Description

Golden, chewy homemade soft pretzels dipped in rich, velvety beer cheese dip—what more could you ask for in a comfort snack? Whether you’re planning a game day spread, looking for easy dinner ideas, or just want a fun weekend baking project, these Soft Pretzels with Beer Cheese Dip deliver. The warm, salty crust of the pretzels paired with the bold, creamy dip is pure magic. This easy recipe checks all the boxes for anyone craving a satisfying, savory treat. Perfect for parties, cozy nights in, or any time you want to wow your taste buds with something freshly baked and irresistibly dippable.

Ingredients

Scale

For the Pretzels:

1 1/2 cups warm water (110°F)
2 1/4 tsp active dry yeast
1 tbsp granulated sugar
4 cups all-purpose flour
1 tsp salt
2 tbsp unsalted butter, melted
2/3 cup baking soda (for boiling)
Coarse salt, for topping
2 tbsp melted butter (for brushing)

For the Beer Cheese Dip:

8 oz sharp cheddar cheese, shredded
4 oz cream cheese
1/2 cup beer (lager or ale)
1/4 cup milk
1/2 tsp garlic powder
1/2 tsp mustard powder
Chopped parsley (optional, for garnish)

Instructions

In a bowl, mix warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
Add flour, salt, and melted butter. Mix and knead dough for 7–8 minutes until smooth.
Cover and let rise in a warm place for 1 hour.
Divide dough into 8 pieces. Roll each into a 20-inch rope and shape into pretzels.
Boil 10 cups of water with baking soda. Dip each pretzel for 30 seconds and place on a baking sheet.
Sprinkle with coarse salt. Bake at 425°F for 12–15 minutes until golden brown.
Brush with melted butter after baking.
For the dip: In a saucepan, melt cream cheese over medium heat. Add beer, whisking until smooth.
Stir in shredded cheddar, milk, garlic powder, and mustard powder. Mix until creamy.
Garnish dip with chopped parsley and serve warm with pretzels.

Prep Time: 20 minutes
Rise Time: 1 hour
Cook Time: 15 minutes