Beer Cheese Pretzels

Name: Beer Cheese Pretzels
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: German
Ingredients: 2 cups all-purpose flour; 2/3 cup warm water; 1/2 tsp instant yeast; 1/4 tsp salt; 1 tbsp unsalted butter, melted; 2 tbsp baking soda; 2 tsp coarse sea salt; 1.25 cups sharp cheddar cheese, shredded; 2/3 cup beer; 2 tbsp unsalted butter; 1 tbsp all-purpose flour; 1/4 tsp mustard powder; 1/2 tsp Worcestershire sauce

Soft, warm pretzels served with a creamy beer and sharp cheddar cheese dip. A German-inspired appetizer perfect for gatherings.

50 minMediumServes 4380 cal/serving

GermanAppetizerOvenStandard

Ingredients

2 cups all-purpose flour
2/3 cup warm water
1/2 tsp instant yeast
1/4 tsp salt
1 tbsp unsalted butter, melted
2 tbsp baking soda
2 tsp coarse sea salt
1.25 cups sharp cheddar cheese, shredded
2/3 cup beer
2 tbsp unsalted butter
1 tbsp all-purpose flour
1/4 tsp mustard powder
1/2 tsp Worcestershire sauce

Instructions

1

Mix 2 cups all-purpose flour, 1/2 tsp instant yeast, and 1/4 tsp salt. Add 2/3 cup warm water and 1 tbsp melted unsalted butter, stirring until dough forms.
2

Knead for 5 minutes until smooth. Cover and let rise for 30 minutes.
3

Divide dough into 8 pieces. Roll each into a rope about 15 inches long.
4

Preheat oven to 450°F. Mix 2 tbsp baking soda with 2 cups water in a shallow bowl.
5

Dip each rope into the baking soda solution for 30 seconds, then place on parchment-lined baking sheets.
6

Shape into pretzel loops or let rest straight. Brush with egg wash if desired and sprinkle with 2 tsp coarse sea salt.
7

Bake for 12-15 minutes until deep golden brown.
8

Meanwhile, make the dip: melt 2 tbsp unsalted butter in a saucepan over medium heat.
9

Whisk in 1 tbsp all-purpose flour to create a roux, cook 1 minute.
10

Slowly add 2/3 cup beer, stirring constantly to avoid lumps.
11

Remove from heat and stir in 1.25 cups shredded sharp cheddar cheese, 1/4 tsp mustard powder, and 1/2 tsp Worcestershire sauce until smooth.
12

Serve warm cheese dip with hot pretzels.

Questions

Can I make Beer Cheese Pretzels dairy-free?

Not cleanly. Here the dairy (1 tbsp unsalted butter, melted, 1.25 cups sharp cheddar cheese, shredded, 2 tbsp unsalted butter) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free appetizer collection instead.

Can I make Beer Cheese Pretzels gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour, 2/3 cup beer, 1 tbsp all-purpose flour, 1/2 tsp Worcestershire sauce. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the beer for a certified gluten-free beer or a dry cider; the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Beer Cheese Pretzels keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Beer Cheese Pretzels?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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