Description

This recipe for Delicious Beer Cheese Pretzels combines soft, chewy pretzels with a rich, creamy beer cheese dip. The pretzels are made from scratch using a yeast dough, boiled briefly in a baking soda bath to develop a perfect crust, and baked until golden. Served with a sharp cheddar and beer cheese dip, these pretzels offer a perfect savory snack or appetizer with a flavorful twist.

Ingredients

Scale

Pretzel Dough

4 cups all-purpose flour
1 ½ cups warm water
2¼ teaspoons active dry yeast
2 tablespoons sugar
2 teaspoons salt
⅔ cup baking soda

Beer Cheese Dip

1 cup beer (lager or ale)
2 cups shredded sharp cheddar cheese
2 tablespoons butter
2 tablespoons all-purpose flour

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Instructions

Activate Yeast: In a large bowl, combine warm water and sugar; sprinkle active dry yeast on top and let it sit until frothy, about 5 minutes. This step ensures the yeast is active and ready to leaven the dough.
Make Dough: Add the salt to the yeast mixture and gradually incorporate the all-purpose flour until a dough forms. Knead the dough until it becomes smooth and elastic, which usually takes about 5 to 7 minutes.
First Rise: Cover the dough and let it rise in a warm place for about one hour, or until it doubles in size. This fermentation develops flavor and texture.
Shape Pretzels: Punch down the risen dough and divide it into portions. Roll each portion into ropes and shape into traditional pretzel forms.
Baking Soda Bath: Bring a pot of water mixed with baking soda to a boil. Boil each pretzel in the baking soda bath for 30 seconds on each side. This step creates the distinctive chewy crust of pretzels.
Bake Pretzels: Preheat the oven to 425°F (220°C). Place boiled pretzels on a baking sheet and bake for about 12 minutes, or until they turn golden brown and crisp on the outside.
Make Beer Cheese Dip: In a saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook for about a minute. Gradually add beer while whisking, then add shredded sharp cheddar cheese. Stir continuously until the cheese is fully melted and the sauce is smooth and creamy.
Serve: Serve the warm pretzels alongside the beer cheese dip for a delicious appetizer or snack.

Notes

Use warm water (about 110°F) to activate the yeast properly without killing it.
The baking soda bath is essential for the pretzels’ unique texture and flavor.
You can substitute the sharp cheddar with other cheeses like Gruyère for a different dip flavor.
Store leftover pretzels in an airtight container; reheat in the oven to regain crispiness.
Non-alcoholic beer can be used if you prefer a milder beer cheese dip flavor.