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Perfect Soft Pretzels with Beer Cheese: Noah’s Amazing 12-Minute Bake

Soft Pretzels with Beer Cheese
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Learn to bake perfect soft pretzels with a chewy inside, golden crust, and a hint of salt. This recipe includes a simple, delicious beer cheese dip for an irresistible snack.

Ingredients

Scale
  • 1 ½ cups warm water (105-115°F)
  • 1 packet active dry yeast (2 ¼ teaspoons)
  • 1 teaspoon sugar
  • 4 ½ cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 tablespoon unsalted butter, melted
  • 1 large egg, beaten (for egg wash)
  • 2 tablespoons coarse salt (for topping)
  • For the Beer Cheese Dip:
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • ½ cup lager beer
  • 8 ounces shredded cheddar cheese
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Pinch of cayenne pepper

Instructions

  1. In a large bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy.
  2. Add flour, salt, and melted butter to the yeast mixture. Stir until a shaggy dough forms.
  3. Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
  4. Place dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
  5. While the dough rises, prepare the beer cheese dip: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
  6. Gradually whisk in milk and beer until smooth. Bring to a simmer, stirring constantly, until thickened.
  7. Remove from heat, stir in cheddar cheese, garlic powder, onion powder, and cayenne pepper until cheese is melted and smooth. Set aside.
  8. Preheat oven to 425°F (220°C). Line baking sheets with parchment paper.
  9. Punch down the risen dough and divide it into 8 equal pieces.
  10. Roll each piece into a rope about 20 inches long. Twist into a pretzel shape.
  11. Place pretzels on the prepared baking sheets.
  12. Brush pretzels with the beaten egg wash and sprinkle generously with coarse salt.
  13. Bake for 12-15 minutes, or until golden brown.
  14. Serve warm with the beer cheese dip.

Notes

  • Ensure your water is the right temperature for the yeast to activate properly.
  • Don’t over-knead the dough; you want it to be elastic but not tough.
  • Adjust the amount of salt on top to your preference.
  • The beer cheese dip can be reheated gently if needed.

Nutrition

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