Soft Pretzels with Beer Cheese
Soft Pretzels with Beer Cheese
Ingredients
For the Pretzels
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water, 105-115°F
- 1 tablespoon granulated sugar
- 4 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt
- 1/4 cup unsalted butter, melted
For the Pretzel Bath
- 10 cups water
- 2/3 cup baking soda
For the Egg Wash & Topping
- 1 large egg
- 1 tablespoon water
- 2 tablespoons coarse pretzel salt
For the Beer Cheese Dip
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup beer, lager or ale
- 8 ounces sharp cheddar cheese, shredded
- 2 ounces cream cheese, softened
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons fresh chives, chopped, for garnish
For Serving
- 1 cup sauerkraut
- 1 cup gherkin pickles
- 12 cocktail wieners, cooked, if desired
Instructions
- 1
In the bowl of a stand mixer, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes, until foamy.
⏱️ 10 min
- 2
Add 4 cups of the all-purpose flour, kosher salt, and melted butter to the yeast mixture. Using the dough hook attachment, mix on low speed until a shaggy dough forms. Gradually add the remaining 1/2 cup of flour, a little at a time, until the dough comes together and is no longer sticky.
⏱️ 10 min
- 3
Increase speed to medium-low and knead for 5-7 minutes, until the dough is smooth and elastic. Remove the dough, lightly oil the mixing bowl, return the dough to the bowl, and turn to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min
- 4
While the dough rises, prepare the Beer Cheese Dip. Melt the 2 tablespoons of butter in a medium saucepan over medium heat. Whisk in the 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the milk and beer until smooth. Bring to a gentle simmer, then reduce heat to low.
⏱️ 10 min
- 5
Add the shredded sharp cheddar cheese and softened cream cheese to the saucepan, stirring until melted and smooth. Stir in the Dijon mustard, Worcestershire sauce, garlic powder, and black pepper. Keep warm over very low heat, stirring occasionally.
⏱️ 5 min
- 6
Preheat your oven to 425°F. Line two large baking sheets with parchment paper. In a large pot, bring 10 cups of water to a rolling boil. Carefully whisk in the baking soda until dissolved.
⏱️ 15 min•🌡️ 425
- 7
Once the dough has risen, punch it down and transfer it to a lightly floured surface. Divide the dough into 8 equal pieces. Roll each piece into a long rope, about 20-24 inches long. Form each rope into a U-shape, cross the ends over each other twice, then bring the ends down to meet the bottom of the U, pressing firmly to seal. For pretzel nuggets, simply tear off smaller pieces of dough and roll into irregular shapes.
⏱️ 20 min
- 8
Carefully drop 1-2 pretzels (or a handful of nuggets) at a time into the boiling baking soda bath. Boil for 30 seconds per side (1 minute total). Using a slotted spoon, remove the pretzels, allowing excess water to drain, and place them on the prepared baking sheets.
⏱️ 10 min
- 9
In a small bowl, whisk together the large egg and 1 tablespoon of water to create an egg wash. Brush the tops of the boiled pretzels generously with the egg wash, then sprinkle immediately with coarse pretzel salt.
⏱️ 5 min
- 10
Bake the pretzels in the preheated oven for 12-15 minutes, or until deeply golden brown.
⏱️ 15 min•🌡️ 425
- 11
Garnish the warm beer cheese dip with chopped fresh chives. Arrange the hot pretzels and pretzel nuggets on a platter alongside the beer cheese dip, sauerkraut, gherkin pickles, and cocktail wieners. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Soft Pretzels with Beer Cheese
Ingredients
For the Pretzels
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water, 105-115°F
- 1 tablespoon granulated sugar
- 4 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt
- 1/4 cup unsalted butter, melted
For the Pretzel Bath
- 10 cups water
- 2/3 cup baking soda
For the Egg Wash & Topping
- 1 large egg
- 1 tablespoon water
- 2 tablespoons coarse pretzel salt
For the Beer Cheese Dip
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup beer, lager or ale
- 8 ounces sharp cheddar cheese, shredded
- 2 ounces cream cheese, softened
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons fresh chives, chopped, for garnish
For Serving
- 1 cup sauerkraut
- 1 cup gherkin pickles
- 12 cocktail wieners, cooked, if desired
Instructions
- 1
In the bowl of a stand mixer, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes, until foamy.
⏱️ 10 min - 2
Add 4 cups of the all-purpose flour, kosher salt, and melted butter to the yeast mixture. Using the dough hook attachment, mix on low speed until a shaggy dough forms. Gradually add the remaining 1/2 cup of flour, a little at a time, until the dough comes together and is no longer sticky.
⏱️ 10 min - 3
Increase speed to medium-low and knead for 5-7 minutes, until the dough is smooth and elastic. Remove the dough, lightly oil the mixing bowl, return the dough to the bowl, and turn to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min - 4
While the dough rises, prepare the Beer Cheese Dip. Melt the 2 tablespoons of butter in a medium saucepan over medium heat. Whisk in the 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the milk and beer until smooth. Bring to a gentle simmer, then reduce heat to low.
⏱️ 10 min - 5
Add the shredded sharp cheddar cheese and softened cream cheese to the saucepan, stirring until melted and smooth. Stir in the Dijon mustard, Worcestershire sauce, garlic powder, and black pepper. Keep warm over very low heat, stirring occasionally.
⏱️ 5 min - 6
Preheat your oven to 425°F. Line two large baking sheets with parchment paper. In a large pot, bring 10 cups of water to a rolling boil. Carefully whisk in the baking soda until dissolved.
⏱️ 15 min•🌡️ 425 - 7
Once the dough has risen, punch it down and transfer it to a lightly floured surface. Divide the dough into 8 equal pieces. Roll each piece into a long rope, about 20-24 inches long. Form each rope into a U-shape, cross the ends over each other twice, then bring the ends down to meet the bottom of the U, pressing firmly to seal. For pretzel nuggets, simply tear off smaller pieces of dough and roll into irregular shapes.
⏱️ 20 min - 8
Carefully drop 1-2 pretzels (or a handful of nuggets) at a time into the boiling baking soda bath. Boil for 30 seconds per side (1 minute total). Using a slotted spoon, remove the pretzels, allowing excess water to drain, and place them on the prepared baking sheets.
⏱️ 10 min - 9
In a small bowl, whisk together the large egg and 1 tablespoon of water to create an egg wash. Brush the tops of the boiled pretzels generously with the egg wash, then sprinkle immediately with coarse pretzel salt.
⏱️ 5 min - 10
Bake the pretzels in the preheated oven for 12-15 minutes, or until deeply golden brown.
⏱️ 15 min•🌡️ 425 - 11
Garnish the warm beer cheese dip with chopped fresh chives. Arrange the hot pretzels and pretzel nuggets on a platter alongside the beer cheese dip, sauerkraut, gherkin pickles, and cocktail wieners. Serve immediately.
⏱️ 5 min