German Style Pretzels & Beer Cheese Dipping Sauce

I can't think of anything better to make for a house full of football fans! Don't let these delicious pretzels fool you, they aren't as intimidating as they look. Take your time with the first batch, and watch yourself shave the time almost in half the second or third go!

By / Photography By Aaron Snow | August 27, 2016


In the bowl of a standing mixer with a dough hook attachment, combine flour, yeast, salt, and honey. Slowly add the water. Turn mixer to high and knead until dough forms a ball pulling away from the sides of the bowl. Transfer the dough onto a lightly floured surface and cut into 12 pieces. Roll gently to form a ball, and cover with a kitchen towel for five minutes. On an unfloured surface, roll each ball into a 12-inch rope, tapering slightly at both ends. To shape each pretzel, form the rope into a U shape. Twist the ends of the rope two times over each other, bringing the ends to the bottom of the U. Press the tips into the bottom and place onto a cookie sheet lined with a Silpat. Place cookie sheets, unwrapped, in fridge for at least one hour or overnight. Heat oven to 400 degrees Fahrenheit. Allow the water and baking soda to come to a boil. Place two pretzels at a time in water for 30 seconds. Removefrom water with a mesh frying skimmer and place on cooling rack. Sprinkle with salt. Once dough is cool enough to handle, place back on baking sheets and place in oven. Bake for 10-12 minutes, or until pretzels become dark golden.

Beer Cheese Dipping Sauce

Melt butter in saucepan over medium heat. Add flour and whisk until mixture becomes a roux. Slowly add the milk to the roux mixture, constantly whisking. Add the next four ingredients, whisking until combined. Slowly add the cheddar to the hot mixture, whisking constantly, waiting until cheese is melted before adding more. Once thickened, remove from heat and add salt and pepper. Transfer to serving dish and serve immediately.


  • 3¾ cup bread flour
  • 1⅔ cup warm water
  • 1¼ teaspoon active yeast
  • 2 teaspoon kosher salt
  • 2 tablespoon unsalted butter
  • 1 tablespoon honey
  • ½ cup baking soda
  • 2 quarts boiling water
  • pretzel salt or finishing salt
Beer Cheese Dipping Sauce
  • 2 tablespoons unsalted butter
  • 3 tablespoons all purpose flour
  • ½ cup milk at room temperature
  • ¾ cup dark beer such as Shiner Bock
  • 2 teaspoons Colman’s Dry Mustard
  • 2 teaspoons Worcestershire splash hot sauce
  • 16 ounces grated sharp Cheddar
  • kosher salt and pepper
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