Homemade Soft Pretzels with Beer Cheese Sauce.

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Making homemade soft pretzels with beer cheese sauce is easy and an awful lot of fun. If you grew up in NYC like I did, you had soft pretzels. Every street corner in Manhattan has a pretzel vending cart and they are just part of the NYC experience. If you’ve gone to a carnival, a sporting event or a sports bar, I’m sure you’ve had them. But making your own is just so much fun and they just taste so much better. Let’s face it, it doesn’t get any fresher than making your own.  The beer cheese sauce came about from my years living in the Midwest.  This is just the best of both worlds.

Sure, I serve them on game day and for family events, but no Oktoberfest Menu is complete without them.  Start off with my Knockwurst and Sauerkraut and finish with Apple Strudel, but don’t forget these pretzels!

Yes, there are several steps to the recipe, but they aren’t hard and they can be made in advance if you are serving them at a party or at a Superbowl gathering.  I serve them with ooey-gooey beer cheese and people go wild for them… you will too.

PRO TIPS: 

  1. I didn’t have them with beer cheese growing up LOL.. I was introduced to that in the Midwest. Once I tried it, I was hooked. Be sure to use a good quality cheese and make sure you grate it yourself. The pregrated cheese has a coating on it that doesn’t melt very well. Do your own grating for a smooth and delicious dip.
  2. A couple of dashes of hot sauce wakes it up, and while not traditional, I like the little kick you get so try it.
  3. Don’t let making this dough intimidate you. The machine does all the work! Just let the yeast get bubbly first… that just lets you know the yeast is “still good”. A lot of us don’t pay attention to the expiration date and yeast can lose it’s life, so check the date and make sure it gets bubbly and foamy before using.

How to make homemade pretzels

  • Let’s start with blooming your yeast.  You are going to mix your water, sugar and salt in a standing mixer bowl.  Sprinkle the yeast on top.  After about 5 minutes, it will start getting real foamy.  That’s how you know the yeast is fresh and working.
yeast blooming in bowl.
  • You’ll now add the flour and butter to the stand mixer and let the dough hook beat the mixture until smooth.  You’ll let the machine knead the dough for you until it is smooth and pulls away from the sides of the bowl.
flour and yeast and butter in bowl of stand mixer.
  • Once that happens, remove the dough from the bowl.  Oil the bowl, (just brush the inside of the bowl with olive oil) put the dough back in and cover with a towel.  Let it sit in a warm spot for about 55 minutes to let the dough rise and double in size.  I typically put the bowl in the microwave where there are no drafts, or on the back of the kitchen counter.
dough in bowl.
covered bowl of dough.
  • Once it has doubled, cut into 8 even pieces and you are ready for the next step.
cut dough into 8 pieces.
  • If you want uniformity, cut your dough evenly into 8 pieces. I use a bench scraper for the job, but a sharp knife will work.  Then, do measure the length of the dough ropes to they are all the same size.  This will give you eight traditional pretzels that are all about the same size.  However, pretzels come in all shapes and sizes from nuggets to sticks so use and create any shape you like.  While I love a big soft pretzel, I also like making pretzel bites and serving them on game day in a basket with the dip on the side.  If you want to do this, simply cut each rope into 1 – 2 inch pieces and proceed with the recipe.
pretzel dough cut into bite sized pieces.
  • You are going to blanch your pretzels in a large pot of boiling water with baking soda.  The quick blanch in the baking soda water is what gives the pretzels that golden, crispy exterior so it is an important step. (Just in case you were wondering!)
raw pretzel in boiling water.
  • Once blanched, you’ll place you pretzels on parchment lined baking sheets that have been brushed with olive oil or sprayed with cooking spray. Brush with the egg mixture (an egg mixed with water) and you are ready for salt.  That egg wash will make the pretzel shiny and golden brown when they bake.
bite sized pieces of dough on a baking sheet.
pretzel bites brushed with egg wash and sprinkled with salt.
  • Pretzel salt is important if you want your pretzels to be authentic. It has a completely different texture than everyday salt you may be using. In a pinch, go ahead and use kosher salt (I won’t tell) but you can easily buy pretzel salt online and it isn’t expensive.
  • Sprinkle the salt on your pretzels.  Bake for 12 – 15 minutes until golden.
baked pretzel bites.
Homemade-Soft-Pretzels.

How to make the beer cheese sauce

  • You certainly don’t need to make the cheese dip but why wouldn’t you? It is easy to make. AND yes, you can reheat it if it gets cool or the sauce seems to break. It doesn’t hurt anything and it still tastes great. I’ve been known to make a batch of pretzels and put them out before a big game with a bucket of cold beer and my “hosting” is applauded (Really, didn’t do that much…LOL) So, with or without the cheese dip, you are good to go.
cheese sauce cooking in skillet.

Frequently Asked Questions About Homemade Pretzels

Dense, tough pretzels are usually caused by overworking the dough or using too much flour. Kneading is important, but overdoing it creates too much gluten, making pretzels dense – knead until smooth and elastic, usually 5-7 minutes. Make sure to measure flour accurately and allow adequate resting time for the dough to relax.
Yes! You can prepare pretzel dough up to 24 hours in advance. After the first rise, punch down the dough, wrap tightly in plastic wrap, and refrigerate. Let it come to room temperature for 30 minutes before shaping. This actually improves flavor development.
Baking soda creates a golden-brown color and mild flavor, while lye produces the deep mahogany color and distinctive tangy taste of traditional pretzels. Baking soda is safer for home use and is what I use.
Roll dough into 24-inch ropes, then form a U-shape. Cross the ends over each other twice, then fold down and press onto the bottom curve of the U. The key is using enough length in your rope and not making it too thick – aim for pencil thickness. Too complicated? Make just plain, thick sticks or any shape you like. It doesn’t affect the taste!
The alkaline bath creates the signature pretzel appearance. Make sure your baking soda solution is hot (simmering) and dip each pretzel for a full 30 seconds. Brush with egg wash after the alkaline bath and before adding salt for extra shine.
Fresh pretzels are best within 2 days at room temperature in an airtight container. For longer storage, freeze baked pretzels for up to 2 months in airtight containers. Reheat frozen pretzels in a 350°F oven for 3-5 minutes after thawing.
Absolutely! Using the same pretzel dough recipe, you can make soft pretzel bites with salt or try the cinnamon sugar version. Just follow my instructions.
All-purpose flour works perfectly for homemade pretzels. Bread flour can be used for a slightly chewier texture, but it’s not necessary. Avoid cake or pastry flour as they don’t have enough protein to develop proper gluten structure.
Check that your yeast is active by proofing it in warm water (105-110°F) with a pinch of sugar – it should foam within 5-10 minutes. Ensure your rising environment is warm (75-80°F) and draft-free. Old or expired yeast, water that’s too hot or cold, or a cool kitchen can all prevent proper rising.
Coarse salt works best – pretzel salt, kosher salt, or sea salt all provide the right texture and appearance. Fine table salt dissolves too quickly and doesn’t give the characteristic salty crunch. Apply salt immediately after the egg wash while it’s still wet so it adheres properly.
Homemade pretzels take approximately 1 1/2 hours total.
Yes, homemade pretzels are typically healthier because you control the ingredients – using real butter instead of oils, less sodium, no preservatives, and quality flour. You can also make whole wheat versions or reduce salt content to meet dietary needs.
Bake pretzels at 450°F (232°C) for 12-15 minutes for soft pretzels, or 425°F for pretzel bites (10-12 minutes). The high temperature creates the crispy exterior while keeping the inside soft. Use the middle rack for even browning.
Yes! Freeze shaped, unbaked pretzels on a baking sheet until solid, then transfer to freezer bags for up to 3 months. No need to thaw – go straight from freezer to alkaline bath, then bake, adding 2-3 extra minutes to baking time.
Pretzels get their distinctive flavor and appearance from the alkaline bath (baking soda solution) before baking. This creates the signature dark brown color, chewy texture, and slightly tangy taste that regular bread doesn’t have.
Insufficient browning usually means your baking soda solution wasn’t alkaline enough or too cool. Use 2/3 cup baking soda per 8 cups water, keep it at a rolling simmer, and ensure full 30-second dips. Also check that your oven temperature is accurate at 450°F.

Storing and Reheating Leftover Pretzels

First, it should be noted, I never have this problem.  They never last that long.  But if they do, here’s what you do:

Short-term storage (1-2 days): Store them in an airtight container or resealable plastic bag at room temperature. This works well for soft pretzels you plan to eat soon.

Longer storage (up to a week): Wrap each pretzel individually in plastic wrap, then place them in an airtight container or freezer bag in the refrigerator. This prevents them from drying out.

Freezing (up to 3 months): For the longest storage, wrap pretzels individually in plastic wrap or aluminum foil, then place in a freezer bag. Remove as much air as possible before sealing.

Reheating tips:

  • For room temperature or refrigerated pretzels: Lightly mist with water and warm in a 350°F oven for 3-5 minutes
  • For frozen pretzels: Thaw at room temperature, then reheat as above, or microwave for 30-60 seconds (though this may make them slightly chewy)
  • You can also slice them and toast for a different texture

The key is preventing air exposure, which causes pretzels to become stale and hard. Soft pretzels are best enjoyed within a day or two, but proper storage can extend their life significantly.

When and how to serve homemade pretzels

Homemade pretzels are best served warm and fresh from the oven when their crust is still slightly crispy and the interior remains soft and chewy. For big soft pretzels, serve them within 30 minutes of baking as a satisfying snack or light meal, paired with classic mustards like spicy brown or honey mustard, or add my beer cheese, or even sweet options like cinnamon sugar or chocolate dipping sauce. Pretzel bites are perfect for parties and gatherings since they’re easy to grab and share – arrange them on a platter with small bowls of various dips and sauces for a crowd-pleasing appetizer. If your pretzels have cooled, a quick 2-3 minute reheat in a 350 degree F oven will restore that fresh-baked texture and warmth that makes them irresistible. Both styles work wonderfully for casual entertaining, game day spreads, or as an after-school treat, and the bite-sized version is especially great when you want something more interactive and social than a full-sized pretzel.


If you like the idea of throwing your own Oktoberfest, be sure to my Oktoberfest Menu.  It has everything from Knockwurst and Sauerkraut to Pork Schnitzel to German Potato Salad and Chunky Apple Sauce. Be sure you finish big with my Apple Strudel (I use puff pastry so it is easy.) 

homemade soft pretzel bites with beer cheese sauce.

Did you like this recipe?  What shape did you make?  I’d love to hear from you.  Leave a comment and drop a rating below.  BTW, looking for other game day treats?  Try some of my favorites:

Sweet and Spicy Lil Beef Smokies

CrockPot Taco Dip

Crispy Cauliflower Bites

Cheesy Corn Dip

Healthier Black Bean Nachos

homemade soft pretzel bites with beer cheese sauce.

Homemade Soft Pretzels with Beer Cheese Sauce

Make your own soft pretzels with a fabulous beer cheese sauce with these recipes.
5 from 2 votes
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Course Starter
Cuisine German
Servings 12 Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients
 
 

PRETZELS

  •  1 1/2 Cups Warm (110 to 115 degrees F) water
  • 1 Tbsp. Sugar
  • 2 Tbsp. Kosher salt
  • 1 Package active dry yeast
  • 4 1/2 Cups All purpose flour
  • 2 Oz. Unsalted butter, melted
  • Olive oil, for pan
  • 2/3 Cup Baking soda
  • 1 Large egg yolk beaten with 1 tablespoon water
  • Pretzel salt

BEER CHEESE SAUCE

  • 2 Tbsp. Unsalted butter
  • 2 ½ Tbsp. All-purpose flour
  • ½ Cup Milk
  • ¾ Cup Beer
  • 1 ½ Tbsp. Worcestershire sauce
  • 1 Tbsp. Goldman’s Mustard powder
  • 1/2 Oz. Garlic powder
  • 8 Oz. Extra Sharp Cheddar cheese, shredded
  • Kosher Salt and fresh ground black pepper to taste
  • Hot Sauce (optional)

Instructions
 

Pretzels

  •  Let’s make the pretzel dough first.  Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow the mixture to sit for 5 minutes or until the mixture begins to foam.(That’s how you’ll know the yeast is activated and live.)  Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead the dough until it is smooth and pulls away from the side of the bowl, approximately 5 minutes. Remove the dough from the bowl.  Wipe the bowl out and then oil it well with olive oil.  I use a pastry brush to get the job done.   Return the dough to the bowl, cover with a clean kitchen towel and put it in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.  I leave mine on the back of the kitchen counter away from drafts.
  • Preheat the oven to 450 degrees F. Line baking sheet pans with parchment paper and lightly brush with the olive oil. (or spray with cooking spray) Set aside.
  • Bring the 10 cups of water and the baking soda to a rolling boil a large pot.  You want as much surface area as possible to parboil your pretzels.  I normally do this in batches.
  • In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. I usually measure them with a measuring tape or ruler so they all come out the same size.  But don’t mind me, any size and any shape still tastes great!   Make a U-shape with the rope, holding the ends of the rope away from you, cross the ends over each other twice and then bring the ends down to the bottom of the U and press each end onto the bottom of the U in order to form the shape of a pretzel. Place onto the prepared parchment-lined sheet pan. Alternatively, make pretzel bites. After you've rolled out your ropes, cut each into 1-2 inch pieces to create bite size pretzels. I love doing this for game day and serve them in a basket with the dip on the side.
  • You are now going to blanch the pretzels in the boiling water BEFORE baking them.  Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula or large spider strainer. Make sure you let the excess water drip off.  Put them back on the sheet pan.  Brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until golden brown in color, approximately 12 to 14 minutes. Transfer the pretzels to a cooling rack for at least 5 minutes before serving.

Beer Cheese Sauce

  • Melt the butter in a sauce pan over medium heat. Add flour and whisk until you’ve created a paste.
  • Add the milk, beer and Worcestershire sauce while continuously stirring. Stir until smooth, then add mustard powder and garlic powder. Continue to heat and whisk until the mixture thickens, about 5 minutes.
  • Turn heat to low and add shredded cheese, one ½ cup at a time, stirring continuously until cheese has completely melted and sauce is smooth. Add salt and pepper to taste, serve immediately. To prevent congealing, serve in a small crock pot or fondue dish over heat.  If you like a little heat, add a couple of dashes of hot sauce to the cheese and stir in before serving.
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