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Jumbo Soft Pretzels Recipe Easy Homemade with Creamy Beer Cheese Sauce

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This recipe delivers jumbo soft pretzels that are soft and fluffy inside with a golden, slightly crispy exterior, paired with a creamy, tangy beer cheese sauce perfect for any occasion.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (440g)
  • 2 ¼ tsp active dry yeast (1 packet)
  • 1 ½ cups warm water (110°F / 43°C)
  • 2 tbsp granulated sugar
  • 1 tsp salt
  • 4 tbsp unsalted butter, melted (56g)
  • ½ cup baking soda (120g)
  • 10 cups water (2.4 liters)
  • 2–3 tbsp coarse sea salt or pretzel salt
  • 2 cups sharp cheddar cheese, shredded (225g)
  • 1 cup beer (lager or pale ale)
  • 2 tbsp unsalted butter (28g)
  • 2 tbsp all-purpose flour (15g)
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp dry mustard powder
  • Salt and black pepper to taste

Instructions

  1. Activate the yeast by combining warm water (110°F/43°C), sugar, and yeast in a large mixing bowl. Stir lightly and let sit for 5-10 minutes until foamy and bubbly.
  2. Add melted butter and salt to the yeast mixture. Gradually mix in the flour, one cup at a time, until a shaggy dough forms.
  3. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If too sticky, sprinkle more flour as needed.
  4. Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 45-60 minutes until doubled in size.
  5. Preheat oven to 450°F (230°C). Bring 10 cups water and ½ cup baking soda to a gentle boil in a large pot.
  6. Punch down the dough and divide into 8 equal pieces. Roll each into a 20-24 inch rope and shape into classic pretzels.
  7. Boil each pretzel in the baking soda bath for 30 seconds, flipping halfway through. Remove with a slotted spoon and place on a baking sheet.
  8. Sprinkle pretzels with coarse salt and bake for 12-15 minutes until deep golden brown.
  9. Optionally, brush warm pretzels with melted butter for a glossy finish.
  10. To make the beer cheese sauce, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux.
  11. Slowly whisk in beer and cook until thickened, about 3-4 minutes.
  12. Remove from heat and stir in shredded cheddar, garlic powder, onion powder, dry mustard, salt, and pepper until smooth and creamy.
  13. Serve pretzels warm with the creamy beer cheese sauce for dipping.

Notes

Knead dough well to develop gluten for chewy texture. Use boiling baking soda bath for authentic pretzel crust. Let dough rest if it springs back when shaping. Brush with melted butter after baking for shine. If sauce thickens too much, add more beer or milk to loosen. Dough can be refrigerated overnight. Pretzels can be frozen before baking.

Nutrition

Keywords: jumbo soft pretzels, homemade pretzels, beer cheese sauce, soft pretzels recipe, easy pretzels, snack recipe, party food

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