Description
Homemade soft pretzels infused with beer for authentic flavor, served with a rich, tangy sharp cheddar beer cheese dip. Perfect for weeknights, game days, or cozy evenings.
Ingredients
Scale
- 5 to 5.5 cups (600-650g) All-Purpose Flour
- 2 packets (2.25 teaspoons) Active Dry Yeast
- 1 cup (240ml) Lager or Pilsner Beer (cooled to lukewarm)
- 4 tablespoons (60g) Unsalted Butter (melted)
- 2 tablespoons (25g) Sugar
- 1.5 teaspoons (9g) Salt
- 1 large Egg (whisked)
- 4 cups (960ml) Water (for boiling bath)
- ½ cup (60g) Baking Soda
- Kosher Salt (for sprinkling)
- 2 cups (200g) Sharp Cheddar Cheese (freshly grated)
- 4 ounces (115g) Cream Cheese (softened)
- ½ cup (120ml) Beer (same as dough)
- 1 teaspoon Dijon Mustard
- ½ teaspoon Garlic Powder
- ¼ teaspoon Cayenne Pepper
- 2 tablespoons Butter (for dip)
Instructions
- Warm beer and milk together to 110°F. Stir in sugar and sprinkle yeast on top. Let sit for 5-10 minutes until foamy.
- In a large bowl, combine flour and salt. Add yeast mixture, melted butter, and egg. Mix until shaggy dough forms.
- Knead dough for 5-7 minutes (mixer) or 8-10 minutes (hand) until smooth and elastic. Place in oiled bowl, cover, and let rise for 1 hour until doubled.
- While dough rises, melt butter in a saucepan. Whisk in cream cheese until smooth. Add beer and mustard. Gradually whisk in cheddar cheese until melted. Stir in garlic powder and cayenne. Keep warm.
- Preheat oven to 425°F (220°C). Line baking sheets with parchment paper.
- Divide risen dough into 6 equal pieces. Roll each into a 20-24 inch rope. Shape into pretzels by crossing ends over a U-shape and pressing onto the bottom curve.
- Bring 4 cups water and baking soda to a rolling boil. Boil pretzels for 30 seconds per side. Remove with slotted spoon and place on baking sheets.
- Brush pretzels with beaten egg (optional) and sprinkle with kosher salt.
- Bake for 12-15 minutes until deep golden brown. Serve immediately with warm cheese dip.
Notes
Ensure beer is lukewarm (110°F) to activate yeast without killing it. Do not skip the baking soda bath as it creates the authentic pretzel crust and color. Grate your own cheese for a smoother dip. Pretzels can be frozen after boiling and baked from frozen. Cheese dip should be reheated gently with a splash of milk to prevent separation.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Snack
- Cuisine: German
Nutrition
- Serving Size: 1 pretzel with ¼ cup
- Calories: 460
- Sugar: 6
- Sodium: 1000
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 47
- Fiber: 2
- Protein: 17
Keywords: Oktoberfest, beer pretzels, soft pretzels, beer cheese dip, cheddar dip, homemade pretzels, weeknight snack, German food, party food