Soft Pretzels with Beer Cheese Dip

Servings 8 pretzels


Soft Pretzels

  • 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


Soft Pretzels

  1. 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.

  2. 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.

  3. Preheat the oven to 450 degrees.

  4. 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."

  5. 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.

  6. Add to a baking sheet and brush with your whisked egg. Bake for about 15 minutes or until golden brown and cooked through.

  7. Brush with melted butter & salt. Serve warm with beer cheese or mustard!

Beer Cheese Dip

  1. 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).

  2. Add the beer, mustard & spices and whisk to combine.

  3. Slowly add your cheese until you reach your desired consistency. Should be about 2 cups!

  4. Serve right away!