Introduction

Soft pretzels are a delightful snack with a golden crust and tender interior, perfect for any occasion. Paired with a creamy, tangy beer cheese dip, this combination is sure to impress family and friends. Let’s dive into making these irresistible treats from scratch.

A close-up image showing a woman's hand dipping a piece of soft pretzel bread with a shiny, golden-brown crust sprinkled with coarse salt into a thick, creamy cheese sauce. The cheese sauce is smooth and pale yellow with a few small green herb pieces and gentle swirls of reddish seasoning on the surface. The dip is inside a white bowl, placed on a white marbled texture. In the blurred background, some green herbs add a fresh touch. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup warm water (110℉)
2¼ teaspoons active dry yeast (one packet)
1 tablespoon granulated sugar
1 tablespoon unsalted butter, melted
1 teaspoon kosher salt
3 to 3½ cups all-purpose flour
8 cups water
½ cup baking soda
Coarse salt, for topping the pretzels
¼ cup unsalted butter (for dip)
3 tablespoons all-purpose flour (for dip)
½ teaspoon garlic powder
1 teaspoon mustard powder or Dijon mustard
1 teaspoon Worcestershire sauce
⅛ teaspoon cayenne pepper or smoked paprika
1 cup beer
¾ cup whole milk
1 cup Dubliner cheese, shredded
2 cups yellow cheddar cheese, shredded
Salt and pepper to taste

Instructions

Step 1: In the bowl of a stand mixer, stir together warm water, yeast, and sugar. Let it sit for five minutes until the yeast becomes foamy on top.
Step 2: Add melted butter, salt, and flour to the yeast mixture. Using the dough hook, mix on low speed, then increase to medium-high and knead for about 5 minutes until the dough pulls away from the bowl sides but remains slightly tacky.
Step 3: Transfer dough to a greased bowl, cover with plastic wrap or a kitchen towel, and let rise in a warm place until doubled in size, about one hour.
Step 4: While the dough rises, preheat the oven to 425℉ (220℃) and bring 8 cups of water to a boil in a large pot.
Step 5: Turn the risen dough onto a counter and divide it into six pieces. Roll each piece into a 16-inch log. Fold the log in half, pinch one end, twist the two strands tightly, and pinch the other end to seal, forming a pretzel twist.
Step 6: Place the pretzels on a baking sheet lined with greased parchment paper.
Step 7: Once the water is boiling gently, stir in the baking soda. Boil two pretzels at a time for about one minute, then remove with a slotted spoon back to the baking sheet.
Step 8: Sprinkle coarse salt over the pretzels and bake on the middle rack for 13–17 minutes or until golden brown on top.
Step 9: Meanwhile, prepare the beer cheese dip. In a medium saucepan over medium heat, melt butter. Whisk in flour, garlic powder, mustard powder, Worcestershire sauce, and cayenne pepper. Cook for about 30 seconds.
Step 10: Gradually whisk in the beer and allow the mixture to thicken slightly, then whisk in milk.
Step 11: Stir occasionally until the milk is hot, then add shredded cheeses and stir until melted and smooth. Season with salt and pepper to taste.
Step 12: Serve the warm pretzels with the creamy beer cheese dip. Optionally, garnish the dip with a pinch of cayenne or smoked paprika and chopped parsley.

Tips & Variations

Use a dark beer for a richer flavor in the cheese dip or substitute with non-alcoholic beer if preferred.
For extra-soft pretzels, brush them with melted butter immediately after baking.
Swap out Dubliner cheese for a sharp white cheddar if unavailable.

Storage

Store leftover pretzels in an airtight container at room temperature for up to two days. Reheat in the oven at 350℉ (175℃) for 5–7 minutes to restore softness. The beer cheese dip can be refrigerated in a sealed container for up to three days; reheat gently on the stove while stirring to prevent separation.

How to Serve

A close-up of a round pretzel piece being dipped into a bowl of thick, smooth, creamy cheese dip. The pretzel has a dark golden-brown crust sprinkled with coarse salt flakes on top, and its soft, light inside is visible. The cheese dip is light yellow with a few small green herb pieces and thin red-orange streaks on its shiny, velvety surface. The bowl is white and sits on a white marbled surface, with blurry green herbs in the background. A woman's hand is holding the pretzel piece over the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and refrigerate it overnight. Allow it to come to room temperature before shaping and baking.

What can I use instead of baking soda for boiling the pretzels?

Baking soda is essential for achieving the classic pretzel crust. While you could try lye or an alkaline baking solution, it’s best to stick with baking soda for safety and ease.