These homemade pretzels use a very simple recipe and result in perfectly soft pretzels with a gorgeous golden crust and a nice salty crunch. I usually use a Gluten Free Soft Pretzel Baking Mix.
If you've always relied on purchasing soft pretzels at the mall or heating up the frozen ones, you should really try to make your own. They're so easy and less expensive than the commercial versions.
Warm pretzels and a hot beer cheese dip is an incredible combo, and would make a tasty snack for Super Bowl weekend, or heck, any weekend!
This dip uses 3 different kinds of cheese and some simple spices to give it a little extra kick. Oh, and of course beer.
After taking the photos, I literally had to pack up all of the leftovers immediately or we were in real danger of eating the whole batch right then and there. These recipes are just that amazing! Try it!
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Soft Homemade Pretzels with Beer Cheese Dip
These delicious homemade pretzels are soft and golden with a crunchy coarse salt topping. Dip it into an easy homemade beer cheese for a perfect game day or party snack!
- Total Time: 2 hours
- Yield: 12 pretzels and ~2 cups dip 1x
Ingredients
- Pretzels:
- 1 (¼-ounce) packet active dry yeast
- 1 tablespoon granulated sugar
- 1 ¼ cups warm water
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 TBS vegetable oil
- ½ cup baking soda
- 4 cups hot water
- Coarse kosher salt for topping
- Beer Cheese Dip:
- 1.5 cups grated sharp cheddar
- 0.5 cups grated mozzarella
- 8 oz. cream cheese (one block)
- 1.5 TBS Dijon mustard
- ⅛ tsp cayenne pepper, or to taste
- 2 tsp garlic powder
- ¼ cup beer (any kind, but I used Guinness Golden Ale)
- ¼ tsp ground black pepper, plus more for topping
Instructions
- Pretzels:
- In a small bowl, dissolve the yeast and sugar in 1 ¼ cup of warm water. Let stand 10 minutes or until it looks foamy.
- In a mixing bowl, combine 3 cups of flour, and salt. Add the oil and dissolved yeast mixture and stir until a dough is formed. If mixture is too wet or sticky, add additional flour 1 tablespoon at a time until a smooth dough is formed, up to 4 cups.
- Turn dough out onto a lightly-floured surface and knead dough until nice and elastic, 5-8 minutes.
- Spray a clean mixing bowl with cooking spray or rub with oil. Place dough into the bowl, cover with a warm, damp dish towel and place in a warm place to rise for 1 hour.
- Preheat oven to 450F and line 2 baking sheets with parchment paper.
- In a wide, shallow sauté pan over medium-high heat, dissolve baking soda in 4 cups of water. Bring to a boil and then reduce to a low simmer.
- Turn risen dough out onto a lightly-floured surface and divide into 12 equal pieces. Roll each piece into a long rope ~15 inches in length. Twist together the end of each rope and then fold the twisted end up toward the rest of the pretzel and place onto baking sheet.
- Once all pretzels have been shaped, use a wide slotted spatula and dip each pretzel into the hot baking soda mixture for about 5 seconds. Let the water drain out and replace pretzels on the baking sheet. Top pretzels immediately with a generous amount of coarse kosher salt.
- Bake in preheated oven until deep golden brown, about 6-8 minutes.
- Beer Cheese Dip:
- In a medium-sized saucepan, combine all ingredients. Heat on medium-low heat until cheese starts to melt, stirring constantly.
- Continue to cook and stir until dip is hot and creamy. Taste and adjust seasonings as needed. Serve warm with pretzels.
- Prep Time: 90 mins
- Cook Time: 30 mins
Save this recipe for later! Here's a pretty Pinterest-ready image to use:
Have you ever had a beer cheese dip? Let me know in the comments!
Kofi Yankey
Hi Erin,
This looks very TASTY & EASY to make and your directions are very straightforward!! We're going to try it this week as a change from the usual chips and other snacks!! <3
I tried to rate your recipe, but it wouldn't let me. =(
I give it 5 Stars in advance!! =)