Fox and Briar

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Soft Beer Pretzels with Beer Cheese Dip

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These Soft Beer Pretzels with Beer Cheese Dip are soft and fluffy pretzels with a cheesy dip.  Perfect for game day, parties, or any time you need a snack to go with your beer.

These Soft Beer Pretzels with Beer Cheese Dip are soft and fluffy pretzels with a cheesy dip. Perfect for game day, parties, or any time you need a snack to go with your beer. #ad

These Soft Beer Pretzels with Beer Cheese Dip are soft and fluffy pretzels with a cheesy dip. Perfect for game day, parties or any time you need a snack. #ad

Soft Beer Pretzels with Beer Cheese Dip

Beer and pretzels go together like – well like beer and cheese.  And like cheese and pretzels.  They all just go together really well, OK?  When Fred Meyer asked me to develop a recipe using local, Northwest beer, my first thought was soft beer pretzels.  Although the possibilities are endless when it comes to cooking with beer, I kept coming back to pretzels.

These Soft Beer Pretzels with Beer Cheese Dip are soft and fluffy pretzels with a cheesy dip. Perfect for game day, parties or any time you need a snack. #ad
This is a sponsored conversation written by me on behalf of  Fred Meyer. The opinions and text are all mine.
Not only did I want to make pretzels, I wanted to make a pretzel that was chewy on the outside and soft and fluffy on the inside. I also wanted a cheesy dip to go with it.  And why should we just drink the beer with the pretzels and dip? Isn’t it even better to put the beer INTO the pretzels? AND the dip? Of course we will drink some beer when we eat them as well, I mean come on.

Jump to recipe

These Soft Beer Pretzels with Beer Cheese Dip are soft and fluffy pretzels with a cheesy dip. Perfect for game day, parties, or any time you need a snack to go with your beer. #ad

When faced with the decision of which beer to choose, I had some tough choices. Of course the Pacific Northwest is full of fantastic breweries, so one could hardly go wrong.  But in the end I decided to go with my hometown favorite of Ninkasi.  Ninkasi Brewing Company was started in Eugene, Oregon (where I spent most of my formative years), and has become very popular on the west coast.  Luckily for me they have a seasonal lager available right now, so I grabbed a 6-pack at Fred Meyer.  Which my husband drank before I got around to working on my recipe.  Can’t blame the guy, Ninkasi is one of his favorites.
These Soft Beer Pretzels with Beer Cheese Dip are soft and fluffy pretzels with a cheesy dip. Perfect for game day, parties or any time you need a snack. #ad
So I bought another 6-pack – make that two – and set to work on making some soft and fluffy pretzels (with beer!) and a warm and cheesy beer dip to go with them.  The first version turned out OK, but could have been better and I wasn’t a fan of the classic style beer cheese sauce that I made.  I  ended up making a much creamier, cheesier dip with just a hint of beer and I was much happier with it. Here are the ingredients for the beer cheese dip: Cream cheese, cheddar, mozzarella, beer (lager is best), garlic powder, hot sauce. That’s it!

These Soft Beer Pretzels with Beer Cheese Dip are soft and fluffy pretzels with a cheesy dip. Perfect for game day, parties, or any time you need a snack to go with your beer. #ad
Although these pretzels have beer in them, they aren’t overwhelming with beer flavor.  There is just a hint of beer flavor, enough so that you know it is there but not so much that it tastes like you are eating a beer.  And the beer in the cheesy dip sets off the richness of the cheese perfectly.  Of course you can fully round out these flavors by serving everything with an ice cold beer.
These Soft Beer Pretzels with Beer Cheese Dip are soft and fluffy pretzels with a cheesy dip. Perfect for game day, parties, or any time you need a snack to go with your beer. #ad

Really, beer, cheese, and warm, fluffy pretzels?  How could you ask for more?

These Soft Beer Pretzels with Beer Cheese Dip are soft and fluffy pretzels with a cheesy dip. Perfect for game day, parties or any time you need a snack.

Soft Beer Pretzels with Beer Cheese Dip

These Soft Beer Pretzels with Beer Cheese Dip are soft and fluffy pretzels with a cheesy dip. Perfect for game day, parties or any time you need a snack.
4.73 from 22 votes
Print Pin Rate
Course: Appetizers, Baked Goods/Breads
Cuisine: American
Keyword: Beer Cheese Dip, Beer Pretzels, Cheese Dip, Pretzels, Soft Pretzels
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 8 Servings
Calories: 504kcal
Author: Meghan McMorrow | Fox and Briar

Ingredients

For the Pretzels:

  • 12 ounces beer such as a lager
  • 1 tablespoon Sugar
  • 2 teaspoons kosher salt
  • 1 package active dry yeast 2 and 1/4 teaspoons
  • 2 ounces unsalted butter melted
  • 22 ounces all-purpose flour about 4 and 1/2 cups
  • 10 cups water
  • 2/3 cups baking soda
  • 1 egg yolk beaten with 1 tablespoon water
  • kosher salt for topping or pretzel salt if you can find it
  • vegetable oil for bowl

For Beer Cheese Dip:

  • 4 ounces cream cheese softened
  • 3/4 cup grated white cheddar
  • 3/4 cup grated mozzarella divided
  • 1/4 cup beer I used a lager
  • 1 teaspoon garlic powder
  • a few dashes hot sauce
  • 1 tablespoon chopped parsley optional, for garnish

Instructions

To Make Soft Beer Pretzels:

  • Warm the beer to 110-115°F.
  • In a stand mixer with the dough hook attached, add the warm beer, sugar, kosher salt, then sprinkle the yeast on top. Let the mixture sit for about 5 minutes, or until it starts to get foamy.
  • Add the butter and the flour. Turn the mixer to low to medium speed and mix until dough comes together.
  • Increase the mixer speed to medium and knead for 4-5 minutes. Dough should be smooth and clinging to the dough hook (not stuck to the side of the bowl).
  • In a clean bowl, add enough oil to coat the inside of the bowl (can spray with cooking spray or add about 1 teaspoon of oil and brush to coat inside of bowl) Quickly form the dough into a ball and place in the bowl, turning once to coat the dough in oil.
  • Cover with plastic wrap and a tea towel, then allow to rise for about 1 hour, until dough has doubled in size.
  • Preheat oven to 425°F. 
  • Line two baking sheets (Use silpat or parchment paper sprayed with cooking spray)
  • In a large pot, bring 10 cups of water and the baking soda to a boil.
  • Meanwhile, shape pretzels. Turn the dough onto a lightly oiled surface and divide into 8 pieces. Flatten each piece into a rectangle, then roll into a cigar shape. Pinch the seams together. Then roll the dough out into a 24 inch rope. Bring the two ends of the rope up to form a "U" shape. Twist the two end pieces around each other once, then cross the end pieces back down to the bottom of the "U" to complete the pretzel shape. (See above photo)
  • When all pretzels are shaped, add them 2 at a time to the pot of boiling water, allow them to boil for 30 seconds. Then remove from the water with a spider or large spatula and place on the baking sheets.
  • Brush each pretzel with the egg mixture and sprinkle with kosher salt.
  • Bake for 12-15 minutes or until browned.
  • Serve with beer cheese dip (below)

To Make The Beer Cheese Dip:

  • Preheat oven to 350°F
  • In a medium bowl, stir cream cheese until smooth. Add the grated cheddar cheese and 1/2 cup of the grated mozzarella, stir to combine.
  • Add the garlic powder, beer and hot sauce, stir until completely mixed.
  • Pour into a baking dish* and sprinkle the remaining 1/4 cup of mozzarella on top.
  • Bake for about 15 minutes or until melted and top is golden.
  • Garnish with chopped parsley if desired and serve.

Video

Notes

*I used a 6.25 inch mini cast iron skillet. The skillet was quite full, so I wouldn't recomend using a smaller dish.

Nutrition

Calories: 504kcal | Carbohydrates: 65g | Protein: 16g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 75mg | Sodium: 3518mg | Potassium: 170mg | Fiber: 3g | Sugar: 2g | Vitamin A: 620IU | Vitamin C: 0.7mg | Calcium: 171mg | Iron: 4mg
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!

These Soft Beer Pretzels with Beer Cheese Dip are soft and fluffy pretzels with a cheesy dip. Perfect for game day, parties, or any time you need a snack to go with your beer. #ad

Comments submitted may be displayed on other websites owned by the sponsoring brand.

This is a sponsored conversation written by me on behalf of Fred Meyer . The opinions and text are all mine.

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Reader Interactions

Comments

  1. Is it ok to let the dough rest for longer than an hour? Was planning on making the dough, going out for a few hours then coming back to make the pretzels.

    Reply

    • Hi Adrienne – the dough will keep rising and may over proof. I haven’t tried it, but you could try to put it in the fridge where it will rise more slowly, then take it out when you get home and allow to come back to room temp.

      Reply

  2. 5 stars
    Found this recipe several years ago and we absolutely LOVE IT…. We have actually used the beer/cheese sauce on several different things (like pasta…. oh my). No tweaking needed – this recipe is perfection as written. Will be serving up pretzels and beer cheese on Super Bowl Sunday. Go Bucs!!!

    Reply

  3. 5 stars
    This is really a quality recipe! I’ve made this several times now and each time it’s absolutely perfect. I bake bread a lot and it seems like every recipe I use is off – I’m always having to adjust the flour quantity to get the dough just right. But not with this recipe. All of the amounts are spot on (note that I weigh everything out) and the pretzels are perfectly pillowy and moist with the right amount of tang. I personally don’t like hoppy beer and I’ve found a pilsner works really well. I also discovered that it freezes really well. After the rise, I divide it into 8 sections and then individually vacuum seal them and throw them in the freezer. On a day when the hubby and I want pretzels, I’ll pull a couple out, defrost them and let the dough get a little puffy then continue with your recipe. They are so fresh and good, you would never know the dough was frozen.

    Reply

  4. 5 stars
    YUM. Making again tonight. They were a total hit last time. I made two batches for 10 people and they were all gone… I brushed melted butter on the top mine after i took them out of the oven and then it kind of hardened on the pretzels as they cooled on the plate. You won’t be sorry.

    Reply

  5. Great recipe… but if you are using parchment paper, PUT NONSTICK spray on it before the pretzels. My pretzels were completely stuck to the parchment paper. I followed every step of the recipe and the pretzels are delicious, that one step just kind of ruined it for me. I will be investing in silpat

    Reply

  7. Holy goodness! These turned out so well and that beer cheese is incredible. I’ve now made this recipe three times, using a different beer each time. I can’t tell you which has been my favorite, they’ve all been really good. Using a porter in the pretzel gave it a really unique taste!

    I do have a question though, I would like to make pretzel balls next time. Do you think the bake time will change drastically?

    Reply

    • Hi Nadia, Yay, I am so happy you love them! I don’t think making pretzel balls will change the bake time drastically, but the bake time will vary depending on the size. I would just keep an eye on them to make sure they don’t over bake.

      Reply

  8. Ohmyyumminess! These were so easy and so delicious. I’ll never buy pre-made again. The beer cheese had the perfect amount of flavors. I must confess that my pretzel shaping skills need some work. I ended up rolling dough into ropes and cutting 1.5” inch pieces. Still worked perfectly.

    Reply

  11. So, question. If you don’t have a stand mixer, what would be the next best thing to use to mix the pretzel dough. I’m totally salivating, but don’t know how to get it done. 🙂

    Reply

    • You can knead it by hand! I have had a few readers do this. IT just takes a little longer. It should take 5-8 minutes, until the dough is smooth and not sticky.

      Reply

  12. 5 stars
    My first attempt making a pretzel, turned out great!
    Used a Pilsner first, second attempt will be with Schneider Weisse.

    Reply

  13. 5 stars
    I made the dip and bought some pretzel buns for an Oktoberfest party – it was a huge hot! I doubled the recipe but should’ve quadrupled it! Thanks 😊 maybe I’ll make the pretzels from scratch next time!

    Reply

  14. Haven’t tried it yet, but plan to make the pretzels and use my own beer cheese. I think you omitted the beer in the sauce recipe.

    Reply

    • Hi Katherine, there is beer in the sauce recipe. It is listed in the ingredients and also in the instructions. I hope you love the pretzels!

      Reply

  15. 5 stars
    I cannot imagine home-made pretzels being any more perfect than these. They take time, but are WORTH IT!! I like to make some of the dough into pretzel bites.

    Reply

  16. 5 stars
    Hands down the best pretzel dough recipe!! I made the dough in the morning and slowed the dough rise by putting it in the fridge for several hours. I took it out an hour before getting ready to form into pretzels later that day. Worked out perfectly! Thank you for a great pretzel recipe AND great cheese dipping sauce. Will use the cheese dip as an appetizer with crackers and veggies even without the pretzels!

    Reply

  17. 5 stars
    Good Morning! What if I dont have my dough hook for the mixer? Still think the dough will be successful?? Any hints?

    Reply

    • Hi Tara – Do you have the paddle attachment? You might be able to start the dough with that, and then when it starts to come together you can switch to kneading my hand. Or you can just do it all by hand. It should take 5-8 minutes, until the dough is smooth and not sticky. Hope that helps!

      Reply

  18. I did not make the cheese dip – something about cream cheese I don’t like, especially in a beer cheese. I did make the pretzels though. I’ve never made a pretzel in my life but this was the best pretzel I’ve ever had. Maybe is was the beer, maybe I am bias, but who cares? A great pretzel either way, it’s even good warmed up a day afterwards. There may not be any leftovers for this family of two tomorrow so I may not be able to speak of two day old pretzels.

    Reply

  19. I came across your recipe for pretzels and beer cheese and plan on making them this Christmas for family party. My hubby’s family is German and all though beer cheese is not German, beer certainly is! Can’t wait to try it out and hear reviews from family.

    Reply

      • Hi Regan – you can warm it up in a pan on the stovetop or in the microwave. Just be sure it isn’t too hot when you mix it with the yeast. It should be just slightly above body temp, about 110 degrees. If it is too hot it will kill the yeast.

        Reply

  20. 5 stars
    Ok. I’m just saying I made these with Newcastle, and OH MY GOODNESS! The nuttiness and sweetness with the deep brown flavor of the pretzels was marvelous.
    In all honesty, I’m a beer cheese snob and when I saw the cream cheese in your recipe, I laughed. But the reviews were great so I went with it, and Giirrrrrl! I am so glad I did!! It was quick, cheap and easy and good enough for the band. I never expected it to be good enough to serve at my table, but sure enough, I’m making them again for my Christmas Family Celebration!
    Thank you, Namaste

    Reply

    • Hi Stephanie – I’m so glad you loved them! To be honest I used had the same feelings about the cream cheese but after testing it I knew it was right! I’m glad you agree 🙂 So happy to hear you are serving this at Christmas too!

      Reply

  22. 5 stars
    I made these and they were a hit! I’ll definitely need to double or triple the cheese dip recipe!
    How do you recommend storing the pretzels?

    Reply

    • Hi Donna – I’m so glad you enjoyed them! You can store the pretzels in an airtight container for a few days. Some readers have mentioned freezing them, so that might work if you want to keep them longer. I haven’t tried freezing them so I can’t be sure if that works, but I think it would be fine.

      Reply

  23. Could you par cook these and then freeze? I’d like to have them on hand and not go through all the work every time I wanted one. Suggestions on doing so?

    Reply

    • Hi John – I have never tried freezing them so I can’t say for sure. If you want to try freezing them, I would say follow the recipe through shaping them into pretzels. Freeze them individually so that they don’t stick together (you can put them in a freezer on a baking sheet, then when they are frozen you can put them into a freezer bag). When you are ready to bake them, take them out of the freezer and let them thaw completely, then continue with the recipe, starting with boiling them. Again, I have not tried this so I can’t be sure of how they will turn out. I hope that helps, let me know how they turn out!

      Reply

  24. 5 stars
    I love this beer cheese dip. I make it all the time for parties and it is always a crowd favorite. Dip that pretzel in there! So good.

    Reply

  25. 5 stars
    This dip is amazing!!! We had some frozen pretzels and after a few hop valley ipas (bubble stash) I decided to whip up some beer cheese dip. So glad I found this recipe!! I was working with what I had in the fridge and used havarti instead of mozzarella, threw in the bubble stash and I think I used garlic salt instead of powder (did I mention I had a few beers lol). This dip turned out great and when we ran out of pretzels we started dipping tortilla chips!! Thank you for sharing this and so happy to find great nw beer down in vegas!!!

    Reply

  26. Oh my gosh!! i just made these pretzels and beer cheese (doubled it for all the family to enjoy) for our Superbowl party today and holy cow are they ever a hit!!! This was my first time working with yeast so I was pretty nervous. Everything came out awesome!! My pretzel shaping skills are pretty rough, I don’t see auntie Anne’s hiring me anytime soon 😂

    Reply

  27. WE’VE BEEN INVITED TO A SUPER BOWL PARTY AND HAVE BEEN ASKED TO MAKE A HOT CHEESE DIP. (HMM..I HAVE NO IDEA WHY I CAN’T CAPITALIZE ANYTHING..ANYWAY, MOVING ON.) THIS LOOKS PERFECT! I WANT TO MAKE THE DOUGH INTO PRETZEL BITES, SO THAT MORE PEOPLE CAN ENJOY THIS RECIPE. I WAS WONDERING, DID YOU CHANGE THE BAKE TEMP OR BAKE TIME FOR THE BITES AS OPPOSED TO FULL SIZE PRETZELS?

    Reply

    • Hi Catherine – I did make these into bites when I was recipe testing and from what I remember the temp and time were the same. However, I would recommend keeping an eye on them the first time just to make sure they don’t get too brown, the may need to come out of the oven a few minutes early. I hope you enjoy them! If you are taking them to a party, I have had other readers make the cheese dip in the crock pot so that it stays warm longer. If you do that just be sure to keep it on the lowest setting so that it doesn’t burn!

      Reply

  28. Can’t wait to make these! My youngest son turns 21 Jan. 29 and I’m making all recipes with beer in them lol. These pretzels and beer dip will be perfect!

    Reply

  31. I made these today and the finished product tasted like I used WAY TO MUCH BAKing soda. Did anyone else have this problem? I used the 2/3 cups as directed.

    Reply

    • Hi Nikki,
      Hmm, that is odd, I have not had that happen before and I haven’t had any readers mention it either. Did you also use the full 10 cups of water? Is it possible you used baking powder instead of baking soda?

      Reply

  33. OMG I CAN NOT WAIT TO TRY THIS! i live in the midwest but have visited bend multiple times to hang with my brother and kid you not have been on the hunt for something similar to the Good life brewing pretzel and beer cheese! will be making this this weekend & mouth is already watering just looking at the pics!

    Reply

  34. Made these last night and they were amazing! However, they stuck like crazy to the parchment paper and i have no idea why!

    Reply

    • Hi Eleny – Hmm, that is odd! I haven’t had them stick before. I have also used my silpat baking sheet liners and those are great for keeping things from sticking! The only reason I can think that they might have stuck is if the egg wash ran under them and sort of glued them to the parchment paper. Try spraying your parchment paper next time with non-stick spray and see if that helps. I’m glad you enjoyed them anyway!

      Reply

    • Hi! I like lager because it gives a nice flavor without being overpowering. I have also tried an IPA and it made the dip and pretzels too bitter for my liking. But feel free to use whatever type of beer you prefer!

      Reply

  36. Hello how many Pretzels would this recipe make? I’d love to make for our annual Oktoberfest party, I’ll only need to make about 24 pretzels.

    Reply

    • Hi Kathy,
      I believe this makes about 8 pretzels so you would probably want to triple the recipe. I have also made pretzel bites with the dough as well.

      Reply

    • Hi Deea, I have not made it in the slow cooker but I did have a reader try it and this is what she said about it: “I just put all of the ingredients in the slow cooker and kept it on low. I added a little more beer when it got thick. Also since I started it way to soon, I removed the crock from my slow cooker and stuck it in the fridge. When I was ready to take it to the party I nuked it in the microwave, stirring it at intervals until smooth and it warmed right up nice and creamy. I kept it on low at the party and it didn’t separate.” She said to keep it on low because someone accidentally turned it to high and it burned. I hope that helps!

      Reply

    • Hi Marisol – I have never tried freezing them so I can’t say for sure. If you want to try freezing them, I would say follow the recipe through shaping them into pretzels. Freeze them individually so that they don’t stick together (you can put them in a freezer on a baking sheet, then when they are frozen you can put them into a freezer bag). When you are ready to bake them, take them out of the freezer and let them thaw completely, then continue with the recipe, starting with boiling them. Again, I have not tried this so I can’t be sure of how they will turn out. I hope that helps, let me know how they turn out!

      Reply

    • Hi Nancy, it is really hard for me to say without being there. Did you measure the flour by weight or in measuring cups? Measuring by weight should give you a more accurate amount of flour. If the dough is still too sticky you can add just a little flour at a time until you have the dough is easier to work with. Try just adding one tablespoon at a time until you can work with the dough.

      Reply

  40. What kind of hot sauce did you use for the beer cheese dip? I’m from Texas and hot sauce could be many things 😉 thanks!

    Reply

  41. 5 stars
    I Made a big german dinner and wanted these for an appetizer. I didn’t have time to make the pretzels so I bought frozen soft pretzels and made the dip. Oh my! Liquid heaven. Thanks for the recipe, can’t wait to try it with the fresh home made pretzels!!

    Reply

  42. 5 stars
    Made both and they both turned out great! I didn’t bake the cheese I actually boiled it on the stove and placed it in a mini crock pot for a party. I added about a tablespoon of Dijon mustard and about a teaspoon of worcheshire sauce. Very popular At the party:)

    Reply

  43. can you make the dough without a stand mixer? I’ve never made dough before so I have no idea how something like this could be adapted!

    Reply

    • Hi Kathleen! Yes, you can knead them by hand, it should take 5-8 minutes, until the dough is smooth and not sticky. Hope that helps!

      Reply

  44. 4 stars
    I have wanted to make beer cheese and pretzels for some time now. I decided on this recipe. It was very good! I used an IPa and half the amount of garlic. It was almost exActly what I was looking for. Thanks for the recipe!

    Reply

  45. 4 stars
    I just made the pretzel portion (I used a different cheese sauce). The dough mixed beautifully in my bread machine on the dough setting and was very easy to handle. Really pinch the dough after shaping. After boiling 4 pretzels, my water was super foamy. The remaining 4 fell apart when bpiling and I had to reshape. Next time i will use 2 wster baths. Taste wise these were very good. I used a local lager from Silver City Brewery (WA).

    Reply

    • Hi Stacia, thanks for the feedback! I used a 5 quart dutch oven with 10 cups of water, did you use the same amount? Usually that works for me, but using two batches of water is another option. I will add a note to the recipe about pinching the dough so they don’t fall apart. I’m really glad you liked the taste of them!

      Reply

  46. Hello Meghan…Quick question: for the pretzels…can you cut them or roll them for bite size pieces before boiling & cooking? Would there be any reason they wouldn’t turn out right? For my family I think the knotted pretzel would work…but for a tailgate or football party I think the bites would work better. Thank you!

    Reply

    • Hi there! Sorry for my delayed response, I am out of town with limited internet access. Yes, you can absolutely make these into pretzel bites, it works just was well. Just roll the dough into ropes and cut into bites, then boil and bake. Let me know how they turn out!

      Reply

  47. Living in the Midwest I am not sure I will be able to find this exact beer. Are there any other beers you suggest or what type of beer? Thank you.

    Reply

    • Hi Susan, I would just go with your favorite lager. You want a beer that is not too “hoppy”. I tried it with an IPA as well and I found that it gave a slightly bitter flavor that I didn’t like as much. However, I would try to go with a craft beer rather than one of the big name macrobrews just because microbrews tend to have more flavor. I hope that helps!

      Reply

      • Idk, i used a fairly hoppy pale ale (Sierra Nevada) and loved the hoppier taste! It was only 38 IBUs though. I could see if you were using a 50+ IBU IPA, it could be a bit too much. Great recipe, btw! My wife and I loved it!

        Reply

        • Hi Brent – Yay, I’m glad you and your wife loved them! I’m sure different beers bring different flavors, so it’s great to try out a few and see what you like 🙂

          Reply

    • Hi Amy, I have not made it in the slow cooker but I did have a reader try it and this is what she said about it: “I just put all of the ingredients in the slow cooker and kept it on low. I added a little more beer when it got thick. Also since I started it way to soon, I removed the crock from my slow cooker and stuck it in the fridge. When I was ready to take it to the party I nuked it in the microwave, stirring it at intervals until smooth and it warmed right up nice and creamy. I kept it on low at the party and it didn’t separate.” She said to keep it on low because someone accidentally turned it to high and it burned. I hope that helps!

      Reply

  49. 5 stars
    I will be making these for our Christmas Eve get together. Cannot wait to make them and eat them. I will even get all my ingredients st Fred Meyer. Woot! Thanks for the recipes and the gorgeous pics!

    Reply

  50. 5 stars
    I love Northwest beers, and this is not one I’ve gotten to try! I will be on the lookout for sure 😉

    There is so much to love about this recipe/post… beer and cheese, chcese and beer. Yum! I know it has to be doubly delicious! I can’t wait to try it. This would be fun to do when we’re with our kids in Las Cruces for Christmas. I’ll have them look for the Ninkasi Lager!

    Reply

  54. I love everything about this. I was never a big beer fan but the local pub now has wing and beer specials on Monday’s. They are my new go to and need to branch out my beer selection! Next I’ll work on my pretzel
    Game!!

    Reply

  55. Ha! Ha! I like how the hubby started the taste testing even before you started whipping up these beauties. Gotta love that. And gotta love these pretzels. . .and that cheese! I’m not much of a beer drinker myself. . .but I think it is a fantastic ingredient to use in cooking. Will be thinking about these beauties (and that cheesy goodness) for the rest of the day!

    Reply

  56. I want to talk about all the things I love about this post but I really just love everything. The beer. The pretzels. The cheese. The beer IN the pretzels and the cheese. And the gorgeous photos. I’m on a mission to find that beer in Brooklyn now.

    Reply

  57. oh my, those pretzels. The colour is suberb. I always put beer in my pizza dough as it enriches the flavour really well. Now I’m just going to have to try out making these pretzels.

    Reply

  58. Perfect timing for me! Im heading to the market now to shop for the whole weekend. These Pretzels made with beer will be making an appearance at our Football Party on Friday! (Go Big Red!

    Reply

  59. I’ve never had that beer before, but always like to try different ones. And beer in the actual pretzel And the dip?? This looks SOOOOOO good, girl! Love it! Perfect Friday night eats. Pinned! Happy Thanksgiving to ya 🙂 !!

    Reply

  60. 5 stars
    Oh gosh this looks good! I love all the brews from Oregon. I’ve never tried Ninkasi before, but I’m sure I’d love it. There really is nothing better than pretzels and cheese in my opinion-but add in the beer and you’ve got a perfect appetizer.

    Reply

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