Homemade Pretzel Recipe with Beer Cheese Sauce

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My husband is a huge pretzel fan. His favorite restaurant to go to in town is a German restaurant that serves a giant pretzel with cheese sauce and mustard. Every chance we get, we go to this German place to get a pretzel. Rather than continue choking down another mediocre entree just to get this homemade pretzel, I decided to make him his own homemade pretzel recipe with cheese sauce for Father’s Day.

The cool part is that I got to make the pretzels with my dad this past weekend. It was a full father-daughter bonding experience. My dad is a pizza expert so making pretzels is in the same doughy world as pizza.

Homemade Pretzel Recipe

Combine 2 1/4 tsp yeast with 1 cup warm water and 1 teaspoon sugar in the bowl of your stand mixer fitted with hook attachment. The stand mixer is one of my favorite tools on my ultimate kitchen tool and equipment buying guide.  Don’t start the mixer yet. Let the mixture sit until it becomes frothy your yeast is ready. Stir in 1 teaspoon salt and 1 tsp melted unsalted butter.Add flour 1 cup at a time until a dough forms and is no longer sticky. You may need more or less flour depending on temperature differences and altitude.
 

Knead the Dough

If you press your finger into the dough, and it bounces back, it’s ready to knead. Knead dough for 5 more minutes until smooth and pliable. Form dough into a ball and place it back into the bowl to rest for 20 minutes covered.

While you are waiting for the dough to rise, prepare baking soda bath. In a pot, boil 2 cups of water with 4 tbs of baking soda. Once the baking soda is mostly dissolved, take the mixture off the heat and allow it to cool down to a lukewarm temperature.

Preheat the Oven

Now, start preheating the oven to 475 degrees and line two large baking sheets with parchment paper. The dough should be done resting now. Take dough out of the bowl and use the palms of your hands to flatten it slightly. Then, cut the dough into 8 section. Roll each triangle piece into a long rope about 20 inches long. Shape dough into pretzel shape and place in baking soda bath for 2 minutes covering it with the bath. You might need to spoon the bath over the pretzel.

Carefully pick pretzel up and place on prepared baking sheet.

For salted pretzel, sprinkle the pretzel with coarse salt while still wet. Fill up the first baking sheet and set the timer for the oven at 9 minutes. Place on the middle rack in the oven. While the first set of pretzels are baking, continue to bathe the rest of the pretzel dough and place on the second baking sheet. Melt the 6 tbsp salted butter. When the pretzels come out of the oven, immediately brush with melted butter using a heavy hand. Repeat the steps to bake the pretzels and brush the melted butter. Pretzels will keep for 2 days stored at room temperature in an airtight container. Put them in the microwave and they’re good as new!

Instructions Beer Cheese Sauce

Toss cheese with cornstarch in a medium bowl and set aside. Whisk together 12 oz beer, 5 oz evaporated milk, 1 tbsp Dijon mustard, and 1 tsp Worcestershire sauce by hand in a medium saucepan.

Heat the mixture over medium heat until gently steaming.

Make sure to whisk frequently to prevent scorching.When beer mixture is warm, add 12 oz cheddar cheese, stirring until completely melted so that it is bubbling slightly and thickened. Stir in 1 teaspoon Frank’s hot sauce and 1 tbsp salt. Serve immediately.

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Easy Homemade Pretzel Recipe with Cheese Sauce

Easy Homemade Soft Pretzel Recipe with Beer Cheese Sauce Recipe using cheddar cheese for Father's Day appetizer and treat

Course Snack

Cuisine American

Keyword beer cheese, cheese, pretzel

Prep Time 30 minutes minutes

Cook Time 9 minutes minutes

Total Time 39 minutes minutes

Servings 8 people

Calories 486kcal

Author April Golightly

Ingredients

Pretzel Ingredients

• 2 1/4 tsp active dry yeast
• 1 cup warm water
• 1 tbs unsalted butter melted
• 1 tsp sugar
• 1 tsp salt
• 3 cups all-purpose flour
• 2 cups water
• 4 tbs baking soda
• 1 tbs coarse salt for sprinkling on top
• 6 tbs salted butter melted

Cheese Sauce Ingredients

• 12 ounces cheddar cheese shredded
• 1 1/2 tbsp cornstarch
• 12 oz beer
• 5 oz evaporated milk
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 teaspoon Frank's hot sauce
• 1 tbsp salt

Instructions

• Combine 2 1/4 tsp yeast with 1 cup warm water and 1 tsp sugar in the bowl of your stand mixer fitted with hook attachment. The stand mixer is one of my favorite tools on my ultimate kitchen tool and equipment buying guide.  Don't start the mixer yet. Let the mixture sit until it becomes frothy your yeast is ready.
• Stir in 1 tsp salt and 1 tsp melted unsalted butter.
• Add flour 1 cup at a time until a dough forms and is no longer sticky.
• You may need more or less flour depending on temperature differences and altitude.
• If you press your finger into the dough, and it bounces back, it's ready to knead. Knead dough for 5 more minutes until smooth and pliable.
• Form dough into a ball and place it back into the bowl to rest for 20 minutes covered.
• While you are waiting for the dough to rise, prepare baking soda bath.
• In a pot, boil 2 cups of water with 4 tbs of baking soda.
• Once the baking soda is mostly dissolved, take the mixture off the heat and allow it to cool down to a lukewarm temperature.
• Now, start preheating the oven to 475 degrees and line two large baking sheets with parchment paper.
• The dough should be done resting now. Take dough out of the bowl and use the palms of your hands to flatten it slightly.
• Then, cut the dough into 8 section.
• Roll each triangle piece into a long rope about 20 inches long.
• Shape dough into pretzel shape and place in baking soda bath for 2 minutes covering it with the bath. You might need to spoon the bath over the pretzel.
• Carefully pick pretzel up and place on prepared baking sheet.
• For salted pretzel, sprinkle the pretzel with coarse salt while still wet.
• Fill up the first baking sheet and set the timer for the oven at 9 minutes. Place on the middle rack in the oven.
• While the first set of pretzels are baking, continue to bathe the rest of the pretzel dough and place on the second baking sheet.
• Melt the 6 tbsp salted butter.
• When the pretzels come out of the oven, immediately brush with melted butter using a heavy hand.
• Repeat the steps to bake the pretzels and brush the melted butter.
• Pretzels will keep for 2 days stored at room temperature in an airtight container. Put them in the microwave and they're good as new!
• Instructions Cheese Sauce - Toss cheese with cornstarch in a medium bowl and set aside.
• Whisk together 12 oz beer, 5 oz evaporated milk, 1 tbsp Dijon mustard, and 1 tsp Worcestershire sauce by hand in a medium saucepan.
• Heat the mixture over medium heat until gently steaming.
• Make sure to whisk frequently to prevent scorching.
• When beer mixture is warm, add 12 oz cheddar cheese, stirring until completely melted so that it is bubbling slightly and thickened.
• Stir in 1 teaspoon Frank's hot sauce and 1 tbsp salt.
• Serve immediately.

Nutrition Facts

Easy Homemade Pretzel Recipe with Cheese Sauce

Amount Per Serving (1 g)

Calories 486 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 16g80%

Cholesterol 76mg25%

Sodium 4089mg170%

Potassium 173mg5%

Carbohydrates 42g14%

Fiber 1g4%

Sugar 2g2%

Protein 17g34%

Calcium 366mg37%

Vitamin C 0.3mg0%

Vitamin A 780IU16%

Iron 2.6mg14%

* Percent Daily Values are based on a 2000 calorie diet.

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