This skillet is perfect for your next party. The ingredients are simple, it doesn’t take very long to make, it’s delicious, and super shareable. And might I add…just look at that beer cheese.
Making the pretzels
The process for these pretzels is very simple. The pretzels themselves only require two ingredients, with a little magic coming from a baking soda bath.
Letting your dough float in a mixture of boiling water + baking soda is what gives them their brown color and authentic pretzel flavor. Without it, you’re just making bread!
The pretzels don’t have that deep brown color that pretzels typically have, because our dough contains Greek yogurt. Traditional pretzels are made with flour and yeast, and the dough itself contains very little moisture, allowing the pretzels to brown. We don’t like messing with yeast around here, so the use of the Greek yogurt prevents these pretzels from turning that deep brown. But that flavor is all there, don’t you worry!
Here’s all it takes to make these pretzels:
Create two batches of dough (doing it as one large batch makes it harder to mix)
Separate each dough ball into 6 smaller pieces (12 in total)
Let each dough ball float in the baking soda bath for 20 seconds
Let rest on a baking sheet to let excess water run off
Add around the perimeter of your skillet (I used a 10.25 in skillet), brush with melted butter, and top with coarse salt.
Pour your beer cheese into the center and bake!
Just check out this before & after and try to tell me you’re not drooling:
Making the beer cheese
The beauty of this recipe is that you can customize the cheese to your liking! For my beer cheese, these are the ingredients I used:
- Laughing Cow Spreadable Pepper Jack wedges
- I love these cheese wedges because I love the spice they provide! If you don’t have this cheese, it can be swapped out for cream cheese seamlessly. If you go the cream cheese route, I recommend adding in a bit of salt & pepper as well.
- Low Fat Shredded Mozzarella Cheese
- Fat Free Shredded Cheddar Cheese
- The mozzarella and cheddar can be fat free or full fat- it will all work the same!
- I just use a local store brand (Kroger) of their queso dip
- Pinch of garlic powder
- Beer of choice
- I used a local craft beer. This totally depends on your tastes! A darker beer will work best, but any beer will work. And don’t worry, it’s only 2oz worth & the alcohol will cook out of it. The small amount of beer helps give the cheese an amazing flavor, but it can be left out all together if needed.
If you follow this recipe exactly as is, I promise you’re going to love it! I experimented with a couple versions to save you the trouble, and I can promise you that this one is the clear winner! If you want same additional notes on some dos/don’ts, check out the notes below the recipe!
If you need a recipe to impress you friends or family with, this is the one.
Don't forget to check out my recipe books if you enjoy my recipes. There are plenty of recipes in there for pretzel lovers!
Soft Pretzel Skillet with Beer Cheese Dip
Nutrition for each pretzel (12 per recipe):
Nutrition for beer cheese (entire batch):
Ingredients for Pretzels
Ingredients for Beer Cheese
- Preheat the oven to 400 degrees F.
- In a large bowl, add all of the beer cheese ingredients together. Use an electric hand mixture to fully mix everything together. Set aside.
- Add 3 cups of water to a small pot and put over medium heat to bring it to a boil. Continue with the directions while that heats up.
- Divide the pretzel dough ingredients in half and make two batches of dough. You can make one single batch, but it’s harder to mix everything together- two batches is much easier. Add 1 cup (120g) of your flour, 150g Greek yogurt, and 4g sugar to a bowl and mix until a dough forms. Repeat to have 2 dough balls.
- Flour a clean surface and transfer your two dough balls onto it, then divide the dough into 12 total pieces. If you want them to be exactly the same size, you can weigh the dough and divide by 12, but I just eyeballed it. Use your hands to round them out, but keep in mind that they’re not going to be perfect balls. That’s okay!
- Now it’s time for the baking soda bath. Add 1/4 cup of baking soda to a large bowl (it’s important for the bowl to be large because it’s going to bubble up and we don’t want it to spill over) and then pour your boiling water into the bowl. Drop your pretzels in one at a time and let them float for 20 seconds. Remove them with a slotted spoon and add to a baking sheet to allow excess water to run off.
- Generously spray a 10.25″ skillet with nonstick spray and add your dough to the perimeter- mine fit perfectly. If you have a different sized skillet, they may fit differently.
- Melt one tablespoon of butter to brush the tops of your pretzels, then top with coarse salt. Pour your beer cheese directly into the center, then bake at 400 degrees for 24 minutes.
- Carefully remove from the oven and let sit for a few minutes to cool down slightly. Use a butter knife to separate the pretzels a bit (they expand into each other a little) then dig in!
- You can use skillets of varying sizes- mine is 10.25″ and the pretzels fit perfectly.
- I found it very important to let the dough balls sit on parchment paper before adding them to the skillet. Adding them directly to the skillet led to them sticking from the excess liquid.
- No self rising flour? No problem! Use the same amount of All Purpose Flour (240g) and add 3 teaspoons of baking powder + 1/2 tsp salt.
- The nutrition info I listed is based on my specific ingredients- I always advise you calculate your own, as you’ll be using different brands.
- I originally made 14 pretzels, but found they expanded into each other too much. 12 was the perfect amount!
- The small amount of sugar in the dough seems to really help the structure of these. If you don’t have any sugar substitute, definitely just use some regular sugar. It’s only one teaspoon, so it won’t add many calories at all!
- You can play with the ratios of the beer cheese as much as you want. The dip ends up being similar to queso in terms of consistency, so you can add more shredded cheese (or less queso) if you want it to be a thicker cheese dip.