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Pretzels And Beer Cheese Spread

by Chris Salicrup


for 6 servings

Beer Cheese

  • 4 cups
    shredded cheddar cheese (400 g)
  • 1 clove garlic, grated
  • 1 ½ tablespoons
    worcestershire sauce
  • 1 ½ teaspoons
    whole grain mustard
  • ½ teaspoon
    sweet paprika
  • ¼ teaspoon
    cayenne pepper, plus more to taste
  • 1 pinch fine sea salt
  • 1 pinch freshly ground black pepper
  • ¾ cup
    beer, ale or lager, at room temperature (180 mL)


  • 4 cups
    pretzel stick (512 g)
  • 2 tablespoons
    unsalted butter
  • 2 ½ teaspoons
    worcestershire sauce
  • 1 tablespoon
    white sesame seed
  • ½ teaspoon
    garlic powder
  • ½ teaspoon
    onion powder
  • 1 pinch fine sea salt
  • 1 pinch freshly ground black pepper
    Calories 592
    Fat 34g
    Carbs 44g
    Fiber 2g
    Sugar 2g
    Protein 23g

Estimated values based on one serving size.



  1. Preheat oven to 300°F (150˚C).
  2. In a large bowl, whisk together the melted butter, Worcestershire sauce, sesame seeds, garlic powder, onion powder, sesame seeds, salt, and black pepper.
  3. Add the pretzels and toss to coat. Transfer to a baking sheet and spread evenly.
  4. Bake until the pretzels are crisp and the seeds golden, stirring often, 10-15 minutes. Set aside to cool completely.
  5. In a food processor combine the cheese, garlic, Worcestershire sauce, mustard, paprika, cayenne pepper, salt, and black pepper, and pulse to combine.
  6. With the processor running, slowly pour in the beer, blending until the mixture is smooth and spreadable. Season with salt, pepper, and cayenne to taste.
  7. Transfer the beer cheese to a serving bowl and cover with plastic wrap. Refrigerate for at least 2 hours or up to overnight.
  8. Serve beer cheese with pretzels.
  9. Enjoy!