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You guys!!! Happy first day of Fall! ??
I know Iโve probably talked your ear off about the start of fall this week, but I am just so excited!
Itโs finally my very favorite time of the year!
OK, with the exception of Christmas, but weather-wise this is my favorite time. So basically, the next three months are MY months. I love September, October, November, and December. UGH. Sorry, Iโm being totally beyond annoying right now.
Iโll stopโฆ
WATCH THE HOW-TO VIDEO:
Oh but wait! I have something VERY fun and exciting to share! Because itโs the first day of fall, and because I love you guys all so very much, and because I really wanted to say THANK YOU to everyone who supported and voted for me in the recent Bloglovin Awards, Iโm hosting an autumn-themed GIVEAWAY!
Yes, a giveaway, and itโs a really good one! My friends at Staubย offered to send three of you my very favorite Staub Pumpkin Cocotte. I LOVE this pot and ok, I have totally been using it since the start of September. Sorry, not sorryโฆ
Here are the details, this is an Instagram only giveaway, so head on over to the HBHย Instagram for all the details AND watch a brand new video for this Pumpkin Spice Latte. Hehe! You see, so many fun things!! Now do you understand why I am so excited for today? Itโs the first day of fall, major giveaways are happening, a new pumpkin spice latte video is up, ANDโฆ we are talking about cheesy soft pretzels right here, right now.
I mean, yes please! ๐
Ok ok, so maybe we should ACTUALLY talk about these cheesy soft pretzels, yes letโs do that!
Oh, how I love soft pretzelsโฆ
โฆone: hot buttered rum cinnamon sugar stuffed soft pretzels
โฆtwo: peanut butter cup soft pretzel ice cream sandwiches
โฆthree: warm chocolate chip cookie dough stuffed soft pretzelsย (legit, these are the BEST thing ever)
โฆfour: spinach, artichoke + bacon stuffed soft pretzels
Ahh, yeah. I may be slightly obsessed with soft pretzels, apparently stuffed soft pretzels in particular. Whatever, they are just so good! Pretty sure I get my love of buttery soft pretzels from mom. She loves them too, but then are you surprised?
Whatโs not to love about salty, buttery carbs? Too good!
Today though, I made usย something thatโs one, probably totally expected out of me (hello carb and cheese freak here), two, completely addicting, and three, the bestest autumn appetizer/snack there ever was!
Pumpkin Beer Pretzels with Chipotle Queso
Um, YESโฆ thatโs right, soft buttery pretzels dipped in a creamy cheddar cheese sauce. We are so going there today, and it is going to be everything!
SIDE NOTE: after all, it is game day, so these pretzels are totally worth every calorie and every carb. Just make sure to be an active fan.
If youโve never made soft pretzels before, please donโt be intimidated. I promise theyโre actually pretty simple and easy to make, and the dough is very forgiving. The trickiest part is boiling the pretzels, but itโs really not a huge deal. So please, donโt fear them. You really have to give them a try โ soft pretzels are one of my favorites!
Everything starts with the pretzel dough, and the secret here is the pumpkin beer, it adds SO much flavor. Personally, I always think of beer and pretzels together since thatโs kind of my dadโs thing when watching football, beer, and those hard sourdough pretzels. So I just combined the flavors and made one seriously delicious soft pretzel. Honestly, these are so good. Soft, doughy, buttery, and with the slightest hints of beer and autumn.
Then just add that chipotle cheddar queso for dipping?
PERFECTION.
Whoโs ready for Cheesy Pretzel Thursday? Cool, me too! First up thoughโฆ Iโm off to read all of your comments on what your favorite things about fall are on Instagram!
Pumpkin Beer Pretzels with Chipotle Queso.
Ingredients
- 1/2 cup warm water
- 2 tablespoons light brown sugar
- 2 1/4 teaspoons active dry yeast
- 1 cup pumpkin beer, or any beer you love
- 1/2 cup (1 stick) unsalted butter, melted
- 1 1/2 teaspoons kosher salt
- 4 1/2 cups all-purpose flour
- 1/4 cup baking soda, for boiling the pretzels
- 1 egg, beaten, for brushing before baking
- coarse sea salt or pretzel salt
Chipotle Queso
- 1 tablespoon butter
- 4 ounces cream cheese, at room temperature
- 1 1/2 cups whole milk
- 12 ounces sharp cheddar cheese, shredded
- 1 tablespoon all-purpose flour
- 2 chipotle peppers adobo, finely minced
Instructions
- 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.
- Add the beer, melted butter, salt and all-purpose 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. 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. This will take about 1 hour.
- Preheat the oven to 425 degrees F. Bring a large pot of water to a boil.
- Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces. Roll each piece into a long rope. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up. Slowly add the baking soda to the boiling water. Boil the pretzels in the water solution, 1-2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with sea salt. Bake for 10 to 15 minutes or until pretzels are golden brown.
- Meanwhile, make the queso. Add the butter to a large skillet to melt. Add the cream cheese and milk. Cook over medium heat until the sauce is smooth and the cream cheese has melted. In a bowl, toss together the shredded cheddar with the flour. Little by little, add the cheddar to the warm milk, whisking until the sauce is smooth. Stir in the chipotle peppers. Keep the queso warm over warm heat. Serve along side the warm pretzels for dipping. EAT!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Hope you guys have a great first day of fall! ๐
If you make this Pumpkin Beer Pretzels with Chipotle Queso be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, donโt forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
In step 2 it says to use canola oil to coat the bowl, is it okay to use avocado oil in place of canola there? Not sure how important that is to the recipe. Thank you!
Hey Payton,
Yes, totally okay for you to do! I hope you love this recipe!
I made this tonight for our Christmas cocktail party … HUGE Hit. Everyone was not only impressed but the pretzels were devoured. One hint … I made the pretzels and let the dough rise the night before the party … refrigerated the formed pretzels … let them come to room temperature as suggested the day of the party … and then cooked them. It seemed like they had a second “rise” and were quite large. I think in the future this is how I would prepare them. After the first rise they were not as large as the picture … but after the second rise they were exactly as pictured! Perfect!
Thanks so much, Christine! I am so glad to hear these were a hit, thanks for trying the recipe and your notes!
Have a great weekend!
Do you think I could make these with avocado oil in place of the butter- for some dairy allergy family members? Thanks- LOVE your recipes!
Hi Melissa,
I’m so sorry, I have never tried that so I am unsure of what the results would be. Please let me know if I can help in any other way!
Made these tonight for dinner – and they turned out so good!! The recipe was easy to follow. My kids loved the pretzels ๐ฅจ
Hi Holly,
Amazing! Thanks a bunch for trying this recipe and your feedback, so glad it was enjoyed!
I love this recipe SO much! I make it every year for our neighborhood Oktoberfest. Everybody devours them. This year I have to work the morning of and I was wondering if itโs possible to make the dough ahead of time (like the day before or possibly very early in the morning) and store it before shaping and boiling. Would this work?
Thank you!!
Hey Kristen,
Thanks so much for making these pretzels every year! Yes, that would work nicely for you:) Hope you are having a great weekend!
made this with sour dough starter and let rest overnight on the counter. Delicious. Was wondering if the nutritional information includes the Queso sauce. Thanks
Hey Linda,
Happy Friday! Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win! Yes, it does include the queso.
Can you make them without the beer?
Hi Angelique,
Sure, you could use a soda water in place of the beer. Please let me know if you have any other questions!
looks amazing. can you make these into pretzel bites? or smaller pretzels?
They are gigantic! Also has anyone used any whole wheat flour?
Thanks
Hey Linda,
Sure, you could totally make these into smaller pretzels, that would be a great idea! Let me know if you give this recipe a try!
Tieghan,
Good morning, I donโt have a stand mixer and wondering if you can only do these pretzels with a stand mixer.
I canโt see buying because I wouldnโt get much use from it.
Iโve had this recipe saved for several years and decided I really want to make them.
Happy February,
Diana
Hey Diana,
No worries, you can mix with a wooden spoon and knead by hand until you have a smooth dough ball. I hope this helps! xT
These were great! I donโt have a stand mixer so I just needed the dough. Iโm wondering the best way to store the leftovers?
Kneaded^^๐ฌ
Thank you!
Hey Jenny,
Happy Fall Sunday!! Thanks so much for making this recipe and your comment, so glad to hear it was a hit! You can store in an airtight container at room temp. xx
I’m going to make for a big crowd (60 ppl) How would you store all these? Do I need to refrigerate?
Superb recipe. My first time attempting soft pretzels, actually my first time attempting bread. The directions were flawless. Every measurement and time table was spot on. My husband said it is the best thing iโve ever made. Thank you so much for sharing.
Hey Whitney,
Yay! So glad to hear this recipe turned out well for you, thanks for trying it! Have a great day! Xx
Do you think these would work similar with a sourdough dough?
Hey Cerra,
Do you mean a sourdough starter? I bet that would work nicely for you. Please let me know if you give this recipe a try, I hope you love it! xT