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Homemade Soft Pretzels with Beer Cheese Dip

Homemade Soft Pretzels with Beer Cheese Dip
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Learn how to make soft, chewy homemade pretzels with a rich, creamy beer cheese dip. This recipe is perfect for a fun snack or appetizer.

Ingredients

Scale
  • For the Pretzels:
  • 1 cup warm water (105-115°F)
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 1 teaspoon sugar
  • 4 ½ cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 tablespoon unsalted butter, melted
  • 1 large egg, beaten (for egg wash)
  • Coarse salt, for topping
  • For the Beer Cheese Dip:
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 ½ cups shredded sharp cheddar cheese
  • ½ cup shredded Gruyère cheese
  • ½ cup beer (lager or ale recommended)
  • ¼ cup milk
  • 1 teaspoon Dijon mustard
  • Pinch of cayenne pepper (optional)
  • Salt and black pepper to taste

Instructions

  1. For the pretzels: In a large bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy.
  2. Add flour and salt to the yeast mixture. Mix until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
  4. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
  5. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  6. Punch down the dough and divide it into 8 equal pieces.
  7. Roll each piece into a rope about 20 inches long. Twist into pretzel shapes.
  8. Place pretzels on the prepared baking sheet.
  9. For the beer cheese dip: In a medium saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
  10. Gradually stir in shredded cheddar and Gruyère cheeses until melted and smooth.
  11. Slowly whisk in beer, milk, Dijon mustard, and cayenne pepper (if using).
  12. Continue to cook, stirring, until the sauce is thick and creamy. Season with salt and pepper to taste.
  13. Remove pretzels from the oven. Brush with beaten egg wash and sprinkle with coarse salt.
  14. Bake for 12-15 minutes, or until golden brown.
  15. Serve warm pretzels with the beer cheese dip.

Notes

  • Ensure your water is the correct temperature for the yeast to activate properly.
  • Don’t overwork the dough when kneading.
  • Adjust the amount of beer and milk in the dip to achieve your desired consistency.
  • For a spicier dip, add more cayenne pepper.

Nutrition

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