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Homemade Bavarian Soft Pretzels – Best Easy Beer Cheese Dip

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These homemade Bavarian soft pretzels are chewy, golden, and paired with a creamy beer cheese dip. A foolproof recipe inspired by a tax accountant’s family tradition, perfect for game day or Oktoberfest.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 1½ cups (355ml) warm water (about 110°F/43°C)
  • 2¼ teaspoons (one packet) active dry yeast
  • 2 tablespoons (28g) unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 1 teaspoon fine sea salt
  • 8 cups (1.9 liters) water (for baking soda bath)
  • ½ cup (120g) baking soda
  • 2 tablespoons coarse sea salt or pretzel salt
  • 3 tablespoons (42g) unsalted butter, melted (for brushing)
  • 8 ounces (225g) sharp cheddar cheese, shredded
  • ¾ cup (177ml) beer (lager or pilsner)
  • 4 ounces (113g) cream cheese, softened
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon Worcestershire sauce
  • Salt and pepper to taste

Instructions

  1. Activate the yeast: In the bowl of a stand mixer, combine warm water and 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. Mix on low speed with dough hook. Gradually add remaining 2 cups of flour, one cup at a time, until a shaggy dough forms. Increase speed to medium and knead for 5–7 minutes until smooth and elastic.
  3. First rise: Shape dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm place for 1 hour, or until doubled in size.
  4. Shape the pretzels: Punch down dough and divide into 8 equal pieces (about 100g each). Roll each piece into a 20-inch rope, thicker in the middle and tapered at ends. Form a U-shape, cross ends over twice, and fold down to bottom of U. Press ends to seal. Place on parchment-lined baking sheet.
  5. Second rise (optional): Cover shaped pretzels loosely with plastic wrap and let rest for 20–30 minutes.
  6. Preheat oven to 450°F (232°C). In a large pot, bring 8 cups of water to a rolling boil. Carefully add baking soda (it will foam). Reduce heat to a gentle simmer. Using a slotted spoon, lower one pretzel into water bath. Boil for 30 seconds per side. Remove and place back on baking sheet. Repeat with remaining pretzels, spacing 2 inches apart.
  7. Sprinkle pretzels generously with coarse sea salt while still wet. Bake for 12–15 minutes, until deep golden brown. Rotate baking sheet halfway through.
  8. Brush baked pretzels immediately with melted butter. Let cool on baking sheet for 5 minutes.
  9. Make the beer cheese dip: In a small saucepan over medium heat, warm beer until it simmers. Reduce heat to low and add cream cheese, whisking until smooth. Gradually add shredded cheddar, whisking constantly until melted. Stir in Dijon mustard, garlic powder, and Worcestershire sauce. Season with salt and pepper. Keep warm over low heat.

Notes

For best results, use a kitchen scale for accuracy. Don’t skip the baking soda bath—it gives pretzels their signature crust. Boil in batches to avoid overcrowding. Watch the oven closely; the difference between golden and burnt is about 60 seconds. Serve immediately for best texture. Leftover pretzels can be stored at room temperature for up to 2 days or frozen for up to 3 months. Reheat in a 350°F oven for 5–7 minutes.

Nutrition

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

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