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Pumpkin Beer Pretzels with Chipotle Queso Recipe
Ben Carraoli

Pumpkin Beer Pretzels with Chipotle Queso Recipe

I just made these pumpkin beer pretzels with chipotle queso, 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.
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Total Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6. 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.
  7. 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

Notes

  • 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.