Enjoy these perfectly soft and fluffy Homemade Pretzels baked to a golden, sea salt-sprinkled finish! They’re so good, you’ll never want a mall pretzels ever again- especially once you’ve dipped them freshly baked into a ridiculously rich and yummy Beer Cheese Dip! They are downright addicting…but, hello, what carbs aren’t?!
Easy Homemade Soft Pretzels with Beer Cheese Dip
Who doesn’t know about these baked knotted pastries with their distinct pretzel shape and mouthwatering aroma? They are one of the most popular pastries around the world and can absolutely be enjoyed any time of day. This soft pretzels recipe is just one of the many variations available out there. But I must say, they are absolutely one of my favorites!
There is nothing like the heavenly smell of freshly baked Pretzels to get your stomach ready for some snack action. And when you finally get a bite of these golden brown goodies, one piece is not going to be enough! They are tender and chewy on the inside, with a mild crunch from the golden crust and the coarse salt.
And to bring your pretzel experience to the next level, I have also included a 5-minute recipe to make Beer Cheese Dip! So get into your favorite comfy spot and gorge on these soft pretzel bites on a game day or movie night with a mug of Butter Beer. If that does not convince you, then I guess nothing will!
Why This Recipe Works
- This soft pretzel recipe is easier and quicker to make than you think. No need to endure long rising or resting time as pretzel dough does not require it. You can start shaping the dough in just 15 minutes. And enjoy warm pretzels in less than an hour.
- Make it into a fun family project. Shaping them is actually quite fun once you get the hang of it, And it would be a great bonding moment while you teach your kids how to do it too!
- This homemade soft pretzels recipe is customizable. You can use different garnishes to flavor your soft pretzels! Make it cheesy, spicy, sweet, or buttery; it is up to you!
- Lastly, as you will only be using simple ingredients, you save some bucks and get rewarded with 10 golden pretzels for your effort!
- Brown sugar
- Salted butter
- Baking soda
- Coarse sea salt
Beer Cheese Dip
- Dijon mustard
- Garlic powder
- Cheddar cheese
- I used active dry yeast for this recipe. If you have instant yeast, no need to bloom them in warm milk. You can just add them directly into the dry ingredients.
- Use whatever beer you like drinking! Though I recommend using light beers or pale lagers. Take note that hoppy beers like IPA can leave a bitter aftertaste, so do not use them for your dip.
- I love using sharp cheddar because they melt beautifully, and its intense flavor balances the beer’s acidity and bitterness.
Kitchen Tools you’ll Need:
- Standing mixer
- Baking sheets
- Parchment paper
- Large pot
How to Make Homemade Pretzels and Beer Cheese Dip
The Pretzels Preparation:
- Preheat oven to 400 degrees
- Lightly grease your bakign sheet and line with parchment paper
- Pull the butter out of the fridge at least 30 minutes before start. If it has not fully melted, heat it in a microwave.
- Add the warm milk and yeast to a large bowl and let it sit for a few minutes. Then add salt, brown sugar, and melted butter to the yeast mixture.
- Add flour in batches and mix using the dough hook attachment of your stand mixer until it is no longer sticky. Place in a floured surface and knead for 5 minutes more.
- Form into a ball and let it rest in a greased bowl covered in plastic wrap.
- Make the baking soda bath by mixing water and baking soda and bringing it to a boil.
- Cut the dough into 10 equal pieces and roll until you have18-inch-long ropes. Shape them into pretzels.
- Place a piece in a slotted spoon and dip it into the baking soda mix for 30 seconds. Drain and place them on the prepared baking sheets.
- Sprinkle with sea salt or any garnish you like, then bake until they are golden.
The Beer Cheese Dip Preparation:
- Make sure that your cheese is at room temperature before adding it to the pot.
- Melt butter and flour in a pot, then gradually whisk in the milk.
- Pour in the beer and whisk until smooth. Add dijon mustard, garlic, salt, and paprika and let it simmer for 3 minutes.
- Lastly, add the grated cheese and stir until smooth and thick.
Helpful Tips when making Homemade Pretzels
- If you do not have an electric mixer, you can use a wooden spoon to mix the dough until it becomes too thick, then use your hands.
- Place the bowl in a warm, dry spot for a softer pretzel when the dough is resting.
- When shaping the dough, press the ends of the pretzel together tightly, so they remain intact as they bake.
- The baking time depends on the sizes of your pretzels and the type of oven you are using. Check on them regularly and remove them from the oven once they turn golden brown.
- When making the beer and cheese dip, maintain a consistent simmer and stir gently to achieve the perfect consistency.
Homemade Pretzels Flavor Variations:
I love how these homemade pretzels are simply flavored with pops of salty crunch. They are perfect for the beer cheese sauce! However, you can also enjoy them in different ways!
- Cheesy pretzels – Sprinkle with shredded cheese before baking instead. You can use shredded parmesan or cheddar.
- Sweet pretzels- Make cinnamon sugar by mixing half cup sugar and half cup cinnamon powder. Brush the pretzels with melted butter and sprinkle- they are perfect for the fall season!
- Spicy pretzels- Sprinkle cayenne pepper on top of each pretzel to give them a bit of spicy oomph!
- Buttery soft pretzels – Brush them with butter before baking! You can even use herbed butter for more flavor.
How to Store
To store leftovers, it is best to wrap them individually with plastic wrap. Store them for up to 2 days at room temperature or freeze for up to a month. They are best reheated in the oven at 350 degrees until heated through.
FAQs for Homemade Pretzels
here are 2 ¼ teaspoons of yeast in one packet.
This makes a huge difference in the texture (chewier) and taste (more pretzelly) of the pretzels. It is worth the extra time.
No problem, just substitute the same amount.
You could substitute yellow mustard or mustard powder instead.
The flavor and texture will be better if you shred the cheese yourself. Pre shredded cheese has fillers added to keep it from clumping, and it does not melt as nicely.
- 1 ½ cups warm milk
- 1 packet yeast
- 1 teaspoon salt
- 1 Tablespoon brown sugar
- 1 Tablespoon salted butter, melted
- 4 cups flour, spoon in and then level
- ⅓ cup baking soda
- 8 cups water
- ¼ cup sea salt, coarse
Beer Cheese Dip:
- 2 Tablespoons salted butter
- 3 Tablespoons flour
- ⅔ cup whole milk
- ½ cup beer
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon paprika=
- 3 cups shredded cheddar cheese
- In a large mixing bowl, mix the warm milk, and yeast. Allow this to sit for a few minutes. Then whisk in the salt, brown sugar, and melted butter.
- Gradually add flour to this mixture, 1 cup at a time. I use my standing mixer with my dough hook, but you could use a wooden spoon until the dough is too thick, then use your hands. (It will be a workout.) Add flour until the dough is no longer sticky (you may not need to use all 4 cups). Then turn it out onto a floured surface and knead it for 5 minutes.
- Shape the dough into a ball and place it into a lightly greased bowl. Cover it with plastic wrap and allow it to rest for at least 10 minutes.
- While the dough is resting, preheat the oven to 400 degrees, line 2 baking sheets with lightly sprayed parchment paper, and prepare the baking soda water.
- Bring the water and baking soda to a boil in a large pot.
- Cut dough into 10 equal pieces and shape each piece into 18-inch-long ropes. Shape the ropes into pretzels. Press the ends in to make sure they are stuck down.
- Use a slotted spoon to dip each pretzel in the baking soda water for about 30 seconds. Then allow the water to drip off of the pretzel and place it on the baking sheet lined with parchment paper. Do this for each pretzel. Sprinkle with salt as desired.
- Bake at 400 degrees for 15 minutes or until golden. While these are baking you could make the dip.
- Make the dip by melting butter and flour together, gradually whisk in milk (stirring well to remove lumps). Once that is smooth, whisk in the beer, Dijon mustard, garlic, salt, and paprika. Allow this to bubble for 3 minutes. Then whisk in the cheese and serve hot.