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Cozy German Soft Pretzels Recipe with Easy Creamy Beer Cheese Dip

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Warm, freshly baked German soft pretzels with a golden-brown crust and coarse salt, paired with a creamy, tangy beer cheese dip. Perfect for cozy nights, parties, and family gatherings.

Ingredients

Scale
  • 4 cups all-purpose flour (480g)
  • 1 ½ cups warm water (360ml), around 110°F/43°C
  • 2 ¼ tsp active dry yeast (one packet)
  • 1 tbsp granulated sugar
  • 2 tsp salt
  • 4 tbsp unsalted butter (56g), melted
  • ½ cup baking soda (120g)
  • 10 cups water (2.4L) for boiling
  • 2 tbsp coarse sea salt for sprinkling
  • Optional: melted butter for brushing after baking
  • 8 oz sharp cheddar cheese (225g), shredded
  • 4 oz cream cheese (115g), softened
  • ½ cup beer (120ml), lager or pilsner
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp Worcestershire sauce
  • Freshly ground black pepper to taste
  • Optional: chopped chives or parsley for garnish

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm water (1 ½ cups/360ml) with granulated sugar (1 tbsp) and sprinkle the active dry yeast (2 ¼ tsp). Stir gently and let it sit for 5-10 minutes until foamy.
  2. Make the dough: Add melted unsalted butter (4 tbsp), salt (2 tsp), and about 3 ½ cups (420g) of the all-purpose flour to the yeast mixture. Stir with a wooden spoon until it starts to come together.
  3. Knead the dough: Turn dough out onto a lightly floured surface. Knead for about 8-10 minutes, adding remaining flour as needed, until the dough is smooth, elastic, and slightly tacky but not sticky. (If using a stand mixer, knead with the dough hook on medium speed for 6-7 minutes.)
  4. Let it rise: Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for about 1 hour or until doubled in size.
  5. Prepare baking soda bath: Preheat your oven to 450°F (232°C). In a large pot, bring 10 cups (2.4L) of water and ½ cup (120g) baking soda to a rolling boil.
  6. Shape the pretzels: Punch down the risen dough and divide into 8 equal pieces. Roll each piece into a 20-inch (50cm) rope, then twist into a classic pretzel shape.
  7. Boil the pretzels: Using a slotted spoon, gently place 2-3 pretzels at a time into the boiling baking soda bath. Boil each side for 30 seconds, then remove and place on the prepared baking sheet.
  8. Add toppings: Immediately sprinkle each pretzel generously with coarse sea salt (2 tbsp) and brush with melted butter if using.
  9. Bake: Bake pretzels in the preheated oven for 12-15 minutes or until deep golden brown.
  10. Make the beer cheese dip: While pretzels bake, combine shredded sharp cheddar (8 oz/225g), cream cheese (4 oz/115g), beer (½ cup/120ml), garlic powder (½ tsp), onion powder (½ tsp), Worcestershire sauce (1 tsp), and black pepper in a small saucepan over medium-low heat. Whisk continuously until smooth and creamy. Remove from heat and keep warm.
  11. Serve: Let pretzels cool slightly on a rack, then serve warm with the creamy beer cheese dip. Garnish dip with chopped chives or parsley.

Notes

If dough feels too sticky, dust hands and surface lightly with flour but avoid adding too much. Do not skip the baking soda bath for chewy crust. Boil pretzels 30 seconds per side only. Use low and slow heat for the dip to avoid graininess. Let pretzels rest on a rack after baking to prevent sogginess. Dough can be prepared ahead and refrigerated overnight.

Nutrition

Keywords: German soft pretzels, beer cheese dip, pretzel recipe, Oktoberfest snack, homemade pretzels, soft pretzels, creamy dip

Find it online: https://forkifyfun.com/cozy-german-soft-pretzels-recipe-with-easy-creamy-beer-cheese-dip/