Description

Authentic Bavarian-style soft pretzels made with light lager beer, boiled in a baking soda bath for a chewy, mahogany crust, and served with a creamy, tangy honey mustard cheddar cheese dip.

Ingredients

Scale

2 packets (4.5 tsp) Active Dry Yeast
1 cup (240 ml) Warm Light Lager Beer (approx. 110°F/43°C)
2 tbsp (30 g) Sugar
1.5 tsp (9 g) Salt
2 tbsp (30 g) Unsalted Butter, melted
4 cups (500 g) Bread Flour
2/3 cup (150 g) Baking Soda (for boiling water)
Coarse Sea Salt (for sprinkling)
1 Egg (for egg wash, beaten with 1 tbsp water)
2 cups (200 g) Sharp Cheddar Cheese, grated
2 tbsp (30 g) Dijon Mustard
2 tbsp (30 ml) Honey
1/2 cup (120 ml) Whole Milk

Instructions

Activate the yeast: In a mixing bowl, combine warm lager beer and sugar. Sprinkle yeast over the top and let sit for 5-10 minutes until foamy.
Mix the dough: Add melted butter and salt to the yeast mixture. Add bread flour. Knead with a dough hook on medium speed for 5-7 minutes, or by hand for 10 minutes, until smooth and elastic.
First Rise: Place dough in an oiled bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
Shape the pretzels: Preheat oven to 425°F (220°C). Punch down dough and divide into 8 equal pieces. Roll each into a 24-inch rope. Shape into pretzels by making a U-shape, crossing ends over, pressing onto the bottom, and flipping seam-side down. Place on parchment-lined baking sheets.
Second Rise: Cover shaped pretzels loosely and let rest for 15 minutes.
Boil the pretzels: Bring a large pot of water to a boil and add baking soda. Reduce to a simmer. Boil pretzels for 30 seconds per side in batches. Remove with a slotted spoon and return to baking sheets.
Bake: Brush boiled pretzels with egg wash and sprinkle generously with coarse sea salt. Bake for 12-15 minutes until deep golden brown. Cool on a wire rack for 10 minutes.
Make the cheese dip: While pretzels bake, warm milk in a saucepan over medium heat. Whisk in Dijon mustard and honey. Reduce heat to low and add grated cheese a handful at a time, stirring until smooth. Do not boil.

Notes

Use light lager or pilsner; avoid stouts or IPAs as they make the dough too dense or bitter. The boiling step in baking soda water is crucial for the authentic pretzel crust and color. Ensure yeast is fresh and active before starting. For best texture, let pretzels cool for 10 minutes before serving. Cheese dip should be made fresh; do not freeze with the dip.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Appetizer
Cuisine: German

Nutrition

Serving Size: 1 pretzel with 2 tbs
Calories: 340
Sugar: 6
Sodium: 550
Fat: 14
Saturated Fat: 6
Carbohydrates: 42
Fiber: 2
Protein: 11

Keywords: Oktoberfest, beer pretzels, soft pretzels, honey mustard cheese dip, Bavarian recipe, homemade pretzels, beer bread, party appetizer