How to Make Soft Pretzels with a Cheesy Beer Dip You’ll Love
There are few things more satisfying than biting into a warm, soft pretzel, especially when it’s paired with a creamy, flavorful cheese sauce. Whether you’re watching the game, enjoying a cozy night in, or just craving a salty snack, this Homemade Pretzels and Beer Cheese recipe has you covered.
Making pretzels from scratch might seem intimidating, but trust me—it’s easier than you think! The dough comes together in just a few steps, and before you know it, you’ll be enjoying a delicious batch of golden-brown pretzels. Plus, we’re throwing in a simple but decadent beer cheese sauce to dip them in. Let’s get started!
Why You’ll Love These Homemade Pretzels and Beer Cheese
1. Soft and Buttery Pretzels
These pretzels come out of the oven with a perfect, golden-brown exterior, and they’re soft and chewy on the inside. Brushing them with butter and sprinkling them with sea salt gives them that classic, irresistible flavor.
2. Creamy, Flavorful Cheese Sauce
This beer cheese sauce is everything you want in a dip—creamy, cheesy, and with just a hint of bite from the beer. It’s the perfect complement to the salty pretzels, and you can customize the flavor by using different types of cheese or beer.
3. Easy, Step-by-Step Recipe
Even if you’re new to making pretzels, this recipe is beginner-friendly. The dough comes together quickly, and with a little bit of time for proofing, you’ll be rolling and shaping your pretzels in no time!
Ingredients for Homemade Pretzels and Beer Cheese
For the Pretzels:
- 1 ½ cups warm water (about 110°F to activate the yeast)
- 2 ¼ tsp yeast (one packet)
- 2 tsp salt
- 2 tsp brown sugar
- 4 ½ cups flour
- 5 Tbsp butter, melted
- ½ cup baking soda
- 9 cups water (for boiling)
- Egg wash (1 egg mixed with 1 tablespoon water)
- Sea salt, for sprinkling
For the Beer Cheese Sauce:
- 3 Tbsp butter, melted
- 3 Tbsp flour
- 1 cup milk
- 1 cup cheese (cheddar or your favorite melting cheese)
- 1/4 cup beer optional
How to Make Homemade Pretzels and Beer Cheese
Step 1: Prepare the Dough
Start by mixing 1 ½ cups of warm water and 2 ¼ teaspoons of yeast in a large bowl. Let it sit for about 5 minutes until the yeast gets foamy and activated.
Next, add the 2 teaspoons of salt, 2 teaspoons of brown sugar, and 5 tablespoons of melted butter to the yeast mixture. Stir everything together until well combined.
Gradually add 4 ½ cups of flour, one cup at a time, mixing after each addition. Keep stirring until the dough starts to come together. Once all the flour is incorporated, turn the dough out onto a floured surface and knead for about 5 minutes, until it’s smooth and elastic.
Step 2: Proof the Dough
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it proof for 10 minutes. The dough will puff up slightly during this time.
Step 3: Roll and Shape the Pretzels
After the dough has proofed, turn it out onto a lightly floured surface and divide it into 12 equal pieces. Roll each piece into a long rope, about 18-20 inches long. Then, shape each rope into a pretzel by making a U-shape, crossing the ends over each other, and folding them down to meet the bottom of the U.
Step 4: Boil the Pretzels
In a large pot, bring 9 cups of water and ½ cup of baking soda to a boil. Carefully drop each pretzel into the boiling water and blanch them for 20 seconds. This step is crucial for achieving that classic pretzel texture and shiny crust.
Remove the pretzels from the boiling water with a slotted spoon and place them on a parchment-lined baking sheet.
Step 5: Egg Wash and Salt
Once all the pretzels are boiled, brush them with an egg wash (1 egg beaten with 1 tablespoon of water). This will give the pretzels their shiny, golden-brown finish. Sprinkle the tops with sea salt to taste.
Step 6: Bake the Pretzels
Preheat your oven to 425°F. Bake the pretzels for 15 minutes, or until they are golden brown and cooked through. They should have a lovely, shiny crust and soft, pillowy centers.
Making the Beer Cheese Sauce
Step 1: Melt the Butter
While the pretzels are baking, let’s make the cheese sauce. Start by melting 3 tablespoons of butter in a small saucepan over medium heat.
Step 2: Add Flour to Thicken
Once the butter has melted, whisk in 3 tablespoons of flour and cook for about 1 minute, stirring constantly. This step helps to cook off the raw flour taste and creates a roux to thicken the sauce.
Step 3: Add Milk and Cheese
Gradually whisk in 1 cup of milk and continue to stir until the mixture thickens, about 3–5 minutes. Once the sauce has thickened, remove the saucepan from the heat and stir in 1 cup of cheese until smooth and melted.
Optional: Add Beer for Flavor
For a classic beer cheese sauce, feel free to stir in ¼ cup of your favorite beer. This adds a deeper, more complex flavor to the sauce.
Serving Suggestions
These pretzels are perfect on their own, but dipping them in a creamy beer cheese sauce takes them to the next level. Serve them as an appetizer at your next party, game day, or even as a fun snack for the family. You can also pair them with:
- Mustard Dip: A tangy mustard pairs perfectly with the buttery, salty pretzels.
- Beer Pairing: If you added beer to the cheese sauce, serve the rest alongside for a matching flavor experience!
- Charcuterie Board: These pretzels are a great addition to a charcuterie board with cured meats, cheeses, and fruits.
Tips for Perfect Pretzels
1. Use Warm Water for the Yeast
Make sure your water is warm (about 110°F) to activate the yeast properly. Too hot, and you’ll kill the yeast; too cold, and it won’t activate.
2. Don’t Skip the Baking Soda Bath
Boiling the pretzels in a baking soda bath is what gives them their signature chewy texture and shiny crust. Don’t skip this step!
3. Get Creative with Toppings
While sea salt is the classic topping, you can also sprinkle your pretzels with everything bagel seasoning, sesame seeds, or even grated parmesan for a fun twist.
4. Use Any Cheese You Like
For the cheese sauce, feel free to use your favorite melting cheese. Cheddar is a classic, but Monterey Jack, gouda, or even a mix of cheeses works beautifully too.
Frequently Asked Questions
Can I Make the Pretzel Dough Ahead of Time?
Yes! You can prepare the dough in advance and let it proof in the refrigerator overnight. When you’re ready to bake, just let the dough come to room temperature before shaping and boiling the pretzels.
Can I Freeze the Pretzels?
Absolutely. After baking, let the pretzels cool completely, then freeze them in an airtight container for up to 3 months. To reheat, just pop them in the oven at 350°F for about 10 minutes.
Can I Make the Cheese Sauce Without Beer?
Definitely! If you prefer not to use beer, simply omit it and replace with extra milk for a creamy, non-alcoholic version of the cheese sauce.
Final Thoughts
Whether you’re in the mood for a savory snack or looking to impress your guests with homemade pretzels and beer cheese, this recipe has you covered. The combination of soft, buttery pretzels and creamy, cheesy sauce is absolutely irresistible. Plus, making pretzels from scratch is a fun and rewarding experience!
Give this recipe a try for your next party or cozy night in—you won’t regret it!
Homemade Pretzels and Beer Cheese
Ingredients
For the Pretzels
- 1 1/2 cups warm water about 110 degrees
- 2 1/4 tsp yeast
- 2 tsp salt
- 2 tsp brown sugar
- 4 1/2 cups flour
- 5 Tbsp butter melted
- 1/2 cup baking soda for boiling
- egg wash 1 egg + 1 Tbsp water
- as needed sea salt for sprinkling
For the Beer Cheese
- 3 Tbsp butter melted
- 3 Tbsp flour
- 1 cup milk
- 1 cup cheese cheddar or your favorite melting cheese
- 1/4 cup beer of choice or replace with more milk
Instructions
For the Pretzels
- Start by mixing 1 ½ cups of warm water and 2 ¼ teaspoons of yeast in a large bowl. Let it sit for about 5 minutes until the yeast gets foamy and activated.
- Add the 2 teaspoons of salt, 2 teaspoons of brown sugar, and 5 tablespoons of melted butter to the yeast mixture. Stir everything together until well combined.
- Gradually add 4 ½ cups of flour, one cup at a time, mixing after each addition. Keep stirring until the dough starts to come together. Once all the flour is incorporated, turn the dough out onto a floured surface and knead for about 5 minutes, until it’s smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it proof for 10 minutes.
- Turn it out onto a lightly floured surface and divide it into 12 equal pieces. Roll each piece into a long rope, about 18-20 inches long.
- In a large pot, bring 9 cups of water and ½ cup of baking soda to a boil. Carefully drop each pretzel into the boiling water and blanch them for 20 seconds.
- Remove the pretzels from the boiling water with a slotted spoon and place them on a parchment-lined baking sheet.
- Once all the pretzels are boiled, brush them with an egg wash and sprinkle with sea salt to taste
- Preheat your oven to 425°F. Bake the pretzels for 15 minutes, or until they are golden brown and cooked through.
For the Beer Cheese
- While the pretzels are baking, let’s make the cheese sauce. Start by melting 3 tablespoons of butter in a small saucepan over medium heat.
- Once the butter has melted, whisk in 3 tablespoons of flour and cook for about 1 minute, stirring constantly.
- Gradually whisk in 1 cup of milk and continue to stir until the mixture thickens, about 3–5 minutes. Once the sauce has thickened, remove the saucepan from the heat and stir in 1 cup of cheese until smooth and melted.
- If you are using beer in your recipe, add it now.