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Soft Pretzels Recipe Easy Homemade Soft Pretzels with Creamy Beer Cheese Dip for Cozy Snack

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This easy homemade soft pretzels recipe delivers warm, chewy pretzels with a signature crust, paired perfectly with a creamy beer cheese dip for a cozy and indulgent snack.

Ingredients

Scale
  • 4 cups (480g) all-purpose flour
  • 2 1/4 teaspoons active dry yeast (one packet)
  • 1 1/2 cups (355ml) warm water, around 110°F (43°C)
  • 1 tablespoon sugar
  • 2 teaspoons salt, divided (1 teaspoon in dough, 1 teaspoon for sprinkling)
  • 1/4 cup (60g) baking soda
  • 4 tablespoons (60g) unsalted butter, melted
  • 2 cups (200g) shredded sharp cheddar cheese
  • 4 ounces (115g) cream cheese, softened
  • 1/2 cup (120ml) beer (lager or pale ale)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon black pepper

Instructions

  1. Activate the yeast: In a large mixing bowl, combine 1 1/2 cups warm water with 1 tablespoon sugar and 2 1/4 teaspoons active dry yeast. Stir gently and let sit for 5–10 minutes until foamy.
  2. Make the dough: Add 4 cups all-purpose flour and 1 teaspoon salt to the yeast mixture. Mix until a shaggy dough forms. Knead by hand on a lightly floured surface for 8–10 minutes or use a stand mixer with a dough hook for 5–6 minutes until smooth and elastic.
  3. First rise: Lightly oil the mixing bowl, place the dough inside, cover with a damp cloth or plastic wrap, and let rise in a warm spot for 45–60 minutes until doubled in size.
  4. Shape the pretzels: Punch down the dough and turn it out onto a floured surface. Divide into 8 equal pieces (about 4 oz/115g each). Roll each piece into a 20-inch rope and form into classic pretzel shapes.
  5. Prepare the baking soda bath: Bring 10 cups (2.4L) water and 1/4 cup baking soda to a rolling boil. Boil each pretzel for about 30 seconds, then remove with a slotted spoon.
  6. Bake the pretzels: Place boiled pretzels on a parchment-lined baking sheet. Sprinkle with coarse salt (about 1 teaspoon per batch) and brush with 2 tablespoons melted butter. Bake at 450°F (230°C) for 12–14 minutes until deep golden brown.
  7. Make the beer cheese dip: Melt 4 ounces cream cheese in a small saucepan over low heat. Whisk in 1/2 cup beer, 2 cups shredded cheddar, 1/2 teaspoon garlic powder, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and 1/4 teaspoon black pepper until smooth and creamy. Keep warm.
  8. Serve: Let pretzels cool slightly on a wire rack for 5 minutes. Serve warm with the creamy beer cheese dip.

Notes

Use water at about 110°F (43°C) to activate yeast properly. Do not skip the baking soda bath to achieve the signature pretzel crust. Brush pretzels with melted butter immediately after baking for a tender crust and sheen. If the cheese dip thickens too much, add a splash of beer or milk to loosen it. For gluten-free, substitute flour with gluten-free blends and add xanthan gum. For dairy-free dip, use a dairy-free cream cheese alternative.

Nutrition

Keywords: soft pretzels, homemade pretzels, beer cheese dip, cozy snack, easy pretzel recipe, baking soda bath, chewy pretzels

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