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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!
This post was originally published on September 22, 2016
Ummm, I cannot wait to make these! Out on the west coast now, but will be having a delightful autumn evening in NYC shortly!
Also – the link to the spinach/artichoke one takes you to the wrong recipe 🙂
Ooo thank you for catching that Kristen! I will have to switch it. Anyway, I hope you love these! (:
Happy first day of fall, my dear!! Time to break out all of the cozy clothes, glorious fall candles, turn the fireplace on and enjoy this beautiful season!! Our leaves are just starting to change down here in Longmont but I’ve seen some amazing pics from around you and it is GORGEOUS!! Happy day to you, Tieghan!!
WOW! Sounds so amazing! Thanks so much Jessica!
So good –but I wouldn’t know when to stop eating–ugh.
Haha right?! Sam problem here! Thanks so much Nancy!
Oh my gosh! These pretzels look soo amazing. I’m going to have to figure out where to get pumpkin beer! And that chipotle queso! Yum!
Haha yay! So happy you are loving this Andrea! I hope you enjoy!!
Happy Fall to you too ! This looks great; but why am I not surprised !?
Haha thank you so much! I hope you enjoy!! (:
Looks delicious!
Thank you!
Wow! Those look amazingly delicious!
Thank you Jena!!
I’ve made pumpkin beer soft pretzels for fall the last two years, and they are truly incredible. Yours are much prettier than mine though. Lol! And that queso is to-die-for!!! I’ve gotta make that next time!
Awh thank you Sarah! I hope you love these pretzels and cheese just as much!
T… 🙂 what is melted beer ??
Add the melted beer, melted butter, salt and all-purpose flour to the mixture and mix on low speed until combined. ??
HI! No idea why I have melted beer, but it’s just add the beer. Sorry about that! Recipe fixed! 🙂
T.. I knew it was a typo..just had to tease you.. about the melted beer. 🙂 Thanks.
haha! Well thanks for letting me know!! 🙂
Now this is a pumpkin recipe I can get down with! Sounds delicious!
Thank you Chaucee! I hope you enjoy! (:
Wow these are monstrously amazing !!! Love ir!
Thank you Angie!!
wut. WUT. I love soft pretzels so much. oh my god. and PUMPKIN BEER.
wow.
https://www.searedandshameless.com
Haha thank you Jessica, I hope you enjoy these!!
These sound great! Does the dough only go through 1 rise?
Thanks, Jennifer
Hi Jennifer! Yup, only one rise> let me know if you have questions. Thanks! 🙂
In the fall we make kat least 12 dozen homemade pretzels — we give 4 dozen to each family plus our hot pepper cheese. It’s been a family tradition for quite a while. We have never made it with pumpkin beer — it’s an interesting recipe. We will have to try it and try your sesame seeds instead of our pretzel salt. They look delish!
Awh what an awesome tradition! I hope you love these Marisa! Thank you!
Happy Fall, T! Oh, and these pretzels are seriously killing me over here, what a perfect way to kick off the season!
Thank you!! I hope you love them Tori!! (: