Description
Enjoy soft, golden-brown pretzels perfectly paired with a rich and creamy beer cheese dip. This recipe guides you through making homemade pretzel dough, boiling and baking the pretzels to achieve that classic chewy texture with a crisp crust, and preparing a flavorful beer cheese dip infused with garlic, mustard, and spices. Ideal for game days, parties, or cozy snacks.
Ingredients
Scale
Pretzel Dough
- 1 cup warm water (110℉)
- 2¼ teaspoons active dry yeast (one packet)
- 1 tablespoon granulated sugar
- 1 tablespoon unsalted butter, melted
- 1 teaspoon kosher salt
- 3 to 3½ cups all-purpose flour
Boiling Solution
- 8 cups water (for boiling)
- ½ cup baking soda
Toppings
- Coarse salt, for topping
Beer Cheese Dip
- ¼ cup unsalted butter
- 3 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- 1 teaspoon mustard powder or Dijon mustard
- 1 teaspoon Worcestershire sauce
- â…› teaspoon cayenne pepper or smoked paprika
- 1 cup beer
- ¾ cup whole milk
- 1 cup Dubliner cheese, shredded
- 2 cups yellow cheddar cheese, shredded
- Salt and pepper, to taste
- Optional garnish: cayenne or smoked paprika, chopped parsley
Instructions
- Activate the yeast: Stir together the warm water, active dry yeast, and sugar in the bowl of a stand mixer. Let it stand for five minutes until the yeast becomes foamy, indicating that it’s active.
- Make the dough: Add melted butter, kosher salt, and flour to the yeast mixture. Using the dough hook attachment on low speed, combine the ingredients, then increase to medium-high and knead for about 5 minutes until the dough pulls away from the bowl sides but remains slightly tacky.
- Let dough rise: Transfer the dough to a large greased bowl and cover it with plastic wrap or a kitchen towel. Allow it to rise in a warm place for about one hour until doubled in size.
- Prepare for boiling and baking: Before shaping the pretzels, bring 8 cups of water to a boil in a large pot over the stove. Preheat the oven to 425°F (220°C).
- Shape pretzels: Punch down the dough and turn it onto a counter. Cut it into six equal pieces. Roll each piece into a 16-inch long rope, then twist one end down to meet the other. Cut the rope at the rounded section in half, pinch one end and twist the two strands tightly around each other, pinching the other end to seal. Place twisted pretzels on a greased parchment-lined baking sheet.
- Boil pretzels: Once the water is at a low boil, add the baking soda. Boil two pretzels at a time for about one minute each. Remove them using a slotted spoon and return them to the baking sheet.
- Salt and bake pretzels: Sprinkle coarse sea salt on each pretzel. Bake on the center rack for 13 to 17 minutes or until pretzels are beautiful golden brown on top.
- Start the beer cheese dip base: While pretzels bake, melt butter in a medium saucepan over medium heat. Whisk in flour, garlic powder, mustard powder (or Dijon mustard), Worcestershire sauce, and cayenne pepper or smoked paprika. Cook for about 30 seconds to form a roux.
- Add liquids to dip: Gradually whisk in the beer and allow the mixture to thicken slightly. Then slowly whisk in the whole milk, stirring occasionally until hot.
- Incorporate cheese: Stir in shredded Dubliner and yellow cheddar cheese until melted and smooth. Season with salt and pepper to taste. Optionally, top with a sprinkle of cayenne or smoked paprika and chopped parsley.
- Serve: Serve the hot soft pretzels alongside the warm beer cheese dip for dipping. Enjoy immediately for best texture and flavor.
Notes
- Make sure the water for activating yeast is warm, not hot, to avoid killing yeast.
- Boiling pretzels in baking soda solution gives the pretzels their signature chewy crust and golden color.
- You can use Dijon mustard powder or fresh Dijon mustard for variation in the beer cheese dip.
- The dip can be kept warm on low heat; add a splash of milk if it thickens too much.
- For extra flavor, sprinkle pretzels with different toppings like sesame seeds or everything bagel seasoning before baking.
