Homemade Pretzels are the perfect match with this easy, cheesy and spicy Sriracha Beer Cheese Sauce. It’s the perfect snack or make for a game day party!
Have you ever been to a restaurant and you end up customizing your own meal?? The hubs and I went to dinner a few weeks ago and had a meal of appetizers. It was my own personal heaven. We had some of the best mussels (and broth!!) I’ve ever had, deconstructed crab rangoon and buttery pretzels.
Jim is picky about pretzels… and by picky I mean he doesn’t ever want to order them. I’m not sure how I talked him into ordering it this time around but dare I say these pretzels were life changing…?? They were light, buttery and paired with a rich cheese sauce. We were fighting over the last bite. Never thought I’d see the day….
Before we devoured the pretzels, I drizzled Sriracha sauce over pieces of pretzel and then dipped them into the cheese. The spicy heat paired with the rich cheese was beyond amazing. I seriously contemplated ordering another plate of pretzels just so I could have more of my own Sriracha cheese sauce…but I didn’t. Instead, I just plotted my next recipe for a football Sunday.
I adapted a pretzel recipe from Sally’s Baking Addiction since I’ve never made them before. These pretzels weren’t as light as the ones we had at dinner but they were darn delicious! They were just as buttery and a bit more dense. Perfect for dipping in Sriracha Beer Cheese Sauce! This sauce was so good!! Once we ran out of pretzels, I brought out chips and veggies so we could continue to eat the sauce. Honestly, I probably would’ve eaten this sauce with just a spoon. It’s THAT good.
With the Super Bowl right around the corner, homemade pretzels with Sriracha beer cheese sauce should be added to your game day menu. It’s the kind of recipe everyone will love!
- 1.5 cups warm water
- 1 packet of active instant yeast
- 1 tsp salt
- 1 tbsp sugar
- 3.75 - 4.25 cups all-purpose flour + more for the counter surface to knead (or mix of whole wheat flour and all-purpose flour)
- water, if needed
- 9 cups water
- 2/3 cup baking soda
- 1 egg, beaten
- Salt, for sprinkling
- 2-3 tbsp butter
- For the sauce:
- 2 tbsp butter
- 2 tbsp flour
- 1 cup beer, your favorite pale ale
- 2 cups milk
- 1 tbsp Dijon mustard
- 2-3 tbsp Sriracha sauce
- Salt and pepper, to taste
- 2-2.5 cups extra sharp cheddar cheese, shredded
- Set the oven to 425 degrees. Line a baking sheet with parchment paper or a slipmat.
- In a bowl, stir to dissolve water and yeast. Clumps may remain, that's totally fine! Add salt and sugar. Stir into mixture. Add 3 cups of flour - Add one cup of flour at a time. (I alternated between all purpose and whole wheat.) Stir with a wooden spoon until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add up to 1/2 cup more. Poke the dough with your finger - if it bounces back, it is ready to knead. If the dough is very dry, add a little water so the dough comes together easily.
- Spray your work space with cooking spray. Knead dough for 3 minutes and shape into a ball. Split dough into 1/3 cup sections. (Doesn't need to be exactly 1/3 cup. Just eye ball it.) Take a section, roll dough into a rope shape. Once you have your long rope, take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape. Place on the baking sheet. Repeat with remaining dough.
- Boil 9 cups of water with the baking soda. Add one pretzel at a time into the boiling water for 30 seconds. Repeat with all pretzels and place back on the baking sheet. Brush pretzels with beaten egg. Drizzle salt over the pretzels.
- Bake for 10 minutes. Remove from oven and brush melted butter over pretzels. Return to the oven for 5 minutes. Remove pretzels. If the pretzels need to be more brown, brush more butter over the pretzels and return to the oven for another 5 minutes. Serve pretzels hot or at room temperature. Pretzels can be stored for 3 days in an airtight container.
- To make the sauce, add butter and flour to make a roux. Stir and cook until the roux is a dark blonde. Add one cup of beer. Stir and cook for 3 minutes. Slowly add milk while stirring. Bring to a boil. Add mustard, Sriracha, salt & pepper. Stir until well combined. Taste. Add more Sriracha, salt and pepper if needed. Lower heat and add one cup of cheese. Stir until all cheese is melted. Add another cup of cheese and stir until there are no clumps. Taste. Add another half cup of cheese if needed. Serve hot with pretzels.