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Soft Twisted Pretzel Logs with Creamy Beer Cheese Dip

These soft, golden-brown twisted pretzel logs are chewy on the outside, fluffy on the inside, and perfectly paired with a rich and creamy beer cheese dip. Ideal for game day parties, tailgates, or casual entertaining, they’re a crowd-pleasing snack that’s surprisingly easy to make at home.
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Prep Time 25 minutes
Cook Time 25 minutes
Rise Time 1 hour
Total Time 1 hour 50 minutes
Servings: 8 People
Course: Appetizer
Ingredients Equipment Method

Ingredients
  

For Twisted Pretzel Logs
  • 1½ cups Warm water 110-115℉
  • 1 packet Active dry yeast (2¼ tsp)
  • 1 tsp Sugar
  • 4 cups All-purpose flour
  • 1 tsp Kosher salt
  • 2 tbsp Unsalted butter melted
  • ⅓ cup Baking soda
  • 1 egg beaten+1 tbsp water for egg wash
  • Coarse salt for sprinkling
For Creamy Beer Cheese Dip
  • 2 tbsp Unsalted butter
  • 2 tbsp All-purpose flour
  • ¾ cup Beer lager or pale ale
  • ½ cup Whole milk
  • 1 tsp Dijon mustard
  • ½ tsp Garlic powder
  • ¼ tsp Smoked paprika or cayenne optional
  • 1½ cup Sharp cheddar cheese shredded
  • ½ cup Mozzarella or Gruyere shredded
  • Salt to taste

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Large pot
  • Slotted spoon
  • Saucepan
  • Whisk
  • Baking Sheet
  • Parchment paper
  • Pastry brush

Method
 

Make the Soft Twisted Pretzels
  1. Activate the Yeast
    In a large mixing bowl, combine warm water, sugar, and active dry yeast. Let sit for 5–10 minutes until foamy. This is how you know the yeast is active and ready to go.
  2. Make the Dough
    Add flour, salt, and melted butter to the yeast mixture. Mix until a dough forms. Knead for 6–8 minutes by hand or with a stand mixer fitted with a dough hook until smooth and elastic.
  3. Let the Dough Rise
    Transfer the dough to a greased bowl. Cover with a kitchen towel and let rise in a warm spot for about 1 hour, or until doubled in size.
  4. Shape the Pretzel Logs
    Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
    Punch down the dough and divide it into 10 equal pieces. Take each piece, divide it in half again, and roll both halves into strands about 6–7 inches long. Twist the two strands together like a rope and pinch the ends to seal.
    You should have 10 twisted pretzel logs, thick and ready for boiling.
  5. Boil the Pretzels
    Bring 6 cups of water to a boil in a large pot. Slowly and carefully add the baking soda—it will bubble up!
    Boil each pretzel log for 25–30 seconds. This gives them their signature chewy texture. Remove with a slotted spoon and place back on the prepared baking sheet.
  6. Egg Wash and Salt
    Brush each pretzel log with the egg wash and sprinkle generously with coarse salt.
  7. Bake
    Bake for 13–16 minutes, or until the pretzels are puffed and deeply golden. Let cool slightly before serving.
Make the Creamy Beer Cheese Dip
  1. Make the Roux
    In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
  2. Add the Liquids
    Slowly whisk in the beer and milk, stirring until smooth. Simmer for 2–3 minutes until the mixture thickens slightly.
  3. Season
    Stir in Dijon mustard, garlic powder, and paprika (if using). Season with a pinch of salt.
  4. Add the Cheese
    Turn the heat to low and slowly add shredded cheddar and mozzarella, a handful at a time, stirring until melted and silky smooth.
    Serve warm with your twisted pretzel logs for the ultimate comfort food pairing.