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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!
Hi , loved the recipe but Can you please let me know with what can I replace beer with ? As I don’t consume alcohol
Hey Shivani,
Sparkling cider also works well here. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Are these ok reheated? How would you suggest storing and heating again?
Hey Katie,
I like to store in an airtight container on the counter and then to reheat cover and pop in the oven on low. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Hello. These look amazing!!! Can they be prepared ahead of time? If so how far ahead , can they be kept in the freezer & defrosted later?
Thank you!
Hey Dionne,
Sure that would work to keep them in the freezer! I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
I had been meaning to make these for… 2 months? These are my first pretzels and I’m so excited! I had trouble with the dough at first, it needed to rest and warm up-even after an hour. The 2nd round was much better. Definitely going to make these again and play with variations. We put Everything but the bagel seasoning on some, Sky High Farms salt on some and regular sea salt on the rest. Chipotle cheese sauce was a hit!
Hi Stacey! I am really glad these turned out so well for you! If you need any help, please let me know!! xTieghan
Wondering if it’s possible to get the pretzels to the point where you shape them and then hold in the fridge before cooking?
Hey Maria,
Yes that is totally fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan
These pretzels were SO. DANG. GOOD! The dough came together really easy and the video on how to fold them was really helpful. Wasn’t a super pumpkin-beer forward flavor, but the texture and taste was amazing!
Thank you Grace! I am really glad you enjoyed these pretzels! xTieghan
Everything tasted great but for me the queso ended up really runny.
Hi! What is the best way to store these pretzels? I want to bring them to a Friendsgiving but may need to make them 2 days in advance.
Hey Amy,
I would recommend storing in an airtight container on the counter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I just made these and they were sooooo amazing! How long do you think the queso will keep in the fridge?
Hey Melody,
Thanks so much for giving the recipe a try! I would say it is good for 3-4 days. Please let me know if you have any other questions! xTieghan
I have made these before and they are amazing. I am making them for a party and was wondering if the dough can be made the day before and refrigerated over night?
Hey Elisa,
I am so glad you have enjoyed this recipe! Yes you can store the dough in the fridge overnight. Please let me know if you have any other questions! xTieghan
I love the taste of the recipe and even love to add jalapeños for a kick. Would you have any tips for forming? I have a problem where the pretzel dough doesn’t want to shape into anything (even a bun). It also tends to get a “Damascus-like” pattern rather than a smooth texture. Any tips are appreciated for a novice dough baker!
Hey Lauren,
Thanks so much for giving the recipe a try, I am sorry you had issues with forming! I am wondering if you are overtaxing at all? This could be making the dough difficult to work with. Please let me know if this helps! xTieghan
Not comfortable using chipotle peppers. Any other suggestions to give another savory flavor and maybe just a little bit of spice?
Hey Maureen,
Trying using chipotle powder. I hope you love the recipe, please let me know if you have any other questions! xTieghan
First time ever making pretzels here – and it was a huge hit for my boyfriend and company. I was worried when I added the active dry yeast and my bowl didn’t react the same as the video, but I continued on and the results were great. I also halved the recipe with the recipe conversion calc. Worked out great. 5 stars for the pretzel, three stars for the cheese – probably an error on my part. The cheese was a bit grainy in texture. Considering making the cookie dough filled pretzels next :). Thanks for the recipes!!
Thank you Jordan! I am really glad this recipe turned out so well for you!! xTieghan
Can the queso be made ahead of time and reheated (or stay in a crockpot ok)? I’m making them to bring to a friend’s house and could easily reheat pretzels in her oven but wasn’t sure what to do with queso.
Hey Peggy,
Yes totally fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I am not an experienced cook and found this recipe straightforward and delicious! Thank you!
Thank you Claire! xTieghan