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Perfect German Soft Pretzels Recipe with Beer Cheese Dip

German soft pretzels recipe with beer cheese dip - featured image
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These homemade soft pretzels have a glossy, deep-brown crust and a chewy interior, paired with a creamy, tangy beer cheese dip. A happy accident turned into a go-to recipe for impressing guests and satisfying carb cravings.

Ingredients

Scale
  • 1 ½ cups warm water (110°F to 115°F)
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 1 tablespoon brown sugar
  • 3 ½ cups all-purpose flour
  • 2 tablespoons unsalted butter, melted
  • 1 ½ teaspoons salt
  • 10 cups water (for the bath)
  • ⅔ cup baking soda
  • 1 large egg, beaten
  • Coarse sea salt or pretzel salt
  • 2 tablespoons unsalted butter (for dip)
  • 2 tablespoons all-purpose flour (for dip)
  • 1 cup whole milk
  • ½ cup beer (pale ale or lager)
  • 2 cups sharp cheddar cheese, shredded
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm water, brown sugar, and active dry yeast. Let sit for 5 minutes until frothy.
  2. Make the dough: Add melted butter, salt, and 2 cups of flour to the yeast mixture. Stir until a shaggy dough forms. Gradually add remaining flour, ½ cup at a time, until dough pulls away from the bowl.
  3. Knead the dough: Turn dough onto a floured surface and knead for 6-8 minutes until smooth and elastic.
  4. First rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour until doubled in size.
  5. Shape the pretzels: Punch down dough, divide into 8 pieces, roll each into a 20-inch rope, and shape into a pretzel. Place on a parchment-lined baking sheet.
  6. Baking soda bath: Preheat oven to 425°F (220°C). Bring 10 cups of water to a boil, add baking soda, and reduce to a simmer. Boil each pretzel for 30 seconds per side, then return to baking sheet.
  7. Egg wash and salt: Brush each pretzel with beaten egg and sprinkle generously with coarse sea salt.
  8. Bake: Bake for 12-15 minutes until deep golden brown. Let cool on baking sheet for 5 minutes.
  9. Make the beer cheese dip: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly add milk and beer, whisking constantly. Cook for 2-3 minutes until thickened. Reduce heat to low, add cheddar cheese a handful at a time, stirring until melted. Stir in Dijon mustard, garlic powder, salt, and pepper. Keep warm until serving.

Notes

Don’t skip the baking soda bath—it’s essential for the chewy crust. Use a kitchen thermometer to ensure water is 110°F-115°F for yeast activation. Shaping takes practice; don’t stress about perfection. Use freshly shredded cheese for smooth dip. Pretzels are best served warm the day they’re made.

Nutrition

Keywords: soft pretzels, German pretzels, beer cheese dip, homemade pretzels, pretzel recipe, beer cheese sauce, party appetizer, game day snack

Find it online: https://sparklechew.com/perfect-german-soft-pretzels-recipe-with-beer-cheese-dip/