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Is there anything better than beer cheese dipping sauce with fluffy, buttery mini soft pretzels? It’s one of my favorite snacks of all time. Not going to lie, I think my recipe is 10x better than most restaurant versions. And the cheese sauce is so easy, it comes together in minutes, and you can make it ahead of time!

A hand dipping a soft pretzel into a white bowl of beer cheese dipping sauce next to more pretzels, glasses of beer, and a striped linen on a white counter.

This weekend, I took my first Lagree Pilates class and was so exhausted that all I could do afterwards is lay on the couch and eat melted cheese. The cheese balances out the wobbly, Jell-O legs, ya know? And I finally got to catch up on Stranger Things and Emily in Paris, neither of which I’m emotionally ready to talk about. 10/10 weekend.

But anyways, let’s talk about the cheese part of my weekend, because it’s important. I feel like with pretzels, you’re either Team Cheese or Team Mustard. (Can you guess which one I am?) And since we had a bunch of people over for snacks and hangs on Saturday, I whipped up this quick dip to go with my homemade pretzels.

When I was in culinary school, we used to make a version of this dip but with all milk. (Which is totally fine if you want to go that route!) But, I like to add a little beer for malty, pub-style vibes. And, while I usually serve the dip with pretzels, I also think it would be amazing on loaded waffle fries or my classic BBQ chicken nachos!

Use a mix of cheeses

White and brown bowls of cheese, flour, mustard, butter, spices, milk, and Worcestershire sauce next to a can of beer on a white counter.

For the best flavor, I like to use a mix of cheeses in this recipe. Typically, I go with sharp cheddar for tanginess and gruyère for its nutty, sweet flavor.

Whatever you use, just make sure it’s a melty cheese like Swiss, Pepper Jack, or gouda. And please keep in mind that some melty cheeses, like mozzarella or Monterey Jack, don’t have as much flavor which will make for a blander dip.

Recipe directions

A white pan of butter and flour on a white counter.
Melt the butter and then stir in the flour. Cook for 1 minute.
A hand using a whisk to stir bechamel sauce in a white pan.
Then, slowly whisk in the milk & beer. Cook until thickened.
A white pan of bechamel sauce and spices on a white table.
Add the spices, Dijon mustard, and Worcestershire sauce.
A white pan of sauce and cheese on a white counter.
Off of the heat, add the cheese 1 handful at a time.
A white pan of beer cheese dipping sauce for pretzels on a white stone counter.
Stir the dip until it’s smooth & melty. Add more spices if needed.
A white bowl of beer cheese dipping sauce with pretzels on a white counter next to glasses of beer.
Garnish with fresh chives and enjoy with soft pretzels!

Keep it warm for a party

The dip cools quickly, so if I’m making it for a party, this is how I keep it warm! Just spoon the dip into a greased mini slow cooker. Set the slow cooker to WARM and stir it often to prevent burning.

A white bowl of beer cheese dip with pretzels on a white counter next to a striped linen and glasses of beer.

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My Favorite Cheese Dipping Sauce for Soft Pretzels

Yield: 16 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
This beer cheese dipping sauce is super easy, flavorful, and amazing with homemade soft pretzels! It's definitely one of my favorite appetizers of all time. It takes just 15 minutes to make, and you can prep it ahead of time for easy serving. You need to give this one a try!
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Ingredients

  • 1/4 cup unsalted butter (60 grams)
  • 1/4 cup all purpose flour (30 grams)
  • 3/4 cup whole milk (180 milliliters)
  • 3/4 cup light beer or whole milk (180 milliliters)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Pinch of cayenne, optional
  • 1/2 teaspoon Kosher salt, more to taste
  • 1/2 teaspoon white pepper or black pepper, more to taste
  • 2 cups freshly-shredded sharp cheddar cheese, lightly packed (160 grams)
  • 1 cup freshly-shredded gruyère cheese, lightly packed (80 grams)
  • Chopped fresh chives, for garnish, optional
  • Mini soft pretzels for serving

Equipment

  • Medium saucepan or medium skillet

Instructions 

  • Melt the butter in a medium saucepan or skillet over medium-low heat. Add the flour and whisk into a thick roux. Cook for 1 minute to cook off the raw flour taste.
  • Slowly add the whole milk and beer, whisking constantly, until the sauce is completely smooth. Bring the dip to a gentle simmer and cook for 1-2 minutes, until the dip is slightly thickened. Then, stir in the Worcestershire sauce, Dijon mustard, garlic powder, paprika, cayenne, salt, and pepper.
  • Remove the pot from the heat. Stir in the cheese one handful at a time, making sure the cheese is completely melted before adding more. Stir until the dip is completely melty and smooth. Taste and add more seasonings, if needed. Pour the dip into a serving bowl and garnish it with fresh chives, if using. Serve the dip immediately with soft pretzels and enjoy!

Notes

Freshly-shredded cheese is absolutely 100% key for this recipe! If you use pre-shredded cheese, the dip will come out grainy.
Feel free to swap the gruyère with Swiss, gouda, more cheddar, or another melty cheese.
1 cup of cheese can vary depending on how much you pack it in. I weigh my ingredients, and 1 cup of cheese is ~ 80 grams depending on the type of cheese. If you’re not weighing the cheese, pack it lightly to make sure you have enough.
If the cheese isn’t melting off heat, return the pan to the stove on the lowest setting. Don’t overheat or it’ll make the cheese grainy!
To make this recipe in advance, let it cool. Then, store it in an airtight container for 3-4 days. When you’re ready to reheat the dip, add it to a saucepan with a splash of milk. Cook over medium-low heat, stirring constantly, until the dip is hot and smooth. Add more milk to thin, if needed.
If I’m making this recipe for a party, I like to keep it warm in a slow cooker. Just spoon the dip into a small greased slow cooker and set it to WARM. Stir every once in a while to prevent burning.
Cuisine: American
Course: Appetizer
Author: Sara Lynn Hunt Broka
Serving: 1serving, Calories: 128kcal, Carbohydrates: 3g, Protein: 6g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 29mg, Sodium: 191mg, Potassium: 45mg, Sugar: 1g, Calcium: 177mg, Iron: 1mg
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