If you’re looking for the perfect cheese dipping sauce for pretzels, you’ve just found it! This tangy, velvety cheese sauce is everything you want in a warm, melty dip—great for pretzel bites, crusty bread, or even fresh veggies. One taste, and you’ll agree it’s even better than Applebee’s!
A great dipping cheese sauce for pretzels should be smooth, creamy, and packed with cheesy flavor—and this one delivers on all fronts. It’s made with shredded cheddar cheese, a touch of beer (optional), and a few simple ingredients to give it a smoky, tangy, and downright addictive flavor. Perfect served warm in a crock pot or fondue pot, it’s ideal for entertaining or satisfying late-night cravings.
This cheese dip for pretzels is incredibly customizable. You can keep it classic or spice things up with jalapeños, paprika, or even a bit of mustard. It’s also fantastic as a sauce for nachos, sliders, or drizzled over loaded fries. The best part? This pretzel cheese sauce only takes a few minutes to make and stays silky smooth for hours when kept warm.
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Why We Love Pretzel Cheese Dip
- Simple, quality ingredients
The bechamel sauce is based on our recipe for white cheddar mac and cheese, but we added Guinness or German beer and a pinch of cayenne for the most delectable flavor. - Perfect with homemade soft pretzel bites or pretzels.
You can prepare them with frozen bread dough, so they’re nearly effortless to prepare and are consistently tasty. The crispy, soft, slightly chewy, and salty bites are perfect with the tangy Guinness beer and cheese dip! - It’s quick!
The soft pretzel cheese dip – or fondue! – is ready to serve in less than 30 minutes, which is super handy when you need a quick appetizer or are planning to have company over. - Serve with more than pretzels
This recipe is fabulous to make as a cheesy beer fondue to enjoy with veggies, apples, or other yummy pieces of bread.
Ingredient Notes and Substitutions
- All-purpose flour: You can use your preferred gluten-free flour for a GF-friendly recipe.
- Heavy cream: To substitute with half-and-half, use 1 cup of half-and-half and reduce beer to 3/4 cup. Then to substitute with milk, increase the flour by 1 teaspoon and reduce beer to 3/4 cup.
- Beer: We prefer Guinness Beer or Oktoberfest German Beer for the best flavor. You can also use your favorite beer of choice.
- Shredded cheese: We love cheddar and Gruyere as a combo. This delicious, cheesy sauce that’s ultra-creamy pairs the sharp cheddar with Gruyere cheese. It has a delightfully nutty, spicy, full flavor that pairs perfectly with cheddar cheese.
- Spices: Feel free to use paprika, garlic powder, cayenne pepper, or crushed red pepper, and salt to taste.
🎯 TFN Pro Tip
Pre-shredded cheeses contain anti-caking ingredients that can result in a less creamy cheese sauce. When possible, shred your own cheese for the absolute best results. To use pre-shredded, use 1 cup shredded for each 4 ounce block called for in the recipe.
Recipe Variations
- Spicy beer cheese dip: Add a pinch of cayenne pepper or diced jalapeños for some heat.
- Garlic and herb: Stir in sautéed minced garlic and fresh herbs in unsalted butter for extra depth of flavor. You can also add other spices like onion powder or chili powder.
- Bacon and cheddar: Mix in crispy bacon crumbles for a smoky touch.
- Extra creamy version: Swap whole milk for heavy cream for an ultra-rich texture.
- Smoky beer cheese dip: Use smoked shredded cheddar cheese for a bold, smoky flavor.
- Extra cheesy: Add shredded mozzarella cheese and warmed milk.
Equipment Used in Our Recipe
- Saucepan
- Whisk
- Cheese grater
How To Make Cheese Dip For Pretzels
- Stir continuously while adding the flour.
Completely dissolving the flour into the butter gives you that perfect roux consistency.
- Slowly add milk and beer, cooking on low.
No boiling here! Make sure the liquids are incorporated under low heat.
- Using freshly shredded cheese is best.
Pre-shredded cheeses contain anti-caking ingredients that can result in a less creamy cheese sauce. When possible, shred your own cheese for the absolute best results.
And if you’re looking for more inspiration, try our other dips like roasted red pepper and feta dip, hot cream cheese dips, or even our creamy shawarma sauce for a Mediterranean twist! If you prefer to serve the cheese sauce without beer, check out our Velveeta Cheese Sauce
Serving Suggestions
This hot, cheesy beer dip is made for soft pretzels—especially if you’re using homemade pretzel dough from frozen bread dough, like Bridgford Ready-Dough. Brush the bites with melted butter for that classic bakery finish, and you’ve got a snack that’s hard to resist! It’s also amazing with tortilla chips, veggie sticks, breadsticks, or even sliced apples for a sweet and savory combo.
Serve this dip at your next party with a side of sheet pan nachos, warm sliders, or as part of a cheese and charcuterie board. You can top the cheese dip with shredded cheese, pico de gallo, or a sprinkle of paprika for extra flair. To balance the richness, pair it with an ice-cold beer or refreshing lemonade. If you have leftovers, store them in the fridge and reheat gently on the stovetop or in a slow cooker.
Recipe FAQs
While store bought frozen bread dough is the easiest way to make twist bread, you certainly can use homemade! Use my recipe for white sandwich bread and chill the unbaked loaves to use for this savory bread wreath.
If it seems too soft to neatly slice, it may be a little too warm. Just cover it with oiled plastic wrap and refrigerate for 15-20 minutes, or until the dough firms up again.
Pretzel cheese dip can typically be stored in the fridge for about 3 to 5 days. Make sure to keep it in an airtight container to maintain freshness. If you notice any changes in smell, texture, or color, it’s best to discard it. If you’re not sure you’ll use it within that time frame, consider freezing it for longer storage—just be aware that the texture may change slightly upon thawing.
Microwave: Heat in a microwave-safe bowl in 30-second intervals, stirring each time. Add a splash of milk if needed.
Stovetop: Warm in a saucepan over low heat, stirring often. Add milk or cream to keep it smooth.
Oven: Cover in an oven-safe dish and bake at 350°F for 15–20 minutes until heated through.
For a smooth dip, use shredded cheddar cheese that you shred yourself. Also, make sure to heat the mixture slowly and stir frequently.
Yes! Transfer the dip to a baking dish, sprinkle extra cheese on top, and bake at 375°F until bubbly and golden brown.
The best beer depends on your flavor preference—pale ale is balanced, wheat beer is slightly sweet, and stout adds richness. Most alcohol cooks off during heating, but for a kid-friendly or alcohol-free option, use non-alcoholic beer or warm water with a splash of vinegar for a similar tang.
Absolutely! If you prefer a non-alcoholic version, replace the beer with warm water, milk, or a mix of broth and Dijon mustard for a similar tangy depth.
Love Easy Dip Recipes? Here’s More…
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Cheese Dipping Sauce for Pretzels
Equipment
- saucepan
- whisk
- cheese grater
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour or gluten-free flour
- 1 cup heavy cream *see Notes
- 8 ounces beer chicken broth, or water
- 4 ounces sharp cheddar cheese freshly shredded
- 4 ounces Gruyere cheese freshly shredded *see Notes
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 pinch ground cayenne pepper optional
- ¼ teaspoon kosher salt or more/less to desired taste
Instructions
- In a medium saucepan over medium heat, melt the butter until bubbly. Whisk in the flour to combine, then let it cook for 2-3 minutes, until it has a pasty consistency.
- Gradually whisk in heavy cream, about 1/4 cup at a time. Once cream is incorporated, pour in the beer and stir well to combine. Reduce heat to low and cook for 3-5 minutes, until the sauce thickens.
- Add the sharp cheddar, Gruyere, and spices to the pan. Using a silicone or wooden spoon, stir to combine. Cook, stirring occasionally, for about 5 minutes, until the cheeses melt completely and the sauce thickens.
- Serve warm with pretzels or other dippers of your choice. Also great as a fondue!
Notes
- Spicy beer cheese dip: Add a pinch of cayenne pepper or diced jalapeños for some heat.
- Garlic and herb: Stir in sautéed minced garlic and fresh herbs in unsalted butter for extra depth of flavor. You can also add other spices like onion powder or chili powder.
- Bacon and cheddar: Mix in crispy bacon crumbles for a smoky touch.
- Extra creamy version: Swap whole milk for heavy cream for an ultra-rich texture.
- Smoky beer cheese dip: Use smoked shredded cheddar cheese for a bold, smoky flavor.
- Extra cheesy: Add shredded mozzarella cheese and warmed milk.
- For Gruyere cheese – If you prefer not to use Gruyere, use an equal amount of sharp yellow or white cheddar cheese.
Pre-shredded cheeses contain anti-caking ingredients that can result in a less creamy cheese sauce. When possible, shred your own cheese for the absolute best results. To use pre-shredded, use 1 cup shredded for each 4 ounce block called for in the recipe. - Heavy Cream Substitutes
- To substitute half and half for heavy cream, use 1 cup of half-and-half and reduce beer to 6 ounces (3/4 cup).
- To substitute milk for heavy cream, increase the flour by 1 teaspoon and reduce beer to 6 ounces (3/4 cup).
- Pretzel cheese dip can typically be stored in the fridge for about 3 to 5 days. Make sure to keep it in an airtight container to maintain freshness. If you notice any changes in smell, texture, or color, it’s best to discard it. If you’re not sure you’ll use it within that time frame, consider freezing it for longer storage—just be aware that the texture may change slightly upon thawing.
- Microwave: Place the cheese dip in a microwave-safe bowl.
Heat it in short intervals (about 30 seconds), stirring in between until it’s warmed through. Add a splash of milk if it seems too thick. - Stovetop: Transfer the dip to a saucepan.
Heat it over low to medium heat, stirring frequently to prevent it from burning. You can add a little milk or cream to maintain a smooth consistency. - Oven: Preheat your oven to 350°F (175°C).
Place the dip in an oven-safe dish and cover it with aluminum foil.
Heat for about 15-20 minutes or until warmed through.
Nutrition
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Dina and Bruce says
This was just perfect for our pretzels!!!
Tara says
The perfect snack for celebrations! Such a wonderful combination of flavors, especially with the addition of the paprika. Yum!
Tayler says
I made this dip for the Super Bowl last night and it was amazing! And so easy to make!
Sky says
Fantastic recipe! I served it last night and everyone was raving about it! I will be making this one again!
Kerri says
This dip is so good! Perfect for any get-together!