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Creamy Beer Cheese Dip with Soft Pretzels

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This creamy beer cheese dip paired with homemade soft pretzels is the ultimate party snack—rich, tangy, and perfect for dipping. Quick to make and always a crowd-pleaser, it’s ideal for game days, gatherings, or cozy nights in.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 3/4 cup mild lager or amber ale beer
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Gouda cheese, shredded
  • 2 ounces cream cheese, softened
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika (optional)
  • Kosher salt & black pepper, to taste
  • 1 1/2 cups warm water (about 110°F)
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 tablespoon brown sugar
  • 1 teaspoon kosher salt
  • 4 cups all-purpose flour
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup baking soda (for water bath)
  • Coarse sea salt (for sprinkling)

Instructions

  1. Pour warm water into a large mixing bowl. Sprinkle yeast and brown sugar over the top, stir, and let sit for 5 minutes until foamy.
  2. Add kosher salt, melted butter, and flour. Stir until a shaggy dough forms. Knead by hand for about 5 minutes or with a stand mixer for 4 minutes until soft and tacky.
  3. Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 45 minutes.
  4. Preheat oven to 450°F. Punch down dough and divide into 8 pieces. Roll each into a 20-inch rope and shape into pretzels. Place on a parchment-lined baking sheet.
  5. Bring 8 cups water to a boil in a large pot. Carefully add baking soda. Drop each pretzel in for 30 seconds, lift out, and return to baking sheet.
  6. Brush pretzels with melted butter and sprinkle with coarse sea salt. Bake for 12-15 minutes until deep golden brown.
  7. For the dip: Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute until fragrant.
  8. Slowly pour in milk and beer, whisking constantly. Bring to a gentle simmer, stirring often, until slightly thickened, about 3 minutes.
  9. Lower heat to medium-low. Add cheddar, Gouda, and cream cheese, stirring until melted and smooth.
  10. Stir in Dijon mustard, Worcestershire sauce, garlic powder, paprika, and salt & pepper to taste. If too thick, add a splash of milk or beer.
  11. Serve warm with soft pretzels. Garnish dip with paprika or extra cheese if desired.

Notes

For best results, shred cheese fresh for the dip. Use a mild lager or amber ale for balanced flavor. The dip thickens as it sits—keep on low heat if serving for a long period. Pretzels can be shaped as bites or sticks for easier dipping. Make gluten-free by using cup-for-cup GF flour and GF beer. Leftover dip can be reheated gently with a splash of milk or beer.

Nutrition

Keywords: beer cheese dip, soft pretzels, party snack, appetizer, game day, cheese dip, homemade pretzels, easy dip recipe

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