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German Soft Pretzels with Beer Cheese Dip

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These German Soft Pretzels with Beer Cheese Dip are the exact recreation of a beloved beer hall memory. Warm, chewy, salty pretzels served with a creamy, tangy beer cheese dip that’s pure comfort food.

Ingredients

  • All-purpose flour, 4 cups (500g)
  • Warm water, 1 ½ cups (355ml)
  • Active dry yeast, 2 ¼ teaspoons (one packet)
  • Brown sugar, 2 tablespoons
  • Unsalted butter, 2 tablespoons, melted
  • Salt, 1 teaspoon
  • Water, 10 cups (2.4 liters) for baking soda bath
  • Baking soda, ½ cup
  • Brown sugar, 1 tablespoon for baking soda bath
  • Coarse sea salt or pretzel salt, 2 tablespoons
  • Melted butter, ¼ cup for topping
  • Sharp cheddar cheese, 2 cups (8 oz) shredded
  • Beer, ¾ cup (177ml) (lager or pilsner)
  • Unsalted butter, 2 tablespoons for dip
  • All-purpose flour, 2 tablespoons for dip
  • Whole milk, ¼ cup (60ml)
  • Dijon mustard, 1 teaspoon
  • Garlic powder, ½ teaspoon
  • Salt and black pepper, to taste

Instructions

  1. In the bowl of your stand mixer, combine warm water and brown sugar. Sprinkle yeast over the top and let sit for 5-10 minutes until foamy.
  2. Add melted butter, salt, and 2 cups of flour to the yeast mixture. Mix on low speed until combined. Gradually add remaining flour, one cup at a time, until a shaggy dough forms. Knead on medium-low speed for 5-7 minutes until smooth and elastic.
  3. Shape dough into a ball and place in a lightly greased bowl, turning once to coat. Cover and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  4. Punch down dough and turn out onto a lightly floured surface. Divide into 8 equal pieces (about 125g each). Roll each piece into a rope 20-24 inches long. Form a U-shape, cross ends over twice, then fold down to bottom of U to form pretzel shape. Press ends to seal. Place on parchment-lined baking sheet.
  5. Cover shaped pretzels loosely with plastic wrap and let rest for 20-30 minutes. Meanwhile, preheat oven to 425°F (220°C) and bring 10 cups of water to a boil in a large pot.
  6. Once water is boiling, carefully add baking soda and brown sugar. Reduce heat to a gentle simmer. Working one at a time, lower each pretzel into the water using a slotted spoon. Simmer for 30 seconds on each side. Remove and place back on baking sheet.
  7. Sprinkle each pretzel generously with coarse salt while still wet from the bath. Bake for 12-15 minutes until deep golden brown, rotating sheets halfway through.
  8. As soon as pretzels come out of the oven, brush generously with melted butter. Let cool on baking sheet for 5 minutes before transferring to a wire rack.
  9. While pretzels are baking, make the dip: In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly pour in beer and milk, whisking continuously. Cook for 2-3 minutes until thickened. Reduce heat to low and add shredded cheddar cheese by the handful, stirring until melted and smooth. Stir in Dijon mustard, garlic powder, salt, and pepper. Keep warm over very low heat until ready to serve.

Notes

Don’t skip the baking soda bath—it gives pretzels their iconic dark brown crust and chewy texture. Use a light lager or pilsner for the beer cheese dip; avoid IPAs or dark beers. The dip can be made ahead and reheated gently.

Nutrition

Keywords: soft pretzels, German pretzels, beer cheese dip, homemade pretzels, Oktoberfest, game day snack, pretzel recipe

Find it online: https://recipebelle.com/german-soft-pretzels-with-beer-cheese-dip-easy/