Warm Beer Cheese With Pretzels

There’s nothing quite like a warm, cheesy dip surrounded by soft, salty pretzel bites. This beer cheese skillet is made for sharing, with golden pretzel rolls baked to perfection and a creamy, melty cheese dip in the center that stays warm and dippable.

It’s the kind of thing you bring out at a gathering and watch disappear in minutes. The pretzels are fluffy with a little chew, the cheese sauce is ultra smooth and full of flavor, and the whole thing is really easy to serve.

Helpful Tips

• Use freshly grated cheese – Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Grating it fresh makes the sauce much creamier.
• Don’t skip the baking soda bath – That quick dip in boiling water with baking soda is what gives the pretzels their classic chewy crust and deep brown color.
• Keep it simple – If you don’t have time to bake fresh pretzels, you can buy pretzel bites at the store.

You Might Also Like

• Cheesy Buffalo Chicken Dip
• Garlic Baked Brie
• Bratwurst Sliders on Pretzel Rolls

Helpful Equipment

• Handheld Cheese Grater
• Silicon Baking Mat
• Baking Sheet Set
• Basting Brush

Pretzels & Beer Cheese Dip

There’s nothing quite like a warm, cheesy dip surrounded by soft, salty pretzel bites.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Rising time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 20 minutes mins

Course Appetizer

Cuisine American

Servings 10 servings

Calories 386 kcal

Ingredients

  

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• 1 ½ cups warm water
• 1 package active dry yeast (2 ¼ teaspoons)
• 2 teaspoons sugar
• 4 ½ cups all-purpose flour plus more for dusting
• 2 teaspoons salt
• ¼ cup butter melted
• ¼ cup baking soda
• 1 egg beaten
• 3 tablespoons pretzel salt or flake salt

For the sauce

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup beer any kind you like
• 4 ounces white cheddar cheese freshly grated
• 4 ounces gruyere cheese freshly grated
• Fresh chopped chives for topping

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Instructions

 

• In a mixing bowl, combine warm water, yeast, and sugar. Let sit until foamy, about 5 minutes.
• Add the flour, salt, and butter. Mix with the dough hook until dough forms. Cover with a towel and let rise in a warm place for 1 hour or until doubled.
• Lightly flour a clean work surface. Punch down the dough and set it on the floured surface.
• Divide the dough into 16 equal pieces. Form the dough into smooth balls by pinching the dough at one side, until smooth.
• Line a large baking sheet with parchment paper. Place the dough balls on the baking sheet, spaced at least 1” apart. Cover with a towel and let rise in a warm place for about 30 minutes.
• While the rolls rise, heat 2 tablespoons butter in a small saucepan over medium heat. Whisk in the flour. Cook for 1 minute, stirring frequently.
• Pour in the beer and whisk until smooth. Add the cheese in small amounts, stirring until melted and smooth.
• Preheat the oven to 425°F.
• Bring 2 quarts of water to a low boil. Add the baking soda and lower the heat to a simmer.
• Place the rolls into the water and boil for 30 seconds, turn over and continue cooking for 30 seconds. Remove with a slotted spoon and arrange them on a baking sheet. Brush the rolls with the egg wash. Sprinkle with flake salt.
• Bake for 18-20 minutes, until the pretzels are golden and cooked through. Garnish the cheese with chives and serve hot.

Nutrition

Calories: 386kcalCarbohydrates: 46gProtein: 13gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 58mgSodium: 1504mgPotassium: 101mgFiber: 2gSugar: 1gVitamin A: 457IUVitamin C: 0.002mgCalcium: 209mgIron: 3mg

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