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Garlic Butter Pretzel Knots with Beer Cheese

Garlic Butter Pretzel Knots with Beer Cheese

Updated November 1, 2026

Chewy homemade pretzel knots dipped in a baking soda bath, baked deep brown, brushed with garlic butter, and served with a smooth sharp cheddar and lager cheese dip.

Rewarm beer cheese over low heat with a splash of milk. Use an amber ale for a deeper, maltier beer cheese.

Pretzels are best the day they're baked; recrisp leftovers in a 350°F oven.

Cook time
2 hrs 22 min
Rating
…

Ingredients

Scale
Measurement units
  • 4 cups all-purpose flour (plus more for the counter)
  • 1 ½ cups warm water (about 110°F)
  • 2 ¼ tsp active dry yeast (1 packet)
  • 1 tbsp granulated sugar
  • 6 tbsp unsalted butter (divided, melted)
  • 1 ½ tsp kosher salt
  • 10 cups water for the baking soda bath
  • ½ cup baking soda
  • 1 large egg
  • 1 tbsp coarse pretzel salt
  • 3 cloves garlic
  • 1 tbsp flat-leaf parsley
  • 8 oz sharp cheddar
  • 1 tbsp cornstarch
  • ¾ cup lager beer
  • ½ cup whole milk
  • 1 tsp Dijon mustard
  • ¼ tsp smoked paprika

Instructions

Proof the yeast
Stir warm water (1 ½ cups), granulated sugar (1 tbsp) and active dry yeast (2 ¼ tsp) together in the large bowl and let stand until foamy, about 5 minutes.
Equipment: large bowl
Make and knead the dough
Add all-purpose flour (4 cups), kosher salt (1 ½ tsp) and melted unsalted butter (2 tbsp) and stir into a shaggy dough, about 2 minutes.
Knead on a lightly floured counter until smooth and elastic, about 6 minutes.
Equipment: large bowl
Let the dough rise
Return the dough to the bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
Equipment: large bowl
Shape the knots
Heat the oven to 425°F, punch down the dough, and divide it into equal pieces, about 3 minutes.
Roll each piece into a long rope, tie into a loose knot, and set on the lined baking sheets, about 12 minutes.
Equipment: two rimmed baking sheets
Give the knots a baking soda bath
Bring water for the baking soda bath (10 cups) to a boil in the large wide pot, then slowly whisk in baking soda (½ cup), about 10 minutes.
Lower the knots in a few at a time for a brief dip, flipping once, then lift out with the slotted spoon and return them to the sheets, about 5 minutes.
Equipment: large wide pot, slotted spoon
Bake
Brush the knots with the beaten large egg and sprinkle with coarse pretzel salt (1 tbsp).
Bake until deep mahogany brown, rotating the pans halfway, about 14 minutes.
Equipment: two rimmed baking sheets
Brush with garlic butter
Warm the remaining unsalted butter (4 tbsp) with garlic (3 cloves) until fragrant, about 2 minutes.
Brush it over the hot knots and sprinkle with flat-leaf parsley (1 tbsp).
Make the beer cheese
Toss sharp cheddar (8 oz) with cornstarch (1 tbsp), about 1 minute.
Bring lager beer (¾ cup) and whole milk (½ cup) to a gentle simmer in the saucepan, about 3 minutes.
Lower the heat to low and stir in the cheese a handful at a time until smooth, then stir in Dijon mustard (1 tsp) and smoked paprika (¼ tsp), about 4 minutes.
Equipment: medium saucepan

Tomorrow's Meal

Pretzel Knot Grilled Cheese Bites

Split leftover knots, fill with ham and a spoonful of beer cheese, and griddle in butter until crisp and melty.

Quick overview:

  1. 1.Split leftover pretzel knots horizontally.
  2. 2.Fill with sliced ham and a spoonful of cold beer cheese.
  3. 3.Griddle in butter in a skillet over medium-low heat, covered, until crisp and melted.
  4. 4.Serve with mustard.

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