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Homemade Soft Pretzels Recipe with Easy Creamy Beer Cheese Dip

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This recipe delivers soft, chewy homemade pretzels paired with a creamy, tangy beer cheese dip. Perfect for a cozy snack or casual gatherings, it’s quick, easy, and made with simple pantry ingredients.

Ingredients

Scale
  • 4 cups all-purpose flour (480 g)
  • 2 1/4 teaspoons active dry yeast (one packet)
  • 1 1/2 cups warm water (110°F / 43°C)
  • 1 tablespoon granulated sugar
  • 4 tablespoons unsalted butter, melted (56 g)
  • 1 teaspoon salt, plus coarse salt for topping
  • 1/4 cup baking soda (60 g)
  • 4 cups water (960 ml)
  • 2 cups sharp cheddar cheese, shredded (200 g)
  • 4 ounces cream cheese, softened (115 g)
  • 1/2 cup beer (120 ml), mild lager or amber ale
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste

Instructions

  1. Activate the yeast by combining warm water (110°F / 43°C), sugar, and active dry yeast in a large bowl. Let sit for 5-7 minutes until frothy.
  2. Stir in melted butter and salt. Gradually add flour about 1 cup at a time, mixing until dough pulls away from bowl sides.
  3. Knead dough on a floured surface for 8-10 minutes until smooth and elastic, or knead with a stand mixer dough hook for 5-6 minutes.
  4. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for about 1 hour until doubled in size.
  5. Preheat oven to 450°F (230°C). Bring 4 cups water and 1/4 cup baking soda to a gentle boil in a large pot.
  6. Punch down dough and divide into 8 equal pieces (~100 g each). Roll each into a 20-inch rope and twist into pretzel shapes.
  7. Boil each pretzel in the baking soda bath for 30 seconds using a slotted spoon. Remove and place on a lined baking sheet.
  8. Sprinkle pretzels with coarse salt (about 1/2 teaspoon each). Bake for 12-15 minutes until dark golden brown and puffed.
  9. While baking, prepare the beer cheese dip by combining cheddar, cream cheese, beer, Dijon mustard, garlic powder, and onion powder in a saucepan over medium-low heat. Stir until smooth and creamy. Season with salt and pepper. Thin with more beer or milk if needed.
  10. Let pretzels cool slightly and serve warm with the beer cheese dip.

Notes

Use warm water at about 110°F to activate yeast properly. Do not skip the baking soda bath for authentic pretzel crust and color. Use coarse salt for topping, not table salt. If dip is too thick, thin with beer or milk. Pretzels can be frozen after shaping and boiling; bake from frozen adding a few extra minutes.

Nutrition

Keywords: soft pretzels, beer cheese dip, homemade pretzels, snack recipe, easy pretzels, baking soda bath, creamy dip

Find it online: https://tastypierecipes.com/homemade-soft-pretzels-recipe-with-easy-creamy-beer-cheese-dip/