Soft Pretzels with Beer Cheese

Soft Pretzels with Beer Cheese - the perfect thing to serve Dad this Fathers Day weekend!


It’s almost Fathers Day so what better way to celebrate than with pretzels and beer cheese! I mean what dad doesn’t love bread and cheese right!

So let’s talk about making pretzels. I have made them a few times and yet they always make me a little bit nervous. As you can see from my photos I certainly am not a pretzel forming expert, but truly you could make them in any shape and they would taste just as delicious.

So if you are a pretzel making novice like me I highly recommend looking up "how to form a pretzel" on youtube, visually seeing someone else do it just helps it to make more sense and have saved me on more than one occasion.

Now, when it comes to the beer cheese I absolutely think this is necessary, especially if you are making this for Father Day. You can use any type of beer that you love because if you love the flavour of the beer your using you will love the flavour of your beer cheese. But if you are not wanting to go the extra step these pretzels are also really delicious with your favourite grainy mustard.

So go ahead and treat dad this weekend - we all know he deserves it!


prep time 2 hours

cook time 12 minutes

total time 2 hours 12 minutes

servings 6 pretzels


1 cup milk

1 pkg active dry yeast

3 tbsp brown sugar

2 1/4 cup flour

6 tbsp butter

1 tsp salt

1/3 cup baking soda

2 tbsp coarse salt


In a small saucepan heat milk until it is about 110 degrees. Pour into a medium sized bowl the sprinkle on yeast and allow to sit for 2-5 minutes or until yeast is frothy.

To the yeast add in sugar and 1 cup of the flour and stir to combine. Stir 2 tbsp of the butter that has been softened into the mixture then add remaining flour and 1 tsp of salt.

Our the dough onto a floured surface and knead for 5 minutes or until dough is smooth but still slightly tacky.

Shape into a ball and place in a lightly greased bowl and cover with a towel. Allow to rise in a warm spot for 1 hour or until it has doubled in size.

Preheat oven to 450 and prepare your baking sheet with parchment paper. Punch down your dough to deflate then turn your dough out onto a floured surface. divide into 6 pieces then roll each piece into a 30-inch rope. Form each rope into a pretzel shape by making a U shape then crossing the ends of the U. Cross again then flip the ends down to form the pretzel shape (I highly recommend checking out a youtube video if you haven’t made them before).

Once you have formed each of your pretzels bring a large pot of water to a boil. Once boiling add in baking soda - 1 tbsp at a time being careful not to let the water boil over. Carefully place the pretzel in the water and cook for 2 minutes then flip. Using a slotted spoon remove from the water and place on the prepared baking sheet and sprinkle liberally with coarse sea salt. Continue will remaining pretzels.

Bake for 10-12 minutes or until golden brown then brush with remaining melted butter and serve immediately.

Beer Cheese

1 cup cheddar cheese

1/4 cup cream cheese

1 tbsp worshishire

1 tsp dijon mustard

1 tsp garlic

1/2 tsp paprika

salt to taste

1/4-1/2 cup beer

In a food processor combine all ingredients and pulse until fully combined. Pour ingredients into a saucepan of microwave safe dish and heat until melted and smooth.


Everything Cookies

These sweet + salty cookies just might be the best of both worlds. The sweetness from the chocolate and the salty crunch of the pretzels make the perfect cookie combination.


I first started thinking about making these cookies after watching an episode of Chefs Table with Christina Tosi. It was such a great episode and she made so many things that I have tried/still want to try. The first recipe of her’s that I tried was her cereal milk ice cream and it was AMAZING.

For some reason I have been thinking about these cookies for a long time and just haven't gotten around to making them until now. Unfortunately I didn’t have all of the ingredients on hand so I did a bit of improvising and came up my version. I still need to try the original recipe but after my husband proclaimed that these are the best cookies I have ever made, it might be a hard sell to try something new.

Anyways try these cookies but also watch that episode of Chef’s Table. It had me so inspired I literally watched it 2 days in a row. In fact, I might just go and watch it right now!


prep time 45 minutes

cook time 15 min x 3 batches

total time 90 minutes

servings 35 cookies


1 cup butter

1 1/4 cup granulated sugar

2/3 cup brown sugar

1 egg

1 tsp vanilla

2 cups flour

1/2 tsp baking powder

1/4 tsp baking soda

1 1/4 tsp course salt

1 cup each of crushed plain potato chips, pretzels + Chex (or anything else salty + crunch)

1 cup chocolate chips + 1/2 cup to drizzle over the top


In a large bowl cream together softened butter, sugars, egg and vanilla until fully combined and fluffy. In a small bowl combine flour, baking powder, soda + salt. Stir until combined. Slowly being adding flour into your butter mixture and stir until fully combined.

Add in your everything mix and chocolate chips and stir until it comes together (it will be dry and crumbly). Form into 1 inch balls, press down and then place in freezer for 10 minutes to complete cool.

Preheat oven to 375, place cookies on a parchment lined baking sheet. Bake 12-15 minutes. Allow to cool on a cooling rack.

Once cookies are cooled put 1/2 cup on chocolate chips in a small bowl in the microwave for 45 seconds stoping 1/2 through to stir. Drizzle chocolate over cooled cookies. Allow to cool completely before putting into sealed bags or an airtight container.