It’s Pretzel Time! Soft Pretzels with a Beer Cheddar Dipping Sauce…

I love pretzels and after two recipe attempts, I finally found one that was amazing. Oh, and I’m serving them with an old-fashioned beer cheddar pub cheese I found in my mother’s recipes. 😉 My friends said these are just like Wetzel’s…soft and buttery.

These are perfect to make with friends and family so let’s get in the kitchen and do it together! 🙂


  • 1 1/2 cups warm (110 to 115 degrees F) water
  • 1 1/2 tablespoon dark brown sugar
  • 1 package active dry yeast
  • 22 ounces all-purpose flour, approximately 4 1/2 cups
  • 5 tablespoons salted butter, melted
  • Canola oil to coat dough before rising
  • 10 cups water
  • 2/3 cup baking soda
  • 3 tablespoons melted butter (brush onto pretzels)
  • Pretzel salt (kosher salt)


Combine the water and sugar in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low-speed until well combined or just use a wooden spoon. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.

My friend Jenelle needing the dough...

Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the canola oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope.

Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 2 at a time for 30 seconds on each side.

Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the melted butter and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Beer Cheddar

  • 1 (10) oz package extra sharp cheddar cheese
  • 1/2 cup of good beer (blue moon)
  • 1/4 cup mayo
  • 1 teaspoon Worcestershire
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes

First shred the cheese, then in a food processor combine all of the ingredients together.

Then put into a serving dish.

I hope you enjoy these fabulous pretzels!


Miss Amy


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s