Baked Pretzels with Beer Cheese Dip

There’s no party snack quite as satisfying as warm pretzels with cheese dip. This beer cheese dip is all about the combo: fluffy, golden pretzel rolls and a rich, melty cheese dip bubbling in the center. It’s the kind of crowd-pleaser that goes fast.

If you’re worried about making the pretzels, don’t be. It’s WAY easier than you might think. It does take a bit of time, but it’s not difficult. You’ll be making pretzels all the time once you learn how.

Helpful Tips

• Use freshly grated cheese – Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Grating it fresh makes the sauce much creamier.
• Don’t skip the baking soda bath – That quick dip in boiling water with baking soda is what gives the pretzels their classic chewy crust and deep brown color.
• Keep it simple – If you don’t have time to bake fresh pretzels, you can buy pretzel bites at the store.

You Might Also Like

• Easy Beer Cheese Dip
• Easy Buffalo Chicken Dip
• Puff Pastry Sausage Rolls

Beer Cheese Skillet With Pretzels

Laura

There’s no party snack quite as satisfying as warm pretzels with cheese dip, so why not bake them together in one skillet?

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Rising time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Appetizer

Cuisine American

Servings 10 servings

Calories 384 kcal

Ingredients

  

1x2x3x

• 1 ½ cups warm water
• 1 package active dry yeast (2 ¼ teaspoons)
• 2 teaspoons sugar
• 4 ½ cups all-purpose flour plus more for dusting
• 2 teaspoons salt
• ¼ cup butter melted
• ¼ cup baking soda
• 1 egg beaten
• 3 tablespoons pretzel salt or flake salt

For the sauce

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup beer any kind you like
• 4 ounces white cheddar cheese freshly grated
• 4 ounces Gruyere cheese freshly grated
• Fresh chopped chives for topping

Instructions

 

• In a mixing bowl, combine warm water, yeast, and sugar. Let sit until foamy, about 5 minutes.
• Add the flour, salt, and butter. Mix with the dough hook until dough forms. Cover with a towel and let rise in a warm place for 1 hour or until doubled.
• Lightly flour a clean work surface. Punch down the dough and set it on the floured surface.
• Divide the dough into 16 equal pieces. Form the dough into smooth balls by pinching the dough at one side, until smooth.
• Line a large baking sheet with parchment paper. Place the dough balls on the baking sheet, spaced at least 1” apart. Cover with a towel and let rise in a warm place for about 30 minutes.
• While the rolls rise, heat 2 tablespoons butter in a small saucepan over medium heat. Whisk in the flour. Cook for 1 minute, stirring frequently.
• Pour in the beer and whisk until smooth. Add the cheese in small amounts, stirring until melted and smooth.
• Preheat the oven to 425°F.
• Bring 2 quarts of water to a low boil. Add the baking soda and lower the heat to a simmer.
• Place the rolls into the water and boil for 30 seconds, turn over and continue cooking for 30 seconds. Remove with a slotted spoon and arrange them on a baking sheet. Brush the rolls with the egg wash. Sprinkle with salt.
• Bake for 18-20 minutes, until the pretzels are golden and cooked through. Garnish the cheese with chives and serve hot.

Nutrition

Calories: 384kcalCarbohydrates: 46gProtein: 13gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 58mgSodium: 1504mgPotassium: 94mgFiber: 2gSugar: 1gVitamin A: 457IUCalcium: 209mgIron: 3mg

Tried this recipe?Let us know how it was!

Laura

Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.