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Flavorful Giant Pretzel Recipe Stuffed with Creamy Beer Cheese Sauce

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A giant soft pretzel stuffed with a rich, creamy beer cheese sauce, perfect for casual gatherings or cozy nights in. This recipe combines the classic pretzel crust with a tangy, gooey cheese filling for a crowd-pleasing comfort food.

Ingredients

Scale
  • 4 cups all-purpose flour (480g)
  • 2 1/4 tsp active dry yeast (one packet)
  • 1 1/2 cups warm water (110°F/43°C)
  • 1/2 cup beer (lager or pale ale)
  • 2 tbsp sugar
  • 2 tsp salt
  • 2 tbsp unsalted butter, melted
  • 2 cups sharp white cheddar cheese, shredded (200g)
  • 1 cup mozzarella cheese, shredded (100g)
  • 1 cup beer (for cheese sauce)
  • 2 tbsp all-purpose flour (for cheese sauce)
  • 2 tbsp unsalted butter (for cheese sauce)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup baking soda (60g)
  • 4 cups water (for baking soda bath)
  • Coarse sea salt, for sprinkling

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm water (110°F/43°C), beer, and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy and bubbly.
  2. Make the dough: Add melted butter, salt, and flour to the yeast mixture. Mix with a stand mixer dough hook on low speed until sticky dough forms, then knead 5-7 minutes until smooth and elastic. If kneading by hand, knead 8-10 minutes on a floured surface, adding flour as needed.
  3. Let it rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
  4. Prepare the beer cheese sauce: Melt butter in a medium saucepan over medium heat. Whisk in flour to form a roux and cook 1-2 minutes without browning. Slowly whisk in beer, garlic powder, onion powder, and mustard. Cook until thickened, about 3-5 minutes. Reduce heat to low and stir in shredded cheddar and mozzarella until melted and smooth. Season with salt and pepper. Set aside to cool slightly.
  5. Shape the pretzel: Punch down the risen dough and roll out on a floured surface into a 12×15 inch rectangle. Spread the cooled beer cheese sauce evenly over the dough, leaving a small border.
  6. Roll and seal: Roll the dough tightly from the long edge into a log. Pinch seams and ends to seal the cheese inside. Form the log into a large pretzel shape or coil and place on a parchment-lined baking sheet.
  7. Baking soda bath: Preheat oven to 425°F (220°C). Bring water and baking soda to a boil in a large pot. Dip the pretzel into the boiling bath for 20-30 seconds, flipping halfway. Remove with a slotted spoon and return to baking sheet. Sprinkle with coarse sea salt immediately.
  8. Bake: Bake for 15-20 minutes until deep golden brown and crusty. Watch carefully to avoid burning.
  9. Cool and serve: Let cool for 5 minutes on a wire rack before slicing to allow cheese to set slightly.

Notes

If cheese sauce bubbles out during baking, chill the rolled dough log for 10 minutes before shaping. Use a combination of cheeses for balanced meltiness and flavor. Proof yeast with water at 110°F to avoid killing it. The baking soda bath is essential for authentic pretzel crust. Avoid microwaving leftovers to keep crust crisp.

Nutrition

Keywords: giant pretzel, beer cheese sauce, stuffed pretzel, soft pretzel, party snack, comfort food, cheesy pretzel

Find it online: https://fizzlefork.com/flavorful-giant-pretzel-recipe-stuffed-with-creamy-beer-cheese-sauce-easy-guide/