Warm cheesy beer dip with soft pretzels
This warm cheddar cheese dip has a surprise ingredient. Beer! Serve alongside the soft homemade pretzels for a seriously rich and delicious treat perfect for football Sundays.
What's better than hot beer dip and soft pretzels? With football season here, these are perfect to keep the men of the house happy. We used sharp cheddar which lends a more intense flavor. You can easily use mild cheddar cheese if you don't care for the sharpness. These pretzels also freeze well so make a big batch and have them ready any time you want!
Warm cheesy beer dip recipe
Adapted from The Curvy Carrot
- 2-3 cups shredded sharp cheddar cheese
- 2 tablespoons unsalted butter
- 1/4 cup flour
- 2 cups light beer
- 1 cup heavy cream
- 2 cloves garlic, minced or pressed
- 1/8 teaspoon nutmeg
- Salt and pepper to taste
- In a saucepan over medium heat, add the butter, stirring until melted. Add in the garlic and cook until the garlic is golden brown.
- Add in the flour, stirring constantly for 2-3 minutes. The color will begin to change to golden, and this is what you want to achieve. Add in the beer and the heavy cream, continuing to constantly stir the mixture. Bring to a simmer and remove the saucepan from the heat.
- Begin adding in the shredded cheese in small amounts while whisking the sauce mixture until you have reached the desired consistency.
Homemade soft pretzels recipe
Adapted from Sally’s Baking Addiction
Yield 8-10 (or more), depending on size
- 4-4-1/2 cups all-purpose flour plus extra for kneading (you can also use a mixture of half whole wheat flour and half all-purpose flour)
- 1-1/2 cups warm water
- 1 packet active yeast (2-1/4 teaspoons active dry yeast)
- 1 teaspoon salt
- 1 egg
- Sea salt for garnish
- Grated Parmesan cheese for garnish (optional)
- Preheat oven to 425 degrees F. Line a baking sheet with parchment and set aside.
- In a large bowl, dissolve the yeast in the warm water. Gently stir and let sit 5 minutes. Add in salt, sugar and slowly combine the flour. Mix very well until the dough is elastic and bounces back if you poke it. Turn the dough out onto a surface sprinkled with extra flour and knead for 5 minutes.
- Divide the dough into 8 to 10 small balls and roll each into a long rope trying to keep them uniform in size. Take the two ends of the dough and bring them together to form a circle then twist them to form the pretzel shape. (If you find this challenging you can easily make the pretzels into sticks or cut them into bite-sized pieces.)
- In a small bowl, add the egg and gently beat it with a fork. Brush or dip the egg wash on both sides of the pretzel and sprinkle with sea salt. Bake for 10 minutes, then turn the oven to broil and bake an addition 5 minutes or until the tops are deep golden brown. (Watch closely as they can burn very easily.)
- Allow the pretzels to cool just slightly and serve with warm beer cheese dip.