German Pretzels + Beer Cheese Dip

German Pretzels + Beer Cheese Dip, the perfect pairing for Oktoberfest or game day. This appetizer is sure to please any crowd!

German Pretzels + Beer Cheese Dip // Feast + West

I received product from Granite Mill Farms in exchange for this post.

American Craft Beer Week ends on Saturday, and then come Sunday is World Baking Day.

So many made-up holidays, I know. But beer and baking are two things worth celebrating. Why not mix the two, I say?

German Pretzels + Beer Cheese Dip // Feast + West

You can, with German Pretzels + Beer Cheese Dip. With these, we’ll have ourselves a hybrid holiday.

Because both beer and bread are made from golden wheat, this pairing is meant to be.

German Pretzels + Beer Cheese Dip // Feast + West

On the way to South Africa in March, we had a long layover in Munich. My mom and I ventured into the city center for lunch at the famous Hofbräuhaus.

Some of the dirndl-donning waitresses carried wicker baskets filled with giant pretzels. And by giant, I mean easily a foot wide.

I HAD to have one of those giant, shiny pretzels dotted with flecks of salt. So we split one.

And it was glorious. Unlike any ballpark pretzel or mall pretzel. (Two very different kinds of pretzels, if you ask me.)

German Pretzels + Beer Cheese Dip // Feast + West

Ever since, I’ve been craving another one of those salty, crispy-edged, soft-bodied, bready pretzels. I had to recreate them.

The good folks at Granite Mill Farms sent me a bag of their hard white wheat flour to try, so I thought I’d give it a go in this recipe.

I paired these amazing soft pretzels with my Beer Cheese Dip. You can find the recipe today over at My Cooking Spot.

Click below to see the recipe! 

German Pretzels + Beer Cheese Dip // Feast + West

Granite Mill Farms is a family-based business in the Rocky Mountains of Montana. All of their grains are stone-ground, 100 percent organic and have no additives.

Before it is milled, the grain is sprouted and dried, which changes the composition of the grain to make it more easily digestible.

For the pretzels, they add a gentle crunchy flavor, and I think you’re going to love them. (They’re even better with Beer Cheese Dip, I promise.) // susannah

The sprouted flour in this recipe was graciously provided by Granite Mill Farms. Be sure to check out my World Baking Day Partners:

German Pretzels + Beer Cheese Dip // Feast + West

German Pretzels

Yield: 12 pretzels
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour
Total Time: 2 hours 30 minutes

A doughy and crunch German-style pretzel

Ingredients

German Pretzels

  • 1 cup lukewarm water
  • 2 packages active dry yeast
  • 2 cups Granite Mill Farms hard white wheat flour
  • 2 cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 3 tablespoons butter, softened
  • Coarse salt for sprinkling

Soda Bath

Instructions

  1. In a small bowl filled with with lukewarm water, stir in the yeast until dissolved.
  2. In a large mixing bowl, mix flours and salt together. Form a well in the flour mixture and add the sugar to the center of the well. Pour into the well the yeast and water mixture. Do not stir yet — let rest for 15 minutes.
  3. Add the butter to the mixing bowl and knead into a smooth dough. If dough is too dry, add additional water a tablespoon at a time.
  4. Form the dough into a rectangle and divide into 12 equal parts. Gently roll each piece to about 20 inches long, tapered toward the ends. Place on a cookie sheet lined with parchment paper. Chill uncovered in the fridge for 1 hour.
  5. Preheat the oven to 400 F.
  6. Fill a large pot 3/4 full with water and bring to a boil over high heat. Stand back, and carefully add the baking soda to the water — the water will react when the baking soda is added, then fizzle out and relax. When it has relaxed, the soda bath is ready.
  7. With a slotted spoon, gently drop each pretzel into the bath for 10 seconds, then turn it over for another 10. (The pretzels will float when they are ready.) Place them on a baking sheet lined with parchment paper.
  8. Using a sharp knife, score the dough to add a baguette-like texture to the end result. Sprinkle with coarse salt.
  9. Bake the pretzels for 15 minutes for light-colored pretzels or 22 minutes for dark-colored pretzels. If making the Beer Cheese Dip, do it while the pretzels are baking.
  10. Remove pretzels from oven and let cool 15 minutes before eating. Store in an airtight container up to 2 days.

Notes

Pairs well with my beer cheese recipe on My Cooking Spot

Nutrition Information:
Yield: 12 Serving Size: 1 pretzel
Amount Per Serving: Calories: 190Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 2964mgCarbohydrates: 32gFiber: 1gSugar: 0gProtein: 5g

Did you make this recipe?

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Comments

  1. Liz says

    I’ve always wanted to go to Germany for this very reason. You did a great job! I’m very excited to make these. I’ll let you know how they turn out 🙂

    • Susannah says

      Please do, Liz! I hope you get to go to Germany and try the real thing, but these babies are a pretty good match. I hope you like them. Thank you so much for your comment, Liz!

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