Smoked Pretzel Bites & Beer Cheese

These Smoked Pretzel Bites might be the best thing to ever hit your snack table. We’re skipping the oven and taking it straight to the smoker — golden, salty bites with that subtle kiss of wood smoke, dunked in a skillet of hot Smoker Beer Cheese that bubbles right next to them.

Ingredients

Pretzel Bites

• 1 can biscuit dough

• ¼ cup baking soda

• 1 egg (beaten for egg wash)

• Pretzel salt

Smoker Beer Cheese

• 8 oz cream cheese, softened

• 1 cup shredded cheddar

• ½ cup shredded gouda

• ½ cup beer (Budweiser or your favorite lager)

• 1 tbsp dijon mustard

• 1 tbsp Worcestershire sauce

• ½ tsp smoked paprika

• ½ tsp garlic powder

• ¼ tsp salt

• ¼ tsp black pepper

Instructions

1. Fire Up the Smoker

• Preheat your smoker to 375°F with oak, pecan, or apple wood.

• Line a baking sheet with parchment paper and lightly spray with oil.

2. Boil the Dough

• Bring 6 cups of water to a boil in a large pot.

• Roll each biscuit into a rope, cut into 4 pieces each.

• Add baking soda to the boiling water, then drop in half the dough pieces.

• Boil for 20 seconds, remove with a slotted spoon, and place on paper towels.

• Repeat with remaining dough.

3. Smoke the Pretzel Bites

• Arrange dough bites on the prepared sheet, spacing about 1 inch apart.

• Brush each with egg wash, sprinkle with pretzel salt.

• Place the sheet on the smoker and cook for 20–25 minutes, until golden brown and slightly puffed.

💡 Tip: Toss a small wood chunk in right as the pretzels go on for an extra kiss of smoke.

4. Make the Smoker Beer Cheese

• While the pretzels smoke, add all beer cheese ingredients to a small cast iron skillet or heatproof pan.

• Place the skillet on the smoker beside the pretzels.

• Let it smoke for 25–30 minutes, stirring once or twice until smooth and bubbly.

• If it gets too thick, splash in a little more beer and stir to loosen.

5. Serve

Pile the warm smoked pretzel bites on a platter and dunk them in that smoky beer cheese.