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Homemade Soft Pretzels with Beer Cheese Dip

A plate of golden brown homemade soft pretzels with beer cheese dipping sauce.
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Learn how to make bakery-style soft pretzels with a chewy center and crisp crust, paired with a smooth, pub-style beer cheese dip. This recipe includes guidance on dough preparation, shaping, the essential baking soda bath, and tips for making ahead.

Ingredients

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

Instructions

  1. Make the Pretzel Dough: In a large bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy.
  2. Stir in the flour, salt, and melted butter. Mix until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  5. Prepare the Beer Cheese Dip: While the dough rises, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to form a roux.
  6. Gradually whisk in the milk until smooth. Bring to a simmer, stirring, until thickened.
  7. Reduce heat to low. Stir in cheddar cheese (and Gruyère, if using) until melted and smooth.
  8. Stir in the beer, garlic powder, and cayenne pepper. Season with salt and pepper. Keep warm over very low heat, stirring occasionally.
  9. Shape the Pretzels: Preheat oven to 425°F (220°C). Line baking sheets with parchment paper.
  10. Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a rope about 20-24 inches long.
  11. Cross the ends of the rope and bring them down to the center, then twist the ends and press them onto the bottom of the pretzel shape.
  12. Place shaped pretzels on the prepared baking sheets. Cover loosely with plastic wrap and let rest for 15 minutes.
  13. Bake the Pretzels: Bring 10 cups of water and the baking soda to a rolling boil in a large pot or Dutch oven.
  14. Carefully dip each pretzel into the boiling baking soda solution for 30 seconds, turning once.
  15. Transfer pretzels back to the baking sheets. Brush with the beaten egg wash and sprinkle generously with pretzel salt.
  16. Bake for 12-15 minutes, or until deep golden brown.
  17. Serve warm with the beer cheese dip.

Notes

  • For softer pretzels, reduce baking time slightly.
  • You can substitute flaky sea salt for pretzel salt if needed.
  • Pretzels can be made ahead and frozen after shaping but before baking. Thaw, brush with egg wash, salt, and bake as directed.
  • The beer cheese dip can be made ahead and gently reheated. Add a splash of milk or beer if it becomes too thick.

Nutrition

Find it online: https://carlacooking.com/homemade-soft-pretzels-with-beer-cheese/