Soft Pretzels with Beer Cheese
Soft, chewy homemade pretzels served with a rich, creamy cheddar beer cheese dip—an easy, crowd-pleasing appetizer for any occasion.
Servings: 8 pretzels
Calories: 517kcal
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
Calories: 517kcal | Carbohydrates: 55g | Protein: 16g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 3593mg | Potassium: 169mg | Fiber: 2g | Sugar: 4g | Vitamin A: 603IU | Vitamin C: 0.1mg | Calcium: 269mg | Iron: 3mg