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Soft Pretzels with Beer Cheese Dip

  • Author: Sally Thompson
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 8 pretzels + 1 cup dip 1x

Description

Warm, golden-brown soft pretzels served with a rich, creamy beer cheese dip—this duo is a dream for anyone who loves comforting, pub-style snacks. Perfect for game nights, parties, or even an indulgent weekend treat, this recipe hits every note: salty, cheesy, warm, and utterly satisfying. The soft pretzels are chewy with a crisp bite, and the dip is smooth with just the right hit of beer and cheddar sharpness. If you’re looking for quick breakfast ideas, easy dinner party appetizers, or cozy snack food ideas, this easy recipe will become your go-to. Every bite is an invitation to slow down and enjoy real, homemade goodness.

Ingredients

Scale

For the Pretzels:

  • 4 cups all-purpose flour
  • 1 1/2 cups warm water (105-110°F)
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 tbsp brown sugar
  • 1 1/2 tsp salt
  • 1/4 cup baking soda (for boiling water)
  • 1 egg, beaten (for egg wash)
  • Coarse salt, for topping

For the Beer Cheese Dip:

  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1/2 cup whole milk
  • 1/2 cup beer (lager or pilsner preferred)
  • 4 oz cream cheese
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1 tsp garlic powder
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • Chopped fresh parsley (optional, for garnish)

Instructions

  1. In a large bowl, mix warm water, brown sugar, and yeast. Let sit 5 minutes until foamy.
  2. Add flour and salt. Mix and knead until smooth and elastic (7-8 minutes). Cover and let rise 1 hour.
  3. Preheat oven to 425°F (220°C). Line baking sheets with parchment paper.
  4. Divide dough into 8 pieces. Roll into ropes and shape into pretzels.
  5. Bring a large pot of water to a boil. Add baking soda carefully.
  6. Boil each pretzel 20-30 seconds, then place on baking sheets.
  7. Brush with egg wash, sprinkle with coarse salt.
  8. Bake 12-15 minutes until deep golden brown. Cool slightly.
  9. For the dip, melt butter in a saucepan. Whisk in flour to form roux.
  10. Slowly whisk in milk and beer. Cook until thickened.
  11. Stir in cream cheese, cheddar, garlic powder, mustard, salt, and pepper. Cook until smooth.
  12. Serve pretzels warm with cheese dip, garnished with parsley if desired.

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Find it online: https://sallymeals.com/soft-pretzels-with-beer-cheese-dip/