Ingredients
For the Pretzel Knots
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All-purpose or bread flour — 2½ cups (325 g), plus more for kneading
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Instant yeast — 2 tsp (6 g)
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Kosher salt — 1 tsp (4 g)
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Milk (whole or 2%) — ½ cup (125 ml)
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Honey — 2 Tbsp (34 g)
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Unsalted butter, melted — 2 Tbsp (28 g), plus more to grease bowl
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Water — 6½ cups (1625 ml) total (½ cup to adjust dough temp; 6 cups for poaching bath)
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Nonstick cooking spray — as needed for pans
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Baking soda — 6 Tbsp (72 g) (for poaching bath)
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Egg yolk + water — 1 yolk + 1 Tbsp water, lightly beaten (egg wash)
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Coarse or flaky salt — for topping
For the Beer Cheese
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Unsalted butter — 1 Tbsp
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All-purpose flour — 1½ Tbsp
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Milk (whole or 2%) — ½ cup (125 ml)
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Light beer (lager/pilsner) — ⅓ cup (83 ml)
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Cream cheese — ¼ cup (62 g)
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Grainy Dijon mustard — 1 tsp
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Worcestershire sauce — ½ tsp
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Garlic powder — ¼ tsp
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Cheddar cheese, grated — 1 cup (120 g)
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Kosher salt — to taste
Instructions
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Make the dough base
In a large bowl, whisk flour, instant yeast, and salt until evenly combined. Tip: Keep salt away from yeast at first; whisking distributes it evenly. -
Warm the liquids
In a small saucepan, gently warm milk, honey, and melted butter until just warm to the touch (about body temp). Stir in ½ cup water to fine-tune temp. If it feels hot, cool with a splash of cold water before adding to the flour. -
Mix & knead
Pour warm liquid into the dry mix and stir to a shaggy dough. Turn out and knead ~5 minutes until smooth and elastic. Place in a lightly greased bowl, cover, and let rise in a warm spot until doubled, ~1 hour. Readiness cue: A floured fingertip leaves a slow-springing indent. -
Shape the knots
Heat oven to 425°F (220°C). Line two sheet pans with parchment and lightly spray. Punch down dough and divide into 12 pieces. Roll each into a 10-inch rope, tie into a simple knot, tuck ends under, and set on pans. Cover and rest 15–20 minutes. If dough springs back, rest 5 minutes and roll again. -
Prepare the alkaline bath
In a large stainless-steel pot, bring 6 cups water + 6 Tbsp baking soda to a gentle boil. (Use stainless steel, not aluminum.) -
Poach the pretzel knots
Working in batches of 4, poach each knot 30 seconds, flip, and poach 30 seconds more. Lift with a slotted spoon and return to pans. Why: Alkaline poaching jump-starts Maillard browning and gives that classic pretzel chew. -
Glaze & bake
Brush with egg wash, sprinkle with coarse salt, and bake 16–18 minutes until deeply golden. Cool slightly on a rack. -
Make the beer cheese (while knots bake)
Melt butter over medium heat; whisk in flour and cook 1 minute (blond roux). Slowly whisk in milk, then beer. Add cream cheese, Dijon, Worcestershire, and garlic powder; cook 3–4 minutes over medium-low until thick. Off heat, whisk in cheddar until smooth. Season to taste. Texture tip: If too thick, whisk in a splash of warm milk or beer.
Notes
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Make-ahead: Shape knots, cover, and refrigerate up to 12 hours. Bring to room temp 30 minutes, then poach and bake.
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Non-alcoholic option: Use non-alcoholic lager or replace beer with milk + 1 tsp apple cider vinegar.
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Baking-soda bath: Ratio here is ~1 Tbsp per cup water; don’t substitute aluminum pans (can discolor).
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Storage: Best same day. Cooled knots keep 1–2 days in an airtight container; rewarm at 325°F (160°C) for 6–8 minutes. Beer cheese keeps 3–4 days refrigerated; reheat gently with a splash of milk.
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Freezing: Baked knots freeze up to 2 months. Reheat from frozen at 325°F (160°C) 10–12 minutes.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Snack, Bread
- Method: Baking, Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel knot + ~2 Tbsp beer cheese
- Calories: ~250
- Sugar: ~3 g
- Sodium: ~450 mg
- Fat: ~9 g
- Saturated Fat: ~4.5 g
- Unsaturated Fat: ~4 g
- Trans Fat: 0 g
- Carbohydrates: ~32 g
- Fiber: ~1 g
- Protein: ~9 g
- Cholesterol: ~45 mg