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Perfect German Soft Pretzels with Beer Cheese Dip

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These homemade German soft pretzels have a deep golden, glossy crust and a chewy interior, thanks to a cold fermentation step. Served with a creamy beer cheese dip, they’re perfect for game day, Oktoberfest, or any cozy gathering.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 1 ½ cups (355ml) warm water (about 110°F)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 2 tablespoons (28g) unsalted butter, melted
  • 1 tablespoon brown sugar
  • 1 teaspoon fine sea salt or table salt
  • ½ cup baking soda (for boiling bath)
  • Coarse sea salt or pretzel salt, for topping
  • 1 egg beaten with 1 tablespoon water (egg wash)
  • 8 ounces (226g) sharp cheddar cheese, freshly shredded
  • ¾ cup (177ml) beer (pale ale or lager)
  • 4 ounces (113g) cream cheese, softened
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Activate the yeast: In the bowl of a stand mixer (or large mixing bowl), combine warm water and brown sugar. Sprinkle yeast over the top and let sit for 5-10 minutes until foamy.
  2. Make the dough: Add melted butter, salt, and 2 cups of flour to the yeast mixture. Mix on low speed with the dough hook until combined, then gradually add remaining flour, ½ cup at a time, until a smooth, slightly sticky ball forms.
  3. Knead the dough: Knead on medium-low speed for 6-8 minutes (or by hand for 8-10 minutes) until smooth, elastic, and springs back when poked.
  4. First rise: Shape dough into a ball, place in a lightly greased bowl, cover, and let rise in a warm spot for 1-1.5 hours until doubled in size.
  5. Cold fermentation: Punch down the dough, cover tightly, and refrigerate for at least 4 hours or overnight.
  6. Shape the pretzels: Line two baking sheets with parchment paper. Divide cold dough into 8 equal pieces (about 100g each). Roll each into a 20-24 inch rope, thicker in the middle and tapered at the ends. Form a U-shape, cross ends over twice, then fold down to the bottom of the U. Press to seal.
  7. Second rise: Place shaped pretzels on prepared baking sheets, cover loosely with plastic wrap, and let rise at room temperature for 30 minutes.
  8. Preheat and prepare the bath: Preheat oven to 425°F (220°C). Bring a large pot of water to a boil, then carefully add baking soda (it will foam).
  9. Boil the pretzels: Gently lower each pretzel into boiling water, one or two at a time. Boil for 30 seconds on each side. Use a slotted spatula to flip.
  10. Egg wash and salt: Transfer boiled pretzels back to baking sheets. Brush each with egg wash and sprinkle generously with coarse salt.
  11. Bake: Bake for 12-15 minutes, rotating pans halfway through, until deep golden brown.
  12. Make the beer cheese dip: In a small saucepan over medium-low heat, combine beer and cream cheese. Whisk until smooth. Gradually add shredded cheddar, a handful at a time, whisking constantly until melted. Stir in Dijon mustard, Worcestershire sauce, and garlic powder. Season with salt and pepper. Keep warm over low heat.
  13. Serve immediately: Pretzels are best warm within 30 minutes of baking. Serve with warm beer cheese dip.

Notes

Don’t skip the cold rest—it develops flavor and makes dough easier to shape. The baking soda bath is essential for the dark crust. For best results, use freshly shredded cheese for the dip. Pretzels are best served warm; reheat in the oven or air fryer, not the microwave.

Nutrition

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

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