These pumpkin beer cheese pretzels are divine — fluffy, soft pretzel rolls topped with flaky salt and baked in a skillet of melty beer cheese made with pumpkin beer. Cozy, comforting, and absolutely delicious.
Soft pretzels and beer cheese are the perfect combo for a weekend treat.
These soft, fluffy pretzel bites are finished with crunchy salt and sit in a bubbly, melty beer cheese dip that’s next level.
The pairing is heavenly — it belongs alongside classic matches like peanut butter and chocolate or cheese and crackers.
You get the idea.
Just look at it — no more convincing needed.
I love how autumnal soft pretzels feel. Maybe it’s the Oktoberfest-style menus around town, but warm pretzels paired with pumpkin beer cheese are irresistible.
If you want to show friends or family some foodie love, make these. Cooking delicious food is one of my favorite ways to show care — and this recipe is worth the effort.
Homemade soft pretzels take some time, but they can’t be beat. My family goes wild for them; the kids love them and they make great sandwich buns. The dough rising and baking soda bath can feel like a lot, but the result is always worth it.
Everyone loves them.
While the pretzels are excellent on their own, they’re really a vehicle for the cheese — a creamy, melty beer cheese dip. If you’ve tried other beer cheese variations, you’ll find this pumpkin beer cheese just as satisfying.
This version uses pumpkin beer rather than pumpkin puree or spice, so the pumpkin character depends on the beer you choose. If you have a pumpkin beer you enjoy, it will shine in this dip.
The recipe may seem intimidating, but a few organized steps make it easy. I make the pretzel dough first, then while it rises I grate the cheese and prepare the ingredients for the beer cheese so everything is ready.
Once the dough doubles, shape it into small rolls for the skillet, and optionally form extra rolls on a separate sheet for dipping. After a second short rise, boil each roll briefly in a baking soda bath — this gives pretzels their signature golden crust. Don’t skip it.
Arrange a ring of pretzel rolls in an oven-safe skillet and pour the prepared beer cheese into the center. Bake until the cheese is bubbling and the pretzels are golden.
OH
MY
WORD
There’s a reason soft pretzels dipped in cheese are so irresistible. If you’re up for a fun, rewarding cooking project with a delicious result, make these this weekend. Everyone will love you for it.
Pumpkin Beer Cheese Pretzels
Pumpkin Beer Cheese with Soft Pretzels
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Ingredients
Soft Pretzels
- 1 ½ cups warm water
- 1 package active dry yeast (2 ¼ teaspoons)
- 2 teaspoons honey
- 4 ½ cups all-purpose flour, plus more for your workspace
- 2 teaspoons kosher salt
- 4 tablespoons unsalted butter, melted
- ¼ cups baking soda
- 1 egg, lightly beaten
- 3 tablespoons pretzel salt or flaked salt
Pumpkin Beer Cheese
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup pumpkin beer
- 16 ounces freshly grated white cheddar cheese
- 4 ounces freshly grated gruyere cheese
- fresh chopped chives for topping
Instructions
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In the bowl of a stand mixer fitted with a dough hook, combine the warm water, honey, and yeast. Let sit 5 to 10 minutes until foamy.
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Add the flour, salt, and melted butter. Mix with the dough hook until combined. Cover and let rise in a warm place for about 1 hour, or until doubled. Punch down the dough and turn onto a lightly floured surface.
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Line two sheet pans with parchment paper.
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Divide the dough into 16 equal pieces. Shape each into a round roll, pinching the seam on the bottom so it rounds nicely.
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Place the dough balls on the prepared sheets, cover, and let rise about 30 minutes.
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Make the beer cheese: heat the butter in a small saucepan over medium heat. Whisk in the flour and cook 1 to 2 minutes until golden and fragrant to form a roux. Slowly whisk in the pumpkin beer until smooth.
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Lower the heat and add the cheeses in small handfuls, stirring until melted and smooth.
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Preheat the oven to 425°F. Prepare a large oven-safe skillet (12-inch works well).
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In a large saucepan, bring 2 quarts of water to a low boil. Add the baking soda and reduce to a simmer. Use a slotted spoon to lower the pretzel rolls into the water. Boil 30 seconds, flip, boil another 30 seconds, then transfer to the prepared sheets. Repeat with remaining rolls.
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Brush each roll with the lightly beaten egg, coating all sides. Score an “X” on top with a sharp knife, and sprinkle with flaked salt.
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Arrange the pretzel rolls in a ring around the edge of the skillet without crowding. Pour the beer cheese into the center. Any extra rolls can be baked on a separate sheet for dipping.
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Bake the skillet (and the sheet of extra rolls) 18 to 20 minutes, until the pretzels are golden and the cheese is bubbly. Remove, sprinkle the cheese with chopped chives, let cool slightly, then serve.
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This is all I want to eat.