Making soft pretzels at home and dipping them in a cheese beer sauce is the dream appetizer for game day and movie nights. The bread is deliciously chewy, and the sauce is OMG amazing! It was so delicious that I wanted to eat it with a spoon. Some hot mustard is also a great and traditional way to eat this unique bread.
I made this recipe for a group way back when we food bloggers did those things: decided on a topic and posted different recipes the same day with a hashtag. Many of those recipes are still in this blog because they are so darn amazing.
Soft pretzels might just be the ultimate comfort food. They're warm, doughy, and perfect for dipping.
We added our favorite beer cheese dip, but you can also pair them with this French onion dip or good old reliable mustard.
They're a staple snack for Superbowl and movie night, picnics, a crowd favorite at fairs and a fun challenge for home bakers.
They do take some planning and time, but a bite of this homemade salty bread in the fondue-like cheese sauce, and you know the result is absolutely worth it!
Why make this recipe
- Freshness and quality: homemade pretzels are fresher and can be made without preservatives or additives. This means you get to enjoy them at their peak flavor and texture, something that's hard to replicate with store-bought versions.
- Fun and rewarding: shaping pretzel dough and watching them turn golden brown in the oven is a great experience and a wonderful activity to do alone, with friends, or as a family.
- Cost-effective: making pretzels at home is often cheaper than buying them, especially if you plan to make them regularly.
- Learning a new skill: baking with yeast is a great way to improve your baking skills and confidence in the kitchen if you're not used to it.
Ingredient list
- Yeast: I use active-dry yeast, which needs to be hydrated before. You can use instant yeast (¾ of the amount given for active dry) and add it directly to the flour, then add the liquid, no need to foam it first. If using fresh yeast (the ratio is 3:1 to dry), and is used in the same way as the active-dry, you need to hydrate it first and let it foam.
- Baking soda: it's essential for the color and texture. Make sure it isn't expired.
- All-purpose flour.
- Salt.
- Unsalted butter.
- Egg yolk.
- White granulated sugar.
- Coarse salt: for sprinkling on top
See the recipe card towards the end of this post for quantities. You can check the Ingredients page for more details and the brands we use.
How to make pretzel dough
Making pretzel dough is straightforward, and understanding its characteristics can lead to better results.
Foam the yeast: this is important if using active-dry yeast or fresh. If the yeast doesn't foam, it's old and will not work, so throw it out and start again with new yeast.
If using instant dry yeast, add it directly to the dry ingredients but separate it from the salt as they're not friends, and it can diminish the strength, and the dough will not rise properly.
Texture: pretzel dough should be soft, elastic, and slightly tacky. Proper kneading develops gluten for the desired chewiness. Place in a large bowl with enough space to at least double without overflowing.
First rise: allow the dough to rise until doubled in size for an optimal light texture. The ideal environment is a warm, draft-free place. It should take from 1 to 2 hours.
Boiling and baking pretzels
This is the part that can be trickier for beginner bakers.
Divide dough into equal ball-shaped portions after allowing your pretzel dough to rise. Eyeball or weigh them. Let them rest for 5 minutes before attempting to roll them.
Roll ropes: take each portion and roll it into a long rope, roughly 20 inches in length. If the dough resists, let it rest for a few minutes and continue.
To form the pretzels:
Create a U-shape with the rope.
Cross and twist the ends over each other, then twist them once.
Fold down the twisted ends to the bottom of the U, pressing lightly to secure.
Here's a tutorial on how to shape or twist a pretzel.
Let the formed pretzels rest while you prepare the water and baking soda bath.
Baking soda bath: the pretzels are boiled briefly in water with baking soda for the characteristic crust and flavor. The outside crust will be sealed and develop the chewiness we love after they are baked.
The boiled pretzels are placed on the prepared baking sheet, brushed with egg wash, sprinkled with seeds and coarse salt, and baked.
They will develop that fantastic golden crust and chewiness as they bake. Serve with beer cheese sauce (in the recipe card below) or mustard.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier. This is especially important when making yeast recipes that require rising times, so plan accordingly.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Reheating pretzels: bring back the freshness and warmth of pretzels by reheating them in a medium oven preheated to 350°F (175°C) for about 5 minutes, or just until they're warmed through. If they're frozen, you might need to add a few extra minutes. I don't recommend reheating in the microwave as it makes them a bit chewy, but you can.
- Toppings: we love coarse salt and seeds (poppy and sesame), but you can also sprinkle grated cheese, garlic powder or flakes, everything bagel topping or cinnamon sugar for sweeter pretzels.
Storage
- Cool down first: always let the pretzels cool completely to room temperature before storing. Storing them while they're still warm can lead to moisture buildup and make them soggy.
- Room temperature: if you plan to eat them within a day or two, use an airtight container,r a resealable plastic bag or cover them in plastic wrap. This helps to keep them soft and prevents them from drying out.
- Refrigerating: for up to a week, keep them in the fridge. Wrap them individually or in pairs in aluminum foil or plastic wrap, then place them in a resealable bag or container. This method can help maintain their moisture without becoming too hard.
- Freezing: good for long term storage of up to a month. Wrap each pretzel individually in plastic wrap and then put them in a freezer bag or freezer-safe airtight container. When you're ready to eat one, you can thaw it at room temperature or reheat it directly from frozen.
Beer cheese sauce
It takes minutes to make and can be used not only for dipping soft pretzels but also for appetizer hot dogs or even the whole pig in a blanket.
This dipping sauce comes together in no time.
It's just a matter of opening a beer, grating some cheese, heating it all up, and not much more. If you buy already grated cheese it's even easier.
I'm telling you, you're minutes away from one of the best and easiest cheese sauces ever.
Related recipes you might like:
Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
You might also consider subscribing to our FREE email series 'Baking the Best' and our regular newsletter. Or connect via Facebook, Instagram, and Pinterest.
As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy.
Soft Pretzels Recipe (with beer cheese sauce)
Ingredients
For the pretzels:
- 1 and ½ cups lukewarm water, 110 -115° F
- 1 tablespoon sugar
- 2 teaspoons salt
- 2 teaspoons active dry yeast
- 4 to 4½ cups all-purpose flour
- 2 tablespoons unsalted butter, melted
- ⅔ cup baking soda, for boiling
Egg wash:
- 1 egg yolk
- 1 tablespoon water
- Coarse sea salt or kosher salt
For the sauce:
- ½ cup beer, I used Stella Artois
- 2 tablespoons sour cream
- 2 teaspoons minced pickled jalapeños
- 1 cup grated Gruyere cheese, loosely packed
- 1 garlic clove, peeled and cut in half
- Salt and black pepper
Instructions
For the homemade pretzels:
- Stir the water and sugar in the bowl of a stand mixer and sprinkle the yeast on top (if not using active dry, see Notes below). Let sit until the mixture begins to foam and turn creamy, about 5 minutes.
- Add 4 cups of flour, salt, and melted butter and mix on low using the dough hook attachment. If the dough seems extremely sticky, add a little bit of the extra flour until it's slightly tacky but no longer sticky.
- Increase speed to medium and knead until the dough is smooth and cleans the sides of the bowl. This should take about 5 minutes. It will come together eventually.
- Transfer the soft pretzel dough to the counter and form into a loose ball. Place it in an oiled large bowl and cover it with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place until doubled in size, about 1 hour. The time will differ depending on the temperature of the room. If it shows very little activity after half an hour, cover the bowl with a blanket or take it to a warmer room in your house.
- Line a baking tray with parchment paper, lightly brush it with vegetable oil, or use cooking spray. Set aside.
- When the dough has doubled, turn it out onto a lightly floured work surface.
- Divide into 8 to 12 portions using a bench scraper. Eyeball the size or use a scale if you want equal pieces that weigh the same. For large, fat pretzels like the ones in the images divide in 8. Divide in 12 pieces for thinner, regular-sized pretzels.
- Roll each portion into a rope that is 18" to 24" long. For the classic pretzel shape: lift the ends of each piece of dough to form a sort of U-shape, and then twist the two sides around each other and bring them down to form a pretzel shape.
- Place on the baking tray and repeat with all of the dough portions. Let sit uncovered while you prepare the water and preheat the oven.
- Preheat the oven to 450°F/220°C.
- Bring 10 cups of water to a boil in a large, wide pot with high sides (like a stew or soup pot). Once it boils, add the baking soda gradually to prevent overflow.
- When it returns to a boil, lower the pretzels one at a time into the boiling water for 20-30 seconds each (no more!), flipping over halfway. Use a wide, flat-slotted spoon or spatula to lift them from the water. Shake the spatula a little to let as much water as you can fall back into the pot, and place the pretzels back onto the prepared tray.
Egg wash:
- Once all pretzels are on the tray, beat the egg yolk with the water and brush the top of each one.
- Sprinkle with coarse or kosher salt (parmesan, poppy or sesame seeds).
- Slide into the preheated oven and bake until the pretzels turn a deep golden brown, about 15 minutes. You can do a test bake with one and adjust the oven if needed. The inside needs to be fully baked as the outside turns a wonderful golden brown.
- Transfer to a cooling rack and allow to cool until warm enough to eat.
- Store leftovers in an airtight container for 2 days or freeze for a month. Always reheat them before eating.
For the sauce:
- Heat beer in a small saucepan.
- When it starts to bubble, add the rest of the ingredients and whisk until well combined.
- Let boil for 1 minute and serve with warm baked pretzels.
Notes
- When picking up the formed pretzel dough to boil, you can use two fingers to pick it up, one through each pretzel "loop." This allows the dough to sort of stretch in the right direction. Then lower it carefully (the water is boiling!) into the baking soda bath.
- Yeast: I use active-dry yeast, which needs to be hydrated before. You can use instant yeast (¾ of the amount given for active dry) and add it directly to the flour, then add the liquid, no need to foam it first. If using fresh yeast (the ratio is 3:1 to dry), and is used in the same way as the active-dry, you need to hydrate it first and let it foam.
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier. This is especially important when making yeast recipes that require rising times, so plan accordingly.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Reheating pretzels: bring back the freshness and warmth of pretzels by reheating them in a medium oven preheated to 350°F (175°C) for about 5 minutes, or just until they're warmed through. If they're frozen, you might need to add a few extra minutes. I don't recommend reheating in the microwave as it makes them a bit chewy, but you can.
- Toppings: we love coarse or pretzel salt and seeds (poppy and sesame), but you can also sprinkle grated cheese, garlic powder or flakes, everything bagel topping or cinnamon sugar for sweeter pretzels.
The pretzel recipe is adapted from Heather of All Roads Lead to the Kitchen.
Heather Lynne says
I'm such a fan of the soft pretzel. I've had this recipe pinned but I've yet to make the spicy beer cheese. I need to get on it!
David says
Hi Paula, just come across your bog and I'm loving your simple twists on classics. This pretzel and beer sauce looking divine in these cold winter months.
german in pdx says
Yes, I will definitively be at a party where there are pretzels and beer sauce :). Both look fantastic - and the pretzels are gorgeous ~ Bea
seetfei says
Love these soft pretzels, they look delicious. I think it taste great enough even without dipping sauce too! Thank you Paula for sharing this recipe with us again, I guess I have missed it earlier by Heather.
Nancy @ gottagetbaked says
I love that you called this week's Sunday Supper recipe offerings a "greatest hits" list. So awesome. And you don't give yourself enough credit - these pretzels look absolutely perfect. Exactly how I want my pretzels to look. I bet they tasted just as good too. Pretzels are on my bucket list - I'm pretty intimidated. But now that both you and Heather have made these, I'm feeling inspired to follow in your culinary footsteps. And hells yeah to the beer cheese sauce!
Jennie @themessybakerblog says
Count me in. These pretzels look too darn good to pass up. Yum!
Kristina @ spabettie says
YES PLEASE I want to attend this birthday! I love a good soft pretzel, Heather has a great recipe, and ... that spicy cheese? perfect!