soft pretzels with hot cheese sauce

Prep time: 1 hour         Cook time: 30 min          Makes: 8 pretzels


You guys, you don’t understand how tasty these bad boys are!  My friend Andrea and I made them as an appetizer for a 3 course meal we had to make for our fellas (we lost a MasterChef bet), and I must say they were the star of the whole meal!  (Our beef wellington was pretty much tied for first though).

They aren’t difficult to make and they are sure to soak of all of the beer you plan on drinking the same night.  Plus… who doesn’t love warm cheese?!


What you’ll need – For the pretzel:

1 bottle of beer (12 ounces)
1 tablespoon sugar
2 teaspoons salt
1 package active dry yeast (2 and 1/4 teaspoons)
2 ounces unsalted butter, melted
4 1/2 cups flour
10 cups water
2/3 cups baking soda
1 egg yolk beaten with 1 tablespoon of water
rock or pretzel salt for topping
vegetable oil

What you’ll need – For the liquid cheese:

1 tablespoon butter
ounces cream cheese at room temperature
1/2 cups whole milk
12 ounces sharp cheddar cheese shredded
tablespoon all-purpose flour
2 chipotle chili peppers in adobo sauce, finely minced
2 teaspoon adobo sauce

What you’ll do – For the pretzel:

Warm the beer on the stove top to around 110-115º.

In a large bowl, hand mix the warm beer, sugar, salt. Sprinkle the yeast on top.  Let the mix start to froth about 5 minutes.

Add in the butter and flour. Knead together with your hands until the dough is smooth and not stuck to the side of the bowl (6-8 minutes).  Use that elbow grease, honey!

Using a fresh, clean bowl, add about 1 teaspoon of veg oil to coat the inside of the bowl. Swiftly form the dough into a ball and put in the new bowl.  Roll around to lightly coat the dough in the oil.  Cover with cling wrap and a tea towel.  Allow to rise about 1 hour – the dough should double in size.

Preheat oven to 425º.

Line 2 baking sheets with parchment paper.

In a large pot, boil the water with baking soda.

While waiting for the boil, shape the dough into pretzels.  To do this place the dough on a lightly oiled surface and divide into 8 even pieces.  Press each portion into a rectangle, then roll into a long rope, about 24 inches.  Bring both ends up to form a “U”.  Pull the right end down to the left half about 1/2 way.  Do the same with the left end down to the right half.   Press the ends into the dough to bond together.

Add the shaped pretzels 2 at a time into the boiling soda water and boil for 30 seconds.  Remove with a slotted spoon or spatula and place on baking sheets.

Brush pretzels with the egg/water mixture and sprinkle with rock or pretzel salt.

Bake for 12-15 minutes or until golden brown.

Serve with a side of hot cheese sauce.

What you’ll do – For the hot cheese sauce:

Melt butter in a large pan.  Add cream, cream cheese and milk.  Cook over medium heat until sauce is creamy and cheese has melted and combined.

Toss shredded cheese with the flour in a large bowl.

Little bits at a time add the cheddar to the liquid mixture, whisking until it is a smooth consistency.

Stir in peppers and adobo sauce.

Keep warm until serving with the pretzels.

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*inspired by a recipe on*
Soft Beer Pretzels with Hot Cheese Sauce

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