So many of my favorite words in the title of this recipe! These Beer Cheese Stuffed Soft Pretzels are warm and chewy on the inside and salty on the outside. But then? Oh yeah. We’re filling them with cheddar and cream cheese.
And the beer adds the absolute best earthy flavor that you won’t be able to pinpoint, you’ll just know it’s something special.
What is beer cheese?
Beer cheese is a simple but addictive dip that typically consists of sharp cheddar cheese, beer and cayenne pepper. Variations of beer cheese dip sometimes include horseradish, dry mustard and even Worcestershire sauce.
Beer cheese dip can be served warm or cold, and ranges in consistency from melty (like a cheese sauce) to firmer (like hummus). My 5-ingredient cheddar beer dip is a family favorite and makes a regular appearance on football Sundays.
Beer cheese originated in Kentucky, where it’s kind of a big deal. They even have an annual Beer Cheese Festival! Road trip, anyone?
What’s in these Beer Cheese Stuffed Pretzels
Here’s what you’ll need to make these cheesy soft pretzels:
- All-purpose flour
- Active dry yeast
- Brown sugar
- Baking soda
- Butter, for brushing the pretzels after they’re baked.
- Cream cheese
- Sharp cheddar cheese. The sharper the better for the boldest flavor.
- Dark or lager beer. The darker the beer, the more you’ll taste that hoppy flavor.
- Dijon mustard
- Pretzel salt. No need to buy it special if you don’t want to. Substitute bagel salt, kosher salt or flaky sea salt.
How to make Beer Cheese Stuffed Soft Pretzels
The dough in this recipe is a simple yeasted dough that only takes 30 minutes to rise. Here are the steps you’ll follow:
- Combine the dough ingredients in a bowl. It won’t all come together in the bowl. It will look pretty dry, and that’s okay. It will all come together when you knead it.
- Once you’ve got a nice, smooth ball of dough after about 5 minutes of kneading, let it rise.
3. After 30 minutes, start forming your pretzel shapes. This is the part that takes the most time. First, use your hands to roll pieces of dough into long ropes on the countertop.
It takes a few minutes to get those ropes nice and long. So the motion is a combination of rolling the dough and stretching it long with your hands.
4. Then, get out your rolling pin and roll the rope flat. Smear the beer cheese in the center of the flattened dough and then fold the dough over to encase the cheese. Try not to overfill it.
5. Once you’ve got your pretzel dough stuffed, forming the pretzel shape takes 2 seconds.
6. After a quick dip in a baking soda and water mixture and another 20 minute rise, your pretzels are ready to bake!
Cook’s Notes for Beer Cheese Stuffed Soft Pretzels
It’s inevitable that the beer cheese will ooze out of some of your soft pretzels. Don’t stress! It’s a messy kind of fun. The best you can do is be sure to seal the dough tightly around the cheese and hope for the best.
Also, I don’t think that these Beer Cheese Stuffed Soft Pretzels need any dip. The dip is already inside of them. But if you are looking for something to dip them in, here are some ideas:
- Mustard. The sweet and spicy kind is a fun flavor balance for these pretzels.
- Ranch dressing. Cause is there anything that doesn’t taste better when it’s dipped in ranch?
- More beer cheese!
When you make these Beer Cheese Stuffed Soft Pretzels, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more fun snack recipes, try these:
- Apple Butter Baked Brie Puff Pastry Twists
- Butter Board Recipe with Pesto and Roasted Tomatoes
- Spinach Artichoke Bites
For more yeasted dough recipes, try these:
Beer Cheese Stuffed Soft Pretzels
- 4 cups all-purpose flour
- 3 1/2 cups water divided
- 1 packet active dry yeast
- 2 Tbsp. brown sugar
- 1 1/8 tsp. salt
- 2 Tbsp. baking soda
- 3 Tbsp. butter melted
- 6 oz. cream cheese room temperature
- 1 1/2 cups sharp cheddar cheese grated
- 4 Tbsp. dark or lager beer
- 1 1/2 Tbsp. Dijon mustard
- 1 pinch cayenne pepper
- pretzel salt garnish, optional
- sesame seeds garnish, optional
- In a large bowl, combine the yeast with 1 1/2 cups warm water (110-115 degrees) and stir to dissolve. Add sugar and salt and stir to dissolve. Add the flour, one cup at a time, until combined.
- Dump the dough onto a floured surface and knead 5 minutes until smooth. Place dough into a buttered bowl, cover with a damp towel and allow to rise at least 30 minutes.
- Meanwhile, make the beer cheese: combine cream cheese, cheddar cheese, beer, Dijon and cayenne in a bowl and mash with a fork until combined.
- Pinch off bits of dough and roll into long, thin ropes 15-18" long. Keep the dough covered during this process, except for the parts you’re working with.
- Using a rolling pin, roll the ropes of dough flat. Smear a line of beer cheese down the center of each dough strip. Fold the dough over the cheese and press firmly to seal. Now, form the dough into a pretzel shape.
- In a shallow baking dish, combine 2 cups warm water with the baking soda. Stir well. Line a baking sheet with parchment paper.
- Dip pretzels in the water bath and place onto the parchment-lined baking sheet. Allow to rise on the baking sheet for another 20 minutes.
- Preheat oven to 450 degrees. Bake pretzels for 10 minutes or until golden brown. Remove from oven, brush generously with melted butter and sprinkle with salt.
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