Print

Homemade Soft Pretzels with Easy Beer Cheese Dip

homemade soft pretzels with easy beer cheese dip - featured image
Print Recipe

These homemade soft pretzels are perfectly chewy on the outside and pillowy soft on the inside, paired with a creamy, tangy beer cheese dip. They’re surprisingly easy to make and perfect for game day, parties, or a cozy weekend treat.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 1 ½ cups (355ml) warm water (about 110°F)
  • 2 ¼ teaspoons (one ¼-ounce packet) active dry yeast
  • 1 tablespoon brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon salt
  • ½ cup (110g) baking soda
  • Coarse sea salt or pretzel salt, for topping
  • 1 large egg, beaten with 1 tablespoon water (egg wash)
  • 8 oz (225g) sharp cheddar cheese, freshly shredded
  • ¾ cup (175ml) beer (pale ale, lager, or pilsner)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • ¼ cup (60ml) whole milk
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • Salt and black pepper, to taste

Instructions

  1. In a large mixing bowl, combine warm water, brown sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.
  2. Add melted butter, salt, and 2 cups of flour to the yeast mixture. Mix until combined. Gradually add remaining 2 cups of flour, one cup at a time, until dough comes together.
  3. Knead dough with a dough hook on medium-low speed for 5-7 minutes (or by hand for 8-10 minutes) until smooth and elastic.
  4. Shape dough into a ball and place in a lightly greased bowl. Cover with a towel and let rise in a warm place for 1 hour, until doubled in size.
  5. Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
  6. Punch down dough and divide into 8 equal pieces. Roll each piece into a 20-24 inch rope. Shape into a U, cross ends, and press onto bottom to form a pretzel shape. Place on prepared baking sheets.
  7. Bring a large pot of water to a boil. Carefully add ½ cup baking soda (it will fizz). Reduce heat to a simmer. Boil pretzels, one or two at a time, for 30 seconds per side. Remove with a slotted spoon and return to baking sheets.
  8. Brush each pretzel with egg wash and sprinkle with coarse sea salt.
  9. Bake for 12-15 minutes, until deep golden brown. Rotate sheets halfway through. Cool on baking sheet for 5 minutes, then transfer to a wire rack.
  10. While pretzels bake, make the dip: In a small saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Slowly pour in beer and milk, whisking constantly. Cook for 2-3 minutes until thickened. Reduce heat to low. Add shredded cheddar cheese a handful at a time, stirring until melted and smooth. Stir in Dijon mustard, garlic powder, and salt and pepper to taste. Keep warm until serving.

Notes

Don’t skip the boiling step—it gives pretzels their signature chewy crust. Shred your own cheese for a smooth dip. Keep the cheese sauce on low heat to prevent graininess. Pretzels are best served warm.

Nutrition

Keywords: soft pretzels, beer cheese dip, homemade pretzels, game day snack, appetizer, party food

Find it online: https://forkifyfun.com/homemade-soft-pretzels-with-easy-beer-cheese-dip/