Copycat Red Robin Pretzel Bites with Beer Cheese (Easy At-Home Recipe)
If you’ve ever sat in a Red Robin booth, smelled those warm, buttery pretzel bites coming your way, and thought, “I could eat a whole basket of these,” you’re in the right place. Today I’m sharing a simple copycat Red Robin Pretzel Bites with Beer Cheese recipe you can make in your own kitchen. No deep fryer, no fancy tools—just soft, chewy pretzel bites and a creamy beer cheese dip that tastes like game day and date night rolled into one.A Little Background: Red Robin & Those Famous Pretzel Bites
Red Robin is known all over the USA for its big, juicy burgers, bottomless fries, and fun, family-friendly vibe. But if you ask a lot of regulars what they secretly crave, they’ll mention the warm pretzel bites with cheese dip. These bites are:- Soft and pillowy on the inside
- Golden-brown and slightly chewy on the outside
- Brushed with butter and finished with a sprinkle of coarse salt
- Warm, velvety, and smooth
- Rich with cheddar flavor
- Lightly tangy from the beer and seasonings
Copycat Red Robin Pretzel Bites with Beer Cheese – Overview
Servings: About 8 appetizer servings (around 40–48 pretzel bites)Prep Time: 25 minutes (plus 45–60 minutes rising time)
Cook Time: 15–18 minutes
Total Time: About 1 hour 30 minutes
Approximate Nutrition (per serving – pretzel bites + beer cheese):
(These are estimates and will vary with brands and portion sizes.)
- Calories: ~320
- Protein: ~11 g
- Carbs: ~34 g
- Fat: ~14 g
- Saturated Fat: ~7 g
- Sodium: ~780 mg
 |
| Homemade copycat Red Robin pretzel bites served warm with creamy beer cheese — an easy pub-style appetizer you can make at home |
Ingredients for Copycat Red Robin Pretzel Bites
Pretzel Bites
- 1 ½ cups warm water (about 105–110°F, warm but not hot)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 Tbsp granulated sugar
- 4 cups all-purpose flour (plus extra for dusting)
- 1 ½ tsp kosher salt
- 2 Tbsp unsalted butter, melted (plus more for brushing)
- 10 cups water
- ⅔ cup baking soda
- 2–3 Tbsp melted butter
- Coarse salt or pretzel salt, to taste
Beer Cheese Dip
- 2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- ¾ cup beer (lager or light ale works well)
- ½ cup whole milk (or half-and-half for richer sauce)
- 2 cups shredded sharp cheddar cheese (about 8 oz), packed
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika (or regular paprika)
- ½–¾ tsp Dijon mustard
- ¼–½ tsp hot sauce (optional, to taste)
- Salt and black pepper, to taste
Step-by-Step Instructions: Pretzel Bites
1. Activate the Yeast
- In a large mixing bowl, stir together the warm water and sugar.
- Sprinkle in the yeast. Let it sit for about 5–10 minutes until it looks foamy on top.
2. Make the Dough
- Stir in the melted butter and salt.
- Add the flour about 1 cup at a time, mixing with a wooden spoon or dough hook until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 5–7 minutes, until smooth and slightly springy. The dough should be soft but not sticky. Add a tablespoon of flour at a time if needed.
3. Let the Dough Rise
- Lightly oil a clean bowl and place the dough inside, turning to coat.
- Cover with plastic wrap or a clean kitchen towel.
- Let it rise in a warm spot for about 45–60 minutes, or until doubled in size.
4. Preheat Oven & Prepare Baking Soda Bath
- Preheat your oven to 425°F.
- Line 2 large baking sheets with parchment paper or lightly grease them.
- In a large pot, bring 10 cups of water and ⅔ cup baking soda to a gentle boil. Stir well so the baking soda dissolves.
5. Shape the Pretzel Bites
- Punch down the risen dough and transfer it to a lightly floured surface.
- Divide into 6–8 equal pieces.
- Roll each piece into a rope about ¾–1 inch thick.
- Cut each rope into 1–1 ½ inch pieces to form bite-sized chunks.
6. Baking Soda Bath (For That Classic Pretzel Chew)
- Carefully drop 10–12 dough pieces at a time into the boiling baking soda water.
- Boil for about 30 seconds. Stir gently so they don’t stick.
- Use a slotted spoon to remove the bites, letting extra water drip off.
- Place them on the prepared baking sheets, leaving a little space between each bite.
7. Bake the Pretzel Bites
- Brush the tops lightly with melted butter.
- Bake at 425°F for about 12–15 minutes, or until deep golden brown.
- As soon as they come out of the oven, brush again with melted butter and sprinkle with coarse salt.
Step-by-Step Instructions: Beer Cheese Dip
Food Safety Note: This sauce should be served hot and kept above 140°F if held out for a party. If it cools down to room temperature for more than 2 hours, refrigerate and reheat later.1. Make a Simple Roux
- In a medium saucepan over medium heat, melt 2 Tbsp butter.
- Whisk in 2 Tbsp flour and cook for about 1–2 minutes, stirring constantly. It should look like a smooth paste and smell slightly nutty, not burnt.
2. Add Beer and Milk
- Slowly whisk in the beer, a little at a time, whisking until smooth.
- Whisk in the milk.
- Continue cooking, whisking often, until the mixture thickens enough to coat the back of a spoon, about 3–5 minutes.
3. Add Cheese and Seasonings
- Lower the heat to low.
- Add the shredded cheddar cheese a small handful at a time, whisking until fully melted before adding more. Do not let it boil; high heat can cause the cheese to separate and become grainy.
- Stir in the garlic powder, onion powder, paprika, Dijon mustard, and hot sauce (if using).
- Taste and season with salt and black pepper as needed.
How to Serve Your Copycat Red Robin Pretzel Bites
- Serve the warm pretzel bites in a lined basket or shallow bowl.
- Pour the beer cheese dip into a small bowl or ramekin.
- Garnish with a pinch of smoked paprika, chopped parsley, or sliced green onion if you’d like a pop of color.
- Game day snacks
- Movie nights at home
- Holiday appetizer spreads
- A fun “bar food” dinner with burgers or wings
Simple Shortcuts & Time-Saving Tips
Want to make this recipe even easier for busy weeknights? Here are some shortcuts:1. Use Store-Bought Dough
- Swap homemade dough for refrigerated pizza dough or frozen bread dough (thawed).
- Shape, boil in the baking soda bath, and bake as directed above.
2. Air Fryer Pretzel Bites
If you’d rather not turn on the oven:- Preheat your air fryer to 375°F.
- After the baking soda bath, place bites in a single layer in the air fryer basket (don’t crowd).
- Air fry for about 6–9 minutes, shaking or turning once, until golden brown.
- Brush with butter and sprinkle with salt as soon as they’re done.
3. Make the Beer Cheese Ahead
- You can make the beer cheese dip up to 3 days ahead.
- Store in an airtight container in the fridge.
- Reheat gently on the stove over low heat or in the microwave at 50% power, adding a splash of milk if it’s too thick.
Allergy-Friendly & Special Diet Swaps
Everyone should get a chance to enjoy a good pretzel bite. Here are some ways to adjust this copycat Red Robin pretzel bites recipe for common allergies and preferences.Gluten-Free Option
- Use a gluten-free all-purpose flour blend designed for yeast baking, or a gluten-free pizza dough.
- Make sure your beer is gluten-free, or swap the beer for gluten-free chicken broth or apple cider in the cheese sauce.
- Check labels on all seasonings to confirm they’re gluten-free.
Dairy-Free Option
- Use vegan butter in the dough and for brushing.
- For the dip, use:
Vegan Option
- Follow the dairy-free suggestions above.
- Use a vegan-friendly beer (many are, but check the label).
- No eggs are used in this recipe, so with the swaps above it becomes fully vegan.
Paleo/Low-Carb Idea
This recipe is very much a classic carb-heavy snack, but you can:- Try a grain-free “pretzel” style dough made from almond flour and tapioca (you may need a paleo-specific recipe).
- Serve the beer cheese dip (or a low-carb cheese dip) with:
- Roasted cauliflower florets
- Bell pepper strips
- Pork rinds
Storage & Reheating Tips
- Leftover Pretzel Bites: Cool completely, then store in an airtight container at room temperature for up to 1 day, or in the fridge for up to 3 days.
- Reheat: Warm in a 350°F oven or air fryer for 5–8 minutes until heated through. Avoid microwaving if possible; it can make them tough.
- Beer Cheese Dip: Store covered in the fridge up to 3 days. Reheat gently and add a splash of milk if it thickens too much.
Frequently Asked Questions
Can I make the dough the night before?
Yes. Make the dough and let it rise once. Punch it down, cover tightly, and refrigerate overnight. The next day, let it come to room temperature for about 30–45 minutes, then shape and continue with the baking soda bath and baking.What kind of beer works best for beer cheese?
A lager, blonde ale, or light pilsner is usually best. They add flavor without being too bitter. If you love strong beer flavor, you can use an IPA, but the sauce will have more bitterness.Can I make this without alcohol?
Absolutely. Replace the beer with:- Chicken broth
- Vegetable broth
- Half milk and half broth
Let’s Talk: Did You Try These Copycat Red Robin Pretzel Bites?
I’d love to hear how this copycat Red Robin Pretzel Bites with Beer Cheese turned out in your kitchen.- Did you bake them or use an air fryer?
- Which beer did you choose for the cheese sauce?
- Did you try any gluten-free or vegan swaps?
- Share it with friends or family who love Red Robin-style appetizers.
- Save it to your game day or party boards so you can find it later.
Important Disclaimers
- This recipe is a homemade copycat-style version of Red Robin’s pretzel bites with beer cheese. It is not endorsed by, directly affiliated with, authorized, or sponsored by Red Robin. All trademarks and names are the property of their respective owners. No direct knowledge of the restaurant’s proprietary recipe is implied or claimed.
- Simply Copycat Recipes participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to Amazon.com and affiliated sites. This means if you click on certain links and make a purchase, we may earn a small commission at no extra cost to you.
Comments
Post a Comment