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Baked Soft Pretzel With Beer Cheese Sauce

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Apple

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'.

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  • 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

  • 10.0625 Cup water

  • 2/3 Cup baking soda

  • 1 egg yolk

  • 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

  • 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!

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