There is just something magical about warm, soft baked pretzel twists with beer cheese—that golden brown crust, the chewy center, and that rich, creamy dip that takes it over the top. Whether you're making these for game day, a cozy night in, or just because you're craving a bakery-style treat, this recipe delivers every single time.
And the best part? You can make these soft pretzels right at home with simple ingredients—and yes, that beer cheese sauce is just as dreamy as it sounds.
These Soft Baked Pretzel Twists are served with a helping of beer cheese. Salty, soft, and oh-so delicious!
Why You’ll Love These Soft Baked Pretzel Twists with Beer Cheese
- Bakery-style pretzels right from your oven
- Soft, chewy texture with a perfectly salted crust
- Rich, creamy beer cheese dip that’s full of flavor
- Perfect for parties, tailgates, or snack nights
- Easier than you think (no fancy equipment needed!)
In our house pretzels have their own food group. We have also used pretzels in desserts like my chocolate-covered pretzel rods or my Strawberry Pretzel Salad.
Now, normally when you make pretzels, you have to do the whole boil them in water and then bake them, but for this recipe, we didn't do that at all. Skip that step of boiling them and they still turn out great.
Ingredients for Soft Baked Pretzel Twists
For the Pretzels:
- 1 ½ cups warm water (about 110°F)
- 1 packet active dry yeast (2 ¼ tsp)
- 1 tablespoon sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup baking soda (for boiling)
- 1 large egg (beaten, for egg wash)
- Coarse salt for topping
How to Make Easy Baked Pretzel Twists
Start by preheating the oven to 425 degrees. Most pretzels are made in the criss-cross method, but Kayla couldn't remember how we tied them last time we made them, so she rolled the dough out in long ropes and then folded them and twisted them.
She brushed them with an egg wash before baking them and then sprinkled on some kosher salt for the perfect texture and taste for a pretzel.
I seriously could not believe that these had not been boiled.
We served these alongside a delicious cheese sauce for pretzels that is made with sharp cheddar and beer, which makes every pretzel taste like the best pretzel out there. Nothing beats a good pretzel with cheese!
There is just something about that beer cheese y'all — and I am not even a drinker!
To make the beer cheese dip recipe
To make this beer cheese dip recipe, you need —
- 16oz of sharp cheddar cheese, cut into bite-sized cubes
- 4 oz cream cheese, room temp & cubed
- 1.5 Tablespoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 – 2/3 cups of beer
Notice that this dip does not use any flour. I am not a big fan of cheese sauces or dips made with flour. I am all about just the cheese.
Mix everything in a food processor except for the beer. Once it is all crumbled together, start adding in the beer until you get it to the right consistency.
That's it! Now you can go and enjoy those delicious pretzels. Try to make a batch at home and let me know what you think!
Variations to Try
- Cinnamon Sugar Pretzels – Skip the salt and toss in butter + cinnamon sugar
- Jalapeño Beer Cheese – Add diced jalapeños for a spicy kick
- Garlic Parmesan Pretzels – Brush with garlic butter and sprinkle with parmesan
- Mini Pretzel Bites – Perfect for dipping and parties
Serving Suggestions
These soft baked pretzels with beer cheese are perfect for:
- Game day spreads
- Movie nights
- Party appetizers
- Holiday snack boards
Pair them with cold drinks, fresh veggies, or even sliced sausage for a full snack platter.
Love pretzels? Check these recipes out
Soft Baked Pretzel Twists with Beer Cheese
These soft-baked pretzels are amazing and don't even require you to soak them first.
Ingredients
For the pretzel
- 1 1 ⁄3 cups warm water
- 2 teaspoons instant yeast
- 2 3 ⁄4-3 1⁄4 cups all purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
For the Egg Wash
- 1 egg
- 1 tablespoon water
- coarse salt
For the Beer Cheese
- 16 oz of sharp cheddar cheese, cut into bite-size cubes
- 4 oz cream cheese, room temp & cubed
- 1.5 Tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon paprika
- ½ - ⅔ cups of beer
Instructions
For the pretzel dough
- Preheat the oven to 425 degrees.
- Whisk 2 3/4 c flour, yeast, sugar & salt together.
- Add 1 1/3 c warm water and then stir together.
- Add 1/4 - 1/2 c more flour while kneading, to make a soft dough. It will still be slightly tacky.
- Divide dough into 14 equal portions (about 2 oz each).
- Roll each out into rope about 20" long, fold over and then twist together like a rope.
- Place on parchment lined cookie sheet.
For the egg wash
- Beat egg & 1 T water together, brush pretzels with egg wash, sprinkle with coarse or Kosher salt.
- Bake 15 - 20 minutes till golden brown.
- Cool slightly on wire rack.
For the beer cheese dip
- Place all ingredients, except for the beer in a food processor. Blend until finely chopped.
- Slowly pour in beer a little at a time until desired texture is achieved. I like mine not as thick as some so I add more beer than other people. The consistency is up to you.
- Served with pretzels, crackers or some veggies!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 576Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 62mgSodium: 552mgCarbohydrates: 81gFiber: 3gSugar: 2gProtein: 21g
What is your favorite dipping sauce for pretzels?