Soft Pretzels with Beer Cheese - Learn to make homemade soft pretzels with an easy pretzel dough recipe, a baking soda bath, and a creamy beer cheese for dipping!
There’s nothing better than a warm, soft pretzel with a chewy, golden crust and a soft interior, sprinkled in coarse salt, and dipped in a sharp cheddar cheese sauce!
This recipe for homemade soft pretzels with beer cheese is comfort food that is perfect as a game day appetizer, a movie night snack, and anytime you’re craving pub-style food! Serve it with a cold beer and enjoy the best homemade pretzels you’ve ever had!
Looking for more finger foods? Try my 3-cheese flat bread pizza, or chicken mushroom cheese bread!
Why You’ll Love This Recipe
- Bakery-fresh. You’ll love the soft and chewy texture of a fresh, homemade pretzel.
- Classic comfort food. Great for hosting friends or for a cozy night in!
- The cheesy dip. It’s thick, hearty, sharp, and cheesy!
- Made from scratch. It’s easier to make than you think!
Ingredients for Pretzels and Cheese Sauce
For the Pretzel Dough
- Lukewarm water, cane sugar, and yeast: The water needs to be at 105°F for it to activate the yeast. If it’s too hot it’ll kill the yeast, if it’s too cold it won’t activate it. Keep it just right!
- Salt: To enhance the flavor of the dough.
- Avocado oil: You can also use melted butter, it’s up to you. Either will work to bring the dough together and keep it nice and moist.
- All-purpose flour: Measure it accurately using a scale or the spoon and level method. You want to make sure you’re not adding more dough than you need.
For the Beer Cheese Sauce
- Butter and all-purpose flour: Together these make a roux which is the base of the cheese sauce. It will help to thicken it.
- Beer: Use whichever beer you prefer. You could go lighter and milder with lagers, pilsners, and pale ales, or you could go more robust with dark lagers or stouts.
- Raw milk: I prefer to use raw milk because it’s what I have at home, but you use whichever you have. Whole milk will always give you a richer consistency.
- Dry mustard seasoning: Mustard powder is a popular seasoning for all kinds of cheesy recipes, like macaroni and cheese!
- Worcestershire sauce: It adds a nice depth of flavor.
- Garlic powder, salt, pepper, and cayenne pepper: For extra seasoning and a kick!
- Sharp cheddar cheese and cream cheese: Freshly grate the cheddar yourself for best flavor. Use good quality cheese. The cream cheese is added for a tangy element and to add to the rich, creamy texture.
- For Boiling: Water and baking soda. It gives them their chewy, golden crust, and fluffy inside.
- Egg wash: Egg yolk, water, and coarse salt.
See the recipe card for the full information on recipe ingredients and quantities.
How to Make Soft Pretzels
Step 1: In a large bowl or the bowl of a stand mixer, combine the warm water, sugar and yeast. Let that sit for 5-10 minutes until it starts to foam.
Step 2: Add the salt, oil (or butter), and 3 cups of flour. Once that is combined, mix the rest of the flour into the pretzel dough a little at a time until the dough is soft and elastic. Knead for 5 minutes.
Step 3: Transfer the dough to a greased bowl, cover with plastic wrap, and then let it sit in a warm, draft-free area until it doubles in bulk. This should be about 45-60 minutes.
Step 4: Towards the end of the rise time, preheat the oven to 450°F and line a baking sheet with parchment paper.
Step 5: Divide the dough into 8 equal pieces and roll each one into a 12-24-inch rope. Shape them into pretzel knots by taking the ends of the ropes and crossing them over each other. Wrap them around a couple of times, and then tuck the ends underneath.
Step 6: Bring a large pot of water to a boil. Stir in the baking soda. Use a pair of tongs or a slotted spoon to gently drop one pretzel in at a time and boil it for 30 seconds, flip it over and boil for 10 seconds more. Transfer it to the parchment lined baking sheet. Repeat with the rest of the pretzels.
Step 7: Mix the egg yolk and water in a small bowl. Use a pastry brush to brush the egg wash overtop the pretzels and then sprinkle with coarse sea salt.
Step 8: Bake in a preheated oven for 12-14 minutes until golden brown. Let them cool slightly on a wire rack.
Step 9: In a saucepan, melt the butter over medium heat. Stir in flour and cook for a minute. Then, slowly add in the milk.
Step 10: Add the mustard powder, worcestershire sauce, and seasoning and let that cook for 3-4 minutes until thickened. Remove it from the heat, stir in the cheddar cheese and cream cheese, and let it sit for a minute. Stir once more until smooth.
Enjoy warm pretzels with warm beer cheese dip!
Cooking Tips
- Use a thermometer for an accurate temperature reading for your water. It should be at 105°F but is also ok up to 110°F.
- When you roll out the dough into ropes, be sure they’re an even thickness along the length so that the pretzel cooks evenly.
- The egg wash is an option, but it gives the salt something to stick to and gives the pretzels a glossy coating.
- Make the dough up to 1 day ahead and refrigerate it overnight. Bring it to room temperature and then divide, roll, twist, and boil!
- These are best eaten while warm!
Recipe FAQs
Sure! You can swap the beer with chicken broth, if preferred. It’s a bit of a different flavor, but still delicious! You could also make my Mexican cheese dip or nacho cheese dip instead.
You can dip your pretzels in marinara sauce, honey mustard sauce, ranch, or spinach and artichoke dip. You can always go for a sweeter flavor, and coat them in cinnamon sugar instead of salt, and dip them in vanilla icing, chocolate, or caramel.
Technically yes, but I don’t recommend it. It’s what gives soft pretzels their signature texture!
No, you can substitute non-alcoholic beer or even chicken/vegetable broth for a milder flavor. Beer adds depth and authenticity but isn’t required.
Absolutely! Mix and knead the dough by hand—it may take a few extra minutes to reach a soft, elastic texture.
The key is the baking soda boil before baking. Don’t skip this step—it gives the pretzels their signature golden-brown color and chewy exterior.
Soft pretzels are best eaten the day they’re made. Store leftovers in an airtight container at room temperature for 1–2 days. Reheat in a 350°F oven for 5–8 minutes.
Absolutely! Reduce boiling time slightly (20–25 seconds per side) for smaller pieces.
Once cooled, store them in an airtight container for up to 2 days. You can also freeze them for up to 2 months.
More Game Day Appetizers
- Bacon Cheese Pizza Rolls
- Juicy Beef Sliders
- Hot Ham and Cheese Sliders
- Sourdough Pizza Rolls
- Crispy Jalapeno Poppers
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📖 Recipe
Soft Pretzels with Beer Cheese
Equipment
Ingredients
Pretzel Dough
- 1 ½ cup lukewarm water (105°F)
- 1 tablespoon cane sugar
- 2 ¼ teaspoons active dry yeast
- 2 teaspoons sea salt
- ¼ cup avocado oil
- 4 cups all-purpose flour more if needed
Boiling
- 10 cups water
- ⅔ cups baking soda
Brushing & Topping
- 1 large egg yolk
- 1 tablespoon water
- Coarse sea salt
Beer Cheese Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ½ cup beer (lager or ale)
- 1 cup milk raw or whole milk
- ½ teaspoon dry mustard seasoning
- ½ teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- sea salt and pepper to taste
- ⅛ teaspoon cayenne pepper
- 2 cups sharp cheddar cheese freshly grated
- 2 oz cream cheese
Instructions
Make the Pretzel Dough
- In a large bowl or stand mixer, combine warm water, sugar, and yeast. Let sit 5–10 minutes, until foamy.
- Add salt, avocado oil, and 3 cups of flour. Mix until combined, then gradually add the remaining flour until the dough is soft and elastic.
- Knead the dough for 4–5 minutes until smooth and slightly tacky.
- Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in size, about 45–60 minutes.
Shape & Boil Pretzels
- Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.Divide dough into 8 equal pieces. Roll each piece into a 12–24 inch rope and shape into classic pretzels.
- In a large pot, bring 10 cups of water to a boil and stir in the baking soda. Carefully boil each pretzel for 30 seconds on one side, flip, then boil 10 seconds more. Transfer to the prepared baking sheet.
- Brush each pretzel with the beaten egg yolk and water mixture, sprinkle with coarse salt, and bake for 12–14 minutes, until golden brown. Cool slightly on a wire rack.
Make the Beer Cheese Sauce
- In a medium saucepan over medium heat, melt butter. Stir in flour and cook 1 minute to form a roux.
- Slowly whisk in beer, then milk, until smooth.
- Stir in mustard powder, Worcestershire sauce, garlic powder, salt, pepper, and cayenne. Cook 3–4 minutes, stirring frequently, until thickened.
- Remove from heat and stir in cheddar and cream cheese. Let sit 1 minute, then stir again until smooth. Serve warm with pretzels.
Notes
- Dough Texture: Add flour gradually—dough should be soft, slightly tacky, and stretchy, not dry.
- Boiling Step: The baking soda bath is what gives pretzels their signature chewy crust and deep color—don’t skip it.
- Cheese Sauce: Use freshly grated cheddar for the smoothest, meltiest dip. Pre-shredded cheese won’t melt as well.
- Beer Options: Lagers and light ales create a mild flavor, while darker beers add deeper, richer notes.
- Spice Adjustments: Add cayenne or smoked paprika for a subtle kick.
- Make Ahead & Storage: Pretzels can be made a day ahead; store in an airtight container. Reheat in oven at 350°F for 5–8 minutes.
- Freezing: Unbaked pretzels can be frozen after shaping; thaw, boil, and bake as usual.
Nutrition
Happy Cooking!
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