German Soft Pretzels with Beer Cheese
These German Soft Pretzels with Beer Cheese are the ultimate gameday or winter party snack! Soft, chewy pretzel rods, perfectly baked with a golden, salty crust, are paired with a creamy, flavorful beer cheese sauce made with cheddar and Gouda.
Whether you’re getting ready for a Superbowl Party or just want to make a yummy snack this winter, these German-style Soft Pretzels are easy to make and super yummy. Better than anything you’ll get at the store. The key to any good soft pretzel is the baking soda bath. The bath gives the pretzels their deep brown color, distinctive chewy texture, and classic tangy flavor. Topping these pretzels with salt gifts them a classic crunch, as well as a salty flavor that compliments the dough’s slight sweetness.
No party is complete without a dip. Beer cheese is my go to when it comes to serving a dip with my homemade soft pretzels. The rich, savory, and slightly bitter cheese dip adds a bold, creamy texture and flavor burst to each soft pretzel bite.
FAQs
How do I store German-style Soft Pretzels?
Soft pretzels are best when eaten fresh, typically within 4 hours of baking! Therefore, I don’t recommend storing them overnight, unless you plan on freezing them.
Can I freeze homemade soft pretzels?
Yes! Store the pretzels in a freezer safe container or bag for up to 2-3 months. When ready to eat, reheat for 8-10 minutes at 350F.
Are there any beers that are best for beer cheese?
While you can use any beer, the best kinds of beer to use are pilsners, lagers, and blonde ales. These will complement the cheese instead of overpower it. Using a more bitter beer, like a stout or an IPA will overpower the flavors of the cheese. If you want the beer cheese to be more beer forward, then I suggest using them.
German Soft Pretzels with Beer Cheese
Ingredients
For the pretzels (makes 12 rods)
- 1 cup warm water
- ¼ cup brown sugar
- 1 tbsp dry active yeast
- 2 tbsp olive oil
- 3 cups flour all purpose
For the poaching:
- 2 quarts water
- ¾ cup baking soda
Pretzel topping:
- 1 egg
- 1 tbsp water
- course sea salt
For the beer cheese:
- 4 tbsp cold butter
- ¼ cup flour all purpose
- 1 cup whole milk
- 1 cup beer of choice
- 1 cup cheddar cheese
- 1 cup Gruyère or Gouda cheese
- 1 tsp dijon mustard
- 2 tsp Worcestershire sauce
- 1 tsp paprika
- 1 tsp garlic powder
- S&P to taste
Instructions
For the pretzels:
- In a large mixing bowl add sugar, water and yeast. Let sit for 5 mins or until foamy. Add flour & olive oil, mix until combined. Knead for about 5 minutes, add more four 1 tbsp at a time if it’s too sticky. Transfer to a greased bowl & cover with plastic wrap, let rise for about 45 mins.
- Remove plastic wrap and punch risen dough. Transfer to a floured surface and gently knead a few times. Cut into 12 equal pieces and form 8” logs. Arrange on parchment lined baking sheets and let sit for 30 mins, prepare your poaching water during this time.
- Add 2 quarts of water & baking soda to a large pot. Bring to a gentle simmer and drop dough logs into water for 15 seconds each side. Remove and coat in egg wash + sprinkle with salt. Bake at 450F for 10-12 mins until dark brown.
For the beer cheese:
- In a medium pot, melt 4 tbsp butter until foamy over medium heat. Add flour & whisk to combine, followed by adding milk & beer whisking as you add. Allow mixture to come to a boil & reduce to a gentle simmer. Stir until consistency coats the back of a spoon. Add your grated cheese + seasoning. Stir until cheese melts & you reach desired consistency. Serve immediately.
Made this recipe? Leave a comment below!
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Tried this as a mommy and me cooking endeavor with my 2 year old. Came great! I had some difficulty removing the pretzels from the hot water without breaking them, but we made some different shapes instead of logs which helped. Would highly recommend!
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