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Cozy German Soft Pretzels with Easy Beer Cheese Dip

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These German soft pretzels are dark mahogany on the outside, impossibly soft and chewy on the inside, with a buttery finish. Paired with a creamy beer cheese dip, they’re the ultimate comfort food for game days or cozy nights in.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 1 ½ cups (355ml) warm water (110°F)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 tablespoon granulated sugar
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon salt
  • 10 cups (2.4 liters) water (for baking soda bath)
  • ½ cup (120g) baking soda
  • 2 tablespoons coarse pretzel salt or flaky sea salt
  • 2 tablespoons melted butter (for brushing after baking)
  • 2 cups (8 oz) sharp cheddar cheese, freshly shredded
  • ¾ cup (177ml) beer (light lager or IPA)
  • 2 oz cream cheese, softened
  • 1 tablespoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon Worcestershire sauce
  • Salt and pepper to taste

Instructions

  1. Activate the yeast: In a small bowl, combine warm water (110°F) and sugar. Sprinkle yeast on top and let sit for 5-7 minutes until foamy.
  2. Make the dough: In a large bowl, whisk together flour and salt. Add melted butter and yeast mixture. Stir until a shaggy dough forms. Knead with a dough hook for 5 minutes or by hand for 8-10 minutes until smooth and elastic.
  3. First rise: Shape dough into a ball and place in a lightly greased bowl, turning once to coat. Cover and let rise in a warm spot for 1 hour until doubled in size.
  4. Divide and shape: Punch down dough and divide into 8 equal pieces (about 110g each). Roll each into a 20-inch rope. Shape into a U, cross ends over twice, then fold down to form a pretzel shape. Press ends to seal.
  5. Prepare baking soda bath: Preheat oven to 425°F (220°C). Bring 10 cups of water to a boil in a large pot. Carefully add baking soda (it will bubble). Reduce heat to a gentle simmer.
  6. Bathe the pretzels: Gently lower each pretzel into simmering water for 30 seconds, flip, and simmer another 30 seconds. Transfer to parchment-lined baking sheets, spacing 2 inches apart.
  7. Score and salt: Make a shallow ½-inch slash on the thickest part of each pretzel. Sprinkle generously with coarse salt while still wet.
  8. Bake: Bake for 12-15 minutes, rotating pans halfway, until deep golden brown (mahogany color).
  9. Finish with butter: Brush hot pretzels with melted butter immediately after baking. Let cool on baking sheet for 5 minutes before serving.
  10. Make beer cheese dip: In a medium saucepan over medium heat, whisk together beer and cream cheese until smooth. Gradually add shredded cheddar, stirring constantly until melted. Stir in Dijon mustard, garlic powder, and Worcestershire sauce. Season with salt and pepper. Keep warm over low heat.

Notes

The baking soda bath timing is crucial—30 seconds per side creates the perfect crust without metallic taste. For the crispiest exterior, let pretzels cool on a wire rack after brushing with butter. Do not use an aluminum pot for the baking soda bath. Leftover pretzels can be stored at room temperature for up to 2 days; reheat in a 350°F oven for 5-7 minutes. Shaped, unbaked pretzels can be frozen after the baking soda bath and baked directly from frozen, adding 2-3 minutes to baking time.

Nutrition

Keywords: German soft pretzels, beer cheese dip, homemade pretzels, Oktoberfest recipe, game day appetizer, comfort food, pretzel recipe

Find it online: https://leilameals.com/cozy-german-soft-pretzels-with-easy-beer-cheese-dip/