Description
This Delicious Beer Cheese Pretzels recipe combines soft, warm pretzels with a rich and flavorful beer cheese dip. The pretzels are boiled in a baking soda bath for that classic chewy texture and baked to a golden brown. Served with a creamy sharp cheddar and beer cheese dip, this snack is perfect for game days, parties, or cozy evenings at home.
Ingredients
Scale
Pretzels
- 4 cups all-purpose flour
- 1 ½ cups warm water
- 2¼ teaspoons active dry yeast
- 2 tablespoons sugar
- 2 teaspoons salt
- ⅔ cup baking soda
Beer Cheese Dip
- 1 cup beer (lager or ale)
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Instructions
- Activate yeast: In a large bowl, combine warm water and sugar, then sprinkle yeast on top. Let it sit until frothy, about 5 minutes, to activate the yeast and prepare it for kneading.
- Make dough: Add salt to the yeast mixture, then gradually incorporate flour until a dough forms. Knead the dough on a floured surface until smooth, elastic, and no longer sticky, which usually takes about 8–10 minutes.
- Let dough rise: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm area for about 1 hour or until it has doubled in size.
- Shape pretzels and boil: Punch down the risen dough, divide into equal portions, and shape each into classic pretzel forms. Boil each pretzel in a baking soda bath (a large pot of boiling water with the baking soda added) for 30 seconds on each side to give the pretzels their distinctive chewy crust.
- Bake pretzels: Preheat the oven to 425°F (220°C). Place boiled pretzels on a baking sheet lined with parchment paper and bake for about 12 minutes or until golden brown.
- Prepare beer cheese dip: While pretzels bake, melt butter in a saucepan over medium heat. Whisk in flour to create a roux, cooking for 1-2 minutes. Gradually whisk in beer until smooth, then add shredded sharp cheddar cheese, stirring continuously until melted and the dip is smooth and creamy.
- Serve: Remove pretzels from the oven and let cool slightly. Serve warm pretzels with the beer cheese dip on the side for dipping.
Notes
- Use warm water (about 110°F) to properly activate the yeast.
- Boiling in baking soda bath is key to achieve that chewy pretzel crust.
- You can substitute sharp cheddar with your favorite cheese, such as Gruyère or mozzarella, for different flavors.
- The beer cheese dip can be adjusted in consistency by adding more cheese or beer as desired.
- Store leftover pretzels in an airtight container and reheat in the oven to retain texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
