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Soft Homemade Beer Cheese Pretzels Recipe Easy Tangy Mustard Dip Included

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Soft homemade beer cheese pretzels with a chewy interior and golden crust, paired with a tangy mustard dip. This easy recipe uses simple ingredients and a baking soda bath for authentic pretzel texture.

Ingredients

Scale
  • 4 cups (480 g) all-purpose flour
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1 1/2 cups (355 ml) warm water (around 110°F / 43°C)
  • 1/2 cup (120 ml) beer (lager or ale, room temperature)
  • 2 tbsp granulated sugar
  • 1 1/2 tsp salt
  • 2 tbsp unsalted butter, melted
  • 1/4 cup (60 g) baking soda (for baking soda bath)
  • 10 cups (2.4 L) hot water (for baking soda bath)
  • 1 1/2 cups (170 g) sharp cheddar cheese, shredded
  • 1/4 cup (60 ml) beer (same as dough or similar)
  • 2 oz (56 g) cream cheese, softened
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp smoked paprika (optional)
  • Salt and black pepper to taste
  • 1/2 cup (120 g) Dijon mustard
  • 1 tbsp honey
  • 1 tsp apple cider vinegar
  • 2 tbsp mayonnaise (use vegan mayo if needed)
  • Freshly ground black pepper to taste

Instructions

  1. Activate the yeast: In a large bowl, combine warm water (1 1/2 cups / 355 ml) and sugar (2 tbsp). Stir in the yeast (2 1/4 tsp) and let it sit for 5-7 minutes until foamy.
  2. Mix the dough: Add flour (4 cups / 480 g), salt (1 1/2 tsp), melted butter (2 tbsp), and beer (1/2 cup / 120 ml) to the yeast mixture. Stir until dough starts to come together.
  3. Knead the dough: Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If using a stand mixer, knead with dough hook on medium speed for 6-7 minutes.
  4. First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 45-60 minutes until doubled in size.
  5. Prepare baking soda bath: Bring 10 cups (2.4 L) water to boil in a large pot. Slowly add 1/4 cup (60 g) baking soda. Reduce heat to maintain a gentle simmer.
  6. Shape pretzels: Punch down dough and divide into 8 equal pieces. Roll each into a 20-inch rope. Form into pretzel shape by making a U, twisting ends twice, and pressing onto bottom of U.
  7. Dip pretzels: Using a slotted spoon, dip each pretzel into baking soda bath for 20-30 seconds. Place on parchment-lined baking sheet.
  8. Apply beer cheese topping: Mix shredded cheddar, softened cream cheese, beer, garlic powder, onion powder, smoked paprika (optional), salt, and pepper. Spread evenly on each pretzel.
  9. Bake: Preheat oven to 450°F (230°C). Bake pretzels for 12-15 minutes until golden brown and cheese topping is bubbly and lightly browned.
  10. Make mustard dip: Whisk together Dijon mustard, honey, apple cider vinegar, mayonnaise, and pepper. Refrigerate until serving.
  11. Serve: Let pretzels cool 5 minutes on wire rack. Serve warm with tangy mustard dip.

Notes

Use room temperature beer and water to activate yeast properly. Do not skip the baking soda bath for authentic pretzel crust. Roll dough ropes evenly for consistent baking. Watch oven temperature to avoid over-browning cheese. For gluten-free, substitute flour with gluten-free blend and add xanthan gum. For vegan, use plant-based cheese, cream cheese, butter, and mayo alternatives.

Nutrition

Keywords: beer cheese pretzels, soft pretzels, homemade pretzels, beer cheese topping, tangy mustard dip, snack recipe, easy pretzels

Find it online: https://hungermind.com/soft-homemade-beer-cheese-pretzels-recipe-easy-tangy-mustard-dip-included/