Description
Golden-baked, salty, and irresistibly soft—these homemade Soft Pretzels with Beer Cheese Dip are everything you want in a comforting, shareable snack. Twisted into perfection and sprinkled with crunchy coarse salt, each bite offers that classic chewy texture and warm, doughy center. Paired with a luscious beer cheese dip, loaded with cheddar, hints of garlic, and the smooth bitterness of your favorite lager, this recipe makes a bold statement at any gathering. Perfect for quick snacks, easy appetizers, or game-day food ideas, this is one easy recipe you’ll want to make again and again. Whether you’re craving a cozy night-in treat or looking for fun dinner ideas, this dish is always a win.
Ingredients
For the Soft 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 + 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 lager or ale
1 tsp Dijon mustard
½ tsp garlic powder
½ tsp smoked paprika
2 cups shredded sharp cheddar cheese
Salt and pepper to taste
Chopped fresh parsley (optional garnish)
Instructions
- Activate yeast: Combine warm water and yeast. Let sit 5 mins until foamy.
- Mix dough: Add salt, sugar, then flour. Mix and knead until smooth, 5–7 mins. Let rise 1 hour.
- Shape: Divide into 8 pieces. Roll into ropes and form pretzel shapes.
- Soda bath: Boil 10 cups water + 2/3 cup baking soda. Dip each pretzel for 30 seconds. Place on parchment-lined baking sheet.
- Bake: Brush with egg wash, sprinkle with salt. Bake at 450°F for 12–14 mins until golden.
- Make cheese dip: Melt butter in saucepan. Add flour to make roux. Whisk in milk and beer. Add mustard, garlic powder, paprika. Stir in cheese until melted. Season.
- Serve: Enjoy pretzels warm with cheese dip.