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Beer Pretzels with Beer Cheese Sauce — Party Pretzels, family favorite.

New Party Favorite! Homemade Pretzels for Every Occasion

I’m officially obsessed with making pretzels—they’re now my go-to party food! Pretzels are easier than you’d think, super fun to make, and finally, I can skip the airport terminals to enjoy them. I can whip up a fresh batch anytime!

Impromptu gatherings are some of the best, but they call for a quick and crowd-pleasing snack. A plate of fresh, warm pretzels is perfect for these moments—great for keeping everyone satisfied while you finish up dinner preparations. These soft pretzels are filling, making them ideal for game days, Olympic nights, or any time you want a hearty, shareable snack. Traditionally, Homemade pretzels are served with a side of sweet or spicy mustard or a creamy cheese sauce, and honestly, they’re perfection any way you dip them.

Since I am using beer for these soft pretzels recipe, I decided to base my cheese sauce on beer, adding zesty and hot components to bring it to a good balance of yumminess with a kick to the palate.

FaC Pretzels With Beer Cheese Sauce

Ingredients:

12 oz. good-quality dark or pale ale beer
3 tbsp. sugar
1 tsp. salt
1 package (or 1 tbsp.) active dry yeast
¼ cup melted butter
4 ½ cups unbleached flour (plus an extra ¼ cup if needed)
For Cooking

10 cups water
⅔ cup baking soda
For Topping:

1 egg yolk, beaten with 1 tbsp. water
Kosher salt for sprinkling

INSTRUCTIONS:

Warm the Beer: Heat the beer to 105°-110°F.

Prepare the Dough: In the bowl of a stand mixer, add the warm beer, sugar, and salt. Sprinkle the yeast on top and let it sit for about 5 minutes, until it’s foamy.
Add Butter and Flour: Pour in the melted butter and flour. Using the dough hook attachment, mix on low to medium speed until the dough comes together, then increase the speed and knead for about 4 minutes, until smooth. If the dough is sticking to the sides of the bowl, add an additional ¼ cup of flour.
Let Dough Rise: Form the dough into a ball, place it in a lightly oiled bowl, and roll it to coat with oil. Cover and let rise in a warm place until it doubles in size.
Preheat Oven: Preheat your oven to 425°F. Line two baking sheets with parchment paper or sprinkle them with cornmeal.
Prepare Water Bath: In a large pot, bring 10 cups of water and the baking soda to a boil.
Shape the Pretzels: Turn the dough onto a clean surface, divide it into 12 portions, and shape each piece into a pretzel.

Shape the Pretzels:

Divide the Dough: Once the dough has risen, turn it onto a clean surface and divide it into 12 equal pieces.
Roll into Ropes: Roll each piece into an 18-inch rope. Aim for an even thickness along the length to get that classic pretzel shape.
Form the Pretzel Shape: Bring the ends of each rope up to form a U shape. Twist the ends around each other once, creating a loop. Then, cross the ends back down to the bottom of the U and press gently to seal the shape.

For a visual guide, check out my photos in the post!

Cooking:

When all pretzels are shaped, add them 3 at a time to the pot of boiling water, allow them to boil for 30 seconds. Then remove from the water with a spider or large spatula and place on the baking sheets.

Brush each pretzel with the egg mixture and sprinkle with kosher salt.

Bake for 10 - 12 minutes or until browned.

Serve with beer cheese dip (below).

Beer Cheese Dip

INGREDIENTS:

½ c. beer (I used a lager)

1 grey shallot, finely diced

¾ c. grated cheddar

4 oz. or ½ c. cream cheese, softened and cut into small pieces

¾ c. grated mozzarella

2 tbsp. cornstarch

1 tbsp. grainy mustard

1 tsp. garlic powder

½ tsp. onion powder

½. tsp chili flakes

1 tsp. smoked paprika

a few dashes hot sauce of your choice

1 tbsp. finely diced jalapeño without seeds

1 tablespoon chopped parsley (optional, for garnish)

INSTRUCTIONS:

Place all your cheese in a bowl or board and sprinkle the cornstarch over it, mix thoroughly.

Over the stove top and medium heat, bring the beer with the shallots and mustard to a simmer, lower the heat and start adding the cheese mix. Do this slowly, very slowly. Stir gently as you add the cheese, once the cheese has melted, add the rest of the ingredients and stir till combined. Keep warm till ready to use.