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Homemade Soft Pretzels with Easy Beer Cheese Dip

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These homemade soft pretzels are golden brown, chewy, and perfectly salty, served with a velvety beer cheese sauce. A crowd-pleasing snack that brings the beer hall experience home.

Ingredients

Scale
  • 1 ½ cups warm water (about 110°F)
  • 1 packet active dry yeast (2 ¼ teaspoons)
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 3 ½ to 4 cups all-purpose flour
  • 4 tablespoons unsalted butter, melted
  • ½ cup baking soda
  • 10 cups water
  • 1 large egg, beaten with 1 tablespoon water
  • Coarse sea salt or pretzel salt
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • ½ cup beer (light lager or pilsner)
  • 2 cups shredded sharp cheddar cheese
  • ½ teaspoon mustard powder
  • ¼ teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. In a large mixing bowl, combine warm water and brown sugar. Sprinkle yeast over top, stir gently, and let sit for 5-10 minutes until foamy.
  2. Add melted butter, salt, and 3 ½ cups flour to the yeast mixture. Stir until a shaggy dough forms. Turn out onto a floured surface and knead for 6-8 minutes, adding remaining flour as needed, until smooth and elastic.
  3. Lightly grease the bowl, place dough inside, turn to coat, cover, and let rise in a warm spot for about 1 hour until doubled in size.
  4. Preheat oven to 425°F. Punch down dough and divide into 8 equal pieces. Roll each into a 20-22 inch rope. Shape into a U, cross ends twice, fold down to bottom, and press to seal. Place on parchment-lined baking sheet.
  5. Bring 10 cups water and ½ cup baking soda to a boil. Carefully lower each pretzel into the boiling water for 20-30 seconds per side. Remove with slotted spatula and let drip dry before returning to baking sheet.
  6. Brush each boiled pretzel with egg wash and sprinkle with coarse salt.
  7. Bake for 12-15 minutes until deep golden brown, rotating sheet halfway through.
  8. While pretzels bake, make cheese sauce: Melt butter in a small saucepan over medium heat. Whisk in flour and cook 1-2 minutes until bubbly. Slowly whisk in milk, then beer. Cook 3-4 minutes until thickened. Reduce heat to low, add cheddar, mustard powder, and garlic powder. Stir until smooth. Season with salt and pepper.
  9. Let pretzels cool 5 minutes, then serve warm with beer cheese sauce.

Notes

Do not skip the baking soda bath—it gives pretzels their signature crust. Use a light lager for the cheese sauce; avoid hoppy IPAs. Shred your own cheese for a smooth sauce. If pretzels brown too quickly, tent with foil at 10 minutes.

Nutrition

Keywords: soft pretzels, beer cheese dip, homemade pretzels, game day snack, pretzel recipe, beer cheese sauce

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