Pretzels and beer cheese

If you ever find somebody who doesn’t like a soft pretzel, run away quickly. These are so good and the beer cheese dip makes them even better.

I made these about the size of my hand, so the recipe will yield 4 pretzels if you do that.

*Full disclosure: this recipe stems from Fox and Briar. They did a fantastic job and I only tweaked a few things.

Let’s get into it:


The Recipe:

The pretzels:

  • 12 oz lager or ale (I used gumballhead from 3 Floyds and it was fantastic)
  • 1T sugar
  • 1 scant T salt
  • 1 packet active dry yeast (make sure it’s not expired)
  • 4T melted and cooled butter
  • 22 oz flour
  • A stand mixer with a dough hook
  • A lightly oiled bowl
  • A large pot with 10 cups of boiling water and 1 cup baking soda (for after the dough rises)
  • A baking sheet lined with parchment paper
  • 1 egg and 1T beer for egg wash
  • Sea salt
  • Roasted garlic butter (optional)
  • A 425°F oven (after the dough rises)
  • At least 90 minutes of time

The beer cheese:

  • 1 8 oz block cream cheese
  • 4 oz (1/2 block) sharp white cheddar cheese
  • 1 oz goat cheese
  • 8 Kraft American singles (the ones that are all wrapped in plastic. Huge waste of plastic, but they melt so much better than the others)
  • 1/3 cup lager
  • 1t Tabasco
  • 1t garlic powder
  • 1/4t salt
  • 1t freshly cracked black pepper
  • You may need a couple tablespoons of heavy cream or milk if it’s too thick for your liking



Fit the stand mixer with the dough hook and put in the sugar, salt, and yeast into the bowl.

Warm the beer to 110-115°F and pour into mixer. Let sit 5 minutes until yeast becomes frothy. If it doesn’t froth, the yeast was old. Start again…

Turn mixer on low and pour in melted butter and flour. Stir until combined, then crank up the speed to medium and let knead 4-5 minutes. Dough will form a ball around the hook (or it needs more flour).

Shape the dough into a ball and place into oiled bowl, turning dough to coat in oil. Cover with plastic wrap and a kitchen towel. Let dough rise for one hour.

When it’s ready…

Tear the dough up into four evenly sized pieces (or six or eight if you want smaller pretzels). Lightly oil your work surface and roll pieces into “snakes” about 1cm in diameter.

Form the pretzels however you want. If you want the classic pretzel twist, it’s just one twist around, and twist goes in the middle of the pretzel, and the ends get tucked and pinched into the round bottom.

If you’re still unsure and cannot use Google, I’ve done it for you! In step 3, that’s just to show where the pieces get secured. You want to bake it right side up like in step 4. (You can also just make them into sticks. I won’t judge and they’ll still be delicious.)

pretzel forming info

Once formed, put the pretzels in the boiling water and baking soda mixture for 30-45 seconds, or until they float. Remove carefully with a spatula and place on a baking sheet lined with parchment paper.

Brush pretzels with egg wash and sprinkle on a hefty amount of salt.

Bake for 15 minutes if you’re making 8 pretzels, or for 18 minutes if you’re making 4 pretzels.

When these bad boys come out of the oven, brush on some of that roasted garlic butter that we all know you keep in your freezer for special occasions.

Serve warm with beer cheese.

Beer cheese:

In a pot on medium heat, combine all cheeses and melt together. Stir in beer, hot sauce, and spices. Make sure it tastes like heaven. Serve in a crock pot so it stays warm and gooey!

One Comment Add yours

  1. Lindsay Pratscher says:

    I’m still dreaming about this. SOO good.


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