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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
Loved these! Shared with the neighbors! Thanks for posting. Will be making again for sure!
Thank you Cucina!
Looks amazing! If I want to make this for a larger group can I cut the dough into smaller sections and/or make them pretzel bites? Would the remaining directions stay the same?
HI! Small pretzels or pretzel bit will be great! This would make 12-16 mini pretzels. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
This recipe looks amazing. Do you have a substitute for pumpkin beer? Something non-alcoholic? Thank you!
Sure! Use 1 1/4 cups chicken broth. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Can’t wait to make these! Quick question–if I don’t have a stand mixer, any ideas of how I could substitute? Would it work with non-pumpkin beer as well?
HI! You can mix the dough by hand, it will just take a little more effort, but should be great! And yes, you can use any beer that you love! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
hi!
i’d love to make these for an upcoming party! could i make the dough the night before and finish making them the next day?
or dough in the morning, cook at night?
thanks!
liz
HI! Yes, you can make the dough and keep in the fridge overnight. That works really well! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Thanks for sharing! Do they keep long?
They keep for about 5-6 day in a sealed container, but are best within 1-2 days of baking! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
The queso wasn’t that good but got better with more garlic. Maybe opt out of the cream cheese
Thank you Briana!
Oh yes!!!! That will be it….coz I made them all before I started the cooking process??!!
Thanks so much….they are really good x
Thank you Heidi! I am so glad you loved this!
I know this is a crazy question …..but I have just made these and they have turned out quite small with no holes….roughly what length must you roll the dough out to?
HI! Did they rise at all before you added them to water? I roll my ropes about 1 inch thick. Please let me know if you have other questions. Thanks! 🙂
I made these and was thrilled with them–except that you call for WAY TOO MUCH BAKING SODA. I can’t believe that someone hasn’t written you about this before. You don’t give an amount of water, either. Other recipes call for more like 2 tablespoons of soda to 2 quarts of water. So my pretzels had a very strong soda taste, and since there was so much soda it didn’t get totally dispersed into the water, and some parts of the pretzels had much more soda taste than others. Anyway, I do truly love your blog and have tried other recipes that have come out well. I’m going to make this recipe for SB Sunday tomorrow–but with a LOT LESS SODA IN THE WATER. (Just to be clear.)
Hi Debi, thank you for letting me know! I am really glad you enjoyed this recipe!
These turned out great! Was scared as I’ve never made pretzels before but they were quite simple! The dip that goes with is also top notch!
Thank you Sarah!
I had to stop by once more tell you how much I adore this recipe! We have local Omish stand that sells a variety of stuffed pretzel dogs. My favorite is the most simple and their most common with a hotdog and cheese. Thhey make everything from a breakfast version to a cabanra version. However they can be expensive especially to buy for a family dinner treat… , so I set out to find the perfect soft pretzel recipe and create my own version. I was so lucky to find this site and your unbelievably good recipe! I love to cook, and run a Facebook page where I love to post my own creations. I thought when I started, I was in for a serious trial and error session to find the right soft pretzel Recipe! There are so many bad ones out there, can’t always trust the general Google ratings anymore! Yours was the first I tried and the last I had to use! Thanks so much for sharing! Can’t wait to try the one I just saw above…. a cookie dough stuffed pretzel…. omg i think i might be in trouble ….sinful! Hope this reaches you and yours having a wonderful holiday season! Keep up the amazing work! Five stars would recommend to anyone! Newbies– read the post from start to finish, follow the easy instructions and u can’t fail!
Hi Heather! I am so glad you found this recipe and loved it! Thank you so much! Oh.. definitely try the cookie dough pretzel its so yummy! Happy Holidays!
Thanks for the recipe! I really like your site, everything is so beautiful.
I made these about an hour ago & they turned out great. Here are my thoughts after reading several comments.
You can really taste the beer so make sure you use one you like a lot or use water.
My dough did not double in size regardless of using fresh ingredients, however my pretzels rose to the occasion while baking. So no worries if this happens to ya.
A few of the pretzels turned out to be more like pretzel rolls. Tastes the exact same, gonna slice em and fill it with turkey & cranberry sauce.
I do not own a mixer so I mixed by hand in a bowl, was simple & fun!
I really look forward to making them again for my Mom.
Last but not least, dunk that baby all the way in that queso for maximum YUM.
Thanks again, love and light to you all <3
I am so glad you liked these and that you like my blog! Thank you Ginnie!
made this for my husband and i because i was feeling in a baking mood….and i. just. about. DIED!!! i was slain these were so good! yaaaasssss!
Woo!! So happy you loved these Shanise! Thank you!
I just made these last night to snack on while we handed out candy to the trick-or-treaters! So fun to make and so delicious!
Great! I am so glad you liked these Olivia! & I hope you Halloween was amazing!