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Beer Cheese-Stuffed Pretzels

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“All your favorite snacks in one place.”
8 pretzels

Ingredients Nutrition


  1. For the pretzel dough:
  2. Combine the water, brown sugar and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
  3. Add the melted butter, beer, salt, all-purpose flour and flour to the mixture and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
  4. Coat a large bowl with canola oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size. About 1 hour.
  5. For the Filling:
  6. In a food processor, add cheese, garlic, mustard, Worcestershire sauce, beer and cream. Blend until smooth.
  7. Put beer cheese in a piping bag, fit with a large circular tip and set aside.
  8. Assembly.
  9. Preheat the oven to 425 degrees F. Bring a large pot of water to a boil.
  10. Divide the pretzel dough into 8 equal balls and roll each out into a rectangle (about 1 1x3 inches). Pipe the beer cheese in a thick line the length of each piece. Starting with the opposite side, roll the dough up into a log, enclosing the toppings inside. Pinch the seams together and then very gently roll the dough with your hands to form an even cylinder and fully enclose the filling.
  11. Take the two ends of each filled cylinder and form into a circle that is overlapped by a couple of inches of dough on either side, twist the ends and lay over the opposite side to form a pretzel shape and press to seal.
  12. Slowly add the baking soda to the boiling water. Boil the pretzels in the water solution, 2 at a time for 30 seconds, splashing the tops with the warmed water with a deep spoon.
  13. Remove with a large flat slotted spatula. Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with flake sea salt and more grated cheddar cheese.
  14. Bake for 15 to 18 minutes or until pretzels are golden brown.
  15. Let cool for 5 minutes, sprinkle with chopped scallions and serve.
  16. NOTE: to reheat pretzels, heat for 15 minutes in 350 degrees F oven.
  17. NOTE: Serve with additional beer cheese if you want, adding a little more cream will make it more of a dippable consistency.

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