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Perfect Soft Bavarian Pretzels with Easy Beer Cheese Dip

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These homemade Bavarian pretzels are soft, chewy, and golden brown, paired with a creamy beer cheese dip. A beloved family recipe from Munich, they’re perfect for gatherings or a cozy afternoon treat.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 1 ½ cups (355ml) warm water (110°F)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 2 tablespoons packed brown sugar
  • 3 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon fine sea salt
  • 10 cups (2.4 liters) water (for baking soda bath)
  • ½ cup (100g) baking soda (for bath)
  • 2–3 tablespoons coarse sea salt (for topping)
  • 2 tablespoons melted butter (for brushing after baking)
  • 2 cups (8 oz) sharp cheddar cheese, freshly grated
  • ¾ cup (180ml) beer (pale ale or lager)
  • 4 oz cream cheese, softened
  • 1 tablespoon Dijon mustard
  • ½ teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm water (110°F) with brown sugar. Sprinkle yeast on top and let sit for 5-7 minutes until foamy.
  2. Make the dough: Add melted butter, salt, and 2 cups of flour to the yeast mixture. Stir until combined, then gradually add remaining flour, ½ cup at a time, until dough pulls away from bowl sides.
  3. Knead the dough: Turn onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Add flour or water as needed.
  4. First rise: Shape dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour until doubled in size.
  5. Divide and shape: Punch down dough, divide into 8 equal pieces (about 100g each). Roll each into a 24-inch rope, slightly thicker in the middle.
  6. Form pretzel shape: Shape each rope into a U, cross ends over twice, then fold down to bottom of U and press to seal.
  7. Second rise: Place shaped pretzels on parchment-lined baking sheets, cover loosely, and let rest for 20 minutes. Preheat oven to 425°F (220°C).
  8. Prepare baking soda bath: In a large pot, bring 10 cups water to a rolling boil. Carefully add baking soda (it will bubble up), then reduce to a gentle simmer.
  9. Boil pretzels: Using a slotted spoon, lower each pretzel into simmering water. Boil for 30 seconds on each side. Work in batches of 2-3.
  10. Add salt: Transfer boiled pretzels back to baking sheets. While still wet, sprinkle generously with coarse salt.
  11. Bake: Bake for 12-15 minutes until deep golden brown, rotating sheets halfway through.
  12. Finish with butter: Brush baked pretzels with melted butter immediately after removing from oven. Let cool 5 minutes before serving.
  13. Make beer cheese dip: In a small saucepan, combine beer, cream cheese, Dijon mustard, garlic powder, and Worcestershire sauce. Heat over medium-low, whisking constantly. Gradually add shredded cheddar, stirring until melted and smooth. Season with salt and pepper.

Notes

Don’t skip the boiling step—it creates the signature pretzel crust. Water temperature for yeast should be 110°F; too hot kills yeast, too cold won’t activate it. For make-ahead, shape and boil pretzels, then refrigerate up to 24 hours before baking. Bring to room temperature for 20 minutes before baking.

Nutrition

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

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