Pretzel Twists with Spicy Beer Cheese Dip

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Warm soft pretzel twists generously salted with thick kosher salt and served with a spicy beer cheese dip. A perfect bite-sized snack or appetizer this fall!

Let’s set the scene. The leaves are changing, there’s a crisp breeze in the air and a Harry Potter movie is playing on the TV. It’s a dreamy and relaxing fall day. And nothing pairs better with those cozy fall feelings than warm soft pretzel twists and spicy beer cheese dip? We can’t think of a better scenario!

Right now we’re living in all the cozy fall moments, but these pretzel twists will hit the spot no matter the season. So, if your enjoying a homemade snack on cozy fall day or looking for a good party appetizer for your next party, these pretzel twists are sure to hit the spot. 

Check out more fall snack recipes:

Fall Movie Night Snack Mix

Fall Apple Cheddar Charcuterie Board

Miso Yuzu Chicken Wings

The Best S’mores Cookies with Marshmallow Meringue 

Pretzel Twists with Spicy Beer Cheese Dip

Recipe Snapshot: 

1. Make pretzel dough. 
2. Knead the dough, roll into a log.
3. Cut the log into even pieces and roll each piece into a ball.
4. Let the dough balls rise while you bring water and baking soda to a boil.
5. Roll into a small rope and knot.
6. Drop each knot in the baking soda bath for 20 seconds. 
7. Place on lined baking sheet and sprinkle with salt.
8. Bake pretzel twists. 
9. Make cheese sauce and serve hot.

How to know when to stop kneading pretzel dough?

You want to make sure it is kneaded enough but you also don’t want to make the dough too tough and over work the gluten, Kneading the pretzel dough can take anywhere from 5-10 minutes. 

You can use one of the following methods to know when to stop kneading the pretzel dough.

1. Poke test: Poke the dough. If it bounces back, you’re done kneading.
2. Window pane test: Pull off a small piece of dough and stretch it until it is very thin. Hold it up to the light. If you can see light through the dough before it tears, you are done kneading. 

How do you tie the pretzel twists? 

There are several techniques to making twists, but these pretzels aren’t super fancy, so we just used a simple twist and they held up pretty well. Use the following steps to tie the pretzel twists:

1. Start by rolling each dough ball into a 10 inch rope. 
2. Next, grab each end of the rope, tie in a knot 
3. Lastly, tuck the ends of the rope underneath to secure the knot. This will make sure that they don’t uncoil in the baking soda bath. 
4. Repeat these steps for the rest of the pretzel knots.

What is a baking soda bath? 

A baking soda bath is used to give pretzels that signature crispy brown crust. When the pretzels are dipped in the baking soda and baked, a chemical reaction called a Maillard reaction occurs causing the crust to brown. Science!!

How to make a baking soda bath: Boil 8 cups of water and 1/2 cup baking soda

How long should I keep the pretzels in the bath? 20-30 seconds. If you keep them in the baking

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Pretzel Twists with Spicy Beer Cheese Dip

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• Author: Mozie Team
• Total Time: 60 minutes
• Yield: 18–20 twists 1x

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Description

Warm soft pretzel twists generously salted with thick kosher salt and served with a spicy beer cheese dip. 

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Ingredients

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Pretzel Dough

1 1/2 cups warm water

1 packet of dry active yeast

2 tsp sugar

4 cups flour (1/4 cup more if dough is too sticky)

1 1/2 tsp salt

1 tbsp butter, soft and slightly melted

6–8 cups water

1/2 cup baking soda

Kosher salt for topping

Spicy Beer Cheese Dip

1/4 cup butter

1/4 cup flour

1/2 cup milk

4 oz beer

4 oz sharp cheddar cheese, grated

4 oz gruyere cheese, grated

2 tsp onion powder

1 tsp cayenne pepper

2 tsp paprika

1 tsp garlic powder

1 tbsp Worcestershire sauce

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Instructions

Pretzels Twists

1. In large bowl or bowl of an electric mixer with hook attachment, add warm water and dry active yeast. Let it sit for about 10 minutes to activate. Gently mix in butter and sugar. If you are not using an electric mixer, mix in a large bowl with a wooden spoon. 
2. In a separate bowl, mix together flour and salt. Pour 1/3 of the flour mixture into the yeast mixture and mix until combined. Continue to add flour mixture one third at a time until all the flour has been added to the wet ingredients. Mix until combined. If the dough seems a little too dry, add 1 tbsp of water. 
3. Knead the dough for 5 minutes. If you are using an electric mixer for kneading, let it run on medium speed for 5 minutes. If you are using your hands to knead, kneed on a lightly floured surface for 5 minutes. You don’t want to add too much flour to the dough when kneading because it could become too dry. (See note below for knowing when your dough is kneaded enough.))
4. Roll the dough out into a 20 inch log and make etches in the dough every inch or so. Cut the dough on the etches and roll each piece into a ball. You should make 18-20 dough balls.
5. Place dough balls on silpat/parchment lined baking sheet and let them rise for 20 minutes. 
6. After they have set for 20 minutes, roll each ball into a 10 inch rope. Grab each end of the rope, tie in a knot and tuck the ends underneath to secure. While the you are making your knots boil your water for the baking soda bath. 
7. In a large pot over medium-high heat, add water and baking soda and bring to a boil. Place each dough knot into the baking soda bath (2-3 at a time) for just 20-30 seconds. You don’t want them in there longer than that or it will become bitter- tasting after cooking. Place pretzels on parchment lined baking sheets a couple inches apart. Sprinkle with course salt. 
8. Preheat oven to 400ºF and bake pretzels for 15-20 minutes until golden brown on top.
9. Let them cool for 5-10 minutes and serve with a cheese sauce or caramel sauce. 

Spicy Beer Cheese Dip

1. Melt butter In a dutch oven or large saucepan, over medium high heat stove top. Add in flour and whisk until a paste is formed.
2. Next add in your seasonings – onion powder, cayenne pepper, paprika garlic powder and Worcestershire sauce. Let it simmer for a minute or two before adding your milk and beer. 
3. Stir in the milk and beer to break up any clumps. Lastly add in your freshly grated cheeses and stir until cheeses are melted. Remove from heat and pour in serving bowl to cool for several minutes. Serve with warm pretzel focaccia bread and enjoy!

 

Notes

You can use one of the following methods to know when to stop kneading the pretzel dough.

1. Poke test: Poke the dough. If it bounces back, you’re done kneading.
2. Window pane test: Pull off a small piece of dough and stretch it until it is very thin. Hold it up to the light. If you can see light through the dough before it tears, you are done kneading. 

• Prep Time: 45
• Cook Time: 15