Cheddar and Onion Homemade Pretzels with Cheddar-IPA Dipping Sauce

I used Guy Fieri’s recipe to make these babies. I will say I have tried several different homemade pretzel recipes these past few years and this is BY FAR the best.

I ended up whipping up this dipping sauce on the spot with some ingredients I already had. Much like my history with pretzels, I have tried a bunch of different beer-cheese sauces with little success so I just decided to screw looking for a recipe and just try my luck. I was very pleased with the result – much better than my past attempts.

Final note: I ended up serving these with asparagus that I spiced up with some of the leftover soup mix and sesame seeds and .. hot dogs … that I ended up smothering in the cheese sauce (*hangs head in shame* *actually I’m not ashamed, it was delicious* *didn’t eat the buns to make myself feel better about my life* *it worked*)


Cheddar and Onion Homemade Pretzels

( Recipe taken/adapted from –  — There is also a nice little video of him making them which helped me out during the dough folding stage.)

1 1/2 cups warm water, 110 degrees F
2 packages active dry yeast
1 teaspoon sea salt
1 tablespoon sugar
4 cups unbleached all-purpose flour, plus 1/2 cup for work surface
1/4 teaspoon cayenne pepper
1/2 teaspoon granulated garlic
1/2 cup grated Parmesan
2 eggs
3 cups grated sharp Cheddar
2 tablespoons milk
1/2 teaspoon poppy seeds
1/2 teaspoon sesame seeds
1 teaspoon dehydrated onion flakes ( **  Here I used a packet of onion soup mix because that’s what I had and it worked out great, probably more flavor than just using onion flakes alone.  )
1 teaspoon kosher salt


Preheat the oven to 425 degrees F.

In a glass measuring cup, add the warm water and the yeast. Stir and let sit for 10 minutes.

In a food processor fitted with a dough blade, add the dry ingredients and the Parmesan and pulse together 3 times at 5 second intervals. Add in 1 egg and the warm water and yeast mixture. Mix until the dough comes together, pulse for 10 second intervals 3 times. Turn out onto a lightly floured work surface or cutting board. Knead 10 to 12 times, adding a little flour, if sticky. Cut the dough in half and set aside.

Roll out 1 piece of dough to a 12 by 17-inch rectangle, about 1/4-inch thick. Sprinkle 3/4 cup of the Cheddar in the middle (short way). Fold 1/3 of the dough over, and sprinkle with 3/4 cup of the Cheddar. Fold the last third over and pinch the edges closed. Roll with a rolling pin to form an 11 by 15-inch rectangle. Cut into 1 1/2-inch lengthwise strips.

Pinch the cut edges together and then roll into cigar shape. Form into a pretzel shape and put on a baking sheet lined with a silicone baking mat. Repeat with second ball of dough.

Beat the remaining egg and the milk in a small bowl. Mix well. Brush the formed pretzels with the egg mixture and then sprinkle evenly with the poppy seeds, sesame seeds, onion flakes and kosher salt.

Bake until nicely browned, about 16 to 18 minutes. Remove from the oven and let cool. Serve warm or room temperature.


1 cup milk
8 oz Velveeta
1/4 bottle of Sweetwater IPA
2 teaspoon Onion Soup Mix
1 teaspoon Tabasco
1/2 cup Shredded Sharp Cheddar Cheese
1/4 cup grated Parmesan

In a small saucepan, heat milk over medium heat. Once heated, lower heat to med-low, add in the rest of the ingredients, stir almost continuously until melted. Once cheese is melted, reduce heat to low, keep stirring occasionally until ready to serve.


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