Soft Pretzels with Beer Cheese Dip

Golden, pillowy, and beautifully twisted—these soft pretzels are everything you crave in a warm, salty snack. The crust has that signature deep brown sheen and a scattering of crunchy coarse salt, while the inside stays tender and chewy. Paired with a luxuriously creamy beer cheese dip, they create the ultimate comfort food experience—whether you’re hosting game day, entertaining friends, or just indulging in a cozy night-in.

The beer cheese dip adds an irresistible depth of flavor: sharp cheddar melted into a smooth, velvety blend with notes of garlic, mustard, and a gentle bitterness from the beer that cuts through the richness. Together with the pretzels, it’s a match made in snack heaven. This duo isn’t just a crowd-pleaser—it’s a showstopper. So let’s dive into how you can make this satisfying treat right in your own kitchen.

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Ingredients for Soft Pretzels with Beer Cheese Dip

For the Pretzels:

• 1 ½ cups warm water (about 110°F)
• 1 packet (2 ¼ tsp) active dry yeast
• 1 tsp salt
• 1 tbsp granulated sugar
• 4 cups all-purpose flour
• 2/3 cup baking soda (for boiling water)
• 1 egg yolk beaten with 1 tbsp water (egg wash)
• Coarse sea salt, for topping

For the Beer Cheese Dip:

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup whole milk
• ¾ cup beer (lager or ale works best)
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• ½ tsp smoked paprika
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste
• Fresh parsley (optional, for garnish)

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Step 1: Make the Pretzel Dough

Start by combining the warm water and yeast in a large mixing bowl. Let it sit for about 5 minutes until it becomes foamy—this means the yeast is activated. Stir in the salt and sugar, then gradually add the flour, mixing until a dough forms. Knead the dough for about 5–7 minutes until smooth and elastic, either by hand or using a stand mixer with a dough hook. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 1 hour or until doubled in size.

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Step 2: Shape the Pretzels

Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Divide it into 8 equal portions. Roll each piece into a rope about 20–24 inches long, then twist into a pretzel shape. If you prefer, you can also form them into pretzel bites or sticks.

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Step 3: Give Them a Baking Soda Bath

Preheat your oven to 450°F (232°C) and line two baking sheets with parchment paper. In a large pot, bring about 10 cups of water to a boil, then carefully add the baking soda. Using a slotted spatula, lower each pretzel into the bath for about 20–30 seconds. This step gives the pretzels their classic chewy crust. Remove and place on the baking sheets.

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Step 4: Egg Wash and Bake

Brush each pretzel with the egg wash, then sprinkle generously with coarse sea salt. Bake for 12–14 minutes or until deeply golden brown. Let cool slightly on a wire rack while you make the cheese dip.

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Step 5: Make the Beer Cheese Dip

In a saucepan over medium heat, melt the butter and whisk in the flour to form a roux. Cook for about 1 minute, then slowly whisk in the milk and beer. Cook, stirring constantly, until the mixture begins to thicken (about 5 minutes). Add in the Dijon mustard, garlic powder, smoked paprika, and shredded cheese. Stir until melted and smooth. Season with salt and pepper to taste. Garnish with parsley if desired.

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Step 6: Serve and Enjoy

Serve your warm, freshly baked pretzels alongside the hot beer cheese dip. Perfect for dipping, pulling apart, and savoring every bite.

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Storage Instructions

Soft Pretzels:
Once cooled, store leftover pretzels in an airtight container or zip-top bag at room temperature for up to 2 days. To keep them soft, you can also wrap them individually in plastic wrap. For longer storage, freeze the pretzels by wrapping them in foil and placing them in a freezer-safe bag—good for up to 2 months. Reheat in a 350°F oven for about 10 minutes or until warmed through.

Beer Cheese Dip:
Store the dip in an airtight container in the fridge for up to 4 days. To reheat, place it in a saucepan over low heat, stirring frequently. You may need to add a splash of milk or beer to loosen the texture as it reheats.

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Estimated Nutrition

(Per serving: 1 pretzel with 2 tablespoons of beer cheese dip — estimated)

• Calories: ~320
• Total Fat: 14g
• Saturated Fat: 8g
• Carbohydrates: 37g
• Sugar: 1g
• Protein: 10g
• Sodium: 980mg
• Fiber: 1g

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Frequently Asked Questions

What type of beer is best for the cheese dip?

A medium-bodied lager or ale works great. Avoid anything too dark or bitter unless you prefer a stronger flavor.

Can I make the pretzels ahead of time?

Yes! You can shape and refrigerate the dough a day in advance. Just bring it back to room temperature before boiling and baking.

Can I use instant yeast instead of active dry?

Absolutely. Use the same amount, and you can skip the blooming step—just mix it straight into the dry ingredients.

How do I keep the pretzels soft?

Storing them in an airtight container and reheating in the oven (not microwave) helps maintain their soft texture.

Can I make the cheese dip alcohol-free?

Yes! Swap the beer with milk or low-sodium chicken broth. The flavor will change slightly but still be delicious.

Is there a gluten-free version?

You can use a gluten-free flour blend for the pretzels and a GF beer or milk for the dip. Results may vary, but it’s possible!

What else can I dip in the beer cheese?

Try fresh vegetables, crackers, chips, or even drizzle it over fries or burgers.

Can I freeze the beer cheese dip?

It’s not ideal—cheese dips can separate upon thawing. It’s better to store it in the fridge and enjoy within a few days.

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