Soft Pretzels with Beer Cheese Dipping Sauce

The fall season is upon us which means that soft pretzel season is also officially here. Pretzels are great at any time of the year but there is something about autumn, Oktoberfest, football, the colder weather and anything else having to do with fall just makes you want to have a soft pretzel. 

These pretzels are easy to make, especially if you have made homemade bread before. Do not let the baking soda bath scare you away, that is just one easy and small step! Enjoy these buttery, soft pretzels as is, with mustard OR really treat yourself and make a creamy beer cheese dipping sauce to go with! Pour your favorite pint of beer and enjoy one, two or maybe more of these delicious soft pretzels!

Click HERE (CARD 1 & CARD 2) for your free recipe cards and keep reading to get the full recipe!

Soft Pretzels with Beer Cheese Dipping Sauce

Makes 9 Pretzels, 2 Cups of Sauce

Ingredients:

4 1/2-5 C. Flour

1 1/2 C. Lukewarm Water

2 tsp. Salt

1 tbsp. Active Dry Yeast

1 tsp. Sugar

6 tbsp. Butter

Kosher Salt

5 tbsp. Baking Soda

Cheese Sauce:

3 tbsp. Butter

3 tbsp. Flour

1 1/2 C. Milk

1/2 C. Beer

1 1/2 C. Freshly Shredded Cheddar Cheese

1 1/2 C. Freshly Shredded Pepperjack Cheese

Dash of Worcestershire Sauce

Directions:

In the bowl of your mixer, combine the warm water with the yeast and stir slightly. In another large bowl, mix the salt, sugar and flour together. When the yeast dissolves, add the flour mixture and the warm milk. Using the dough attachment, mix everything until the dough comes together and is no longer sticky. Let the dough rise until it doubles in size in a greased bowl and cover with a damp towel, approximately one hour.

Punch down the dough and divide into nine pieces. Take each piece and roll into a long rope, about three feet and 3/4” in diameter. Shape each rope into a pretzel shape and place onto a greased cookie sheet. Let pretzels rise for another 15 minutes.

Preheat oven to 500 degrees. In a large pot, make a bath with baking soda and boiling water. Using a large spoon, lower each pretzel into the water and leave in for about thirty seconds to a minute. You do not have to wait until they float. Return the pretzels to the cookie sheet and brush them with half the melted butter. Sprinkle generously with kosher salt. Bake until golden brown, about ten minutes, depending upon your oven. Brush with remained melted butter once you remove them from the oven. Recipe from: Joanna Cismaru

CHEESE SAUCE

In a mediuam sauce pan, melt butter. Whisk in flour over medium heat until mixture starts to bubble. Slowly whisk in warmed milk and then gradually add in beer. Stir until mixture becomes thick and bubble. Stir in grated cheeses until melted. Add a couple dashes of worcestershire sauce and salt to your liking.

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