With both college and pro football in full swing along with the start of basketball and hockey and the closing of the baseball season, I figured this would be the perfect time to share this recipe with ya’ll!
I am obsessed with soft pretzels. If I go to a restaurant and they have them I totally order them as a meal (healthy, right?! OK, nothing a little jump rope session won’t cure) Ha!
Anyway, I decided that it was high time for me to attempt and make my own soft pretzels at home.
This was my first attempt at making these and I was so happy with the end result. I can’t wait to make more! Of course if you have soft pretzels, then you have to have beer cheese dip.
I think the scariest part (for me anyways) was the actual forming of the soft pretzel. No worries though. Someone (well, many people) has made a video to show you how if you’re not sure.
The egg wash makes the beautiful pretzel crust, but if you’re making these vegan you could skip the egg wash and for the beer cheese dip, you can check out this great vegan version from Field Roast.. If you do skip the egg wash, I’d recommend brushing on coconut oil (after they have fully baked). I haven’t tried that, but I’m sure that would have a similar outcome.
Even typing this post makes me hungry for pretzels. I made these last weekend for a Sunday gathering while watching the Giants vs Ravens. They were gone super fast.
I ended up using a brew from SingleCut, a local brewery, in Astoria, NY that I felt was perfect for this beer cheese. The key for selecting the right beer is to find one that is malt forward/rich malt flavor – you may also want something that has deep caramel flavors and/or dried dark fruit character.
HOMEMADE SOFT PRETZELS RECIPE
An easy homemade soft pretzel recipe that doesn’t require the use of any special equipment. This recipe combines your favorite halftime snack and beverage into one dip. With Gouda, beer, and soft pretzels, you won’t care if you lose your fantasy week… ok so that’s a lie… but these will at least lessen the sting slightly as these pretzels are quick and delicious!
- 1 packet active instant yeast
- 1½ cups warm water
- 1 teaspoon salt
- 1 tablespoon organic sugar
- 3¾ cups unbleached white flour + more for kneading (I like King Arthur’s)
- 1 large egg (beaten)- substitute coconut oil if Vegan
- sea salt for topping
Beer Cheese Dip
- 1 cup beer of your choice (I used a summer ale)
- 2 cups grated smoked gouda cheese (or cheese of our choice)
- 4 tablespoons sour cream
- 3 tablespoons unbleached white flour
- 1/2 teaspoon ground mustard
- 1/2 teaspoon paprika
- salt & pepper to taste
- Pre-heat oven to 425 degrees and use a non-stick baking sheet or line a baking sheet with parchment paper.
- Pour warm water into a large bowl and stir in one active instant yeast packet using a spoon. Stir for approximately a minute.
- Add salt and sugar to yeast mixture and stir until combined.
- Slowly add in 3 cups of unbleached flour using a wooden spoon. Stir in an additional ¾ cup of flour until the dough is no longer sticky.
- Place dough onto a floured surface and knead dough for approximately 3 minutes into a ball.
- Cut dough into smaller pieces of dough (between 8-11 depending on how big you want your pretzels). This doesn’t have to be an exact measurement.
- Roll each smaller piece of dough into a rope. Watch the “how to form a pretzel video” if you are unsure how to create the pretzel shape.
- In a small bowl, beat one egg. Use a baking brush to brush the egg onto each side of each of your pretzels. (If making this Vegan, then brush on melted coconut oil in place of the egg, but do this AFTER they have baked)
- Place pretzels onto a baking sheet and bake at 425 for 10 minutes. After 10 minutes turn your oven to broil and bake for an additional 5 minutes watching closely to ensure they do not burn.
- If using coconut oil instead of egg wash make sure to brush on after pretzels have baked instead of before.
NOTES: Watch pretzels closely in the oven. You may have to turn baking sheet so that they bake evenly and do not burn.
Recipe adapted from Sally’s Baking Addiction
INSTRUCTIONS (BEER CHEESE DIP)
- Pour beer into a sauce pan and heat on low until it starts bubbling.
- Whisk in flour.
- Whisk in gouda cheese and stir continuously until cheese is melted.
- Add sour cream, ground mustard, and paprika.
- Stir until all ingredients are melted. Add more flour for thicker cheese sauce, or more beer for thinner cheese sauce.
- Sprinkle in salt and pepper to taste.
- Serve warm with soft pretzels.