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Soft Pretzels with Beer Cheese Dip Recipe

German-American · Appetizer · 45 min total

These homemade soft pretzels are golden, chewy, and perfectly salted, paired with a rich and creamy beer cheese dip that's perfect for game day or any gathering.

Ingredients

• 1 1/2 cups warm water (110°F)
• 1 packet active dry yeast (2 1/4 tsp)
• 1 tsp granulated sugar
• 4 cups all-purpose flour
• 1 tsp salt
• 1 tbsp unsalted butter, melted
• 1/4 cup baking soda
• 1 large egg, beaten with 1 tbsp water
• Coarse sea salt for sprinkling
• 8 oz cream cheese, softened
• 1/2 cup beer (lager or ale)
• 1 cup shredded sharp cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp mustard powder

Instructions

1. In a small bowl, combine warm water, yeast, and sugar; let stand 5-10 minutes until foamy.
2. In a large bowl, mix flour and salt. Add yeast mixture and melted butter; stir until dough forms. Knead on a floured surface for 5-7 minutes until smooth. Place in greased bowl, cover, and let rise in a warm place for 1 hour until doubled.
3. Preheat oven to 425°F. Line two baking sheets with parchment paper.
4. Punch down dough and divide into 8 equal pieces. Roll each into a 24-inch rope, then shape into a pretzel (form a U, cross ends, press onto bottom).
5. Bring 10 cups of water to a boil in a large pot. Add baking soda (carefully, it will foam). Boil each pretzel for 30 seconds per side, then transfer to baking sheets.
6. Brush pretzels with egg wash and sprinkle with coarse salt. Bake for 12-15 minutes until deep golden brown. Cool on wire rack.
7. For the dip: In a medium saucepan over medium heat, melt cream cheese. Whisk in beer until smooth. Add cheddar, garlic powder, and mustard powder; stir until melted and smooth. Serve warm with pretzels.

Tips

• For a deeper color, boil pretzels longer (up to 1 minute per side).
• The dip can be made ahead and reheated gently.
• Store leftover pretzels in an airtight container for up to 2 days; reheat in oven.

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