Description
Homemade soft pretzels with a glossy, chewy crust made using beer in the dough and a baking soda boil, served with a smooth, velvety sharp cheddar cheese dip.
Ingredients
Scale
- 450g (3 ½ cups) All-Purpose Flour
- 240ml (1 cup) Lager or Pilsner Beer, warm
- 2 ¼ tsp Instant Yeast
- 2 tbsp Sugar
- 1 ½ tsp Salt
- 2 tbsp Unsalted Butter, melted
- ⅓ cup Baking Soda
- 2 quarts (8 cups) Water
- 2 cups Sharp Cheddar Cheese, freshly grated
- 2 tbsp Butter (for dip)
- 2 tbsp All-Purpose Flour (for dip)
- 1 ½ cups Whole Milk
- 1 tsp Yellow Mustard
- ½ tsp Paprika
- ½ tsp Garlic Powder
- Salt and Pepper to taste
- Pretzel Salt or Coarse Sea Salt for sprinkling
Instructions
- In a stand mixer bowl, combine warm beer, sugar, and yeast. Let sit for 5 minutes until foamy.
- Add melted butter, salt, and 3 cups of flour. Mix on low until combined.
- Gradually add remaining flour until dough pulls away from sides and forms a smooth, slightly tacky ball.
- Knead on medium-low speed for 5-7 minutes until smooth and elastic (windowpane test should pass).
- Place dough in an oiled bowl, cover, and let rise in a warm spot for 1 hour until doubled.
- Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper.
- Punch down dough and divide into 8 equal pieces. Roll each into a 24-inch rope.
- Form pretzels by folding rope into a U, twisting ends twice, and pressing ends to the bottom of the U.
- Place pretzels on baking sheets, cover loosely, and let rise for 15-20 minutes until puffy.
- Bring 2 quarts of water and baking soda to a boil in a large pot.
- Boil pretzels 2-3 at a time for 30 seconds per side. Remove with a slotted spoon.
- Sprinkle boiled pretzels generously with pretzel salt while still wet.
- Bake for 12-15 minutes until deep dark brown and hollow when tapped.
- For the dip: Melt butter in a saucepan, whisk in flour to make a roux, and cook for 1 minute.
- Slowly whisk in milk until thickened. Reduce heat and stir in mustard, paprika, garlic powder, salt, and pepper.
- Gradually add grated cheddar cheese, stirring until smooth. Do not boil after adding cheese.
- Serve pretzels warm with the cheese dip.
Notes
Use a lager or pilsner for the dough; avoid IPAs or stouts. Grate your own cheese for the dip to ensure smooth melting. The boiling step is essential for the chewy crust. Pretzels are best eaten fresh but can be frozen unbaked or baked.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: German
Nutrition
- Serving Size: 1 large pretzel with
- Calories: 280
- Sugar: 4
- Sodium: 650
- Fat: 4
- Saturated Fat: 2
- Carbohydrates: 52
- Fiber: 2
- Protein: 8
Keywords: Oktoberfest, soft pretzels, beer pretzels, cheese dip, German recipe, homemade pretzels, baking soda boil, comfort food