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Soft Parmesan Pretzels with Warm Beer-Cheese Dip

Soft Parmesan Pretzels



  • 1 (13.8 ounce) tube refrigerated pizza crust
  • 2 1/2 quarts water
  • 2/3 cup baking soda
  • 1 large egg, lightly beaten
  • 3 ounces Stella® Parmesan cheese, grated (1 cup)
  • 1/2 teaspoon garlic powder
  • Warm Beer-Cheese Dip Recipe or prepared mustard

Warm Beer-Cheese Dip

  • 6 ounces lager or amber-style beer
  • 1 (8 ounce) package Crystal Farms Cream Cheese, cut into small cubes
  • 1/4 teaspoon cayenne pepper
  • 12 ounces Laack Brothers Roasted Red Pepper Jack cheese, shredded (3 cups)
  • Soft or hard pretzels

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  1. Heat oven to 425 degrees F. Line two 15 x 10-inch baking pans with parchment paper.
  2. Pretzels: Unroll pizza crust on a lightly floured surface. Cut dough widthwise into 12 strips, each about 1-inch wide. Carefully stretch each strip into a 24-inch rope. Form each rope into a U shape. Overlap ends, twisting once. Fold ends down; press ends tightly onto the bottom of U to secure pretzel shape.
  3. Bring water and baking soda to a boil in a Dutch oven over high heat, stirring occasionally.
  4. Drop pretzels, two at a time, into the boiling water. Boil for 30 seconds, submerging pretzels in boiling water. Remove with a slotted spatula; drain on paper towels. Transfer to prepared pans; brush with egg wash.
  5. Bake for 10 minutes.
  6. Meanwhile, combine parmesan and garlic powder in a small bowl. Sprinkle each pretzel with about 1 tablespoon parmesan mixture.
  7. Bake for 2-3 minutes longer or until pretzels are golden brown.
  8. Serve warm with Warm Beer-Cheese Dip or mustard.
  9. Warm Beer-Cheese Dip: Bring beer just to a boil in a saucepan over medium heat. Reduce heat to low; simmer for 2 minutes.
  10. Whisk in cream cheese and cayenne pepper until smooth.
  11. Gradually stir in roasted red pepper jack until melted.
  12. Serve warm with pretzels.

Yield: 12 pretzels | 2 cups dip

Recipe and photo credit (used with permission): Dairy Farmers of Wisconsin