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Beer Cheese Pretzel Pull-Apart Bread

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A warm, gooey beer cheese pretzel pull-apart bread perfect for game day or cozy gatherings, featuring a chewy pretzel crust and a rich, cheesy filling.

Ingredients

Scale
  • 4 cups all-purpose flour (480 g)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 ½ cups warm beer (355 ml) – lager or amber ale recommended
  • 2 tablespoons granulated sugar
  • 2 teaspoons salt
  • 2 tablespoons unsalted butter, melted
  • ¼ cup baking soda (60 g)
  • 4 cups water (960 ml)
  • 2 cups sharp cheddar cheese, shredded (about 200 g)
  • 4 ounces cream cheese, softened (113 g)
  • 1 teaspoon garlic powder
  • 2 tablespoons fresh chives, chopped (optional)
  • 1 tablespoon coarse sea salt
  • 2 tablespoons melted butter (for brushing)

Instructions

  1. Activate the yeast: In a large mixing bowl, whisk together warm beer (around 100°F/38°C), sugar, and yeast. Let sit for 5-7 minutes until frothy.
  2. Make the dough: Add melted butter and salt to the yeast mixture. Gradually mix in flour one cup at a time, stirring to combine. Knead on a floured surface for about 8 minutes until smooth and elastic.
  3. First rise: Place dough in a lightly greased bowl, cover with a towel, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
  4. Prepare cheese filling: Mix shredded cheddar, softened cream cheese, garlic powder, and chopped chives in a bowl. Set aside.
  5. Make baking soda bath: Bring water and baking soda to a boil in a large pot.
  6. Shape bread: Punch down dough and roll out into a 12×15-inch rectangle. Spread cheese filling evenly over dough.
  7. Cut and assemble: Slice dough into 2-inch squares. Dip each square into boiling baking soda bath for 20-30 seconds, shake off excess water, and layer randomly in a greased baking pan.
  8. Final rise: Cover assembled bread with a towel and let rest for 20-30 minutes.
  9. Bake: Preheat oven to 425°F (220°C). Sprinkle coarse sea salt on top and bake for 20-25 minutes until golden brown and crusty.
  10. Finishing touches: Remove from oven and brush immediately with melted butter. Let cool for 10 minutes before serving warm.

Notes

Use a wide pot for the baking soda bath to easily dip dough pieces. Avoid overly hoppy IPAs for the beer to keep flavor balanced. For a chewier texture, use bread flour instead of all-purpose. Baking soda bath timing is crucial: too long makes dough soggy, too short loses crust. Sharp knife helps keep dough squares neat. Variations include swapping cheddar for pepper jack or adding jalapeños for spice.

Nutrition

Keywords: beer cheese bread, pretzel bread, pull-apart bread, game day snack, cheesy bread, easy snack, party food

Find it online: https://flurpchef.com/beer-cheese-pretzel-pull-apart-bread-recipe-easy-cozy-game-day-snack/