Warm Bavarian Soft Pretzels Recipe
Side of homemade beer cheese
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Ingredients
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Pretzel Dough
Baking Soda Bath & Topping
Homemade Beer Cheese (Side)
Method
Pretzel Dough
- 1
Activate yeast
In a small bowl, combine warm water (about 110°F / 43°C), granulated sugar and active dry yeast. Stir gently and let sit 5–7 minutes until foamy and fragrant.
- 2
Mix dough
In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour and kosher salt. Add the foamy yeast mixture and melted butter. Mix on low until dough comes together, then increase speed and knead for 5–7 minutes until smooth and elastic. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes.
- 3
First rise
Lightly oil a clean bowl with vegetable oil, place the dough inside, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.
- 4
Portion dough
Punch down the dough and turn onto a lightly floured surface. Divide into 8 equal pieces (for large pretzels) or 12 pieces (for smaller). Roll each piece into a 20–24 inch rope by rolling under your palms, then shape into classic pretzel forms or simple twists. Place formed pretzels on a parchment-lined baking sheet, leaving room to expand.
Baking Soda Bath & Baking
- 5
Preheat oven
Preheat oven to 450°F (230°C). Position racks in the middle and upper third of the oven.
- 6
Prepare baking soda bath
In a wide, shallow pot, bring 8 cups water and 2 tablespoons baking soda to a gentle simmer. Stir until baking soda is dissolved. Keep at a gentle simmer—do not boil vigorously.
- 7
Dip pretzels
Working with 2–3 pretzels at a time, gently lower each shaped pretzel into the simmering baking soda bath for 20–30 seconds, flipping once so both sides get coated. Use a slotted spatula to lift the pretzel, letting excess water drip back into the pot, then return to the parchment-lined baking sheet.
- 8
- 9
Bake
Bake pretzels for 12–16 minutes, rotating pans halfway if necessary, until deep golden brown. Larger pretzels may need the full time. Remove from oven and transfer to a cooling rack for 5 minutes before serving.
Homemade Beer Cheese (Side)
- 10
Make roux
In a medium saucepan set over medium heat, melt 2 tablespoons unsalted butter. Whisk in 2 tablespoons flour and cook, whisking constantly, 1 to 2 minutes until the raw flour smell is gone and the mixture bubbles but does not brown.
- 11
Add liquids
Slowly whisk in 1 cup room-temperature beer, then 1 cup whole milk. Continue whisking until smooth and beginning to thicken, about 3–4 minutes. Reduce heat to low so it simmers gently and doesn't scorch.
- 12
Add cheeses & seasonings
Remove the pan from heat. Gradually stir in the grated cheddar and fontina (or gouda), a handful at a time, stirring until melted and smooth. Stir in Dijon mustard, Worcestershire sauce, garlic powder, smoked paprika, salt, and black pepper. If using, whisk in 2 ounces cream cheese until fully incorporated for extra creaminess.
- 13
Adjust & finish
If the sauce is too thick, return to low heat and stir in a tablespoon of beer or milk at a time until desired consistency is reached. Taste and adjust seasoning. Keep warm over the lowest heat or in a small slow cooker on warm until serving. Serve alongside warm pretzels for dipping.