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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
HI! if I am using instant yeast do I omit the 1/2 cup of water in the beginning and just mix right in with the brown sugar and other ingredients listed in that next step?
Hi Alli,
Yes that is correct. I hope you love the recipe, please let me know if you have any other questions! xTieghan
What would bread flour do to this recipe??
Hi! I am sure bread flour will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
These were great! A hit at our Super Bowl party! I made them with regular beer.
Love to hear that!! Thank you so much for trying this Abby! xTieghan
Would it be possible to make these into pretzel bites?
Hi Lindsay~ Yes! Pretzel bites will be great!! Love that idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
These were great – easy to make and taste wonderful! My picky kid liked them so the passed the test.
Amazing! So glad you all loved these, Danica! Thank you! xTieghan
Hi! If I wanted to do any day before prep for this recipe, what stage do you recommend?? Can I shape them the night before and then bake them the next day?
Or is reheating the pretzels an option?
Thanks!!!
Hi Morgan! You can do either! You can shape the pretzels, place them on a baking sheet, and then keep in the fridge until ready to bake the following day. OR can easily just bake then reheat in a 300 degree oven until warm, about 10-15 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
If I made this in the morning and put it in the fridge, do you thing it would be proofed by 5pm? I want to make it for Halloween….
Hi Courtney! Yes, but I would just leave the dough on the counter, no need to keep in the fridge. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
This recipe is amazing!!! So easy to make and so delicious. I’ve made it four times already and each time they turn out more and more perfect. I’ve found that the pretzels freeze super well and with only a minute to defrost they’re like they just came out of the oven. Thank you for this delicious recipe!!
Thank you for trying this recipe Danika! I am so glad you loved this! xTieghan
I just made these for the second time and they are DELICIOUS! I drizzled two with truffle oil and dusted another two with cinnamon sugar. So good. But my pretzels get VERY stuck to the pan in the oven. I didn’t grease the baking sheet the first time but this time I did with olive oil and the same thing happened. Any idea why this could be? Thank you!
Hey Breana!! So when using oil they shouldn’t stick, BUT I always recommend using parchment paper for best results. I find it works best and leaves you with a better pretzel. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan ??
Is there a way to prep these pretzels the night before you’d like to serve them? Can I boil the pretzels, store them in the freezer then bake them the next day? And how long do they stay fresh for?
I would love to make these for a potluck at work but i want to make sure they’ll still be fresh by lunch!
Thanks so much!
Hey Danielle!! Yes, you can boil, then keep the pretzels in the fridge over night. To bake, remove the pretzel from the fridge while the oven preheats, then bake as directed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
If I make the dough the night before can I keep in the fridge or do I leave it out?
Hey Julia! I recommend keeping the dough in the fridge and then bring to room temp before baking. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
Do you think these would work if kneaded by hand?
Hey Annie! Yes, kneading by hand works well! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
Wanting to make this for my book club, but I was thinking of pretzel bites instead of big pretzels. Any suggestions for changes to cooking times etc?
Hi Sarah! I would just divide the dough into 10-12 balls and make mini pretzels. That will be so great! I would bake 10 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
Made these for dinner last night as part of a reinvented fondue dinner… Used your dip recipe but added smoked Gouda… Served with roasted butternut squash, apple slices and a simple green salad. Lots of dipping and happy grunting from my two teenage boys! The texture of these pretzels is amazing, salty and crunchy on the outside, deliciously soft on the inside. Might try the artichoke ones next, now that I know how foolproof these are!
Hi Dana! I am so happy to hear that these turned out so well for you! Thank you so much for making them! xTieghan
These look delicious! What do you recommend for stirring the dough if you don’t have a stand mixer?
Hi Hannah! You could use your hands or a wooden spoon. Just takes a little bit more elbow grease and time. Let us know if you have any other questions as you go along. Hope you enjoy this recipe! X Kelly