Soft Beer Pretzels with Beer Cheese Dip

Buttery, golden pretzels with a soft, chewy center and a creamy, tangy beer cheese dip. Beer adds malty aroma and depth to the dough and gives the cheese sauce a smooth, pub-style finish.

Serves

8 pretzels (with plenty of dip)

Prep Time

25 minutes (plus 60–75 minutes rise time)

Cook Time

20–25 minutes

Ingredients

Pretzel Dough

• 1 1/4 cups beer, warmed to 105–110°F (lager, pilsner, or Kölsch)
• 2 1/4 tsp instant or active dry yeast (1 packet)
• 1 tbsp brown sugar (or granulated sugar)
• 1 tbsp unsalted butter, melted (plus more for brushing)
• 3 1/2 cups bread flour (or all-purpose), plus extra for dusting
• 1 1/2 tsp kosher salt

Baking Soda Bath

• 10 cups water
• 2/3 cup baking soda

Topping

• Coarse pretzel salt or flaky salt
• 2–3 tbsp melted butter (for brushing after baking)

Beer Cheese Dip

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 3/4 cup beer (lager, pilsner, or light amber), room temp
• 3/4 cup whole milk (or half-and-half for richer)
• 1 tsp Dijon mustard
• 1/2 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika (optional)
• 1/2 tsp kosher salt, plus more to taste
• Pinch of cayenne or hot sauce (optional)
• 2 cups shredded sharp cheddar (freshly grated)
• 1/2 cup shredded Gruyère or Monterey Jack (optional, for melt and stretch)

Why Beer Works

• In the dough: Beer’s malt sugars and gentle acidity boost fermentation, adding flavor and helping tenderness. A clean lager keeps flavors balanced and aromatic.
• In the dip: Beer brings toasty grain notes and slight bitterness that cut through rich cheese, keeping the sauce smooth and bright. Avoid very bitter IPAs (can taste harsh) and very dark stouts (can overwhelm).

Instructions

Pretzel Dough

1. Bloom yeast (if using active dry): In a large bowl, whisk warm beer with sugar and yeast. Let sit 5–10 minutes until foamy. If using instant yeast, whisk yeast and sugar into the warm beer and proceed without waiting.
2. Mix: Stir in melted butter and salt. Add flour and mix with a spoon until a shaggy dough forms. Transfer to a lightly floured surface.
3. Knead: Knead 6–8 minutes until smooth and elastic (or 5–6 minutes in a stand mixer with a dough hook). The dough should be slightly tacky but not sticky; add a tablespoon of flour at a time if needed.
4. First rise: Place in a lightly oiled bowl, turn to coat, cover, and let rise in a warm spot until doubled, 45–60 minutes.

Shape and Boil

5. Preheat oven to 450°F. Line two rimmed baking sheets with parchment and lightly grease the parchment (prevents sticking after the soda bath).
6. Divide and shape: Punch down the dough and divide into 8 equal pieces. Roll each into a 22–24-inch rope. Form a U, cross the ends twice, then fold down to the base and press to seal.
7. Soda bath: In a wide pot, bring 10 cups water to a boil. Slowly add baking soda (it will foam). Boil pretzels 2 at a time for 20–25 seconds per side. Lift with a slotted spatula, drain well, and place on prepared sheets.
8. Top and bake: Brush with melted butter or a little beaten egg for shine (optional), sprinkle with pretzel salt, and bake 12–14 minutes until deep golden brown.
9. Finish: Brush hot pretzels with melted butter. Cool 5 minutes before serving.

Beer Cheese Dip

10. Make the roux: In a medium saucepan over medium heat, melt butter. Whisk in flour and cook 1–2 minutes until foamy and lightly blond.
11. Add liquids: Slowly whisk in beer, then milk, until smooth. Simmer 2–3 minutes, whisking, until slightly thickened.
12. Season and cheese: Whisk in Dijon, Worcestershire, garlic powder, smoked paprika, salt, and cayenne/hot sauce if using. Reduce heat to low. Add cheeses a handful at a time, whisking until fully melted and smooth. Taste and adjust salt or heat. If too thick, whisk in a splash more beer or milk.

Tips for Soft, Chewy Pretzels

• Use bread flour: Higher protein yields better chew. All-purpose works but may be slightly softer.
• Warm beer, not hot: 105–110°F wakes yeast without killing it. If it feels hot to the touch, let it cool.
• Strong boil, short dip: A quick, rolling-boil bath with baking soda sets the crust and gives classic pretzel flavor and color. Don’t over-boil or they’ll taste soapy.
• Grease the parchment: Prevents pretzels from sticking after the alkaline bath.
• Butter finish: Brushing with butter right after baking softens the crust and adds flavor.

Tips for Creamy, Flavorful Beer Cheese

• Freshly grated cheese melts best: Pre-shredded has anti-caking agents that can make sauce grainy.
• Gentle heat: After adding cheese, keep the heat low to prevent separation.
• Balance bitterness: If your beer tastes assertive, add a teaspoon of honey or an extra splash of milk. A pinch more salt and Dijon can also round it out.
• Keep smooth: If the dip thickens as it sits, whisk in a warm splash of beer or milk to loosen.

Make-Ahead and Variations

• Make-ahead dough: After the first rise, refrigerate up to 24 hours. Let sit 30 minutes at room temp before shaping.
• Freeze baked pretzels: Cool completely, freeze, then reheat at 350°F for 8–10 minutes.
• Jalapeño-cheddar: Add 1/2 cup finely diced pickled jalapeños to the cheese dip and swap in some pepper jack.
• Everything pretzels: Sprinkle shaped pretzels with everything bagel seasoning before baking.
• Mustard-dip twist: Add 1–2 tbsp whole-grain mustard to the beer cheese for zing.

Serve warm pretzels with a generous bowl of beer cheese, extra mustard on the side, and your favorite lager for the perfect pub-style snack.