  • 8 ounces Sharp Cheddar Cheese, shredded
  • 1 teaspoon Dijon Mustard
  • ½ teaspoon Worcestershire Sauce

Instructions:

  1. Activate Yeast: Combine warm water, sugar, and yeast; let sit 5-10 minutes until foamy (proofing).
  2. Mix Dry Ingredients: In a large bowl or mixer, whisk together flour and salt.
  3. Combine & Knead: Add yeast mixture and melted butter to the dry ingredients. Mix until a shaggy dough forms, then knead by hand or mixer for 5-7 minutes until smooth and elastic.
  4. First Rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled (approximately 60-90 minutes).
  5. Preheat Oven & Shape: Set oven to 450°F (232°C). Punch down the risen dough. Divide it into 8 equal pieces. Roll each piece into a long rope (about 18 inches). Cut each rope into 6-8 equal small segments (about 1-inch pieces) to form the bites. Arrange bites onto parchment-lined sheets.
  6. Prepare Bath: Carefully bring the 8 cups of water and the baking soda to a rolling boil in a large stock pot.
  7. Boil in Batches: Gently drop 8-10 bites into the boiling water. Boil for exactly 30 seconds per side (1 minute total). Use a slotted spoon to lift the bites out, drain, and return them to the baking sheet.
  8. Salt and Bake: Immediately brush the tops of the wet bites with water (or egg wash) and liberally sprinkle with coarse salt. Bake for 12-15 minutes until deep golden brown. Let cool slightly.
  9. Prepare Beer Cheese Dip (Optional): Melt butter in a saucepan; whisk in flour to make a roux. Slowly whisk in the milk and beer until smooth. Simmer until thickened. Remove from heat; gradually stir in the shredded cheese until melted and smooth. Stir in mustard, Worcestershire, and season to taste.