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Easy Soft Pretzels with Beer Cheese

Ingredients

Easy Soft Pretzels

Beer Cheese Dip

Instructions

Easy Soft Pretzels

  1. Preheat oven to 425F. Cover two baking sheets with parchment paper.
  2. In a large bowl or stand mixer bowl, dissolve yeast and sugar in warm water (I like to use a whisk).
  3. Mix in salt and flour, one cup at a time. If the dough is still sticky, add more flour 1/4 cup at a time. Dough should bounce back when you poke it with two fingers.
  4. Knead for about 3 minutes, either in the stand mixer or on a clean, floured counter. Form into a ball.
  5. Use a bench scraper to cut dough into equal pieces. 6 pieces will give almost mall-sized pretzels; 12 will produce modest, single-serving sized pretzels.
  6. Roll each piece into a skinny rope and form into the shape of your choice. Place each pretzel on the baking sheet.
  7. Use a slotted spatula or other utensil to dip pretzels one by one briefly into baking soda water. Place back on the baking sheet.
  8. Brush pretzels with egg wash (optional: turn and brush the bottoms also). Sprinkle generously with salt.
  9. Bake for 10 minutes. Turn heat up to broil and broil for 1-2 minutes, or until tops are perfectly golden-brown. Remove to cool on a wire rack.

Beer Cheese Dip

  1. In a medium bowl, stir cream cheese until smooth. Mix in remaining ingredients. If desired, top with a little extra cheese for effect.
  2. Pour into an oven-safe serving dish. Bake for 10-15 minutes, or until everything is melted and cheese on top starts to turn golden.
  3. Allow to cool a bit before topping with chopped herbs and serving with warm pretzels!