Beer Pretzel Cheese & Pretzels Recipe

Activate yeast

In a small bowl, combine warm water (100–110°F), 1 tsp sugar (from the measured sugar) and the active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine 4.5 cups flour, remaining 1 tbs sugar and 2 tsp kosher salt. Stir to distribute.

Add the yeast mixture, 1 cup room-temperature beer, and 3 tbs melted butter to the flour mixture. Mix on low until combined, then increase speed to medium and knead 5–7 minutes until the dough is smooth and slightly tacky. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes.

Lightly oil a clean bowl with 1 tbs vegetable oil, place the dough in it, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Preheat oven to 450°F (232°C). Line two baking sheets with parchment paper and lightly oil the parchment.

In a wide, shallow pot, bring 8 cups water to a simmer. Carefully add 1/2 cup baking soda (it will bubble). Reduce heat to maintain a gentle simmer (not a rolling boil).

Turn the risen dough onto a lightly floured surface and divide into 8 equal pieces for large pretzels or 12 pieces for smaller pretzels. Roll each piece into a 20–24 inch rope, about 1 inch thick, tapering slightly at the ends. Form each rope into a classic pretzel shape (or simple knot) and transfer to a parchment-lined tray, leaving space between.

Working one or two pretzels at a time, gently lower each into the simmering baking soda bath for 20–30 seconds per side using a slotted spatula. Remove and let excess water drip off, then return to the prepared parchment-lined sheet.

Brush each pretzel with the beaten egg wash and sprinkle with 1/2 tsp coarse sea salt (adjust to taste). Bake in the preheated oven for 12–15 minutes until deep golden brown and glossy. Remove to a rack to cool slightly before serving.

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Add 2 tbs flour and whisk constantly for 1–2 minutes to form a blond roux; do not brown.

Gradually whisk in 1 cup beer and 1/2 cup whole milk, smoothing lumps, and bring to a gentle simmer. Cook 2–3 minutes until slightly thickened.

Reduce heat to low. Stir in 2 cups shredded sharp cheddar and 1 cup shredded fontina (or gruyère) a handful at a time, stirring constantly until melted and smooth. If using, add 2 oz cream cheese and stir until incorporated for extra creaminess.

Season the cheese with 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1/4 tsp hot sauce (optional), 1/4 tsp smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning as needed. Keep warm over very low heat, stirring occasionally — if the sauce is too thick, whisk in up to 2 tbs additional milk or beer to reach desired consistency.

Transfer dip to a serving bowl and garnish with chopped chives and a crack of black pepper if desired. Serve warm alongside the freshly baked pretzels.