Homemade Pretzels & Beer Cheese Dip
Author: Aimee
Prep time: 1 hour 15 mins
Cook time: 8 mins
Total time: 1 hour 23 mins
  • 1 (0.25 ounce) package active dry yeast
  • 2 tablespoons packed brown sugar
  • 1⅛ teaspoons salt
  • 1½ cups warm water
  • 3 cups all-purpose flour
  • 1 cup bread flour
  • 2 cups hot water
  • 2 tablespoons baking soda
  • 1 ½ tablespoons butter, melted
  • 2 tablespoons coarse kosher salt
  • Cheese Dip:
  • 1 bottle beer (12 ounce)
  • 3 cups grated Cheddar cheese
  • 2 tablespoons flour
  • 1 (8 ounce) cream cheese, cubed and softened
  • 1 clove garlic, minced
  • salt and pepper, to taste
  1. Dissolve yeast, brown sugar, and salt in warm water in a large bowl until foamy. Stir in both flours. Turn dough out onto a floured surface and knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning to coat. Cover and let rise until double in size, about 1 hour.
  2. Preheat oven to 450 degrees. Line 2 large baking sheets with parchment paper. Combine 2 cups warm water and baking soda in a shallow bowl or pan.
  3. Turn dough onto a floured surface and cut into 12 equal size pieces. Roll each into a thin rope and twist into pretzel shape. Dip each into the baking soda mixture. Transfer to baking sheets, 6 per sheet and 2 inches apart.
  4. Bake for 8-10 minutes, stopping to turn the baking sheets halfway through baking. Brush pretzels with melted butter and sprinkle with kosher salt. Transfer to a wire rack to cool.
  5. For the cheese dip:
  6. In a saucepan over medium heat, bring beer to a simmer. In a bowl, toss the cheese with flour. Add the cheese mixture to the beer with the remaining ingredients. Stir until all the cheese has melted and the texture is smooth, about 5 minutes. Strain through a fine mesh strainer. Keep warm until ready to serve.
Recipe by AIMEE BROUSSARD at https://aimeebroussard.com/homemade-pretzels-beer-cheese-dip/