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Homemade Bavarian Pretzel Dogs with Beer Cheese Sauce

homemade Bavarian pretzel dogs with beer cheese sauce - featured image
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These homemade Bavarian pretzel dogs with beer cheese sauce are the ultimate comfort food—chewy, golden pretzel dough wrapped around juicy beef franks, served with a creamy, tangy beer cheese sauce. Perfect for game days, parties, or a fun weekend treat.

Ingredients

Scale
  • 1 ½ cups warm water (about 110°F)
  • 1 packet active dry yeast (2 ¼ teaspoons)
  • 1 tablespoon granulated sugar
  • 3 ½ to 4 cups bread flour
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 8 cups water (for baking soda bath)
  • ½ cup baking soda (for baking soda bath)
  • 8 quality beef hot dogs
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • Coarse pretzel salt or flaky sea salt
  • 2 tablespoons unsalted butter, melted (for brushing after baking)
  • 2 tablespoons unsalted butter (for beer cheese sauce)
  • 2 tablespoons all-purpose flour (for beer cheese sauce)
  • ¾ cup lager or pilsner beer
  • ¾ cup whole milk
  • 2 cups sharp cheddar cheese, freshly shredded
  • 2 ounces cream cheese, softened and cut into small pieces
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika (optional)
  • Salt and pepper to taste

Instructions

  1. Activate the yeast: In the bowl of a stand mixer (or large mixing bowl), combine warm water, sugar, and yeast. Stir gently and let sit for about 5 minutes until foamy.
  2. Make the dough: Add melted butter, salt, and 3 ½ cups bread flour to the yeast mixture. Mix on low speed with dough hook until a shaggy dough forms. If too sticky, add remaining ½ cup flour a tablespoon at a time. Knead for 6-8 minutes (or 10 minutes by hand) until smooth and elastic.
  3. First rise: Shape dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm spot for about 45 minutes until doubled in size.
  4. Shape the pretzel dogs: Punch down dough and divide into 8 equal pieces (about 70-75 grams each). Roll each piece into a 12-inch rope. Wrap each rope around a hot dog, spiraling from one end to the other. Pinch ends to seal. Place on parchment-lined baking sheet and let rest.
  5. Prepare baking soda bath: Preheat oven to 425°F (220°C). In a large pot, bring 8 cups water to a boil. Carefully add ½ cup baking soda (it will bubble vigorously). Reduce heat to a gentle simmer. Using a slotted spoon, lower each pretzel dog into the water for 30 seconds per side. Remove and place back on baking sheet. Work in batches of 2-3.
  6. Egg wash and bake: Brush each pretzel dog with beaten egg wash. Sprinkle generously with coarse salt. Bake for 12-15 minutes until deep golden brown. Brush with melted butter immediately after baking.
  7. Make the beer cheese sauce: While pretzel dogs bake, melt 2 tablespoons butter in a small saucepan over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute. Slowly pour in beer while whisking, then add milk. Whisk until thickened, about 3-4 minutes. Reduce heat to low and add shredded cheddar and cream cheese pieces. Whisk until smooth. Stir in Dijon mustard, garlic powder, and smoked paprika. Season with salt and pepper. Keep warm over very low heat.

Notes

The baking soda bath is crucial for authentic pretzel crust. Use a gentle simmer, not a rolling boil. Shred your own cheese for the sauce to avoid graininess. Pretzel dogs are best eaten within 30 minutes of baking. Leftovers can be stored separately in the refrigerator for up to 3 days (pretzel dogs) and 5 days (sauce). Reheat pretzel dogs in oven at 350°F for 8-10 minutes; reheat sauce gently on stovetop.

Nutrition

Keywords: pretzel dogs, beer cheese sauce, game day snack, homemade pretzels, Bavarian pretzel dogs, hot dog recipe, party food

Find it online: https://tablemira.com/homemade-bavarian-pretzel-dogs-with-beer-cheese-sauce/