Sesame Pretzel Focaccia with Dijon Beer Cheese Dip

This sesame pretzel focaccia has completely changed my bread game.

This bread is incredible — think soft pretzel flavor with the airy, tender crumb of focaccia and crispy, browned edges.

The sesame-topped crust reminds me of the pretzel croissant I loved from City Bakery: flaky, toasty, and dotted with sesame seeds. If you want a quick puff pastry version, plenty of recipes exist, but this focaccia version is uniquely satisfying.

OH MY GOSH.

The trick is simple: make focaccia as usual, then brush the surface with a baking soda and water mixture. That alkaline wash creates the deep, pretzel-like brown crust and that distinctive toasty flavor we crave.

And of course there’s the dip: Dijon beer cheese.

I’ve made many beer cheese variations over the years and I’m convinced it’s one of the best partners for soft breads. This Dijon beer cheese is rich, creamy, a little tangy, and decadently flavorful — it elevates the focaccia, though the bread is excellent on its own.

When faced with the classic mustard vs. cheese debate for pretzels, I can never choose. So I combined both into one dip.

So I made both. Into one!

Cheese and mustard together make a delicious, slightly French-inspired dip — think croque-monsieur vibes from the combination of a cheesy sauce and mustard. It’s comforting and impressive at the same time.

My husband was obsessed while I tested this recipe during the week. He usually reserves indulgent treats for the weekend, but this focaccia vanished fast — that’s how good it is.

I prefer serving this as focaccia sticks for easy dipping, but it also makes a fantastic sandwich bread if you want to try something different. I rarely get the chance to test sandwich ideas because it disappears so quickly.

I hope you love it as much as we do.

Pretzel Focaccia with Dijon Beer Cheese

Pretzel Focaccia with Dijon Beer Cheese

Yield:

8
people

Prep Time:
3 hrs

Cook Time:
25 mins

Total Time:
3 hrs 25 mins

This sesame pretzel focaccia is almost like a soft pretzel with crispy edges. Serve with a tangy Dijon beer cheese for dipping.

Ingredients

6 cups all-purpose flour
1 tablespoon kosher salt
1 packet (2 ¼ teaspoons) active dry yeast
3 cups warm water
6 tablespoons melted butter
2 tablespoons canola or vegetable oil
2 tablespoons baking soda
½ cup boiling water
Flaky sea salt, for topping
Sesame seeds, for topping

Dijon Beer Cheese

2 tablespoons unsalted butter
2 tablespoons flour
1 cup beer
2 tablespoons Dijon mustard
12 ounces freshly grated gouda
2 tablespoons fresh chives

Instructions

Stir the flour, salt, and yeast together in a large bowl. Slowly add the warm water while stirring until a sticky dough forms. Once smooth, cover and place in a warm spot to rise for 1 to 2 hours.
Brush an 18×13-inch sheet pan with 2 tablespoons of the melted butter. Drizzle on the oil and spread it across the pan. Turn the dough out onto the pan and press it with your hands until it covers the sheet pan evenly.
Place the baking soda in a large bowl. Bring ½ cup water to a boil and pour it over the baking soda; it will foam. Use a brush to apply the mixture to the top of the dough (you won’t use all of it; reserve some).
Let the sheet pan rise in a warm place for about an hour until slightly bubbly.
Preheat the oven to 475°F. Brush the dough again with the baking soda mixture. Bake for 10 minutes, then remove the pan and brush with the remaining melted butter. Sprinkle with flaky sea salt and sesame seeds, then return to the oven and bake another 10–15 minutes until the top is deeply golden and the edges are crisp.
Allow the bread to cool slightly before slicing. You can make the beer cheese while the focaccia cools.

Dijon Beer Cheese

Heat a small saucepan over medium and add the butter. Once melted, whisk in the flour and cook 1–2 minutes until golden and bubbly. Slowly whisk in the beer until smooth.
Reduce heat to low, add the grated gouda, and stir until melted and silky. Whisk in the Dijon mustard and finish with chopped chives. Serve immediately with the warm focaccia.

Notes

Recipe slightly adapted from classic pretzel focaccia versions.

Course:
Bread

Cuisine:
American

Author:
How Sweet Eats

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