Buttery Soft Pretzels with Warm Beer Cheese Dip
Picture yourself sinking your teeth into a warm, buttery soft pretzel, perfectly paired with a rich and creamy beer cheese dip that’s just waiting to be dipped into.
Whether you’re hosting a game day gathering or simply craving a delicious snack, this recipe is sure to impress.
Game Day Delight: Buttery Soft Pretzels
Let’s start with the star of the show – the Buttery Soft Pretzels. These pretzels are soft, chewy, and oh-so-satisfying.
The secret?
A simple yeast dough that’s allowed to rise until doubled in size, resulting in the perfect texture. After a quick boil in water and baking soda, they’re sprinkled with coarse sea salt and baked until golden brown. The result is a pretzel that’s crispy on the outside and soft on the inside – just the way a good pretzel should be.
The Ultimate Dipping Companion: Warm Beer Cheese Dip
But what’s a pretzel without a dip?
Enter the Warm Beer Cheese Dip.
Yes. I said “warm beer…”.
This creamy concoction is made with a blend of sharp cheddar cheese, beer, and a hint of Dijon mustard for added flavour. It’s smooth, cheesy, and incredibly addictive. Simply whip it up on the stovetop while your pretzels are baking, and you’ll have the perfect dipping companion in no time.
Game Day Essentials
Hosting a game day gathering?
These Buttery Soft Pretzels with Warm Beer Cheese Dip are sure to be a hit with your guests. Pair them with your favourite brew and some crunchy veggies for a complete snacking experience. Plus, they’re easy to make ahead of time – simply prepare the dough and cheese dip in advance, then bake the pretzels and reheat the dip when you’re ready to serve.
A Snack Worth Savouring
Whether you’re cheering on your favourite team or simply craving a delicious snack, these Buttery Soft Pretzels with Warm Beer Cheese Dip are guaranteed to hit the spot.
So grab your ingredients, preheat your oven, and get ready to indulge in a snack that’s worth savouring.
Buttery Soft Pretzels with Warm Beer Cheese Dip
Equipment
- Stand mixer with dough hook attachment
- Large pot
- Slotted spoon
- Baking sheets
- Parchment paper
- Medium saucepan
- Whisk
Ingredients
- For the pretzels:
- 1 ½ cups warm water 110°F
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 4 ½ cups all-purpose flour
- 4 tablespoons unsalted butter melted
- Vegetable oil for greasing the bowl
- 10 cups water
- 2/3 cup baking soda
- Coarse sea salt for sprinkling
- For the beer cheese dip:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup beer lager or ale
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In the bowl of a stand mixer, combine warm water, sugar, and kosher salt. Sprinkle yeast on top and let it sit for 5 minutes, until foamy.
- Add flour and melted butter to the yeast mixture. Using the dough hook attachment, mix on low speed until well combined. Increase speed to medium and knead until the dough is smooth and pulls away from the sides of the bowl, about 4-5 minutes.
- Remove the dough from the bowl and lightly grease the bowl with vegetable oil. Place the dough back into the greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
- Preheat the oven to 450°F (230°C). Line two baking sheets with parchment paper and set aside.
- In a large pot, bring 10 cups of water and baking soda to a rolling boil.
- Meanwhile, divide the dough into 8 equal pieces. Roll each piece into a long rope, about 20-22 inches long. Shape each rope into a pretzel by forming a U-shape, then crossing the ends and twisting them together. Bring the twisted ends down to the bottom of the U-shape and press to seal.
- Carefully place each pretzel into the boiling water for 30 seconds, then remove with a slotted spoon and place onto the prepared baking sheets.
- Sprinkle pretzels with coarse sea salt and bake in the preheated oven for 12-14 minutes, or until golden brown.
- While the pretzels are baking, make the beer cheese dip. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, until bubbly and golden.
- Gradually whisk in milk and beer until smooth. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
- Remove from heat and stir in shredded cheddar cheese and Dijon mustard until the cheese is melted and the mixture is smooth. Season with salt and pepper to taste.
- Serve the warm pretzels with the beer cheese dip for dipping.
Notes
Prep Time: 1 hour 30 minutes
Cook Time: 15 minutes
