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Flavorful Sourdough Discard Soft Pretzels with Easy Beer Cheese Dip

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These soft pretzels use sourdough discard for a chewy, tender texture with a salty crust, paired perfectly with a creamy, sharp beer cheese dip. Ideal for casual gatherings or comforting snacks.

Ingredients

Scale
  • 1 cup (240 ml) sourdough discard (unfed)
  • 3 to 3 ½ cups (360 to 420 g) all-purpose flour
  • ½ cup (120 ml) warm water (about 110°F / 43°C)
  • 2 ¼ teaspoons (7 g) active dry yeast
  • 1 tablespoon (12 g) sugar
  • 1 ½ teaspoons (9 g) salt
  • 2 tablespoons (28 g) unsalted butter, melted
  • ½ cup (120 g) baking soda (for boiling bath)
  • Coarse sea salt (for sprinkling)
  • 2 cups (200 g) shredded sharp cheddar cheese
  • ½ cup (120 ml) beer (lager or ale)
  • 4 oz (113 g) cream cheese, softened
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • Freshly ground black pepper, to taste

Instructions

  1. Activate the yeast: In a small bowl, whisk ½ cup warm water with sugar and active dry yeast. Let sit 5-7 minutes until foamy.
  2. Mix the dough: In a large bowl, combine sourdough discard, yeast mixture, and melted butter. Gradually add 3 cups flour and salt, stirring to combine. Add up to ½ cup more flour if dough is too wet.
  3. Knead the dough: Knead on a floured surface for 8-10 minutes until smooth and elastic, or use a stand mixer with dough hook for 5-7 minutes.
  4. First rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1 ½ hours until doubled.
  5. Preheat oven to 450°F (230°C) and line two baking sheets with parchment paper.
  6. Shape pretzels: Punch down dough, divide into 8 pieces (~100 g each), roll each into 20-inch ropes, and form classic pretzel shapes.
  7. Boil pretzels: Bring 10 cups water and baking soda to a boil. Boil pretzels 30 seconds per side, then transfer to baking sheets.
  8. Salt and bake: Sprinkle pretzels with coarse sea salt and bake 12-15 minutes until deep golden brown.
  9. Make beer cheese dip: Melt cream cheese in a saucepan over medium-low heat. Whisk in beer, shredded cheddar, Dijon mustard, garlic powder, Worcestershire sauce, and black pepper until smooth.
  10. Serve warm: Let pretzels cool slightly and serve with warm beer cheese dip.

Notes

Use a thermometer to ensure water is about 110°F for yeast activation. Baking soda bath is essential for the classic pretzel crust. Freshly shredded cheddar melts better for the dip. Boil and bake pretzels in small batches to keep them fresh and warm. Gluten-free flour blend can be used to make pretzels gluten-free; swap cream cheese with Greek yogurt for a lighter dip. Store pretzels at room temperature up to 2 days and dip in fridge up to 3 days.

Nutrition

Keywords: sourdough discard, soft pretzels, beer cheese dip, snack, easy recipe, homemade pretzels, sourdough, appetizer

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