Do Share Recipe

I just made this Pumpkin Beer Pretzels with Chipotle Queso Recipe, and I have to say—they’re addictive! The soft, slightly sweet pretzels paired with a smoky, spicy queso made my kitchen smell like fall perfection. I couldn’t resist sneaking a warm pretzel straight from the oven.

This recipe is fun, flavorful, and perfect for weekend baking or holiday gatherings. Trust me, you’re going to love every bite. You can also enjoy similar comfort food like Grilled Citrus Chicken with Glaze Recipe for a hearty meal alongside.

Ingredients

Here’s everything you’ll need to create these irresistible pretzels and the creamy chipotle queso. I’ve included tips for getting the best results.

4 ounces cream cheese (room temperature) – softens easily for smooth queso
12 ounces sharp cheddar cheese (shredded) – freshly shredded gives richer flavor
1/2 cup unsalted butter (melted) – for a buttery, tender dough
1 egg (beaten) – for brushing pretzels to get that golden crust
1 tablespoon butter – to enrich the queso
1 1/2 cups whole milk – makes the queso creamy
2 chipotle peppers in adobo (finely minced) – adds smoky heat
2 tablespoons light brown sugar – balances the beer flavor in dough
2 1/4 teaspoons active dry yeast – ensures a soft, fluffy texture
4 1/2 cups all-purpose flour – forms the dough structure
1 cup pumpkin beer (or any beer you like) – infuses a subtle pumpkin flavor
1/2 cup warm water – activates the yeast
1 1/2 teaspoons kosher salt – enhances flavor in the dough
1/4 cup baking soda – for boiling pretzels, gives that classic chewy crust
Coarse sea salt or pretzel salt – for sprinkling on top

Note: Several servings as per the ingredients quantity. You could also serve these alongside Pancake Sausage Bites Recipe for a fun brunch option.

Variations

Want to mix things up? Here are some options:

Use gluten-free flour for a gluten-free version.
Swap whole milk with almond or oat milk for a dairy-free queso.
Add a pinch of cinnamon or nutmeg to the dough for extra fall flavor.
Use beer alternatives like sparkling apple cider if you prefer no alcohol.

Cooking Time

Prep Time: 25 minutes
Cooking Time: 15 minutes
Total Time: 40 minutes

Equipment You Need

Large mixing bowl – to combine the dough ingredients
Saucepan – for making chipotle queso
Baking sheet – for baking pretzels
Parchment paper – prevents sticking and ensures even baking
Small pot – for boiling pretzels before baking

How to Make Pumpkin Beer Pretzels with Chipotle Queso Recipe?

Prepare the Dough

Start by combining warm water, yeast, and brown sugar in a bowl. Let it sit for a few minutes until it becomes frothy. Mix in pumpkin beer, melted butter, and flour gradually to form a soft dough.

Knead and Rise

Knead the dough for about 8–10 minutes until smooth and elastic. Place it in a lightly greased bowl, cover, and let it rise until doubled, about 1 hour. I love seeing the dough puff up—it’s so satisfying.

Shape the Pretzels

Divide the dough into equal portions and roll each into ropes. Twist into pretzel shapes and set aside on a parchment-lined baking sheet. Brushing with egg helps achieve that beautiful golden finish.

Boil the Pretzels

Bring a pot of water with baking soda to a boil. Carefully dip each pretzel in the boiling water for 20–30 seconds. This step gives the pretzels their signature chewy crust.

Bake to Perfection

Sprinkle coarse salt over the pretzels and bake in a preheated oven at 425°F (220°C) for 12–15 minutes until golden brown. I usually can’t resist a quick taste while they’re still warm!

Make the Chipotle Queso

In a saucepan, melt butter and add cream cheese until smooth. Stir in milk, shredded cheddar, and minced chipotle peppers. Cook on low heat until creamy and perfectly blended.

Serve and Enjoy

Serve pretzels warm with a generous side of chipotle queso. I like dipping and letting the spicy-sweet flavors mingle—so good for sharing at parties or enjoying solo.

Additional Tips for Making this Recipe Better

I always use fresh cheese; it melts more smoothly and tastes better.
Don’t skip the baking soda bath—it makes all the difference in texture.
Let the dough rise in a warm spot; I often place mine near the oven for best results.
If you like extra flavor, brush pretzels with melted butter before sprinkling salt.

How to Serve Pumpkin Beer Pretzels with Chipotle Queso Recipe?

I like serving these pretzels on a rustic wooden board with the queso in a small bowl for dipping. Sprinkle a little extra coarse salt or smoked paprika over the queso for a pop of color. They pair wonderfully with a cold beer or spiced cider for a complete fall experience.

Nutritional Information

Here’s a quick breakdown per serving:

Calories: 574
Protein: 22 g
Carbohydrates: 63 g
Fat: 34 g

Make Ahead and Storage

Storing: Keep pretzels in an airtight container at room temperature for up to 2 days.
Freezing: You can freeze baked pretzels for up to 1 month; thaw before serving.
Reheating: Warm them in the oven at 350°F (175°C) for 5–7 minutes to refresh the texture.

Why You’ll Love This Recipe?

I’ve found so many reasons to make these again and again:

Quick and easy prep that’s fun to do with family.
Flavor-packed combination of pumpkin, beer, and chipotle heat.
Versatile—you can make it dairy-free, gluten-free, or alcohol-free.
Perfect for gatherings, fall parties, or casual snacking.
Soft, chewy texture paired with creamy, spicy queso is irresistible.

These pumpkin beer pretzels with chipotle queso have become my go-to fall treat—they’re comforting, festive, and just plain delicious!

Ben Carraoli