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Soft homemade pretzels with a creamy, tangy beer cheese dip!

Soft Homemade Pretzels with Beer Cheese Dip

  • Author: Erin Browne
  • Total Time: 2 hours
  • Yield: 12 pretzels and ~2 cups dip 1x


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!


  • Pretzels:
  • 1 (1/4-ounce) packet active dry yeast
  • 1 tablespoon granulated sugar
  • 1 1/4 cups warm water
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 TBS vegetable oil
  • 1/2 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
  • 1/8 tsp cayenne pepper, or to taste
  • 2 tsp garlic powder
  • 1/4 cup beer (any kind, but I used Guinness Golden Ale)
  • 1/4 tsp ground black pepper, plus more for topping


  1. Pretzels:
  2. In a small bowl, dissolve the yeast and sugar in 1 1/4 cup of warm water. Let stand 10 minutes or until it looks foamy.
  3. 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.
  4. Turn dough out onto a lightly-floured surface and knead dough until nice and elastic, 5-8 minutes.
  5. 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.
  6. Preheat oven to 450F and line 2 baking sheets with parchment paper.
  7. 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.
  8. 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.
  9. 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.
  10. Bake in preheated oven until deep golden brown, about 6-8 minutes.
  11. Beer Cheese Dip:
  12. In a medium-sized saucepan, combine all ingredients. Heat on medium-low heat until cheese starts to melt, stirring constantly.
  13. 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
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