Golden Pretzels, Craft Beer Cheese Dip

If your love for soft pretzels extends beyond the classic, don’t miss exploring other creative appetizer ideas. For a savory twist, try our Pimento Cheese Stuffed Pretzels or the unique Crab Pretzel. Craving something sweet? Our Pumpkin Spice Soft Pretzels are a seasonal sensation! Beyond pretzels, we celebrate all things cheese. Indulge in our crispy fried goat cheese balls, a hearty cheesy chicken dip, or a luxurious spinach artichoke crab dip. And for an incredibly simple yet satisfying option, just dip some of these glazed kielbasa bites into the rich beer cheese sauce!

Substitutions for Flexibility

While the original recipe offers a fantastic flavor profile, these substitutions allow you to tailor the soft pretzels and beer cheese dip to your preferences or what you have on hand:

• Beer: The type of beer used significantly influences the dip’s final taste. A lager is recommended for a balanced flavor, but feel free to use any beer you enjoy drinking. For a more pronounced beer flavor, opt for a darker ale or stout. If you prefer a lighter touch, a pilsner or light ale works well. For a completely alcohol-free option, non-alcoholic beer is an excellent substitute, or you can even use chicken or vegetable broth, though the distinct “beer cheese” character will be altered.
• Cheese: The cheese blend is highly customizable. Beyond Dubliner and sharp yellow cheddar, other excellent melting cheeses include Gruyere for nutty complexity, Fontina for extra creaminess, or a good quality Monterey Jack. If you desire a slightly tangier dip, incorporate about 2 tablespoons of cream cheese. For an ultra-smooth, almost nostalgic texture, you could replace the yellow cheddar with Velveeta cheese, though this will change the flavor profile significantly.
• Yeast: Although the recipe specifies active dry yeast, instant dry yeast can be used as a direct substitute. The key difference is that instant yeast does not require blooming; simply mix it directly with the dry ingredients. Be aware that dough made with instant yeast may rise more quickly, so keep a close eye on it during the proofing stage.
• Milk: For the creamiest dip, whole milk is ideal. However, 2% milk or even half-and-half can be used, though they might result in a slightly less rich consistency. For an even more indulgent dip, a splash of heavy cream can be incorporated. Please note that this recipe has not been extensively tested with non-dairy milks, so results may vary.

Exciting Variations

Beyond the classic pretzel twist, there are many ways to adapt this recipe to create different shapes and flavors, perfect for any occasion:

• Soft Pretzel Bites: For a highly dippable, bite-sized appetizer, transform your dough into pretzel bites. After the dough has risen and been rolled into a long rope (approximately ½ inch thick), use a bench scraper or sharp knife to cut it into 1-inch pieces. These small nuggets will go through the baking soda bath for the same amount of time as larger pretzels and then bake for about 10-15 minutes, or until they achieve a deep golden brown. They’re perfect for sharing and easy to dunk!
• Soft Pretzel Sticks: For a more elongated, snackable option, roll the dough into long ropes, then cut them into 6-inch logs. Follow the same baking soda bath process, and bake for at least 10 minutes until golden brown. These are excellent for dipping or as a side with soup and chili.
• Normal-Shaped Pretzels: If you prefer the traditional, iconic pretzel shape, this dough is perfectly suited for it. Divide the dough into six equal pieces, roll each into a long, thin rope (about 20-24 inches), and then shape them into classic pretzel knots. They will bake for the same duration as the twisted pretzels in this recipe. Need a visual guide? Watch how to shape pretzels here for a quick tutorial!
• Creative Toppings: While coarse salt is a classic, don’t limit your imagination. Before baking, consider topping your pretzels with everything but the bagel seasoning for an extra savory kick, or sesame seeds for a subtle nutty flavor. For a sweeter version (best enjoyed without the beer cheese, perhaps with a cinnamon sugar dip), sprinkle them with a cinnamon-sugar mixture after a light egg wash.

How to Make Homemade Soft Pretzels

Crafting homemade soft pretzels might seem intimidating, but our step-by-step instructions break it down into an enjoyable process, ensuring perfect results every time.

Step One: Activate the Yeast. In the bowl of a stand mixer, combine the warm water (ensure it’s around 110℉ – too hot will kill the yeast, too cold won’t activate it), active dry yeast, and granulated sugar. Give it a gentle stir and let it sit for about five minutes. You’ll know your yeast is active and healthy when a foamy layer appears on the surface, indicating it’s ready to make your pretzels light and airy.

Step Two: Form the Dough. Add the melted unsalted butter, kosher salt, and gradually incorporate the all-purpose flour into the yeast mixture. Begin mixing on low speed with the dough hook attachment until the ingredients are just combined. This prevents flour from scattering. Once integrated, increase the speed to medium-high.

Step Three: Knead and Rise. Continue to knead the dough for about 5 minutes. The dough should become smooth and elastic, pulling away cleanly from the sides of the bowl, though it may remain slightly tacky to the touch. Transfer the dough to a lightly greased large bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for about one hour, or until it has visibly doubled in size. A warm, draft-free spot is ideal for optimal rising.

Step Four: Prepare for Shaping. While the dough is rising, it’s a good time to get your workstation ready. Once the dough has doubled, turn it out onto a lightly floured surface. Use a bench scraper or a knife to divide the dough into six equal portions. Each portion will become one pretzel.

Step Five: Roll the Logs. Take one piece of dough and, using your hands, roll it evenly into a long rope, aiming for approximately 16 inches in length and about ½ inch thick. The key is to keep the thickness consistent along the entire length to ensure even baking.

Step Six: Initial Twist. Once you have a long, even rope, pull one end down to meet the other, creating a long U-shape. Then, at the rounded bottom section of this U-shape, cut the log in half, creating two strands of dough still connected at one end. This technique is for making the twisted pretzel shape shown in the images.

Step Seven: Seal One End. Take the two strands of dough that are still connected at one end and gently pinch that connected end together to create a secure seal. This will be the base of your twisted pretzel.

Step Eight: Twist and Seal. With the sealed end as your starting point, carefully wrap the two strands around each other, creating a tight, uniform twist. Once twisted, pinch the other loose ends together firmly to seal the pretzel shape. You should have a neatly twisted pretzel ready for its bath. Repeat this process for the remaining five pieces of dough.

Step Nine: The Baking Soda Bath. Preheat your oven to 425℉ (220℃). In a large pot, bring 8 cups of water to a gentle boil. Carefully stir in the ½ cup of baking soda. This creates the essential alkaline bath. Gently place two pretzels at a time into the boiling water mixture and let them boil for approximately 30 seconds per side, or one minute total. This short bath is crucial for developing the characteristic flavor and assisting in browning. Have a baking sheet ready, lined with greased parchment paper.

Step Ten: Bake to Golden Perfection. Using a slotted spoon or spatula, carefully remove the boiled pretzels from the water bath, allowing excess water to drip off. Transfer them to your prepared baking sheet. Immediately sprinkle the tops generously with coarse salt. Bake the pretzels in the preheated oven for 13-17 minutes, or until they turn a beautiful deep golden brown. The precise baking time may vary slightly depending on your oven.

Hot Tip! While your pretzels are baking, seize the opportunity to prepare your easy beer cheese dip. This way, both components will be hot and ready to enjoy simultaneously, maximizing freshness and flavor!

Crafting the Perfect Beer Cheese Dip

This beer cheese dip comes together quickly and easily, making it the perfect companion to your freshly baked pretzels.

Step Eleven: Create the Roux. In a medium saucepan set over medium heat, melt the ¼ cup of unsalted butter. Once melted, add the 3 tablespoons of all-purpose flour, ½ teaspoon of garlic powder, 1 teaspoon of mustard powder (or Dijon mustard), 1 teaspoon of Worcestershire sauce, and ⅛ teaspoon of cayenne pepper. Whisk continuously for about 30 seconds to cook out the raw flour taste and create a smooth roux.

Step Twelve: Add Liquids. Gradually whisk in 1 cup of beer into the roux. Continue whisking as the mixture thickens slightly. Next, slowly pour in the ¾ cup of whole milk, continuing to whisk until the mixture becomes very warm to the touch and starts to thicken to a sauce-like consistency.

Step Thirteen: Melt the Cheese. Reduce the heat to low. Add the 1 cup of shredded Dubliner cheese and 2 cups of shredded yellow cheddar cheese. Stir constantly until all the cheese has completely melted into a smooth, luscious sauce. Taste the dip and adjust the seasoning as needed with additional salt and pepper. For a final flourish, you can sprinkle a little extra cayenne or smoked paprika, and perhaps some chopped fresh parsley, for garnish.

Step Fourteen: Serve Immediately. Your perfect beer cheese dip is now ready! Keep it warm in the saucepan over very low heat or transfer it to a serving dish. Encourage everyone to dunk those warm, freshly baked soft pretzels directly into the creamy, flavorful dip. Enjoy this irresistible appetizer while it’s hot and at its best!

Hot Tip! To maintain the dip’s perfect creamy consistency, keep it over very low heat. As beer cheese cools, it naturally thickens and can become less smooth. A small slow cooker set to ‘warm’ is ideal, or simply leave it in the saucepan on the lowest possible heat setting. This allows guests to serve themselves throughout the event, ensuring every dunk is as delicious as the first.

Expert Tips for Success

• Timing is Everything: For the ultimate experience, aim to have both the pretzels and the dip hot and ready at the same time. Start preparing your water bath and placing it on the stove to heat once you begin shaping your pretzels. This synchronization ensures that your dip is freshly melted as your pretzels come out of the oven.
• Shred Your Own Cheese: This cannot be stressed enough. Always use blocks of cheese and shred them yourself. Pre-shredded cheeses often contain cellulose or other anti-caking agents that can prevent smooth melting, leading to a grainy or clumpy dip. Freshly shredded cheese melts beautifully, creating a wonderfully silky sauce.
• Keep the Dip Warm: Beer cheese dip is best served warm and creamy. As it cools, it tends to thicken and can become less appealing. The best way to combat this is to keep it over low heat. A small slow cooker or fondue pot is perfect for maintaining temperature during a gathering. Alternatively, leave it in the saucepan on the lowest burner setting, stirring occasionally. Serve it in individual small cups or directly from the warm pot to ensure a consistently delightful texture.
• Creative Leftover Ideas: Don’t let any leftover beer cheese dip go to waste! It’s incredibly versatile. Beyond pretzels, it makes a fantastic accompaniment for tortilla chips, sliced baguette, raw vegetables (crudités), or even roasted potatoes. Get creative and use it as a sauce for macaroni and cheese, a topping for hot dogs or burgers, or stirred into a creamy chicken dish.
• Make-Ahead Convenience: The beer cheese dip can be prepared up to a few days in advance and stored covered in the refrigerator. When you’re ready to serve, simply reheat it gently on the stovetop over medium-low heat, whisking in a splash of milk or beer as needed to restore its smooth, creamy consistency. This makes it an ideal appetizer for entertaining, allowing you to focus on the pretzels when guests arrive.

What type of beer is best for beer cheese?

You can use almost any beer you enjoy, but different styles will impart distinct flavors. A medium-bodied lager (like Modelo, Budweiser, or even a local craft lager) often provides the best balance, offering good beer flavor without overpowering the cheese and spices. For a lighter, more subtle beer note, a pilsner or light ale works well. If you’re a fan of strong, hoppy flavors, an IPA can be used, but be prepared for a very prominent beer taste. Darker beers like stouts or porters will give the dip a deeper, richer, and slightly malty flavor. If you want to omit alcohol, a non-alcoholic beer is a great substitute, or you can use chicken or vegetable broth for a non-alcoholic cheese dip (though technically not “beer” cheese).

What does beer cheese go with?

Beer cheese is incredibly versatile! Its most classic companions are soft pretzels (homemade or store-bought), crusty bread, baguette slices, or a variety of crackers. It also pairs wonderfully with an assortment of crudités (raw vegetables) like carrots, celery sticks, bell pepper strips, and broccoli florets. Beyond dipping, consider using beer cheese as a topping for hot dogs, burgers, baked potatoes, or even as a rich sauce for pasta. It’s also a fantastic addition to grilled cheese sandwiches or as a base for a cheesy soup.

Can I use frozen soft pretzels?

Absolutely! While the unparalleled freshness of homemade soft pretzels is a delight, using high-quality frozen, store-bought pretzels is a perfectly acceptable and convenient shortcut, especially when you’re short on time. Many grocery stores, like Aldi and Trader Joe’s, offer excellent frozen soft pretzel options. Simply follow the package instructions for baking, and serve them alongside your homemade beer cheese dip for a quick and satisfying appetizer.

Storage and Reheating Guidelines

Proper storage ensures your homemade pretzels and beer cheese dip remain delicious for future enjoyment.

Storing Baked Pretzels:

• Room Temperature: Once cooled, store baked pretzels in a sealed airtight container or a Ziploc bag at room temperature for up to three days.
• Reheating from Room Temperature: To restore their fresh-baked texture, reheat pretzels in a preheated 425℉ (220℃) oven for 2-4 minutes, or until warmed through and slightly crisp.
• Freezing Baked Pretzels: For longer storage, allow baked pretzels to cool completely. Place them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Transfer the frozen pretzels to an airtight freezer-safe bag or container, removing as much air as possible. They can be frozen for up to one month.
• Reheating from Frozen: Reheat frozen pretzels directly from the freezer in a 425℉ (220℃) oven for 5-10 minutes, or until the insides are warm and the exterior is crisp.

Storing Beer Cheese Dip:

• Refrigeration: Allow the beer cheese dip to cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to one week.
• Reheating on the Stovetop: To reheat, transfer the chilled dip to a saucepan over medium-low heat. As it warms, it will likely thicken considerably. Gradually whisk in a splash or two of additional milk or beer until the dip returns to its desired creamy, liquid consistency and is thoroughly heated. Stir frequently to prevent scorching.
• Reheating in the Microwave: For microwave reheating, place the dip in a microwave-safe bowl. Add a tablespoon or two of milk or beer. Microwave in 30-second bursts, stirring well between each interval, until the dip is hot and smooth. Add more liquid if necessary to achieve the right consistency.

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Soft Pretzels and Beer Cheese Dip

Callan Wenner

Fluffy homemade pretzels are paired with a flavorful cheddar cheese beer cheese sauce that comes together in just 15 minutes once the pretzels are baked.

Twisted soft pretzels and beer cheese dip is the perfect appetizer for a gathering or game day. Mix up the recipe by making soft pretzel bites, normal-shaped pretzels, or pretzel sticks!

Equipment

• Stand mixer with dough hook attachment
• Large pot
• Slotted spoon or spatula
• Large sheet pan
• Parchment paper

Ingredients

Soft Pretzels

• 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
• 3-3½ cups all-purpose flour
• 8 cups water
• ½ cup baking soda
• coarse salt to top the pretzels

Beer Cheese Dip

• ¼ cup unsalted butter
• 3 tablespoons all-purpose flour
• 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

• Stir together the water, yeast and sugar in the bowl of a stand mixer and allow it to stand for five minutes until the yeast becomes foamy on top of the water.
  1 cup warm water, 2¼ teaspoons active dry yeast, 1 tablespoon granulated sugar
• Add the melted butter, salt, and flour and mix it together with the dough hook on low, then increase the speed to medium high and mix for about 5 minutes until the dough begins to pull off the sides but is still slightly tacky.
  1 tablespoon unsalted butter, 1 teaspoon kosher salt, 3-3½ cups all-purpose flour
• Transfer the dough to a large greased bowl and cover with plastic wrap or a kitchen towel. Allow the dough to rise in a warm place until doubled in size. About one hour.
• Before beginning the pretzel assembly, set a large pot of water (with the 8 cups) on the stove to boil. Also preheat the oven to 425℉/220℃.
  8 cups water
• Turn the dough out onto the counter and cut the dough into six pieces.
• Roll each piece of dough into an even log (about 16″), then pull one end down to meet the other end and cut the log in half at the rounded section.
• Pinch together one end and twirl the strands tightly around each other, pinching the other end to seal after twirling.
• Transfer the pretzel twists to a baking sheet lined with greased parchment paper.
• Once the water is at a low boil, stir in the baking soda, then add two pretzels at a time to the water and boil for about one minute.
  ½ cup baking soda
• Use a slotted spoon, spatula or spider to transfer the boiled pretzels back to the baking sheet and repeat with the remaining pretzels.
• Sprinkle coarse sea salt on top of the pretzels, then bake in the center rack for 13-17 minutes or until the pretzels are nicely golden brown on top.
  coarse salt
• Prepare the beer cheese while the pretzels are baking.

Beer Cheese Dip

• In a medium saucepan over medium heat, melt the butter, then whisk in the flour, garlic powder, mustard powder, worcestershire, and cayenne and allow it to cook for about 30 seconds.
  ¼ cup unsalted butter, 3 tablespoons all-purpose flour, ½ teaspoon garlic powder, 1 teaspoon mustard powder, 1 teaspoon worcestershire sauce, ⅛ teaspoon cayenne pepper
• Whisk in the beer and allow it to thicken slightly, then whisk in the milk.
  1 cup beer, ¾ cup whole milk
• Whisk occasionally until the milk gets hot, then stir in the cheeses until melted. Add salt and pepper to taste, then top with a bit of cayenne or smoke paprika, chopped parsley and enjoy with the hot pretzels!
  1 cup dubliner cheese, 2 cups yellow cheddar cheese, salt and pepper

Notes

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