Pretzel Beer Cheese Dip

This scrumptious Pretzel Beer Cheese Dip is the perfect starter, featuring warm, golden-brown pretzel rolls nestled next to a deliciously rich and creamy beer cheese dip—all baked in one skillet! The pretzels boast a delightful chewiness and a touch of salt (I could munch on them alone!), while the gooey cheese dip is packed with sharp cheddar, cream cheese, and crispy bacon. If warm, melty cheese dips are your weakness like they are mine, be sure to check out my Skillet Queso Dip next! It’s equally indulgent but with a delightful Tex-Mex flair.

Jump to:

• Pretzel Beer Cheese Dip
• Ingredients & Substitutions
• Can You Make The Pretzel Rolls Ahead Of Time?
• Can You Make Pretzel Beer Cheese Dip Without Beer?
• What Else Can You Serve With Pretzel Beer Cheese Dip Besides Pretzels?
• Can You Make Pretzel Beer Cheese Dip Without A Skillet?
• How To Store Pretzel Beer Cheese Dip
• Recipe Overview
• Ingredients
• Pretzel Rolls
• Beer Cheese
• Instructions
• Pretzel Rolls
• Beer Cheese Dip
• More Easy Main Dishes Recipes:
• 📖 Recipe Card

Ingredients & Substitutions

• Rolls: For this dish, I recommend using a package of frozen Rhodes rolls. You can thaw them using any method specified on the package. Brush the rolls with an egg wash and sprinkle them lightly with kosher salt. I only used 9 rolls, so you can save the rest for another delightful dish like my Pizza Dip!
• Baking Soda: Adding baking soda to the boiling water is key, as it helps achieve that classic soft pretzel flavor, chewy texture, and beautiful golden-brown hue.
• Beer: Utilize a lager (like Budweiser, Yuengling, or Sam Adams) or a pilsner (like Stella or Miller Lite) for the dip. A wheat beer (like Blue Moon) would also work beautifully!
• Dijon Mustard: This mustard gives a nice tang that enhances the cheese’s flavor. It balances the dip’s richness, ensuring it doesn’t feel overly heavy, plus mustard pairs wonderfully with both cheese and pretzels! If you’re out of Dijon, yellow mustard or spicy brown mustard can be used instead.
• Cream Cheese: Cream cheese contributes extra creaminess to the dip!
• Cheese: I included both sharp white cheddar and sharp yellow cheddar, saving some for topping. Feel free to add other cheeses, like Gruyère, Monterey Jack, Fontina, or Pepper Jack, to infuse more flavors. Mixing and matching with your favorites works perfectly!
• Bacon: You can prepare and crumble the bacon in advance. For perfectly crispy bacon with minimal cleanup, check out how to bake bacon!

Can You Make The Pretzel Rolls Ahead Of Time?

Yes! You can prepare the pretzel rolls and arrange them in the skillet a day ahead. Here’s how:

1. Prepare the pretzel rolls and place them in the skillet without adding the beer cheese dip. Cover with plastic wrap and refrigerate overnight.

2. The following day, let the skillet warm to room temperature for 15-20 minutes.

3. Fill the center with the beer cheese dip just before baking, then follow the rest of the baking instructions.

This method allows you to prep in advance and pop it in the oven when you’re ready!

Can You Make Pretzel Beer Cheese Dip Without Beer?

Absolutely! If you prefer not to include beer, substitute it with an equal amount of chicken broth, vegetable broth, or a non-alcoholic beer (they’re quite tasty!) to maintain a similar flavor and texture.

What Else Can You Serve With Pretzel Beer Cheese Dip Besides Pretzels?

Along with pretzels, this dip pairs well with various dippable options! Here are some suggestions:

1. Crusty bread slices or baguette slices
2. Fresh veggies like carrots, celery, or bell pepper strips
3. Homemade tortilla chips or crispy pita chips
4. Soft breadsticks
5. Roasted potatoes or potato wedges
6. Chips such as kettle chips or ridged potato chips (try my homemade potato chips!)
7. Cooked sausages or bite-sized meatballs

What’s your favorite dipping option?

Can You Make Pretzel Beer Cheese Dip Without A Skillet?

Of course! If you’re without an oven-safe skillet, you can use a 9×13-inch baking dish, a 9-inch square dish, or a deep pie dish. Just arrange the pretzel dough around the edges, leaving room in the middle for the cheese dip. Note that different baking dishes may slightly alter the cooking time, so keep an eye on the pretzels for that golden brown finish.

How To Store Pretzel Beer Cheese Dip

To store leftover Pretzel Beer Cheese Dip, allow it to cool thoroughly. Cover it tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. It can be refrigerated for up to 2-3 days. When ready to enjoy, reheat the entire dish (if using an oven-safe dish) in the oven at 350°F for about 10-15 minutes, or until warmed through. Consider covering it with foil during reheating to keep the pretzels from drying out.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Summary: This Pretzel Beer Cheese Dip is the ultimate party appetizer—golden pretzel rolls baked right in a skillet of bubbling, creamy beer cheese!

Ingredients

Pretzel Rolls

• 9 frozen Rhodes roll dough, thawed according to package instructions
• 10 cups water
• ⅔ cup (147 g) baking soda
• 1 large egg yolk
• 3 tablespoons water
• 1 pinch kosher salt

Beer Cheese

• 2 tablespoons unsalted butter
• 1 tablespoon garlic, minced
• 2 tablespoons all-purpose flour
• 1 bottle (12 ounces) light beer, such as lager or pilsner
• 1 tablespoon Dijon mustard
• 1 teaspoon paprika
• 4 ounces cream cheese, softened
• 4 strips thick-cut bacon, cooked and crumbled
• 1 ½ cups (169.5 g) sharp white cheddar cheese, shredded, divided
• 1 ½ cups (169.5 g) sharp cheddar cheese, shredded, divided
• Chives, chopped for garnish

Instructions

Pretzel Rolls

1. Preheat your oven to 400°F. Lightly spray a large (12-inch) oven-safe skillet with nonstick spray and lay out a sheet of parchment paper on your work surface.
2. Cut each thawed roll in half to shape into 18 round dough balls. Place these on the parchment paper.
3. In a large pot, bring the water and baking soda to a rolling boil. Add the dough pieces, about 5–6 at a time, boiling for 30 seconds. Use a slotted spoon to transfer each piece to the prepared skillet. Arrange them around the outer edge, leaving the center empty for the cheese dip.
4. In a small bowl, combine the egg yolk and water to create an egg wash. Brush this mixture over the tops of the dough balls and sprinkle with salt.
5. Set aside while you make the beer cheese dip.

Beer Cheese Dip

1. In a medium saucepan over medium heat, melt the butter. Add garlic and cook for about a minute.
2. Whisk in the flour until smooth.
3. Turn the heat down to medium-low and slowly whisk in the beer until the mixture is well combined. Then, add the Dijon mustard, paprika, cream cheese, and most of the crumbled bacon (saving 2 tablespoons for topping). Stir frequently until the cream cheese melts and you have a smooth mixture.
4. Remove from heat and stir in 1 cup each of white cheddar and sharp cheddar, saving ½ cup of each for topping. Mix until the cheese is melted and combined smoothly.
5. Pour the cheese mixture into the center of the skillet, surrounded by the pretzel rolls. Top with the reserved cheese and bacon.
6. Bake for 15–20 minutes until the pretzel rolls are golden brown and the cheese is bubbling.
7. Allow to rest for 5 minutes to let the dip thicken slightly.
8. Serve warm, garnished with chives.

More Easy Main Dishes Recipes:

• Salisbury Steak Meatballs
• Crispy Zucchini Fritters
• Chipotle Bang Bang Chicken Skewers
• Tomato Bruschetta

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