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Savory Beer Cheese Soft Pretzels Recipe Easy Homemade Gooey Dip

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These savory beer cheese soft pretzels are chewy, salty, and perfect for game nights or family gatherings, paired with a smooth, velvety beer cheese dip made with sharp white cheddar and stout beer.

Ingredients

Scale
  • 4 cups all-purpose flour (about 480g)
  • 2 1/4 teaspoons active dry yeast (one packet)
  • 1 1/2 cups warm water (110°F/43°C)
  • 2 tablespoons granulated sugar
  • 2 teaspoons salt
  • 1/3 cup baking soda
  • 4 tablespoons unsalted butter, melted
  • Coarse pretzel salt or flaky sea salt, for sprinkling
  • 2 cups shredded sharp white cheddar cheese (about 8 oz / 225g)
  • 1/2 cup stout beer (120 ml)
  • 4 oz cream cheese, softened (115g)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon Worcestershire sauce
  • Ground black pepper, to taste

Instructions

  1. Activate the yeast: In a large bowl, combine 1 1/2 cups warm water (110°F/43°C) with 2 tablespoons sugar and sprinkle the yeast over the top. Let it sit for 5-10 minutes until foamy and bubbly.
  2. Make the dough: Add 4 cups flour and 2 teaspoons salt to the yeast mixture. Stir to combine, then knead by hand on a floured surface or use a stand mixer with a dough hook for about 7-10 minutes until smooth and elastic.
  3. First rise: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 1 hour or until doubled in size.
  4. Preheat oven to 450°F (230°C). Fill a large pot with 10 cups water and bring to a gentle boil. Carefully add 1/3 cup baking soda.
  5. Shape pretzels: Punch down the dough and divide into 8 equal pieces (about 4 oz / 115g each). Roll each piece into a 20-inch long rope and twist into classic pretzel shapes.
  6. Boil pretzels: Lower 2-3 pretzels at a time into the boiling baking soda water. Boil for 30 seconds on each side, then remove and place on a parchment-lined baking sheet.
  7. Salt and bake: Brush each pretzel with melted butter and sprinkle with coarse pretzel salt. Bake for 12-15 minutes until deep golden brown.
  8. Prepare the beer cheese dip: In a small saucepan over low heat, combine stout beer and softened cream cheese. Whisk until smooth. Gradually add shredded cheddar, stirring constantly until melted and silky. Stir in garlic powder, onion powder, Worcestershire sauce, and pepper to taste. Keep warm.
  9. Serve: Cool pretzels on a wire rack for 5 minutes. Serve warm with beer cheese dip for dunking.

Notes

Use warm water (not hot) to activate yeast properly. Boiling pretzels in baking soda water is essential for chewy crust and golden color. Keep heat low when making the cheese dip to avoid clumping. Freshly shredded cheese melts better than pre-shredded. Reheat pretzels in a 350°F oven for 5-7 minutes to keep soft. Leftover dip can be loosened with a splash of beer or milk.

Nutrition

Keywords: beer cheese dip, soft pretzels, homemade pretzels, savory snack, game night food, easy pretzel recipe

Find it online: https://emmaoven.com/savory-beer-cheese-soft-pretzels-recipe-easy-homemade-gooey-dip/