German Pretzels and Beer Cheese Dip are the perfect pairings for Oktoberfest or game day. This appetizer is sure to please any crowd!
Disclosure: 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?
You can, with German Pretzels and 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.
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.)
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 warm Beer Cheese Dip. It’s warm, cheesy and delicious, and you will love it! (My friend Megan has a cold beer cheese spread if it’s too hot out for my warm one.)
This combo pairs perfectly with a good beer, like a lager, pilsner or Oktoberfest beer. Or you could even enjoy a beer cocktail like a Beermosa, a Ginger Pumpkin Beer Shandy or a Beer Margarita.
These are a great appetizer for a party or tailgate, along with some cheesy popcorn and some bacon-wrapped dates.
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
German Pretzels
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
- 2 quarts water
- ½ cup baking soda
- Beer Cheese Dip
instructions
- In a small bowl filled with lukewarm water, stir in the yeast until dissolved.
- 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.
- 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.
- 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.
- Preheat the oven to 400 F.
- 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.
- 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.
- Using a sharp knife, score the dough to add a baguette-like texture to the end result. Sprinkle with coarse salt.
- 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.
- Remove pretzels from oven and let cool 15 minutes before eating. Store in an airtight container up to 2 days.
recommended products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
nutrition information
amount per serving:
The sprouted flour in this recipe was graciously provided by Granite Mill Farms. Be sure to check out my World Baking Day Partners:
- Angi from SchneiderPeeps
- Chris from Joybilee Farm
- Jami from An Oregon Cottage
- Kathie from Homespun Seasonal Living
- Liz from Project Pastry Love
- Lynda from Me and My Pink Mixer
- Rhonda from The Farmer’s Lamp
- Sheila from Life, Love, and Good Food
- Wendy from The Monday Box
Amy | Club Narwhal says
Oh these look positively divine! I’m a sucker for all things pretzels, and that cheese dip sounds SO amazing!
Rhonda says
Fresh pretzels and beer cheese dip? How divine, especially for a sports get together or game night. Can’t wait to try these.
Susannah says
Oh definitely, Rhonda! I bet they would be great fun for a game night. Thank you so much for your comment!
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!