While I do eat healthy a lot of the time, it is DEFINITELY not 100% of the time. Exhibit A. Homemade soft pretzels with delicious beer cheddar fondue sauce. Like what is more appetizing than this? DO NOT say kale.
This recipe is a labor of love and the most satisfying treat. I recommend making with a friend or family when you have a few extra hours to spare. The cheese sauce takes just a couple minutes to throw together and is great on roasted broccoli as well!
I’m a sucker for cheese sauce, but if you don’t feel like the extra steps these soft pretzels are amazing with yellow mustard or tossed in cinnamon sugar instead of salt!
Soft Pretzels with Beer Cheese Dip
- 1 3/4 cup warm water
- 1 packet active dry yeast
- 2 tbsp brown sugar
- 1 tsp salt
- 4 1/2 cups flour
- 2 tbsp vegetable oil
- 1 egg beaten
- 1/2 cup baking soda
- melted butter & salt to top
Beer Cheese Dip
- 2 tbsp salted butter
- 2 tbsp flour
- 1/2 cup milk
- 1/2 tsp yellow mustard
- 1/2 cup beer I used Stella
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp red chili flakes
- 2 cups shredded cheddar cheese
In a large mixing bowl, add the sugar & salt to your warm water and whisk to combine. The water should be between 120-130 degrees. So annoying, but that's the rules in baking I guess. Add your yeast and let it sit until it foams (like 5 min). Honestly, mine didn't foam that much and pretzels were still great so don't stress.
Add in the flour and oil and knead until dough forms. Cover and let it sit in a warm area for 45 min to an hour to let the dough rise.
Preheat the oven to 450 degrees.
Cut the dough in half, then in half again, then again so you have 8 pieces. Roll them out to form a long rope then form into a pretzel shape. You can also just roll it out a little then cut into pretzel "bites."
Combine the baking soda and about 6 cups of water and bring to a boil. Add the pretzels in and boil for about 45 seconds.
Add to a baking sheet and brush with your whisked egg. Bake for about 15 minutes or until golden brown and cooked through.
Brush with melted butter & salt. Serve warm with beer cheese or mustard!
Beer Cheese Dip
In a medium saucepan, melt your butter. Whisk in the flour then slowly add your milk (about a tablespoon at a time to prevent it from clumping).
Add the beer, mustard & spices and whisk to combine.
Slowly add your cheese until you reach your desired consistency. Should be about 2 cups!
Serve right away!