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Baked Soft Pretzel With Beer Cheese Sauce

Baked Soft Pretzel With Beer Cheese Sauce

By Traeger Kitchen

Dunk your fresh baked batch in a warm and hoppy cheese sauce. Homemade soft pretzels baked over a Traeger wood fire, topped with smoked salt and paired with a warm and rich beer cheese sauce. Get dippin'.

Prep Time

1 Hr
30 Min

Cook Time

30 Min




Number of People Serving


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Units of Measurment:
1 1/2 Cup warm water (110°F to 115°F)
1 Tablespoon sugar
1 packet active dry yeast
4 1/2 Cup all-purpose flour
2 Tablespoon kosher salt
2 Ounce unsalted butter, melted
olive oil spray
10 1/8 Cup water
2/3 Cup baking soda
1 egg yolk
As Needed Jacobsen Salt Co. Cherrywood Smoked Salt
2 Cup sharp cheddar cheese, shredded
1/2 Cup cream cheese, room temperature
1/2 Tablespoon Worcestershire sauce
2 Teaspoon Dijon mustard
2 Clove garlic, minced
1 Teaspoon paprika
1/2 Cup beer


  • 1

    In the bowl of a stand mixer, combine the water and sugar and sprinkle the dry yeast on top. Let it sit for 5-6 minutes until it starts to foam on top.

  • 2

    Add flour, salt, and butter to the bowl, and with the hook attachment mix on low until well combined. Then mix on medium for about 5 minutes until dough is smooth and pulls away from the sides.

  • 3

    Remove dough from bowl and spray bowl well with cooking oil spray. Return dough to the bowl, cover with a cloth or plastic wrap and allow the dough to double in size.

  • 4

    When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.

  • 5

    While dough rises, bring to a boil 10 cups of water and the baking soda.

  • 6

    When dough is ready, divide into 8 pieces. Roll each piece into a 24-inch rope.

  • 7

    Form a U shape with each rope, holding each end of the rope and cross them over each other and press it down on the bottom of the U forming a pretzel.

  • 8

    One by one, place each pretzel in the boiling water for 30 seconds. With a flat spatula take them out and place in a sheet pan.

    350 ˚F / 177 ˚C


  • 9

    Brush pretzels with egg yolk beaten with 1 Tbsp. of water and sprinkle with smoked sea salt. Bake in the Traeger for about 25-30 minutes.

  • 10

    To make the Beer Cheese Sauce: In a food processor bowl, add cheddar cheese, cream cheese, Worcestershire sauce, Dijon mustard, garlic and paprika. Blend until finely chopped, add the beer slowly until is smooth.

  • 11

    When pretzels are done serve with the beer cheese sauce. Enjoy!

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