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Best Soft Pretzel Rolls with Mustard Beer Cheese

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These soft pretzel rolls are golden brown on the outside, impossibly tender on the inside, and served with a creamy, tangy mustard beer cheese dip. Perfect for game days, parties, or a cozy Sunday afternoon.

Ingredients

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  • 1 ½ cups warm water (about 110°F)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 tablespoon brown sugar
  • 4 cups all-purpose flour
  • 2 tablespoons unsalted butter, melted
  • 1 ½ teaspoons salt
  • 10 cups water (for baking soda bath)
  • ⅔ cup baking soda
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • Coarse pretzel salt or flaky sea salt, for sprinkling
  • 2 tablespoons unsalted butter (for cheese sauce)
  • 2 tablespoons all-purpose flour (for cheese sauce)
  • 1 cup whole milk
  • ½ cup beer (pale ale or lager recommended)
  • 2 cups sharp cheddar cheese, shredded
  • 1 tablespoon dijon mustard
  • ½ teaspoon mustard powder (optional)
  • ¼ teaspoon paprika (smoked paprika preferred)
  • Salt and pepper, to taste

Instructions

  1. Activate the yeast: In the bowl of a stand mixer (or large bowl), combine warm water, brown sugar, and yeast. Let sit for 5-10 minutes until foamy.
  2. Make the dough: Add flour, melted butter, and salt to the yeast mixture. Mix on low speed until dough comes together, then knead on medium for 5-7 minutes (or by hand for 8-10 minutes) until smooth and elastic.
  3. First rise: Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm spot for about 1 hour until doubled in size.
  4. Shape the rolls: Punch down dough, divide into 8 equal pieces (about 100-110g each). Roll each into a tight ball, place on a parchment-lined baking sheet, cover, and let rest for 15 minutes.
  5. Prepare baking soda bath: Bring 10 cups of water to a boil in a large pot. Carefully add baking soda (it will bubble up), then reduce heat to a gentle simmer.
  6. Bathe the rolls: Using a slotted spoon, lower each roll into the baking soda water for 20-30 seconds per side. Transfer back to the parchment-lined baking sheet, spacing 2 inches apart.
  7. Score and egg wash: Cut a shallow ‘X’ on top of each roll. Brush with egg wash and sprinkle with coarse pretzel salt.
  8. Second rise: Let rolls rest for 15-20 minutes while preheating oven to 425°F (220°C).
  9. Bake: Bake for 12-15 minutes until deep golden brown and hollow-sounding when tapped. Rotate pan halfway through.
  10. Cool slightly: Let rolls cool on baking sheet for 5 minutes, then transfer to a wire rack.
  11. Make mustard beer cheese: While rolls bake, melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1-2 minutes. Slowly pour in milk and beer, whisking constantly. Cook for 3-4 minutes until thickened.
  12. Add cheese: Reduce heat to low, add shredded cheddar a handful at a time, stirring until melted. Stir in dijon mustard, mustard powder, and paprika. Season with salt and pepper. Keep warm until serving.

Notes

The baking soda bath is essential for the pretzel flavor and dark crust. Do not skip it. For the cheese sauce, grate your own cheese for smooth melting. The rolls are best served warm.

Nutrition

Keywords: soft pretzel rolls, mustard beer cheese, pretzel bites, game day appetizer, homemade pretzels, beer cheese dip

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