• Carly Zimmaro

Roasted Garlic Pretzels with Perpetual Beer Cheese Sauce

These pretzels are all dat and more.

Not only are they roasted garlic pretzels.....but they're also brushed with a garlic browned butter.

And then topped with some earthy chives

with some crispy garlic pieces



What beer you ask....well if you haven't already found that out it's Troegs Perpetual.

One of my favorite beers and the only IPA that i actually like.

I melted down extra sharp cheddar cheese and poured in the beer at the end so it was a pretty loose cheese sauce.

I could have drank it.

This has game day food written all over it.

They were super easy to make too.

I switched it up and used mostly bread flour which made these pretzels real soft.

I also baked them on a pizza stone....it worked out quite nicely. But you don't have to, a regular baking sheet will suffice.

I want to most def point out the little garlic pieces that are floating all around the pretzels.

I cooked the garlic in the butter that we will be using to brush onto the pretzels - but I cooked them a little longer until they were browned and crispy.

It's like candy.

Kinda like a butterfinger when it get's stuck in your teeth and you just don't even care anymore.

It's the cheese man.

The saltyness from the salt and butter, the sweetness from the chives and garlic....mixed with the sharpness of the cheese and bitterness of the beer.


you're guna loooove it!

Roasted Garlic Pretzels with Perpetual Beer Cheese Sauce

yield: 10 pretzel sticks

prep time: 2 hours 20 minutes

cook time: 20 minutes



  • 3/4 c very warm water

  • 1 tsp sugar

  • pinch of salt

  • 1 1/8 tsp dry active yeast

  • 1 1/4 c bread flour

  • 1 c all purpose flour

  • 5 Tbs of melted butter cooled

  • 1 Tbs minced dried onion

  • 5 cloves roasted garlic roughly chopped

  • 1/2 c baking soda

  • Sea Salt

  • Fresh Chives

Browned Garlic Butter:

  • 1 stick of butter

  • 10 garlic cloves smashed

Perpetual Cheese Sauce:

  • 8 oz extra sharp cheddar cheese

  • 1/2 tsp garlic powder

  • 3 Tbs heavy cream

  • Salt and Pepper to taste

  • 1/4 - 1/2 c Treogs Perpertual Beer (more or less depending on the consistency of the sauce you are aiming for)


  1. For the browned garlic butter - in a medium sauce pan, combine the butter and smashed garlic. Cook for 15 minutes over medium low heat until garlic starts to cook - take out half of the garlic and let cool and roughly chop and set aside.

  2. Turn off the stove and leave the butter - you will reheat when the dough is done.

  3. For the dough, combine the water sugar salt and yeast. Let sit for 10 minutes.

  4. Add in all of the flours, butter, minced onion and - the roasted rough garlic we set aside earlier.

  5. With a dough hook or by hand combine the dough and knead until just combined, smooth and does not stick to the sides of the bowl. Add a little more butter if the dough is still too dry,

  6. Coat the dough with a little oil and cover and let rise for 2 hours.

  7. When done, heat up the butter again over low heat and preheat your oven to 450 degrees.

  8. Bring a large pot of water to a boil over high heat.

  9. Take your dough and cut into ropes - I made about 10.

  10. When all the pretzels are formed, add the baking soda to the boiling water and boil about 4 pretzels at a time, depending on how big your pot is.

  11. Cook for 50 seconds, strain with a slotted spoon and place on a parchment lined baking sheet. Brush with the browned butter and sprinkle with the sea salt right away. Continue until all are done.

  12. Bake the pretzels for about 15-20 minutes until golden brown.

  13. Meanwhile! CHEESE! in a medium pot over medium heat combine the cheese, garlic powder, heavy cream salt and pepper and beer all at once. Whisk until smooth and reduce heat to medium low.

  14. When pretzels are done, brush with more butter and serve immediately with the beer cheese sauce!! Garnish with fresh chives and the remaining garlic from the butter.

  15. ENJOY!!!