Introduction

Soft pretzels and beer cheese dip make a perfect match for a cozy snack or party appetizer. The pretzels are warm and chewy, while the creamy dip adds a flavorful kick. This recipe breaks down the process step-by-step for homemade deliciousness.

A close-up of a woman's hand holding a piece of soft pretzel bread partially dipped into a bowl of creamy, smooth, pale yellow cheese sauce. The pretzel piece has a golden-brown crust sprinkled with large salt crystals and a light, fluffy inside. The cheese sauce in the white bowl has a few small green herb bits and is swirled with light orange spices, creating a textured surface with glossy highlights. The bowl sits on a white marbled surface with blurred green herbs in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup warm water (110℉)
2¼ teaspoons active dry yeast (one packet)
1 tablespoon granulated sugar
1 tablespoon unsalted butter (melted)
1 teaspoon kosher salt
3-3½ cups all-purpose flour
8 cups water
½ cup baking soda
Coarse salt (to top the pretzels)
¼ cup unsalted butter
3 tablespoons all-purpose flour
½ teaspoon garlic powder
1 teaspoon mustard powder (or Dijon mustard)
1 teaspoon Worcestershire sauce
⅛ teaspoon cayenne pepper (or smoked paprika)
1 cup beer
¾ cup whole milk
1 cup Dubliner cheese (shredded)
2 cups yellow cheddar cheese (shredded)
Salt and pepper (to taste)

Instructions

Step 1: In the bowl of a stand mixer, stir together the warm water, yeast, and sugar. Let it stand for five minutes until the yeast becomes foamy on top.
Step 2: Add the melted butter, kosher salt, and flour. Mix on low with the dough hook, then increase to medium-high speed and mix for about 5 minutes until the dough starts pulling away from the sides but remains slightly tacky.
Step 3: Transfer the dough to a large greased bowl. Cover with plastic wrap or a kitchen towel and allow it to rise in a warm place until doubled in size, about one hour.
Step 4: While the dough rises, bring 8 cups of water to a boil in a large pot and preheat your oven to 425℉ (220℃).
Step 5: Turn the risen dough out onto a clean surface and cut it into six equal pieces.
Step 6: Roll each piece into a 16-inch log. Pull one end down to meet the other, then cut the log in half at the rounded section.
Step 7: Pinch one end, twist the two strands tightly around each other, and pinch the other end to seal the pretzel twist.
Step 8: Place the pretzel twists on a baking sheet lined with greased parchment paper.
Step 9: When the water boils, stir in the baking soda. Add two pretzels at a time and boil for about one minute.
Step 10: Using a slotted spoon or spatula, transfer the boiled pretzels back to the baking sheet. Repeat with the remaining pretzels.
Step 11: Sprinkle coarse sea salt over the pretzels, then bake on the center rack for 13-17 minutes, or until golden brown on top.
Step 12: While the pretzels bake, prepare the beer cheese dip.
Step 13: In a medium saucepan over medium heat, melt the butter. Whisk in the flour, garlic powder, mustard powder, Worcestershire sauce, and cayenne pepper. Cook for about 30 seconds.
Step 14: Slowly whisk in the beer and allow the mixture to thicken slightly, then add the milk.
Step 15: Stir occasionally until the milk is hot. Add the shredded cheeses and stir until melted and smooth.
Step 16: Season the dip with salt and pepper to taste. Optionally, top with a sprinkle of cayenne or smoked paprika and chopped parsley. Serve warm with the freshly baked pretzels.

Tips & Variations

For extra flavor, brush the pretzels with melted butter immediately after baking.
Use different types of beer to alter the dip’s flavor profile — darker beers add richness, lighter beers keep it milder.
If you prefer, substitute mustard powder with a teaspoon of Dijon mustard for a tangier dip.
Add chopped fresh herbs like chives or parsley to the beer cheese dip for a fresh twist.

Storage

Store leftover pretzels in an airtight container at room temperature for up to two days. Reheat them in the oven at 350℉ for 5-7 minutes to refresh their texture. Store beer cheese dip in the refrigerator for up to three days; reheat gently on the stove, whisking to maintain smoothness.

How to Serve

A close-up view of a white dish filled with smooth, creamy, pale yellow cheese sauce sprinkled with small green parsley leaves. A golden-brown pretzel stick coated with coarse salt crystals is dipped into the sauce, partially covered. In the background, pieces of torn soft bread rest on a white plate, a glass of amber liquid is visible behind the dish, and the setup is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. Use the same amount but add it directly to the flour without proofing in water first.

What type of flour works best for soft pretzels?

All-purpose flour is ideal for soft pretzels. It provides enough structure while keeping the dough soft and tender.