Beer Cheese & Pretzels Recipe

Activate yeast and mix dough

In a large mixing bowl or the bowl of a stand mixer, combine warm water (about 105–115°F), sugar and instant yeast. Stir and let sit 5 minutes until foamy. Add melted butter, salt, and 3 cups of the flour. Mix with a wooden spoon or dough hook until incorporated, then add remaining flour 1/2 cup at a time until dough comes together and is slightly tacky but not sticky.

Knead

Turn dough out onto a lightly floured surface and knead by hand for 6–8 minutes until smooth and elastic (or knead 5–6 minutes on medium speed with a dough hook). Form into a ball.

First rise

Lightly oil a clean bowl with vegetable oil, place the dough ball inside, and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–75 minutes.

Preheat and prepare bath

Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper and set aside. In a wide, shallow pot, bring 8 cups hot water to a gentle simmer and carefully stir in 1/2 cup baking soda (it will fizz).

Shape pretzels

Punch down the risen dough and divide into 8 equal pieces for large pretzels (or 12 for smaller). Roll each piece into an 18–22 inch rope, then form into traditional pretzel shapes by making a U, crossing ends twice, and pressing to the bottom of the U to form the knot. Place shaped pretzels on the prepared parchment-lined sheets, leaving space between them.

Bathe pretzels

Working 2–3 at a time, gently lower each pretzel into the simmering baking soda bath for 30 seconds, flipping once to coat both sides. Use a slotted spatula to lift pretzels, let excess water drip back into the pot, then return to the parchment-lined sheet.

Egg wash and salt

Brush each pretzel lightly with beaten egg wash. Sprinkle coarse sea salt evenly over the tops.

Bake

Bake in the preheated oven for 12–15 minutes, until deep golden brown. Rotate trays halfway through if needed for even color. Remove from oven and cool on a rack for 5 minutes before serving with beer cheese.

Make roux

In a medium saucepan over medium heat, melt 3 tbsp butter. Add 3 tbsp flour and whisk continuously for 1–2 minutes until the mixture is bubbly and lightly golden (cook off the raw flour taste but do not brown).

Add beer and milk

Slowly whisk in 1 cup room-temperature beer until smooth. Then whisk in 1/2 cup milk. Bring the mixture to a gentle simmer for 2–3 minutes until thickened, whisking frequently to prevent lumps.

Incorporate cheeses

Reduce heat to low. Gradually add the shredded sharp cheddar and white cheddar, a handful at a time, stirring until fully melted and smooth before adding more. If using, whisk in 2 tbsp cream cheese for extra richness.

Season

Stir in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1/4 tsp hot sauce, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning — add a splash more beer or milk if the sauce is too thick, whisking to combine. Keep warm over the lowest heat or in a small slow cooker on low to maintain a dip-friendly temperature.

Transfer the warm beer cheese to a shallow serving bowl or small fondue pot. Sprinkle chopped chives or green onions over the top. Arrange freshly baked pretzels on a platter alongside the cheese. Serve immediately with extra beer for sipping.