SOFT PRETZELS + IPA BEER CHEESE DIP

These homemade soft pretzels are just as delicious as you’d hope. They’re slightly crunchy on the outside with a soft, chewy center. In fact, my husband might say this is his favorite recipe I make! I never thought about cheese dip until I researched a recipe for homemade soft pretzels for an Oktoberfest-themed party. Now we can’t imagine one without the other. Use your favorite bold beer in this recipe. We love it with IPA!

Course Starters and Snacks

Cuisine German

Keyword appetizers, baking, bread, dip, dips

Prep Time 25

Cook Time 30

Servings

Calories 217kcal

Author Luci Petlack

Ingredients

Soft Pretzels

1½ cups warm water
1 packet active dry yeast 2 ¼ teaspoons
1 teaspoon salt
1 tablespoon sugar
4 cups plus more flour
3 eggs beaten
coarse sea salt
8 cups water
½ cup heaping baking soda

IPA Beer Cheese Dip

2 tablespoons butter
3 tablespoons flour
½ cup milk
¾ cup IPA or other dark beer
1 teaspoon deli mustard
2 teaspoons worcestershire sauce
hot sauce (I added a few dashes and didn't get a spicy flavor at all)
12 ounces sharp cheddar cheese shredded

Instructions

Soft Pretzels

Preheat oven to 425°F.
Line baking sheet with parchment paper (see note above).
Boil 8 cups of water and heaping ½ cup of baking soda.
Beat eggs in a shallow bowl, wide enough for the pretzels.
Dissolve yeast in warm water in a large bowl with high sides. Stir about one minute to mix thoroughly. Add salt and sugar. Stir to combine. Add flour, one cup at a time to yeast mixture. Mix using a wooden spoon until thick (each addition of flour makes stirring more difficult). Continue adding ½ cup flour until dough is no longer sticky.
On a floured surface or in the bowl, knead dough for 2-3 minutes. Shape into a ball. With a sharp knife, cut dough into 18 equal pieces.
Roll each dough piece into a rope. Grab ends of rope and curl rope into a circle. Twist rope ends once and stick them to bottom of pretzel. They don't have to be mashed together, but a few pinches at each connection makes the rest of the process much easier.
Dunk the pretzels 1-2 at a time into baking soda bath for 30 seconds.
Using a spatula or spoon with holes makes dunking and removing the pretzels from the hot bath much easier.
Dunk both side of the pretzels into egg wash. Place on parchment-lined baking sheet and sprinkle with coarse salt.
Bake in oven for 10-12 minutes for desired doneness.

Beer Cheese Dip

In a saucepan over medium heat, melt butter. Add the flour and stir constantly until thoroughly combined.
Slowly whisk in milk and beer. Increase heat to medium-high and bring mixture to a simmer - it will be foamy. Add the mustard, worcestershire, and hot sauce.
Cook 3-5 minutes, stirring constantly, until mixture thickens.
Add cheese into mixture one handful at a time, melting completely between each addition. Serve immediately. Dip will thicken as it cools.

Notes

recipe adapted from Sally's Baking Addiction

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