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Best German Soft Pretzels with Easy Beer Cheese Dip

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These German soft pretzels are chewy, golden, and incredibly satisfying, with a dark-brown crust and soft, pillowy center. Paired with a quick and addictive beer cheese dip, they’re perfect for entertaining or a cozy snack.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 1 ½ cups (355ml) warm water (about 110°F)
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • 2 tablespoons (28g) unsalted butter, melted
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • ½ cup (100g) baking soda
  • Coarse salt, for sprinkling
  • 8 oz (225g) sharp cheddar cheese, shredded
  • ½ cup (120ml) lager-style beer
  • 2 oz (56g) cream cheese, softened
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste

Instructions

  1. Activate the yeast: In a small bowl, combine the warm water (110°F) and brown sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until frothy.
  2. Make the dough: In a large mixing bowl or stand mixer bowl, combine the flour and salt. Add the yeast mixture and melted butter. Mix until a shaggy dough forms.
  3. Knead: If using a stand mixer, knead on medium-low speed for 5-6 minutes. By hand, knead on a floured surface for 8-10 minutes until smooth, elastic, and slightly tacky.
  4. First rise: Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot for 45-60 minutes, or until doubled in size.
  5. Shape the pretzels: Punch down the dough and divide it into 8 equal pieces. Roll each piece into a 20-inch rope. Form a U-shape, cross the ends over each other, and press them onto the bottom of the U to form the classic pretzel shape. Place on a parchment-lined baking sheet.
  6. Prepare the baking soda bath: In a large pot, bring 8 cups of water to a boil. Carefully add the ½ cup of baking soda. Reduce heat to a gentle simmer.
  7. Boil the pretzels: Using a slotted spoon, carefully lower 1-2 pretzels into the simmering water. Boil for 30 seconds on each side. Remove and place back on the baking sheet. Repeat with all pretzels.
  8. Bake: Preheat oven to 425°F (220°C). Let the boiled pretzels rest for 10 minutes. Sprinkle with coarse salt. Bake for 12-15 minutes, until deep golden brown.
  9. Finish with butter: As soon as the pretzels come out, brush them with melted butter.
  10. Make the beer cheese dip: In a small saucepan, combine the shredded cheddar, cream cheese, beer, Dijon mustard, and garlic powder. Heat over medium-low, stirring constantly, until smooth and melted. Season with salt and pepper. Keep warm until serving.

Notes

Boil pretzels for exactly 30 seconds per side for the perfect chew. Don’t skip the baking soda bath—it’s essential for the dark crust and flavor. For the beer cheese dip, use freshly shredded cheese for smooth melting. The dip can be made ahead and reheated gently.

Nutrition

Keywords: German soft pretzels, beer cheese dip, homemade pretzels, Oktoberfest, game day snack, easy pretzel recipe

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