Homemade soft pretzels made with fresh grated Parmesan cheese inside and out. These scrumptious pretzel sticks are perfectly paired with quick and simple beer cheese dip.
Beer Cheese Dip
Our favorite bar food finally came home!
I’ve been threatening to make homemade soft pretzels with beer cheese sauce every time hubs and I order it at a bar and I finally gathered myself together and made some. It’s often the snack we order at our favorite bars and share when we get to go out on a date night. There is a beach side World of Beer bar that has a giant pretzel with beer cheese dip and it’s really good.
This thing is huge too, I even shared it on Instargam once. Two of our favorite places in St. Augustine, The Cellar Upstairs and The Ice Plant, also serve this tasty snack. We always…ALWAYS…order extra beer cheese sauce and still manage to run out of it. (They just don’t give you enough.)
As often as I make soft pretzels at home, I somehow deprived us of our favorite snack with as much beer cheese sauce as we want. Last week, I decided to make it for a movie night and it was to die for!
You know that as tasty as the pretzels are at all these restaurants and bars, they are not making them fresh to order or event making them on sight. Nothing can ever beat fresh and homemade so these pretzels with beer cheese dip will definitely knock out any “store-bough” competition!
I do have to warn you thought, it’s really hard to stop eating them!
Check out these great recipes from other bloggers:
Chili Cheese Pretzels from The Recipe Rebel
Buffalo Chicken Pretzel Bites from Sugar Dish Me
Pretzel Bites with Homemade Honey Mustard from Cooking and Beer
Easy Parmesan Ranch No Rise Pretzels from Mariah’s Pleasing Plates
Homemade Parmesan Soft Pretzel Sticks with Beer Cheese Sauce
- ¼ oz packet dry active yeast
- 1 Tbsp sugar
- 1 cup warm water
- 1 tsp salt
- 3 cups all-purpose flour (plus a little more for surface)
- 2 Tbsp unsalted butter
- 3/4 cup fresh grated Parmesan cheese
- 3 Tbsp baking soda
- Deep wide cooking pan filled with water ⅔ or the way
- 2 Tbsp unsalted butter melted
- Coarse salt
- Fresh grated Parmesan cheese
Beer Cheese Dip:
- 2 Tbsp unsalted butter
- 3 Tbsp Wondra flour
- 3/4 cup ale
- 8 oz block sharp white cheddar cheese grated
- 1/2 cup shredded mozzarella cheese
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- Salt to taste
- Mix yeast and sugar in a bowl. Add warm water and whisk until sugar dissolves. Let yeast bloom for about 10 minutes.
- Mix flour, grated Parmesan cheese and salt in a bowl of an electric mixer. Mix chopped, cold butter into flour on low speed until mixture starts to resemble coarse crumbs.
- Slowly pour yeast mixture into flour mixture, while still mixing on low, until just combined. Using your hands, gather dough together. Turn dough out onto a lightly floured surface, and knead until no longer sticky, for a couple of minutes. Place dough in a medium bowl and cover with plastic. Let rise in a dry warm place for 30-45 minutes.
- Divide dough in smaller, manageable pieces. Roll each piece into about 1/2 inch thick rope. Cut the rope into about 5-inch long pieces.
- Place dough sticks onto a lightly greased baking sheet and let rest for 20 minutes.
- Preheat oven to 450 degrees.
- Bring a large, deep cooking pan of water to a boil and add baking soda, stir well. Boil pretzel sticks in batches until puffed, about 30-45 seconds.
- Take out onto a paper towel and return to baking sheet.
- Brush with butter and sprinkle with coarse salt and grated Parmesan cheese.
- Bake until golden brown, 8-11 minutes.
- Beer Cheese Sauce:
- In a small sauce pot, over medium heat, melt butter and whisk in Wondra flour. Slowly pour in ale while whisking constantly. Once the mixture is smooth, add both cheeses and keep stirring until the cheese is melted and sauce is smooth. Add paprika, cayenne pepper and some salt to taste. Serve with pretzels right away.
- *Note*: Wondra is a quick mixing flour that is great for sauces but if you don't have any, use all purpose.
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