Soft Pretzels with Beer Cheese Dip
Classic mall-style soft pretzels with a deep golden crust and tender, chewy center, paired with a smooth, tangy beer cheese dip. Learn the key American technique—an alkaline baking-soda bath—for that signature pretzel flavor and sheen.
Soft pretzels are a beloved American classic—part street food, part ballpark snack, and always a crowd-pleaser. The secret is the quick baking-soda bath, which jump-starts browning and creates that unmistakable pretzel bite. On the side, a simple beer cheese dip turns pantry staples into something rich and pub-worthy. Choose a mild lager for smoothness or an amber ale for a deeper, toastier finish.
Total Time
1 hr 45 min
Prep Time
25 min
Cook Time
20 min
Servings
8
Ingredients
Pretzel Dough
- •1 1/2 cups warm water (110°F/43°C)
- •1 packet (2 1/4 tsp) active dry yeast
- •1 tbsp granulated sugar
- •4 cups all-purpose flour, plus more for dusting
- •1 1/2 tsp kosher salt
- •2 tbsp unsalted butter, melted (or neutral oil)
Baking Soda Bath & Topping
- •10 cups water
- •2/3 cup baking soda
- •1 large egg, beaten with 1 tbsp water (egg wash)
- •Coarse pretzel salt or flaky sea salt, to taste
Beer Cheese Dip
- •2 tbsp unsalted butter
- •2 tbsp all-purpose flour
- •1 tsp Dijon mustard
- •1/2 tsp garlic powder
- •1/4 tsp smoked paprika (optional)
- •3/4 cup beer (lager or amber ale)
- •3/4 cup whole milk
- •8 oz sharp cheddar cheese, freshly grated (about 2 cups loosely packed)
- •2 oz cream cheese, softened
- •Kosher salt and black pepper, to taste
- •Hot sauce or cayenne (optional), to taste
Instructions
- 1
Make the dough: In a large bowl (or stand mixer bowl), combine warm water, yeast, and sugar. Let stand 5 minutes until foamy.
- 2
Add flour, salt, and melted butter. Mix until a shaggy dough forms, then knead 6–8 minutes (by mixer with dough hook or by hand) until smooth and elastic. If sticky, add flour 1 tbsp at a time; the dough should be soft but not tacky.
- 3
Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, 60–75 minutes.
- 4
Prep oven and pans: Heat oven to 450°F (232°C). Line 2 baking sheets with parchment and lightly grease the parchment (pretzels can stick after the bath).
- 5
Shape: Turn dough onto a lightly floured surface and divide into 8 equal pieces. Roll each into a 20–24 inch rope. Form a U shape, cross the ends twice, then fold down to make a pretzel. Place on prepared sheets.
- 6
Make the baking soda bath: In a wide pot, bring 10 cups water to a simmer. Carefully add baking soda (it will foam). Keep at a gentle simmer.
- 7
Bath the pretzels: Working 1–2 at a time, lower pretzels into the bath for 20–30 seconds total, flipping once. Lift with a slotted spatula, let drip briefly, and return to the baking sheet.
- 8
Egg wash and salt: Brush each pretzel with egg wash and sprinkle generously with pretzel salt.
- 9
Bake until deep golden brown, 12–15 minutes, rotating pans halfway if needed. Cool 5 minutes before serving.
- 10
Make the beer cheese dip (while pretzels bake): In a saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute, whisking constantly, until lightly bubbling.
- 11
Whisk in Dijon, garlic powder, and paprika (if using). Slowly whisk in beer, then milk. Simmer 2–4 minutes until thickened enough to coat a spoon.
- 12
Reduce heat to low. Add cheddar a handful at a time, whisking until melted. Whisk in cream cheese until smooth. Season with salt, pepper, and optional hot sauce/cayenne. If too thick, whisk in a splash of milk or beer.
- 13
Serve warm pretzels with warm beer cheese dip. Rewarm dip gently over low heat, adding a splash of milk if needed.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.