Homemade pretzels with cheese sauce and Bitter beer

Soft on the inside and crispy on the outside, these pretzels come with a quick cheese and Bitter Maltese beer fondue. The classic Oktoberfest snack to make at home, perfect for a convivial Bavarian-style aperitif.

Ingredients (for 8 pretzels)

For the pretzels

• 500 g of 00 flour
• 300 ml of Bitter Maltese beer (lukewarm)
• 7 g of dry brewer's yeast
• 1 teaspoon of sugar
• 1 teaspoon of salt
• 30 g of softened butter

For the baking soda bath

• 2 liters of water
• 50 g of baking soda

For finishing

• Coarse salt, as needed
• 1 egg (for brushing)

For the cheese and Bitter sauce

• 150 ml of Bitter Maltese beer
• 200 g of grated Gruyère (or Emmental)
• 100 g of Philadelphia or cream cheese
• 1 teaspoon of Dijon mustard
• 1 teaspoon of cornstarch
• Salt and pepper, as needed

Method

1. Yeast – Dissolve the yeast and sugar in the lukewarm Bitter beer. Leave to activate for 5 minutes, until foamy.
2. Dough – Mix the flour and salt in a bowl. Add the beer and yeast mixture and the softened butter. Knead for 8-10 minutes, until you have a smooth, elastic dough. Cover and leave to rise for 45 minutes.
3. Shape – Divide the dough into 8 pieces. Shape into rolls about 60 cm long and twist into pretzel shapes. Leave to rest for 15 minutes.
4. Bath – Bring the 2 liters of water and baking soda to a boil. Dip each pretzel for 30 seconds. Drain on parchment paper.
5. Baking – Arrange on a baking tray lined with parchment paper. Brush with beaten egg and sprinkle with coarse salt. Bake at 220°C for 15-18 minutes, until dark golden brown.
6. Sauce – Heat the Bitter beer in a small saucepan over medium heat. Add the cream cheese and stir. Add the Gruyère a little at a time. Add the mustard and cornstarch dissolved in a tablespoon of water. Stir until smooth and thick. Season with salt and pepper.
7. Serving – Serve the pretzels hot with the cheese and Bitter sauce on the side for dipping. Pair with an ice-cold Maltese Bitter - Prost! 🍺

Recommended beer

🍺 Maltese Bitter – Its bitter notes and dry character enhance the pretzel dough and balance the richness of the cheese sauce, creating a pairing in perfect Bavarian style.

Preparation time: 1 hour | Cooking time: 20 min | Difficulty: Medium