Soft Beer Pretzels with Beer Cheese Dip
User Reviews
4.8
108 reviews
Excellent
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Prep Time
1 hr
-
Cook Time
mins
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Total Time
1 hr 30 mins
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Servings
8 Servings
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Calories
504 kcal
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Course
Appetizer, Baked Goods
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Cuisine
American
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.
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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
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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.
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 Information
Show Details
Calories
504kcal
(25%)
Carbohydrates
65g
(22%)
Protein
16g
(32%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Cholesterol
75mg
(25%)
Sodium
3518mg
(147%)
Potassium
170mg
(5%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
620IU
(12%)
Vitamin C
0.7mg
(1%)
Calcium
171mg
(17%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Calories | 504kcal | 25% |
| Carbohydrates | 65g | 22% |
| Protein | 16g | 32% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 3518mg | 147% |
| Potassium | 170mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 620IU | 12% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 171mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
108 reviews
Excellent
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