Homemade Soft Pretzels with Beer Cheese Sauce

Deliciously Golden Homemade Soft Pretzels with Zesty Beer Cheese Sauce

There's something magical about the irresistible aroma of freshly baked soft pretzels wafting through your kitchen. These soft, chewy, and lightly salted delights are the perfect comfort food or snack for any occasion. This recipe takes the classic pretzel experience to new heights with a spicy twist, accompanied by a creamy beer cheese sauce that adds a rich, savory note to each bite.

Crafting homemade soft pretzels may seem daunting, but with the right guidance, they come together seamlessly. The key is selecting quality ingredients: active dry yeast for a fluffy rise, salted butter for richness, and caraway seeds to infuse an unexpected earthiness. Ensure your water is perfectly warm at 100°F–110°F to activate the yeast properly, resulting in a dough that softens to perfection. Utilize a stand mixer with a dough hook for kneading, saving time and effort while achieving an elastic texture.

Before diving in, it's crucial to prepare your work environment. Preheat the oven to a toasty 450°F and line two baking sheets with parchment paper, greasing them slightly to prevent sticking. When shaping your pretzels, have fun! Twist and turn the dough into intricate designs or keep it traditional. A quick dip in boiling water infused with baking soda ensures that beautiful glossy crust. Avoid overbaking by watching for a rich, golden hue, signaling their readiness.

Ingredients

• 11 cups warm water (100°F–110°F), divided
• 2 tablespoons sugar
• 1 (¼ oz) envelope active dry yeast – Essential for a soft, fluffy dough.
• 6 tablespoons salted butter – Adds richness and flavor.
• 5 teaspoons kosher salt, divided – For seasoning and enhance taste.
• 3 cups all-purpose flour – Creates the tender structure.
• 1 teaspoon caraway seeds – Introduces a hint of earthiness.
• Nonstick cooking spray – Prevents sticking during rising and baking.
• Parchment paper – Essential for lining baking sheets.
• ¾ cup baking soda – Gives that classic pretzel exterior.
• Spicy brown mustard (optional) – For serving, if desired.

Instructions

1. In the bowl of a stand mixer, combine 1 cup of warm water with sugar. Stir until dissolved, then sprinkle the yeast over the surface. Let it rest for 5 minutes until the mixture begins to foam, signaling the yeast's activation.
2. In a microwave-safe bowl, gently melt the butter on high in 10-second intervals until just liquefied. Add the melted butter, flour, 1 teaspoon of salt, and caraway seeds to the yeast mixture.
3. Using the dough hook attachment, mix on low speed until ingredients are fully blended. Increase the speed to medium and knead for 5–6 minutes. The dough should be smooth and pull away from the bowl's side.
4. Lightly coat the bowl with nonstick spray, return the dough, cover with plastic wrap, and let it rise in a warm environment for about an hour, or until it doubles in size.
5. Preheat your oven to 450°F. Line two baking sheets with parchment paper, coating them lightly with nonstick spray. In a large saucepan, bring 10 cups of water and baking soda to a rapid boil over high heat.
6. Transfer the risen dough to a lightly sprayed surface. Divide it into 8 equal pieces and roll each into a 24-inch rope. Shape each rope into a U, twist the ends twice, and anchor them at the bottom center of the U to form a pretzel shape.
7. Carefully place each pretzel into the boiling water for 30 seconds, removing them with a slotted spoon. Arrange them on the prepared baking sheets, sprinkling each with the remaining salt.
8. Bake the pretzels for 10–12 minutes until they achieve a dark golden-brown color. Allow cooling on a rack for 5 minutes before serving. Enhance this indulgence by offering alongside spicy brown mustard or beer cheese sauce (recipe follows).

Beer Cheese Sauce

• 3 tablespoons unsalted butter – Provides a rich foundation.
• ¼ cup all-purpose flour – Thickens the sauce to the right consistency.
• 12 oz lager beer – Adds depth and a subtle hoppy flavor.
• 1 cup half-and-half – For creaminess and body.
• ½ teaspoon ground red pepper – Introduces a slight heat.
• ½ teaspoon kosher salt – Balances flavors.
• ½ teaspoon ground white pepper – Provides subtle spice.
• 8 oz sharp cheddar cheese, shredded – Melts into a smooth, cheesy sauce.

1. In a medium saucepot over medium heat, melt butter. Sprinkle in the flour and cook, stirring constantly for 1 minute.
2. Slowly whisk in the beer, reducing the heat to medium-low. Stir in half-and-half, red pepper, salt, and white pepper. Let it simmer for 10 minutes, stirring occasionally to prevent sticking.
3. Add the shredded cheddar cheese, whisking until completely melted and smooth. Serve this luscious sauce warm alongside freshly baked pretzels.

Troubleshooting Tips

• Too thick dough? Gradually add warm water, a tablespoon at a time, and knead again until pliable.
• Yeast not foaming? Ensure water temperature is correct; too hot can kill the yeast. Start fresh if necessary.
• Pretzels are too dark? Reduce oven temperature slightly or shorten baking time by a minute or two.
• Crispiness over softness? Shorten boiling time for a softer result; longer boiling increases crust thickness.

Perfect Pairings

• Side dishes: Pair with a light arugula salad tossed with lemon vinaigrette to cut through the richness.
• Beverages: A cold, crisp pilsner or a refreshing iced tea complements the saltiness beautifully.
• Desserts: End on a sweet note with a citrus sorbet or a light fruit tart for contrast.

How to Store Properly

• Refrigeration: Store pretzels in an airtight container for up to 3 days to maintain softness.
• Freezing: For longer storage, freeze individually wrapped pretzels. Thaw at room temperature and warm in a 350°F oven for a few minutes before serving.
• Sauce Storage: Refrigerate leftover beer cheese sauce in an airtight container for up to 3 days. Reheat gently over low heat, stirring regularly until smooth.

FAQs

• Can I use a different type of flour? Yes, bread flour can be used for a slightly chewier texture, though all-purpose is suitable.
• Is there a non-alcoholic option for the cheese sauce? Substitute with vegetable broth or apple juice, adjusting seasonings to taste.
• Can pretzels be made in advance? Absolutely, prepare the dough ahead and refrigerate post-formation, baking fresh when needed.
• Could I experiment with other spices? Certainly! Try adding garlic powder or dried herbs to the dough for a flavorful twist.