These Homemade Soft Pretzels with Smoked Gouda Beer Cheese Dip with an ultra buttery crust and chewy texture are insanely delicious. This simple homemade pretzel recipe will be your best appetizer recipe for parties, get-togethers and Super Bowl. Hands. Down.
Hey hey hey! Happy Tuesday!
I watched a few football games with Jared this weekend. It’s not my favorite activity, but he seriously loves it if I plop down on the couch with him and watch a game or two. He’s a simple man and if something so simple makes him so happy, why not?!
But when I think of football, I think of SUPER BOWL!
And these EPIC homemade soft pretzels with the gooiest, cheesiest, smoked gouda beer dip will be the star at your next Super Bowl party or get-together! I seriously had like negative amounts of self-control when it came to these hot pretzels
My whole house smelled like I lit a carb flavored candle in every room for HOURS. It was the best. They take a little bit of patience and an hour or two for the dough to do its thing, but they really are scrumptious.
How To Make Authentic Homemade Pretzels
We made these pretzels a few times and I realized that the two best things you can do to make them feel ‘authentic’ is to add an egg wash before baking and a generous coat of melted butter on top after they come out of the oven!
Believe me, I know it sounds sinful, but you will seriously make Annie Anne herself want to take a bite out of these.
Pretzel Ingredients
I am going to take a strong bet that you already have the ingredients in your pantry to make these homemade soft pretzels! Gather together warm water, instant yeast, all-purpose flour, salt, melted butter and sugar.
You will also need boiling water, baking soda, egg, kosher salt and more butter for dipping and sprinkling!
Salt. If you don’t normally buy kosher salt, I would highly suggest grabbing a box for these pretzels. You’re going to want that salty addicting crunch on top. You can also sprinkle actual pretzel salt on top, too.
For the beer cheese dip, you will also need unsalted butter, all-purpose flour, light but flavorful beer, smoked gouda cheese, sharp cheddar cheese, garlic and cayenne.
Ultra Buttery Soft Pretzels – Step-By-Step
I followed along with King Arthur’s hot pretzel method because I’m not the best when it comes to sciency-yeasty-doughy concoctions and I wanted to make sure I had the right proportions for the recipe.
I changed it up just a little bit for my own preference. Follow these step-by-step instructions and you’ll be in soft pretzel heaven!
- Bloom the yeast. Combine warm water and yeast and dissolve for 1-2 minutes. The yeast will start to wake up and get “foamy.”
- Knead the dough. In a bowl fitted with a stand mixer and a dough hook (you can mix by hand if needed), add in flour, salt, melted butter, sugar and yeast mixture. Turn mixer on to medium-high speed and knead for 5-7 minutes, or until smooth and elastic.
- Let pretzel dough rise. Place dough into a clean, dry bowl and cover with a kitchen towel or plastic wrap. Place dough in a dry place for 30-60 minutes, or until doubled in size.
- Prepare a baking soda bath. Combine boiling water and baking soda in a shallow bowl and whisk until baking soda is dissolved.
- Preheat oven to 475 degrees. Line a baking sheet with parchment paper and set aside.
- Shape the pretzels. Punch down dough and divide into 8-10 equal pieces. Roll each piece on a lightly oiled surface (spray lightly with non-stick spray) and roll dough pieces out into a long thin rope and shape into a pretzel (see photos below).
- Dip the pretzels. Dip each side of pretzel into baking soda water bath for 30 seconds. They only need to be in the water for 30 seconds, or else they will take on too much of the baking soda taste.
- Brush and sprinkle! Transfer pretzel to parchment lined baking sheet and brush with egg wash and sprinkle generously with kosher salt.
- Bake. Allow pretzels to rest for 10 minutes and then bake for 8-10 minutes, or until golden brown. Brush with melted butter as soon as they come out of the oven for ultra buttery goodness!
How To Make Smoked Gouda Beer Cheese Dip
Of course, you need an epic beer cheese sauce to dip them into. You can prepare the beer cheese sauce while the pretzels are baking. Simply:
- Add butter to a small cast iron skillet set over medium heat until melted.
- Whisk in flour. Cook flour mixture for 2-3 minutes, whisking consistently until browned and creamy.
- Add in beer, whisking consistently for 5-6 minutes, or until mixture has thickened and bubbles slightly.
- Add two cheeses in three increments, whisking after each addition, until melted.
- Finish cheese sauce by adding in fresh minced garlic and cayenne pepper.
Tips For The Best Pretzel Recipe:
To ensure you make the most amazing homemade soft pretzels for your next party, Super Bowl or just because, follow these quick tips.
- Both instant and active dry yeast can be used. Active dry yeast will need a longer blooming time, about 10 minutes. Once it’s foamy, you know it’s ready.
- The pretzel dough can be made using an electric mixer or by hand. Depending on your arm strength, working the dough by hand may take up to 10-15 minutes.
- This recipe makes 8 small or 6 large pretzels. If you want pretzel bites, cut the logs into 1-inch pieces and bake for 6-8 minutes.
- The egg wash on the pretzels gives them a little shine. For a more traditional taste, omit the egg wash and just use salt after the baking soda bath. For more of an Auntie Anne’s buttery flavor, omit the egg wash and brush the pretzels with melted butter when they come out of the water bath and again when they are done baking.
Frozen Homemade Soft Pretzels
These pretzels can be frozen after baked and cooled. Simply wrap each pretzel in plastic wrap and place in a resealable freezer bag. Freeze for up to 1 month.
To reheat, place in a 350-degree oven or toaster oven for about 15 minutes. You can also microwave from frozen until heated through.
More Appetizer Recipes
- The Best Game Day Snack Board
- Spinach Artichoke Dip
- Green Chile Queso Dip
- Jacuzzi Chipotle Chicken Nachos with Avocado Crema
If you make this Homemade Soft Pretzels recipe, I’d love to know how it goes! Please share with all your friends in the comments below!
For more easy recipes and ideas, follow me on Instagram, Pinterest and Facebook, too! ♥
Originally published in January 2018, updated May 2020 with updated info and recipe card.
Homemade Soft Pretzels with Smoked Gouda Beer Cheese Dip
ingredients
- for dough
- 1 cup warm water about 100-110 degrees
- 1 packet 2 1/4 teaspoons instant yeast
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 Tablespoon melted butter
- 1 Tablespoon sugar
- for topping
- 1 cup boiling water
- 2 Tablespoons baking soda
- 1 egg whisked
kosher salt
- 4 Tablespoons 1/2 stick melted butter
- for smoked gouda beer cheese dip
- 4 Tablespoons 1/2 stick unsalted butter
- 3 Tablespoons all-purpose flour
- 8 oz light but flavorful beer
- 1 cup shredded smoked gouda cheese
- 1 cup shredded sharp cheddar cheese
- 3 cloves garlic minced
- pinch of cayenne pepper
instructions
- In a small bowl, combine warm water and yeast and dissolve for 1-2 minutes. In a bowl fitted with a stand mixer and a dough hook (you can mix by hand if needed), add in flour, salt, melted butter, sugar and yeast mixture. Turn mixer on to medium-high speed and knead for about five minutes, or until the dough is smooth. Place dough into a clean, dry bowl and cover with a kitchen towel or plastic wrap. Place dough in a dry place for 30-60 minutes, or until doubled in size.
- While the dough is rising, combine boiling water and baking soda in a shallow bowl and whisk until baking soda is dissolved.
- Preheat oven to 475 degrees. Line a baking sheet with parchment paper and set aside. Punch dough down and divide into 8-10 equal pieces. Roll each piece on a lightly oiled surface (spray lightly with non-stick spray) and roll dough pieces out into a long thin rope and shape into a pretzel (see photos above in post). Dip each side of pretzel into baking soda water batch for 30 seconds. Transfer pretzel to parchment lined baking sheet and brush with egg wash and sprinkle generously with kosher salt. Allow pretzels to rest for 10 minutes and then bake for 8-10 minutes, or until golden brown. Brush with melted butter as soon as they come out of the oven.
- While pretzels are baking, prepare cheese sauce. In a small cast iron skillet on medium heat, add butter. When butter has melted, whisk in flour. Cook flour mixture for 2-3 minutes, whisking consistently until browned and creamy. Add in beer, whisking consistently for 5-6 minutes, or until mixture has thickened and bubbles slightly. Add two cheeses in three increments, whisking after each addition, until melted. Finish cheese sauce by adding in fresh minced garlic and cayenne pepper.
Don’t forget to pin this for your next party!
this looks amazing!! can the beer cheese dip be made the day before?
Hi Maria! I don’t recommend making it the day before. If you do, reheat it on the stove and whisk in a few tablespoons of milk to try and bring the creaminess back to the queso.