Soft Beer Pretzels with Beer Cheese Dip Recipe


For the Pretzels
1 bottle of beer, such as a lager (12 ounces)
1 Tablespoon Sugar
2 teaspoons kosher salt
1 package active dry yeast (2 and ¼ teaspoons)
2 ounces unsalted butter, melted
22 ounces all-purpose flour (about 4 and ½ cups)
10 cups water
⅔ cups baking soda
1 egg yolk beaten with 1 tablespoon water
kosher salt for topping (or pretzel salt if you can find it)
vegetable oil for bowl

For Beer Cheese Dip
4 ounces cream cheese, softened
¾ cup grated white cheddar
¾ cup grated mozzarella, divided
¼ cup beer (I used a lager)
1 teaspoon garlic powder
a few dashes hot sauce
1 tablespoon chopped parsley (optional, for garnish)


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