Sourdough Soft Pretzels with Ginger Beer Cheese Dip
These golden, chewy Sourdough Soft Pretzels with Ginger Beer Cheese Dip are the ultimate homemade appetizer, combining tangy sourdough flavor with a rich, creamy beer cheese dip. Perfect for game day, parties, or an easy snack, this soft pretzel recipe is a delicious twist on a classic favorite
Can I use regular beer instead of ginger beer?
Absolutely. Regular beer can be used in the cheese dip for a more traditional beer cheese flavor. A light lager, pilsner, or pale ale works especially well.
What kind of cheese is best for beer cheese dip?
Sharp cheddar is a great choice because it melts smoothly and adds plenty of flavor. You can also mix cheddar with Monterey Jack, Gruyère, or another good melting cheese.
How do I keep homemade pretzels soft?
Store cooled pretzels in an airtight container or bag at room temperature. For the best texture, enjoy them fresh or reheat them briefly before serving.
Can I freeze sourdough soft pretzels?
Yes. Let the baked pretzels cool completely, then freeze them in an airtight freezer-safe bag or container. Reheat them in the oven until warm and soft.
Why do you boil pretzels before baking?
The baking soda bath gives soft pretzels their classic deep brown color, chewy exterior, and distinctive pretzel flavor.
Can I make the ginger beer cheese dip ahead of time?
Yes. Prepare the dip ahead and refrigerate it in an airtight container. Reheat itgently on the stovetop or in the microwave, stirring often and adding a splash ofginger beer or milk if needed to loosen it.
Cook with me!
Sourdough Soft Pretzels with Ginger Beer Cheese Dip
Ingredients
For the Sourdough Soft Pretzels:
- 1 cup warm water
- 1 tablespoon light brown sugar or granulated sugar
- 2 teaspoons active dry yeast or 1 (.25 ounce) package
- 80 to 100 grams sourdough discard
- 4 tablespoons melted butter
- 2 teaspoon fine sea salt
- 3 to 3 1/2 cups all purpose flour or bread flour
- 1/3 cup baking soda
- coarse salt
For the Ginger Beer Cheese Dip:
- 2 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 1 cup whole milk
- 1/2 cup ginger beer
- 1 teaspoon worcestershire sauce
- 1 teaspoon dijon mustard
- 1 garlic clove grated
- 1/4 teaspoon paprika
- 1/4 teaspoon fine sea salt
- 6 oz. freshly grated sharp cheddar
Instructions
To Make the Sourdough Soft Pretzels:
- Preheat oven to 250F. Line a rimmed baking pan with parchment paper, then evenly spread out the baking soda. Bake for 1 hour to drive off carbon dioxide and water to make for a much stronger alkaline compound that will brown pretzels more effectively.
- In the bowl of a stand mixer fitted with the hook attachment, add the warm water, brown sugar, and active dry yeast. Give a quick mix and let bloom for 5 to 8 minutes, until very foamy.
- Add the sourdough discard, melted butter (cooled down to room temperature), and salt. Mix just to combine.
- Add 3 cups of flour. Using the hook attachment on LOW speed, mix until all liquids are absorbed by the flour. Increase speed to Medium-Low to lead until a smooth and pliable dough, about 5 to 8 minutes. Add up to 1/2 cup more flour as needed.
- Transfer to a greased bowl, cover tightly with plastic wrap and set aside in a warm environment for 1 to 2 hours, until doubled in volume.
- On a clean surface, divide the risen dough into 6 to 8 pieces.
- Roll each piece into a 18″ to 19″ log. Create a “U” shape with the log, then twist the two ends together at the middle and invert down to create a pretzel-shape. Pinch the ends underneath the rounded bottom. Place on a parchment paper lined baking pan.
- Cover with plastic wrap to rise in a warm environment for 30 to 45 minutes, until doubled in size. In the meantime, preheat oven to 425F.
- Bring a large pot of water to a boil. Stir in the dehydrated baking soda.
- Working two pretzels at a time, add into the boiling water face-side down. Boil for 10 to 20 seconds on each side, no longer than 30 seconds or they can develop a bitter taste, then place face-side up back on the baking pan.
- While warm, sprinkle the tops with coarse salt.
- Bake on the middle oven rack for 18 to 22 minutes, rotating halfway through, until deeply golden brown.
To Make the Ginger Beer Cheese Dip:
- In a heavy bottom saucepan over medium heat, add the butter to melt. Whisk in the flour to create a thick paste.
- Gradually whisk in the whole milk, then the ginger beer.
- Reduce heat to LOW. Whisk in the Worcestershire sauce, dijon mustard, grated garlic cloves, paprika, salt, and then the freshly grated sharp cheddar until very smooth. Keep in a warm dish so the consistency stays melted (as we are using real cheese!) for dipping the pretzels. Enjoy!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Wonderful recipe! My starter was fed and bubbly so I reduced the amount of yeast by half. I also shaped the pretzels then refrigerated overnight and boiled and baked in the morning straight from the fridge….perfect! Delicious!
These turned out beautifully!!