Soft Pretzels with Parmesan and Hard Cider Cheese

These are the best soft pretzels, coated in grated parmesan cheese, and served with a creamy hard cider cheese for dipping!

What readers are saying..."The BEST pretzel recipe out there! I've made these a few times and they are my absolute favorite out of all the ones I've tried." - Braylie, ⭐️⭐️⭐️⭐️⭐️

If you love the fall brewery, pretzel, beer cheese, comfort food, football food vibe, then you absolutely need this pretzel recipe in your life! While going to breweries and other pretzel-serving establishments is always so fun, it's also the best knowing you can recreate classic brewery favorites at home. These pretzels are perfectly soft on the inside with a chewy outside, and we were inspired by one of our favorite breweries (Harpoon!) to take them to the next level and coat them in parmesan!

These parmesan soft pretzels with hard cider cheese are the definition of fall football food, and I promise you that you won't be able to have just one. I've made these probably a dozen times now, and each time they turn out perfectly cheesy, doughy, and just salty enough. While it may seem like the cider cheese isn't necessary with all the parmesan going on, the acidity from the cider and the sharp cheeses creates the best contrast to the pretzels.

If you're in the mood for another fall recipe perfect for sharing, be sure to try our favorite Brie Toasts, or if you're looking for another cheesy recipe, then you'll love our Four Cheese Pasta.

Jump to:

• Why You'll Love these Soft Pretzels
• Ingredients for the Soft Pretzels with Parmesan
• Ingredients for the Hard Cider Cheese
• Step by Step Instructions for the Soft Pretzels with Parmesan and Hard Cider Cheese
• Tips for Making these Soft Pretzels with Parmesan
• FAQs
• Storing and Freezing
• 📖 Recipe

Why You'll Love these Soft Pretzels

They have that perfect chewy pretzel texture and flavor. These pretzels have that classic pretzel flavor, ensuring that they don't just taste like bread twisted into a pretzel shape! The parmesan and hard cider cheese take them to the next level, but on their own they are the best soft pretzel recipe.

They're a fun fall recipe! Between football season, holiday parties, and seasonal get-togethers, these easy pretzels look and taste like they came from your favorite brewery! They're a fun from scratch recipe that will be perfect to add to your appetizer and snack collection.

The hard cider cheese is unbelievable! If you've only had beer cheese in the past, then this homemade hard cider cheese will be your new go-to. It's not only so easy, but it has to be one of the most delicious homemade sauces I've ever made. It's also great for fall as you can use your favorite hard cider of choice.

Ingredients for the Soft Pretzels with Parmesan

The soft pretzels themselves have a very classic list of pretzel recipe ingredients, plus the addition of grated parmesan cheese!

• Warm water - Warm water is used to proof the yeast, so it's very important that your water is the correct temperature (around 105-115F degrees), so that it's warm enough for the yeast to bloom but not too hot that it kills the yeast. I like to use a thermometer to double-check the water temperature, but if you don't have one it should be warm but not hot.
• Yeast - The key to ensuring these pretzels turn out great! Proofing the yeast is important to ensure that it is active and not expired.
• Flour - Another key in this recipe. Be sure to accurately measure your flour with preferably a scale or by using the scoop and level method.
• Salt - Amps up the flavor of these pretzels!
• Sugar - Just a little to add an undetectable sweetness that balances the flavor of these pretzels.
• Melted butter - 1 tablespoon is added to the dough, and the rest is used for coating the baked pretzels before they are pressed in the grated parmesan.
• Baking soda - Essential for giving the pretzels that classic pretzel taste! You'll add the baking soda to the boiling water before submerging each unbaked (but twisted) pretzel for 30 seconds.
• Egg - Brushing each unbaked pretzel with a beaten egg ensures they will have that classic golden brown color.
• Grated parmesan - Unlike in basically every other recipe, I 100% prefer pre-grated parmesan to coat the pretzels! It sticks very well and doesn't just melt into the pretzels the way I think freshly grated would.

Ingredients for the Hard Cider Cheese

The hard cider cheese is very easy to make, and just has 6 ingredients, including 3 different types of cheeses.

• Gruyere - My favorite cheese to add out of the 3! The flavor from the gruyere pairs so well with the hard cider and the pretzels.
• Caramelized onion cheddar - If you can find it, caramelized onion cheddar adds the most delicious umami flavor, but any other type of cheddar also works great.
• Gouda - Adds a mild creaminess which pairs so well with the other 2 types of cheese.
• Flour - Mixing the shredded cheeses with some flour helps ensure they do not clump when melted and also helps thicken the sauce slightly.
• Hard cider - Key in this cheese sauce! You can use whichever hard cider is your favorite, but I definitely would recommend one on the drier side that is crisp and not too sweet.
• Light cream - Just a little to bring the sauce together and add the perfect amount of richness.

See recipe card below for quantities.

Step by Step Instructions for the Soft Pretzels with Parmesan and Hard Cider Cheese

Making the homemade soft pretzels is fairly easy, and coating them in parmesan doesn't take long either. Once complete, making the hard cider cheese couldn't be easier!

STEP 1: Preheat the oven. Preheat oven to 400 degrees.

STEP 2: Proof the yeast. Combine warm water and yeast in a small bowl and leave in a warm spot for 5-7 minutes.

STEP 3: Combine the dough. In a large bowl of a stand mixer, add flour, yeast mixture, salt, sugar, and 1 tablespoon melted butter. Using the dough hook attachment, mix on low until combined. Once combined, increase speed to medium until the dough pulls away from the side of the bowl, 4-5 minutes.

STEP 4: Let dough rise. Remove dough from bowl. If dough is sticky, sprinkle lightly with additional flour then remove from bowl. Clean bowl and grease lightly with oil, then return dough to bowl and cover tightly with plastic wrap. Leave in a warm spot for roughly 45 minutes until roughly doubled in size.

STEP 5: Bring the baking soda water to a boil. Bring 8 cups of water and baking soda to a rolling boil and grease 2 parchment-lined baking sheets.

STEP 6: Twist the pretzels. Turn dough out onto counter and split into 4 pieces. Split each piece into 2 pieces. Roll dough into a rope approximately 16-20 inches long, then shape into a pretzel. Place each pretzel on the baking sheet.

STEP 7: Boil the pretzels. Place each pretzel into the boiling baking soda water for 30 seconds then return to the baking sheet. Beat egg with 1 tablespoon water, then brush each pretzel.

STEP 8: Bake the pretzels. Bake for 10-12 minutes or until golden brown. Remove from oven and let cool slightly.

STEP 9: Make the hard cider cheese. Meanwhile, make the hard cider cheese. In a medium bowl combine the shredded cheeses and ¼ cup flour. Pour cider into a medium saucepan and bring to a low simmer. Add cream and remove from heat. Stir in cheese in batches, stirring between each addition. If needed, return to low heat and stir until completely smooth. Keep warm while you finish the pretzels.

STEP 10: Coat the pretzels in parmesan. Place remaining 5 tablespoons butter in a small bowl. Place grated parmesan on a large plate. Brush each baked pretzel with the melted butter, then press lightly into parmesan. Sprinkle with additional parmesan to ensure it's evenly coated. Repeat until all pretzels are coated. If needed, warm cider cheese and stir until smooth. Serve with pretzels immediately.

Tips for Making these Soft Pretzels with Parmesan

• The two most important parts of making the pretzels are correctly proofing the yeast and measuring the flour. You want to proof the yeast to ensure it is still active, but make sure that your water isn't too hot that it kills the yeast. Measuring the flour correctly is key for ensuring the texture of the pretzels is perfect!
• If you've never twisted homemade pretzels before, refer to the above images which show the steps. One important tip is to make sure you don't overwork the dough as this will affect the texture when they're baked.
• When making the hard cider cheese, make sure to stir the cheese into the warm cider and cream in batches to ensure it doesn't clump. If it's not melting into the sauce easily you can return the pot to low heat until the sauce is smooth.

FAQs

Why didn't my soft pretzels bake correctly?
If your soft pretzels didn't turn out correctly, it likely means the yeast was expired, the flour was measured incorrectly, or your oven temperature is off. I highly recommend purchasing an oven thermometer as when I purchased one I learned my oven was off quite a bit!

Can I substitute any ingredients in the hard cider cheese?
Yes, you can definitely substitute any of the 3 cheeses, I would just recommend that you have at least one very sharp cheese and then another milder cheese that melts well. As much as we think the hard cider is the best part of this cheese sauce, beer would also be a great substitute of course!

What could I serve with these soft pretzels with parmesan?
These soft pretzels are such a fun fall game day appetizer, and they would also pair so well with other snacks for a party or autumn gathering! I'd recommend pairing them with another appetizer with meat, and then maybe some jalapeño poppers!

Storing and Freezing

Baked soft pretzels without the parmesan can be covered and stored at room temperature for up to 3 days. I'd recommend making the hard cider cheese and coating the pretzels with the grated parmesan when ready to serve, but if made ahead both the hard cider cheese and coated pretzels can be stored in the fridge for 3 days as well.

If refrigerated I recommend reheating the hard cider cheese in a pot on the stove, and either letting the pretzels come to room temperature or reheating them in the microwave. If microwaved the grated cheese will melt, but it's a nice touch!

The baked and cooled soft pretzels without the parmesan can be frozen for up to 3 months.

Did you try this recipe? If so please leave a ⭐️ rating and/or comment below! Also, make sure to tag us on Instagram @doublethespoonfuls so we can see what you create.

📖 Recipe