Ingredients:

  • 1 ½ cups (355ml) warm water (105-115°F / 40-46°C)
  • 1 tablespoon (15ml) granulated sugar
  • 2 ¼ teaspoons (7g) active dry yeast (1 packet)
  • 4 ½ cups (540g) all-purpose flour, plus more for dusting
  • 2 tablespoons (30ml) unsalted butter, melted
  • 1 ½ teaspoons (9g) salt
  • 4 ounces (113g) cream cheese, softened
  • 4 ounces (113g) sharp cheddar cheese, shredded
  • 2 ounces (57g) Monterey Jack cheese, shredded
  • ¼ cup (60ml) lager or ale
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon garlic powder
  • Pinch of cayenne pepper (optional)
  • 8 cups (1.9 liters) water
  • ⅓ cup (80g) baking soda
  • 1 large egg, beaten
  • Coarse pretzel salt, for sprinkling

Instructions:

  1. Proof the yeast in warm water with sugar.
  2. Combine flour, melted butter, salt, and yeast mixture. Knead until smooth and elastic.
  3. Let the dough rise in a warm place until doubled.
  4. Combine all beer cheese filling ingredients and mix until smooth.
  5. Divide the dough into 6 equal pieces. Roll each piece into a long rope. Flatten slightly. Spoon a line of the beer cheese filling down the center of each rope. Fold the dough over the filling and pinch to seal. Shape into a pretzel.
  6. Let the shaped pretzels rise for 30 minutes.
  7. Bring water and baking soda to a boil. Carefully boil pretzels, one or two at a time, for 30-60 seconds per side.
  8. Place boiled pretzels on a baking sheet lined with parchment paper. Brush with egg wash and sprinkle with pretzel salt.
  9. Bake in preheated oven until golden brown.
  10. Let cool slightly before serving these perfect pretzels.