2. Shape and Boil the Pretzels:
- Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Punch down dough and divide into 8 pieces. Roll each into a rope and shape into a pretzel.
- In a large pot, bring water and baking soda to a boil.
- Boil each pretzel for 30 seconds, then place on the baking sheet.
- Brush with egg wash and sprinkle with coarse salt.
3. Bake:
- Bake pretzels for 12–15 minutes or until deep golden brown.
- Let cool slightly on a wire rack.
4. Make the Beer Cheese Dip:
- In a saucepan over medium heat, melt butter and whisk in flour.
- Slowly add beer, then milk, whisking constantly.
- Stir in mustard, garlic powder, cayenne, and season with salt and pepper.
- Add cheese gradually, stirring until smooth and melted.
Recipe Variations:
- Spicy: Add chopped jalapeños to the cheese sauce.
- Sweet Pretzels: Skip the salt and sprinkle with cinnamon sugar after baking.
- Different Cheese: Try Gouda, Fontina, or a mix for a unique twist.
FAQs:
Q: Can I make the pretzels ahead of time?
A: Yes, they can be baked and reheated in the oven for a few minutes.
Q: What kind of beer works best?
A: A light lager or amber ale gives great flavor without overpowering the cheese.
Q: Can I freeze the dough?
A: Yes, freeze after the first rise and thaw before shaping.
Notes:
- Don’t skip the baking soda boil—it gives the pretzels their signature crust.
- Use freshly shredded cheese for the smoothest dip texture.
Nutritional Info (per pretzel with dip):
- Calories: ~310
- Fat: 16g
- Carbs: 32g
- Protein: 10g
- Sugar: 2g
- Fiber: 1g
Conclusion:
Soft Pretzels with Beer Cheese Dip are a must-have for snack lovers. The chewy texture of warm pretzels paired with a velvety cheese dip infused with the richness of beer makes this dish irresistible. Once you try it, you’ll want to make it part of every gathering!
