Soft Beer Pretzels with Beer Cheese Dip
User Reviews
4.8
108 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
30 mins
-
Total Time
1 hr 30 mins
-
Servings
8 Servings
-
Calories
504 kcal
-
Course
Appetizer, Baked Goods
-
Cuisine
American
Soft Beer Pretzels with Beer Cheese Dip
Report
Soft Beer Pretzels are made from a yeasted dough using beer, sugar, butter, and flour, which is boiled briefly in baking soda water to develop a chewy crust and golden exterior. They are baked until puffed and richly colored. Accompanied by a creamy Beer Cheese Dip combining cream cheese, cheddar, mozzarella, beer, and spices, this snack offers a satisfying combination of soft pretzel texture and tangy, cheesy flavor.
Description
Soft Beer Pretzels start with a dough of warm beer, sugar, butter, yeast, salt, and flour mixed and kneaded until smooth. After rising, the dough is shaped into pretzels and briefly boiled in a baking soda and water bath, which helps create the characteristic chewy crust and deep brown color when baked.
The pretzels are then baked at high heat until golden and topped with coarse salt. The texture inside is soft and tender while the crust is slightly crisp and shiny.
The accompanying Beer Cheese Dip blends softened cream cheese with white cheddar, mozzarella, beer, garlic powder, hot sauce, and parsley to create a rich, creamy dip with mild heat and sharp cheese flavor. This dip pairs well with the salty pretzels for a balanced appetizer or snack.
Serving suggestions include using small cast iron skillets for baking and adjusting skillet size for batch volume.
Share:
Ingredients
For the Pretzels:
- 12 ounces beer such as a lager
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 active dry yeast 2 and 1/4 teaspoons, package
- 2 ounces butter melted, unsalted
- 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 or pretzel salt if you can find it, for topping
- vegetable oil for bowl
For Beer Cheese Dip:
- 4 ounces cream cheese softened
- 3/4 cup White Cheddar Cheese grated
- 3/4 cup mozzarella divided, grated
- 1/4 cup beer I used a lager
- 1 teaspoon garlic powder
- hot sauce a few dashes
- 1 tablespoon parsley optional, for garnish, chopped
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
- Use a 6.25-inch mini cast iron skillet or similar-sized baking dish to bake pretzels; avoid smaller dishes to prevent overflow.
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
(4%)
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
Other Recipes
You'll Also Love
