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Lighter German Soft Pretzels with Easy Beer Cheese Dip

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These lighter German soft pretzels with beer cheese dip are chewy, salty, and satisfying, made healthier with Greek yogurt in the dough. Perfect for game day or a cozy night in, they come together in under 90 minutes.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 1 cup (245g) plain Greek yogurt (full-fat or 2%)
  • ½ cup (120ml) warm water (110°F)
  • 1 packet (2¼ teaspoons) active dry yeast
  • 1 tablespoon (21g) honey
  • 1 teaspoon (6g) fine sea salt
  • 2 tablespoons (28g) unsalted butter, melted (for brushing)
  • 8 cups (1.9L) water (for baking soda bath)
  • ¼ cup (60g) baking soda
  • 1–2 tablespoons coarse sea salt (for topping)
  • 8 oz (226g) sharp cheddar cheese, freshly shredded
  • ½ cup (120ml) beer (light lager or pale ale)
  • 2 oz (56g) cream cheese, softened
  • 1 teaspoon (5g) Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon Worcestershire sauce

Instructions

  1. Activate the yeast: In a small bowl, combine warm water (110°F) and honey. Sprinkle yeast on top and let sit for 5-7 minutes until foamy.
  2. Mix the dough: In a large bowl, combine flour and salt. Add Greek yogurt and yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
  3. Knead the dough: Turn onto a lightly floured surface and knead for 5-7 minutes until smooth and slightly tacky.
  4. First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 45 minutes to 1 hour until doubled.
  5. Shape the pretzels: Punch down dough and divide into 8 equal pieces. Roll each into a 20-inch rope, shape into a U, cross ends, and fold down to form a pretzel shape. Press ends to seal.
  6. Prepare baking soda bath: Preheat oven to 425°F. Bring 8 cups water to a boil in a large pot. Carefully add baking soda (it will bubble up), then reduce to a simmer.
  7. Bathe the pretzels: Gently lower each pretzel into the water bath for 30 seconds per side. Use a slotted spoon to flip and remove. Let excess water drip off, then place on a parchment-lined baking sheet.
  8. Add salt and bake: Sprinkle each pretzel with coarse salt while still wet. Bake for 12-15 minutes until deep golden brown.
  9. Brush with butter: As soon as they come out of the oven, brush tops with melted butter. Let cool on the sheet for 5 minutes before serving.
  10. Make the beer cheese dip: While pretzels bake, combine shredded cheddar, cream cheese, beer, Dijon, garlic powder, and Worcestershire in a small saucepan. Heat over medium-low, stirring constantly, until smooth and melted. Keep warm until ready to serve.

Notes

For the baking soda bath, be careful not to splash the hot water. Use freshly shredded cheese for the dip to avoid anti-caking agents. Pretzels can be shaped ahead and refrigerated for up to 2 hours before the bath. Leftover pretzels keep in an airtight container at room temperature for up to 2 days; reheat in a 350°F oven for 5-7 minutes. The beer cheese dip keeps in the fridge for up to 4 days.

Nutrition

Keywords: soft pretzels, German pretzels, beer cheese dip, lighter pretzels, Greek yogurt pretzels, game day snack, homemade pretzels

Find it online: https://elaraeats.com/lighter-german-soft-pretzels-with-easy-beer-cheese-dip/