Beer Cheese Soft Pretzel Garlic Bread.
Welcome to the trashiest recipe I have ever made.
I mean, it’s pretty true, right? We have pretzel bread. Garlic butter. Beer cheese. It’s my tribute to Octoberfest (but only because I’ve already done beer cheese soup twice) and it might be blasphemy, but it’s darnnnn good.
My love of beer cheese things comes from that super old school beer cheese dip that is served inside of a hollowed out loaf of king’s Hawaiian bread. Do you know which recipe I’m talking about? For us, it was a party staple in the 90s and even though I probably only was obsessed with it because I was like 10 years old and thought I was consuming beer, it also was made up of my ingredient life blood.
I’ll say it again but I don’t know how I could live without cheese. Even in the moments when I’m trying to reduce my consumption of pizza or queso (hello, every Monday, basically), I don’t mind giving up the big cheesy things because a little sprinkle of feta or parm goes such a long way!
I might even go as far to say that I could eat butter lettuce, olive oil, salt, pepper and a tiny feta sprinkle and be thrilled. Who even am I?
Somebody just tell me why is cheese SO GOOD. It’s unfair.
I used this soft pretzel roll recipe and formed it into a baguette. Yep, I did it from scratch, but only because I don’t always have access to perfect pretzel rolls (sometimes they’re there, sometimes they’re not) at my local grocery store. Plus, I knew this recipe already and it’s reliable.
Doesn’t mean you have to do that – because I know it takes for.ev.er and a day. And if you’re a fly-by-the-seat-of-your-pants kind of cook or the one who thinks of a new recipe you want to make two hours before you have guests coming over, and then don’t even think twice about swapping your original planned recipes because you love this new idea SO FREAKING MUCH – you can totally buy a loaf of pretzel bread. (I have no idea what THAT’S like.)
It might even be more economical. It’s definitely time-saving, that’s for sure.
And since we are simply covering it in garlic butter and melty, gooey cheese, no need to bake from scratch.
I swear I’m not trying to give you a myocardial infarction. SWEAR.
Back to our bread! This is essentially THEEE only happy hour, tailgate or bonfire snack that you need for the rest of 2016. Especially if you’re buying the pretzel bread or if you’ve made the bread ahead of time – it can come together in less than 30 minutes. The outside of the bread is still salty and chewy, like your traditional soft pretzel.
Soft pretzel? Or hot pretzel? What are they called? I don’t even know anymore. The internet has made everything new again.
But chewy and salty, yes. The inside is fluffy and soft. It’s flavorful because the dough is made with eggs and melted butter and salt but I mean, everything can benefit from a heavy-handed spoonful of hot beer cheese sauce. Right after a shower or garlic infused butter.
I don’t even know what else to tell you about this loaf of pure decadence and flavor. But it’s hibernation season, so we’re alllllll good. Grab your friends.
Beer Cheese Soft Pretzel Garlic Bread
- 3/4 cups warm water
- 2 1/4 teaspoons active dry yeast, or 1 packet
- 1 tablespoon honey
- 2 1/4 cups all-purpose plour
- 1 teaspoon coarse salt
- 2 tablespoons unsalted butter, melted
- ¼ cups baking soda
- 1 egg, lightly beaten
- flaked or coarse salt, for topping
- 6 tablespoons unsalted butter
- 4 garlic cloves, minced
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2/3 cup beer
- 1/3 cup milk
- 6 ounces freshly grated white cheddar cheese
- In the bowl of your electric stand mixer, combine the water, yeast and honey. Let it sit for 5 to 10 minutes, until foamy. Add the flour, salt and butter, and mix with the dough hook until combined and dough forms. Cover with a towel and set in a warm place for rise for an hour, or until it doubles in size.
- Turn the dough out a knead a few times. If it’s extra sticky, use a little extra flour. Form the dough into a loaf of bread, a little bit wider than a baguette. Truly, it can be any size or shape you want! Place it on a parchment paper lined baking sheet. Cover and let it rise for another 30 minutes.
- Preheat the oven to 425 degrees F.
- Bring a large pot of water to a low boil (you want about 2 quarts). Add the baking soda to the water and lower it to a simmer. Gently pick up the bread (it might look wrinkly and weird right now) and place it in the simmering water. Simmer for about 1 full minute on each side, gently turning it over with two spatulas to do the other side. Carefully remove it from the water and place it back on the baking sheet.
- Brush the dough with the egg wash. You can cut a few slits in the top of the bread to give it that pretzel look. Sprinkle with coarse salt. Bake for 30 to 35 minutes, checking right at 30 to see how it looks. You want the bread to be deeply golden brown. Let the bread cool completely before using.
- To make the garlic bread, place the stick of butter and garlic cloves in a saucepan. Heat over low heat until the butter is melted and just starts sizzling.
- Take the cooled pretzel loaf still on the baking sheet and slice into in, as if you’re cutting pieces of bread, but do NOT slice the entire way down! You want the loaf to still be connected. Brush the garlic butter over every inch inside and outside of the bread. Spoon the beer cheese sauce over it too – and inside the slices.
- Place the baking sheet back in the oven, Bake for 15 minutes, or until the cheese is just melty and bubbly. Sprinkle with herbs before serving. Serve immediately.
- To make the beer cheese sauce, heat a small saucepan over medium heat and add butter. Once sizzling, whisk in flour and stir for 1-2 minutes until golden and fragrant and bubbly. Add in beer and milk, whisking well to combine, then reduce heat to low and add cheese, stirring until totally melted and smooth.
Did you make this recipe?
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49 Comments on “Beer Cheese Soft Pretzel Garlic Bread.”
I don’t see trashy – I see cheesy GOODNESS, 100%.
Holy crap can this even be real?????? It’s so hard to believe that such glorious yeasty cheesiness can exist in one thing! I NEED!!!!!!
That looks absolutely delicious.
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Umm yum, am definitely making this soon. I bet a couple of Trader Joe’s pretzel loaves would be just great with it in a pinch although there’s nothing like making your own pretzel bread to make you feel like a domestic goddess. I am not familiar with this 90’s beer cheese dip in a bread bowl that you speak of but am googling in earnest to find out. Maybe I’ll host a Beer Cheese and Bread night and make them both….oh hi, heart attack. :)
You don’t have to be forgiven because THIS IS AMAZING. I truly can’t think of a more dreamy/perfect/cab-y thing to shove my face into this weekend!
O.M.G. You’ve totally outdone yourself here missy!
Holy cheese!! This is a magical, wonderful bread! So delicious!
I’m not sure what happened, but my beer cheese turned out pretty runny…not all nice & thick like yours! Was I supposed to cook it down longer (my cheese melted pretty quickly), or maybe let the sauce cool before pouring it over the bread?
I wish I could quit cheese, but I can’t. And it’s true, a little sprinkle goes a long way!
But it’s Friday so melted cheese and beer galore sounds damn perfect. :)
I can’t handle how trashy this is… and I LOVE it.
I’m watching my students take their organic chemistry exam and I think my stomach just growled looking at these pictures. I want this cheesy garlic bread in my mouth NOW.
You had me at CHEESE!
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This is everything I need in my life right now: carbs, beer and cheese. Gah.
This is everything good wrapped into one delicious package – making it this weekend for sure! Thanks for posting!
This made me cry. I’m going to eat it while I watch the election results roll in on November 8. What could be more American (slash German)?
I’m in the office and I saw this and literally yelled “WHAT?!” Your recipes are so unique and I can’t wait to make this!
I so need this in my life. All that chees and garlic. I think I can finish it off myself!
oh gosh, two of my favorite comfort foods in one carby dish. Perfect for chilly fall evenings, I can bury my bread belly under a huge sweater.
As a German born pretzel lover, I don’t think this is trashy at all – cheese pretzels are a thing and so are cheese dips to be served with fresh, warm pretzels.
We also have different variations of beer bread (made with beer as the liquid and fried onions) in the region where I used to live, so it’s a perfect recipe, really :)
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Holy moly…this looks like the best indulgence EVER
Ooooo this looks just perfect!!! It’s so tempting :)
:O:O:O This recipe is everything I’ve ever wanted in a bread, I’m pretty sure.
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I freaking love you. And I forgive you.
This looks great! I made traditional German soft pretzels with a great cheese beer dip the other day. This loaf looks deliciousand the garlicy butter, yum!
Is this even real life?! Goodness…this looks uh-MAY-ZING!
Important question- in the process of making the pretzel bread, did you still boil it like you would the rolls? Did it fit?
Nevermind, I actually read the recipe. My only excuse for not seeing it is grad school brain (it’s very much like pregnancy brain, but because most of my mind is focusing on theories that aren’t applicable to everyday life).
Well, this won Thanksgiving at our house! Thanks for the recipe – it was delicious!
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Do you use kosher coarse salt or coarse sea salt?
Thanks in advance!
thanks for sharing this amazing recipe with all of us.
Its amazing and looks delicious as well..!!
looking very delicious, i hope i could make something like this at home.
it looks very scrumptious,,will try soon
A cool recipe to try. I will make it and share it with you..
Making this tomorrow!! How about sprinkling with fresh thyme not the basil shown?
you can definitely use whatever herbs you love the most!
thanks for sharing this amazing posting.
Hi! Thanks so much for the info.this is amazing recipe
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the bread looks yummy .. I will sure try this :)
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Every fall I bring out this recipe! I do the egg wash and salt to serve with honey mustard and bratwurst! I will try the beer sauce this time!
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