Soft Pretzels with Beer Cheese
Ingredients
- 1 1/2 cups water
warmed to 110-115F
- 1 Tbsp white sugar
- 2 tsp kosher salt
less if using fine salt and a bit less if using salted butter
- 2 1/4 tsp instant or active dry yeast
- 4 1/2 cups all-purpose flour
unbleached flour recommended
- 1/4 cup unsalted butter
melted
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 Tbsp water
- Kosher or Pretzel salt
- 3 Tbsp butter
- 3 Tbsp all purpose flour
- 1/2 cup lager beer
- 1 cup milk
at least 2%
- 1/4 - 1/2 tsp dry mustard powder
- 1/2 tsp Worcestershire sauce
- 1/4 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
- 2 - 2 1/2 cups cheddar cheese
grated
- 1/2 cup old white cheddar cheese
or other cheese or just more orange cheddar
Directions
- 1
To make the pretzel dough: In a large bowl or the bowl of a stand mixer fitted with a kneading hook, combine the water, sugar and yeast. Let stand 5 minutes. Add the salt, butter and about 3 cups of the flour. Mix on low speed until well combined. Add one more cup of flour and mix to combine. Begin adding last 1 1/2 cups, a bit at a time, until you have a soft, moist dough that pulls away from the side of the bowl. Allow to knead for 4-5 minutes. *You may not need to use all the flour if dough reaches that stage with less flour. You may need to add a bit more if dough is still sticky when you have added it all.
- 2
Remove the dough to a greased bowl, cover with plastic wrap and let rise until doubled, about 50-60 minutes.
- 3
Preheat the oven to 450F. Line a large baking sheet with parchment paper and set aside.
- 4
In a large pot, bring the 10 cups of water and the baking soda to a rolling boil.
- 5
When dough has doubled, turn out onto a lightly floured work surface and divide into 8 equal pieces. Form into a ball and let stand 5-10 minutes, covered with a clean tea towel.
- 6
Starting with just 4 of the balls of dough, roll each into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
- 7
Place the pretzels into the boiling water, 2 at a time, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the kosher salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack.
- 8
While the first 4 pretzels are baking, shape and boil the last 4 pretzels and place on a sheet of parchment paper. Brush with egg yolk and sprinkle with salt. When the first batch comes out of the oven, slide the last 4 on the parchment paper onto the baking sheet. Bake 12-14 minutes, or until deep golden.
- 9
To make the beer cheese: In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for about 1 minutes. Slowly add the beer and stir well until smooth. Add the milk, mustard, Worcestershire, garlic powder, salt, pepper and cayenne. Cook, stirring, until mixture thickens. Remove from heat. Stir in grated cheese, then let stand 1 minute. Stir again, until all the cheese is melted into the sauce. Taste the sauce and add more salt, pepper and/or mustard as needed. Enjoy warm with pretzels. *Can be made ahead and refrigerated up to 3 days.
Soft Pretzels with Beer Cheese
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About this Recipe
Craving the ultimate comfort food experience? Our homemade Soft Pretzels with Beer Cheese recipe delivers that iconic salty-savory combination right to your kitchen, perfect for sharing.
What sets this recipe apart is the perfect pairing: incredibly soft, chewy homemade pretzels fresh from the oven, served alongside a rich, creamy beer cheese dip. The warm, yeasty pretzel dough provides an ideal counterpoint to the sharp, savory cheese sauce, creating a truly satisfying bite every time.
Expect golden-brown pretzels with a slightly crisp exterior and a wonderfully tender, chewy interior, classic in flavor from the baking soda bath and finished with a scattering of coarse salt. The accompanying beer cheese sauce is smooth and velvety, bursting with deep cheesy notes, a subtle tang from Worcestershire, and a gentle warmth from dry mustard powder and a hint of cayenne pepper. The lager beer adds a distinct, mellow depth that elevates the entire dip. This combination makes for a comforting and delightfully communal eating experience.
For a twist, you can customize the cheese sauce by swapping some of the orange cheddar for more old white cheddar cheese, or experimenting with other cheeses that melt well. Feel free to adjust the dry mustard powder, Worcestershire sauce, garlic powder, or cayenne pepper to suit your spice preference. When making the pretzels, remember that kosher salt or dedicated pretzel salt provides the best texture and flavor.
Serve these warm pretzels and hearty beer cheese as an irresistible appetizer for game days, casual gatherings, or a cozy night in. They’re best enjoyed fresh, pulled apart and dipped generously.