Description
Authentic bakery-style soft pretzels with a dark, mahogany crust and chewy interior, served with a smooth, tangy, and creamy beer cheese dip. Ready in under 90 minutes.
Ingredients
Scale
- 1 cup warm water (105°F-115°F)
- 2 packets active dry yeast (1 1/2 teaspoons)
- 2 tablespoons granulated sugar
- 4 to 4 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 2 tablespoons unsalted butter, melted
- 10 cups water (for boiling)
- 2/3 cup baking soda
- 1 large egg, whisked with 1 tablespoon water
- Semolina flour or coarse cornmeal (for dusting)
- Coarse pretzel salt or kosher salt
- 3 tablespoons butter (for dip)
- 3 tablespoons all-purpose flour (for dip)
- 2 cups sharp cheddar cheese, freshly grated
- 1/2 cup lager or pilsner beer
- 1 1/2 cups whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- Activate yeast: In a bowl, combine warm water and sugar. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
- Make dough: Add melted butter and salt to yeast mixture. Gradually add flour and knead for 5-7 minutes until soft and slightly sticky.
- First rise: Transfer dough to an oiled bowl, cover, and let rise in a warm spot for 45-60 minutes until doubled.
- Shape pretzels: Punch down dough and divide into 8 pieces. Roll each into a 20-inch rope and shape into traditional pretzel forms. Place on parchment-lined baking sheets.
- Second rise: Let shaped pretzels rise for 15 minutes. Preheat oven to 450°F (230°C).
- Boil pretzels: Bring 10 cups of water to a rolling boil and stir in baking soda. Boil pretzels for 30 seconds per side. Remove and place back on sheets.
- Egg wash and salt: Brush pretzels with egg wash and sprinkle generously with coarse pretzel salt.
- Bake: Bake at 450°F for 12-15 minutes until deep mahogany brown. Cool for 5 minutes.
- Make dip: Melt butter in a saucepan, whisk in flour to make a roux. Slowly whisk in beer and milk, cooking until thickened. Remove from heat and stir in cheese, mustard, garlic powder, and Worcestershire sauce until smooth.
Notes
The baking soda bath is essential for the authentic dark crust and chewy texture. Do not skip it. Use coarse pretzel salt for the best crunch. Grate your own cheese for the dip to ensure a smooth consistency. If making ahead, pretzels can be frozen raw after shaping.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: German
Nutrition
- Serving Size: 1 pretzel with 1/2 c
- Calories: 500
- Sugar: 6
- Sodium: 750
- Fat: 24
- Saturated Fat: 12
- Carbohydrates: 42
- Fiber: 2
- Protein: 18
Keywords: Oktoberfest, Bavarian pretzels, soft pretzels, beer cheese dip, homemade pretzels, German recipe, game day snack, easy pretzels