L. Pretzel Bites from Red Robin feature warm, soft pretzel pieces lightly salted and served with a side of tangy beer cheese dip, offering a delightful blend of chewy texture and savory flavors.
Equipments
- Mixer (stand mixer with dough hook)
- Mixing bowls
- Measuring cups and spoons
- Bench scraper or knife
- Large pot (for boiling water)
- Slotted spoon or spider skimmer
- Baking sheet(s)
- Parchment paper or silicone baking mat
- Pastry brush
- Oven
- Saucepan (for beer cheese dip)
- Whisk
- Serving bowls
Ingredients
- Soft Pretzel Bites:
- 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups warm water
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 2 tablespoons unsalted butter, melted
- 10 cups water (for boiling)
- 2/3 cup baking soda
- 1 large egg yolk
- 1 tablespoon water (for egg wash)
- Coarse salt (for sprinkling)
- Beer Cheese Dip:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3/4 cup whole milk
- 1/2 cup beer (lager or ale)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- Salt
- Black pepper
Using active dry yeast is essential for the pretzel dough to rise properly, so ensure your warm water is between 105degF and 115degF to activate it effectively. When boiling the pretzel bites, dissolve baking soda thoroughly in 10 cups of water to create a perfect alkaline bath that gives the pretzels their signature chewy crust. The beer cheese dip calls for a lager or ale, which enhances the dip's savory depth; avoid bitter or strong-flavored beers that could overpower the cheese. Use a pastry brush to apply the egg wash evenly on the pretzel bites for a glossy, golden finish, and remember to sprinkle coarse salt just before baking for authentic taste and texture. You can recreate the irresistible L. Pretzel Bites from Red Robin at home by carefully following these ingredient tips for perfect soft pretzels with tangy beer cheese dip.
Instructions
- Prepare dough in stand mixer with dough hook: combine yeast, warm water, and sugar; let sit 5 minutes.
- Add melted butter, flour, and kosher salt; mix until dough forms.
- Knead dough for 4–5 minutes until smooth and elastic.
- Transfer to greased bowl, cover, and let rise 1 hour until doubled.
- Preheat oven to 450°F (230°C). Line baking sheet with parchment paper or silicone baking mat.
- Bring 10 cups water and baking soda to a boil in large pot.
- Punch down dough, divide into pieces, roll into ropes, and cut into bite-sized segments with bench scraper or knife.
- Boil pretzel pieces in batches for 30 seconds; remove with slotted spoon and place on prepared baking sheet.
- Brush pretzel bites with egg wash (egg yolk beaten with 1 tablespoon water).
- Sprinkle with coarse salt.
- Bake 12–15 minutes until golden brown.
- While pretzels bake, melt butter in saucepan over medium heat.
- Whisk in flour to form a roux, cook 1 minute.
- Gradually add milk and beer, whisking until smooth and thickened.
- Stir in Dijon mustard, garlic powder, and Worcestershire sauce.
- Add shredded cheddar and mozzarella cheeses; stir until melted and smooth.
- Season beer cheese dip with salt and black pepper to taste.
- Serve warm pretzel bites with beer cheese dip in serving bowls.
Substitution
L. Pretzel Bites from Red Robin copycat menu can be customized by substituting the all-purpose flour with bread flour for a chewier texture or using gluten-free flour blends if you require a gluten-free option. If beer is not available or preferred, you can replace it with chicken broth or sparkling water in the beer cheese dip to maintain moisture and flavor. When boiling pretzel dough, ensure the baking soda water is at a gentle simmer, not a rolling boil, to prevent the dough from breaking apart. Your egg wash can be swapped with milk or cream for a less shiny yet still golden finish on the pretzels. Coarse salt can be omitted or replaced with everything bagel seasoning to add a different flavor profile.
Tips
Be sure to proof the yeast in warm water (100-110degF) with sugar to activate it properly; if the yeast doesn't foam within five minutes, it may be expired. When boiling pretzel bites in the baking soda water, do not overcrowd the pot, as this can cause them to stick together and affect your chewy texture. Apply the egg wash evenly for a glossy, golden crust, and use coarse salt sparingly to avoid overpowering the savory flavors. Keep your beer cheese dip warm but avoid overheating it to prevent the cheese from separating, ensuring a smooth, creamy consistency for dipping.
Nutritions
L. Pretzel Bites from Red Robin provide a satisfying source of carbohydrates primarily from the all-purpose flour used in the dough, fueling your body with energy. The dish contains moderate protein amounts from the sharp cheddar and mozzarella cheeses in the beer cheese dip, contributing to muscle repair and satiety. Sodium levels are elevated due to the coarse salt on the pretzels and added seasonings, so keep portion size in mind to manage your intake. Your snack experience is enriched by fats from melted butter and cheeses, which add flavor and help absorb fat-soluble vitamins efficiently.
Storage
Store your pretzel bites in an airtight container at room temperature for up to 2 days to maintain their soft texture. For longer storage, refrigerate them for up to 5 days, reheating in the oven at 350degF (175degC) for 5 minutes to refresh their chewiness. The beer cheese dip should be kept in a sealed container in the refrigerator, consuming within 3 days and reheated gently on the stovetop with occasional stirring.
Variation or Alternatives
For a softer pretzel bite, try adding 1/4 cup of Greek yogurt to the dough for extra moisture and tenderness. You can swap out the lager or ale in the beer cheese dip for a non-alcoholic beer or even a mild chicken broth if you prefer a lighter flavor. Instead of boiling pretzel pieces in baking soda water, you might try a quick dip in a saltwater solution for a less intense crust. Your beer cheese dip will have a richer texture if you replace half the cheddar with smoked gouda or pepper jack cheese.
Allergies
Your L. Pretzel Bites from Red Robin contain common allergens such as wheat (gluten) in the flour and dairy in both the pretzels (butter) and the beer cheese dip (milk, butter, cheese). The yeast and eggs used in the pretzel dough may also trigger sensitivities in some individuals. If you have allergies to gluten, dairy, or eggs, it's important to exercise caution before enjoying this dish.
Why this recipe?
Red Robin's L. Pretzel Bites menu is highly favored for its perfectly soft and chewy pretzels paired with a signature beer cheese sauce that delivers a rich, savory flavor experience. Customers appreciate the ideal balance of texture and taste, making these bites a satisfying appetizer or snack. Creating a copycat version allows you to enjoy the fresh, warm pretzels customized to your preferred seasoning and dip, bringing the iconic Red Robin treat right into your kitchen. Your homemade pretzel bites can match the restaurant-quality taste while offering the fun and creativity of cooking at home.