This post may contain affiliate links. Please read our disclosure policy.
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.
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.
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.
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.
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!
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.
Really, beer, cheese, and warm, fluffy pretzels? How could you ask for more?
Soft Beer Pretzels with Beer Cheese Dip
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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.
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.
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!!!
Oh yay, I’m so happy to hear that!
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.
So happy to hear that! Thanks for the tips on freezing!
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.
Yay, so glad you loved them!
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
Thanks for the tip Kaytie! I will add a note to the recipe.
Can I cheat and use a bread maker to make the dough?
Hi Kim, I haven’t tried that so I can’t be sure! I imagine it would work. Let us know if you do give it a try!
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?
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.
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.
I am so happy to hear that!
This was hella good. Instructions were very clear. Loved it!
So glad you loved them Sandra!
Am I reading this correct? Roll out into 24 inch ropes for each piece?
Hi Tracy – yes, that is right.
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. 🙂
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.
My first attempt making a pretzel, turned out great!
Used a Pilsner first, second attempt will be with Schneider Weisse.
Wonderful! So happy you loved them!
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!
So happy you love it Lauren!
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.
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!
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.
So happy you love them! They are great as bites too!
Hi! How did your cooking time change with the bites? I’m making this for a lot of people so I would prefer to do bites🙃
Thanks!
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!
Hi Iva – I’m so happy that they were a hit! Thanks for your comment!
Good Morning! What if I dont have my dough hook for the mixer? Still think the dough will be successful?? Any hints?
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!
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.
Hi Cheryl! I’m so happy you loved the pretzels!
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.
Hi Jules! I hope you and your family enjoy them! Can’t wait to hear what you think.
Quick question on this, what’s the best way to go about warming up the beer????
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.
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
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!