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You guys!!! Happy first day of Fall! ??
I know I’ve probably talked your ear off about the start of fall this week, but I am just so excited!
It’s 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, I’m being totally beyond annoying right now.
I’ll stop…
WATCH THE HOW-TO VIDEO:
Oh but wait! I have something VERY fun and exciting to share! Because it’s 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, I’m hosting an autumn-themed GIVEAWAY!
Yes, a giveaway, and it’s a really good one! My friends at Staub 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 sorry…
Here are the details, this is an Instagram only giveaway, so head on over to the HBH 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? It’s the first day of fall, major giveaways are happening, a new pumpkin spice latte video is up, AND… we are talking about cheesy soft pretzels right here, right now.
I mean, yes please! 🙂
Ok ok, so maybe we should ACTUALLY talk about these cheesy soft pretzels, yes let’s do that!
Oh, how I love soft pretzels…
…one: hot buttered rum cinnamon sugar stuffed soft pretzels
…two: peanut butter cup soft pretzel ice cream sandwiches
…three: warm chocolate chip cookie dough stuffed soft pretzels (legit, these are the BEST thing ever)
…four: 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?
What’s not to love about salty, buttery carbs? Too good!
Today though, I made us something that’s 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, YES… that’s 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 you’ve never made soft pretzels before, please don’t be intimidated. I promise they’re actually pretty simple and easy to make, and the dough is very forgiving. The trickiest part is boiling the pretzels, but it’s really not a huge deal. So please, don’t fear them. You really have to give them a try – 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 that’s kind of my dad’s 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.
Who’s ready for Cheesy Pretzel Thursday? Cool, me too! First up though… I’m off to read all of your comments on what your favorite things about fall are on Instagram!
Pumpkin Beer Pretzels with Chipotle Queso.
Servings: 8 Pretzels
Calories Per Serving: 574 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!
Hope you guys have a great first day of fall! 🙂
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, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
These are now a thanksgiving essential for us!
Is it possible to do any of this ahead of time? Will the dough stay good in the fridge for a day???
Hey Nicki,
Yes, totally fine to keep the dough in the fridge for 1 day. So glad you have been enjoying this recipe:) Happy Thanksgiving! xT
Does the brown sugar make them more sweet? If so, how should I modify the recipe for a savory version?
Hi Jodi,
These pretzels are not sweet, they need a small amount of the sugar to help the dough rise and come together. You can follow the recipe as written. Please let me know if you have any other questions! xx
Is there anything we can use that’s non-alcoholic for this recipe? These look amazing but I’m not able/wanting to buy any alcoholic drinks.
Hey Issac,
You could do a sparkling water, that would work for you! I hope you love this recipe, please let me know if you give it a try! xTieghan
Hi there! Excited to make these but question, I don’t have a stand mixer with a hook, could these be made by hand or another way? Thank you!!
Hey Ashley,
Totally, just mix with a wooden spoon and knead by hand. Please let me know if you have any other questions, I hope you love this recipe! xT
These are amazing! They are now a staple for our fall family get together, along with the cider ones. Literally got yelled at once for not making them ..lol.
I love all your recipes, thanks for sharing your talent!!
Hey Tracey,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
I’m giving this 5 stars simply because my mouth watered at the pictures! lol. I’m going to make them today.. there’s only 2 of us. Would you recommend cutting the recipe in half or is the dough freezable?
Hey Savanna,
Lol love it! You could easily cut the recipe in half or freeze the dough for up to 3 months. I hope this recipe turns out well for you! xT
Hello,
May I please ask how many oz of beer? Thanks
Hi Marilyn,
You will want to use 12 ounces of beer for this recipe. Please let me know if you give it a try! xT
YUMMM this is the best pretzel recipe ever. Literally did not change a single thing and they came out so beautiful and insanely delicious. It was so easy too! Last time I tried to make soft pretzels with another recipe it took me over an hour to get the dough the right consistency. This recipe the dough was done (ready to sit) within 5 minutes, I could have cried. Anyway thank you SO MUCH for this recipe it is incredible!!
Hey Tori,
Happy Wednesday! Thanks so much for making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT
How would I need to adjust this to make pretzel balls?
Hi Heidi,
It depends on the size of the pretzel balls that you are making, but I would boil for 30 seconds and start checking for doneness at 25 minutes in the oven. I hope you love this recipe! xT
Hello!
I am making this for a potluck tomorrow, I was wondering if the Queso will hold well overnight? Or if I should try to make it in the morning and leave it in a crockpot all day! Please let me know what you think! So excited to try this out.
Hey Kayla,
I would make it in the morning and keep warm in a crockpot for best results:) I hope this recipe turns out amazing for you! xT
Any thoughts on putting the cheese sauce in a crock pot for a party?
Hey Steph,
That should work well for you! I hope this recipe turns out amazing, let me know if you have any other questions! xT
Just made a batch of these pretzels with my 13 year old son. They are his fav! Thanks for a great recipe 🙂
Hey Rachel,
Wonderful! I love to hear that this recipe was enjoyed and appreciate you giving it a try! Have a great weekend!🍁
hi! i was wondering if it was possible to make the dough the night before and place in the fridge to make the next morning? would it still turn out ok?
Hey Cody,
Totally that would work well for you, just bring the dough back to room temp! I hope you love the recipe! xx
Can we use a non alcoholic malted beverage for this??
Hi there,
Sure, that should work well for you! I hope you love this recipe, please let me know if you give it a try! xT
Hi! When I made these, the middle stayed very doughy and never fluffed. Is there something that I could have done wrong to cause this?
Hey Alex,
Thanks for giving the recipe a try! Was there anything you may have adjusted? Did they just need to bake a little longer? xTieghan