Skip to Main Content
  • Grill now, pay later. Rates as low as 0% APR financing with Affirm.  |Shop Now
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 Hours

Cook Time

30 Minutes




How many people are you serving?


Activating this element will cause content on the page to be updated.
Units of Measurement:
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.

    • 1 1/2 Cup warm water (110°F to 115°F)

    • 1 Tablespoon Sugar

    • 1  packet active dry yeast

  • 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.

    • 4 1/2 Cup all-purpose flour

    • 2 Tablespoon kosher salt

    • 2 Ounce unsalted butter, melted

  • 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.

    •  olive oil spray

  • 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.

    • 10 Cup water

    • 2/3 Cup 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.

    • 1  egg yolk

    • 1 Tablespoon water

    • As Needed Jacobsen Salt Co. Cherrywood Smoked Salt

  • 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.

    • 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

  • 11

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

My Notes

In order to add notes for this recipe, you must log in or create an account.

Your Cart