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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.
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! 🙂
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!
question: if i made these smaller (knots, bites, etc), what would the cooking time be? i’m thinking of making them not only regular sized, as in the recipe, but also smaller for perhaps an appetizer…
Hey Emily! I am not sure since I have not baked them this way, but I would say 12-15 minutes. Start checking around 12 and then go from there. Let me know if you have questions. Thanks!
oh my gosh, these pretzels look absolutely delicious! i love soft pretzels and haven’t made them in forever. i can’t wait to make these…my family will love them!! 😀
Yay! I hope you love these Emily, thank you!
What can I use besides beer? I don’t really drink and I live in a dry county.
Hi! Use can use water in place of the beer. No biggie! Let me know if you have questions. Thanks!
These look great! Any tips on making these ahead? Is it possible to boil them, freeze, and then bake straight from the freezer?
Hi! Yes, boiling, baking and then freezing works great! Just warm the pretzels in the oven or the microwave. I would not boil, then freeze because the dough is too sticky at that point. Please let me know if you have any other questions. Thank you!
These look so good! Any tips for making them ahead of time (maybe make the night before up until the baking step and bake the day of?) Would love to serve these at our fall-themed housewarming party!
Oh my goodness haha. I just tried this recipe! Your site is seriously my favorite, it’s the only one I use when I have time to cook because the recipes are so amazing. My pretzels turned into more like…blobs. The dough did not want to stay in a long strip and it just kind of blobbed even with some flouring help. They’re still in the oven right now and I’m sure they’ll taste great, they’re just a little less aesthetically pleasing!
Awh thank you so much Chelsea, I am so happy you enjoy my blog this much!! Anyway, super sorry about that, but I hope they are still amazing for you! Thanks!
Do you have a substitution for the beer if you’re avoiding alcohol?
Thanks!
HI! water works just as well! 🙂
Let me know if you have more questions. Thanks!
Love these pretzels – homemade are the best!
Agreed! I hope you love them! Thank you Laura!! (:
How much flour goes in the queso? It says mix it with the cheese?
So sorry! It is 1 tablespoon. I fixed the recipe. Hope you love this!
Yay-I guessed right! Thanks for updating. They are delicious!
Thank you!
WOW! Pretzels is actually one of the dishes I have in my list for October, like for an Octoberfest week that I am planning! My oh my, great minds think alike! LOL…And you and me both on soft pretzels dunk in cheese sauce (beer cheese, maybe? ;)). Love love love this! And we’re going to my cousin in WI next month, so I can grab some WI cheese!!! and hopefully she’ll have apples left in their orchard. I am getting excited! Speaking about trips, you have one coming up too! I’m sure you’ll have a great time there. 😉
Yes perfect for your Octoberfest week! I hope that goes awesome for you!! Oh and that cheese sounds so good!! Have fun on your trip to WI!! Thanks Sheila!
This is my first comment on your blog… I’ve just recently found it but everything looks so so good. I want to make these tomorrow but won’t be able to eat them right away. Any tips on reheating or prepping ahead of time? I can’t wait!
Those pretzels are HUGE!!! Holy moly! Everyone will LOVE these for game day!!
Sounds delightful… almost like an American take on Swiss fondue 🙂
Thank you Jane! I hope you love these!
How much water!??
A large pot of boiling water. Recipe adjusted. Thanks!
Yum, what a wonderful fall treat, something I’d like to try.
Awesome! I hope you love them Charlie! Thank you
Thank you so much! 🙂