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Best German Soft Pretzels with Easy Beer Cheese Dip

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These homemade German soft pretzels are surprisingly easy to make and pair perfectly with a creamy beer cheese dip. Perfect for Oktoberfest, game day, or any gathering, they deliver that authentic bakery taste without the stress.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 1 ½ cups (355ml) warm water (about 110°F)
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 2 tablespoons (25g) brown sugar
  • 2 tablespoons (28g) unsalted butter, melted
  • 1 teaspoon (6g) salt
  • ½ cup (120g) baking soda
  • 10 cups (2.4L) water (for the bath)
  • Coarse salt, for topping
  • 8 ounces (225g) sharp cheddar cheese, shredded
  • 4 ounces (113g) cream cheese, softened
  • ½ cup (120ml) beer (pale ale, lager, or stout)
  • 1 tablespoon (15g) Dijon mustard
  • 1 teaspoon (5ml) Worcestershire sauce
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste

Instructions

  1. In a large mixing bowl, combine warm water and brown sugar. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
  2. Add melted butter, salt, and 2 cups of flour to the yeast mixture. Stir until combined, then gradually add remaining 2 cups of flour. Knead on a floured surface for 6-8 minutes until smooth and elastic.
  3. Place dough in a greased bowl, cover, and let rise in a warm spot for 45 minutes to 1 hour until doubled in size.
  4. Punch down dough and divide into 8 equal pieces. Roll each into a 20-24 inch rope. Shape into a U, cross ends twice, and fold down to form a pretzel. Place on a parchment-lined baking sheet.
  5. Preheat oven to 425°F (220°C). Bring 10 cups of water to a boil in a large pot. Carefully add baking soda (it will foam). Reduce to a simmer. Boil each pretzel for 30 seconds per side. Remove with a slotted spoon and return to baking sheet.
  6. Sprinkle boiled pretzels with coarse salt. Bake for 12-15 minutes until deep golden brown.
  7. While pretzels bake, make the dip: In a small saucepan over medium-low heat, combine beer, cream cheese, Dijon mustard, Worcestershire sauce, and garlic powder. Whisk until smooth. Gradually add shredded cheddar, whisking until melted. Season with salt and pepper.
  8. Brush baked pretzels with melted butter. Let cool 5 minutes, then serve warm with beer cheese dip.

Notes

The baking soda bath is essential for authentic pretzel flavor and color. Don’t skip it. For the beer cheese dip, use a beer you enjoy drinking. The dip can be made a day ahead and reheated. Leftover pretzels can be reheated in a 350°F oven for 5 minutes or wrapped in a damp paper towel and microwaved for 15-20 seconds.

Nutrition

Keywords: soft pretzels, beer cheese dip, German pretzels, Oktoberfest, homemade pretzels, game day snack

Find it online: https://piperplate.com/best-german-soft-pretzels-with-easy-beer-cheese-dip/