Print

Quick German Soft Pretzels with Easy Beer Cheese Dip

German soft pretzels - featured image
Print Recipe

These quick German soft pretzels come together in under an hour with simple pantry ingredients. Paired with an easy beer cheese dip, they deliver authentic pub flavor without the fuss.

Ingredients

Scale
  • 3 ½ cups all-purpose flour, spooned and leveled
  • 1 cup warm water (about 110°F)
  • 1 packet active dry yeast (about 2 ¼ teaspoons)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon brown sugar
  • 1 teaspoon fine sea salt
  • 1 tablespoon malt powder (optional but recommended)
  • 8 cups water (for baking soda bath)
  • ⅓ cup baking soda (for bath)
  • 2 tablespoons coarse sea salt (for topping)
  • 2 tablespoons melted butter (for brushing)
  • 2 cups sharp cheddar cheese, shredded
  • ½ cup beer (lager or pilsner)
  • 4 ounces cream cheese, softened
  • 1 tablespoon Dijon mustard
  • ½ teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste

Instructions

  1. In a large mixing bowl, combine warm water (about 110°F) with brown sugar and active dry yeast. Stir gently and let sit for 5 minutes until foamy and bubbly.
  2. Add melted butter, salt, and malt powder (if using) to the yeast mixture. Add flour one cup at a time, stirring until a shaggy dough forms. Knead on a lightly floured surface for about 5 minutes until smooth and elastic.
  3. Cover the dough with a clean kitchen towel and let it rest for 15 minutes (it won’t double in size but will relax).
  4. Preheat oven to 450°F. Divide dough into 8 equal pieces. Roll each piece into an 18-inch rope. Shape into a U, cross ends twice, then fold down to the bottom of the U to form a pretzel shape.
  5. Bring 8 cups of water and baking soda to a boil. Carefully lower 2 pretzels at a time into the boiling water. Boil for 45 seconds, flip, and boil another 45 seconds. Transfer to a parchment-lined baking sheet.
  6. Sprinkle boiled pretzels generously with coarse salt while still wet. Bake for 12-15 minutes until deep golden brown.
  7. While pretzels bake, make the beer cheese dip: In a small saucepan over medium-low heat, whisk together beer and cream cheese until smooth. Add shredded cheddar a handful at a time, stirring constantly until melted. Stir in Dijon mustard, garlic powder, and Worcestershire sauce. Season with salt and pepper to taste. Keep warm.
  8. As soon as pretzels come out of the oven, brush with melted butter. Let cool for 5 minutes on the baking sheet. Serve warm with beer cheese dip.

Notes

Don’t skip the baking soda bath—it’s essential for the dark, shiny crust. Use freshly shredded cheese for the dip to avoid graininess. For best results, serve pretzels warm within 30 minutes of baking.

Nutrition

Keywords: soft pretzels, German pretzels, beer cheese dip, quick pretzels, game day snack, homemade pretzels

Find it online: https://sofiaspice.com/quick-german-soft-pretzels-with-easy-beer-cheese-dip/