Soft Beer Pretzels With Oktoberfest Cheese Dip Recipe
Buttery soft beer pretzels served with an Oktoberfest cheese dip make the perfect snack for celebrating Germany's famous fall festival or game day! Featuring a perfectly brown, chewy crust with a fluffy interior, no one will be able to resist these freshly baked Bavarian pretzels.
How to Make the Best Soft Beer Pretzels With Oktoberfest Cheese Dip
These soft beer pretzels with Oktoberfest cheese dip are a showstopping appetizer that celebrates Bavarian tradition with a modern twist. The pretzels themselves are incredibly tender and chewy on the inside with a perfectly crispy, golden-brown exterior that’s addictive from the first bite. The key to achieving that authentic pretzel texture is the brief bath in boiling water mixed with baking soda—a centuries-old technique that creates that distinctive chewy crust.
What makes these pretzels truly special is the addition of beer to the dough, which adds subtle depth and complexity to the flavor profile. Combined with the rich, creamy Oktoberfest cheese dip made from a blend of mascarpone, Gruyere, and Gouda, these pretzels transform from a simple snack into an impressive appetizer worthy of any gathering. Whether you’re hosting an Oktoberfest celebration or just looking to elevate your game day spread, this combination is guaranteed to impress your guests.
The beauty of this recipe is that while it looks and tastes impressive, it’s surprisingly approachable for home bakers. With just a bit of planning for the rise time and some attention to the boiling step, you’ll have fresh, homemade pretzels that far surpass anything you could buy at the store. Serve them warm with the cheese dip for dunking, and watch them disappear from the plate.
Soft Beer Pretzels With Oktoberfest Cheese Dip
Buttery soft beer pretzels served with an Oktoberfest cheese dip make the perfect snack for celebrating Germany's famous fall festival or game day! Featuring a perfectly brown, chewy crust with a fluffy interior, no one will be able to resist these freshly baked Bavarian pretzels.
Ingredients
Soft Beer Pretzels
Oktoberfest Cheese Dip
Instructions
Soft Beer Pretzels
- In a small saucepan, heat the beer and water until warm (105-110°F). Add the sugar, salt, and yeast. Let sit for 5 minutes until foamy.
- In a large bowl, combine the flour and add the yeast mixture. Mix until a dough forms. Knead until smooth and elastic, about 8-10 minutes.
- Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm place for 45 minutes until doubled in size.
- Divide dough into 8 equal pieces. Roll each piece into a long rope and shape into a pretzel form.
- In a large pot, bring 10 cups of water to a boil and add the baking soda. Working in batches, carefully boil each pretzel for 30 seconds, then place on a baking sheet lined with parchment paper.
- In a small bowl, whisk together the egg yolk and water to make an egg wash. Brush the egg wash onto each pretzel and sprinkle generously with pretzel salt.
- Bake at 450°F for 12-15 minutes until golden brown and crispy on the outside.
- Brush the warm pretzels with melted butter.
Oktoberfest Cheese Dip
- Melt the butter in a medium saucepan over medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes, stirring constantly.
- Slowly pour in the Oktoberfest beer while whisking to avoid lumps. Continue whisking until smooth.
- Add the milk slowly while continuing to whisk. Heat until just starting to steam, but do not boil.
- Stir in the Dijon mustard, nutmeg, and Worcestershire sauce.
- Reduce heat to low and add the mascarpone, Gruyere, and Gouda cheeses. Stir gently until all cheeses are melted and the dip is smooth.
- Season with salt and pepper to taste. Transfer to a serving dish and keep warm until ready to serve.