Pin Pumpkin Beer Pretzels with Chipotle Queso are the kind of autumn snack that makes your kitchen smell like a cozy bakery and keeps friends gathered around until the very last bite is gone. Nothing beats the combination of pillowy-soft homemade pretzels, brewed with malty pumpkin ale, dipped into a smoky, creamy cheese sauce with just enough chipotle kick to warm up any chilly night. If you are looking for a fun party appetizer that tastes special but is absolutely doable at home, these are the ones you will be coming back to every fall.
I first tackled these pretzels when my sister and I hosted our first tailgate at home and now everyone requests them on Halloween and Thanksgiving. The nostalgia of baking these together makes each batch even better.
Ingredients
- Pumpkin ale or lager: warms the dough and adds unique autumn flavor look for a beer with real pumpkin or subtle spices check the label for fresh date
- Active dry yeast: helps the dough rise fast and gives that classic chewy texture buy fresh packets for best results
- Brown sugar: gives a hint of sweetness and deepens the pretzel color use dark brown for richer flavor if desired
- Pumpkin purée: brings moisture and that signature pumpkin color use pure pumpkin not pie filling
- All-purpose flour: forms the dough make sure it is fresh and store properly to avoid staleness
- Kosher salt: boosts flavor in both dough and toppings go for large flaky salt for sprinkling on top
- Unsalted butter: adds richness to dough and queso always check that butter is truly unsalted to control seasoning
- Baking soda: is crucial for boiling pretzels and giving them their golden crust purchase a new box if yours has been open for more than a month
- Egg: acts as a wash that gets the salt to stick and creates a shiny surface use the freshest egg you have
- Cheddar and Monterey Jack cheeses: shred from a block for the best melt factor and fuller flavor
- Whole milk: makes the queso extra creamy try to avoid low fat or skim milk for this sauce
- Chipotle pepper in adobo: delivers smoky heat taste the adobo first to judge spice level and adjust
- Smoked paprika and garlic powder: round out the flavor profile of queso always use high quality spices for best results
Instructions
- Prepare the Dough:
- In a large mixing bowl pour in the warmed pumpkin ale then gently sprinkle the yeast and brown sugar over the top Let it stand for five minutes so the yeast can bloom and create foam which signals it is alive and ready Stir in the pumpkin purée melted butter and salt until combined Begin adding the flour a cup at a time using a sturdy spoon or stand mixer dough hook Mix until a sticky dough forms then knead for five to seven minutes Either do this on a lightly floured counter or let your mixer do the work The dough is ready when it feels smooth and stretches easily Lightly oil a clean bowl and transfer the dough Cover then leave it in a warm draft free spot for about an hour until doubled in size
- Shape and Boil the Pretzels:
- Preheat your oven to a hot 425 degrees and line your baking sheets with parchment paper Once the dough has risen punch it down to release air Divide into eight even portions For each portion roll it out on a floured surface into a long rope about twenty inches Twist into classic pretzel shapes or fun knots if you wish Bring a large pot of water to a boil and gradually add the baking soda—it will bubble vigorously Drop each pretzel in for thirty seconds then remove with a slotted spoon and place on the baking sheet
- Bake the Pretzels:
- Brush each surface generously with beaten egg then sprinkle with flaky sea salt This gives the pretzels shine and crunch Bake for twelve to fifteen minutes until the color is deep golden brown Transfer the finished pretzels to a wire rack to cool slightly
- Make the Chipotle Queso:
- In a medium saucepan melt butter over medium heat Whisk in the flour and keep it moving so there are no lumps Let it bubble for one minute to cook off any raw flavor Slowly pour in the milk whisking constantly until you see it thicken in about two to three minutes Reduce the heat Stir in both cheeses along with the chipotle pepper adobo sauce smoked paprika garlic powder and a pinch of salt Mix until everything is smooth and creamy Give it a taste and adjust heat or seasoning as you like
- Serve and Enjoy:
- Arrange the warm pretzels on a serving platter and pour the hot chipotle queso into a bowl for dipping Serve immediately to enjoy the full contrast of crispy outsides chewy centers and creamy smoky cheese
Pin My favorite part of this recipe is swirling the first warm pretzel into hot queso and watching cheese stretch with every bite One fall my nephew could not stop laughing each time his pretzel came out stringier than the last and now we compete for the longest cheese pull at every family get together
Storage Tips
Let pretzels cool before storing Place in an airtight container at room temperature for up to two days or freeze for longer Freshen up by reheating in a hot oven for a few minutes The queso keeps best in the fridge in a sealed jar for up to four days To reheat the cheese sauce use low gentle heat and stir often so it stays silky rather than curdling
Ingredient Substitutions
If you do not have pumpkin ale use any mild beer or even non alcoholic beer Apple cider can work in a pinch for a slightly sweeter twist For cheese you can swap in Gouda or Fontina for an extra smooth queso Low spice fans can use roasted poblano instead of chipotle
Serving Suggestions
These pretzels are a fantastic centerpiece for a game day spread I love setting out some honey mustard alongside the queso or serving slices of crisp apple on the side If you want to go all out offer a selection of dips like cranberry mustard or spiced maple butter
Cultural and Historical Notes
Soft pretzels have roots tracing back to European monks and have become a beloved American snack Pumpkin ale has its origins in colonial America where pumpkin was used in fermented drinks for centuries The blend of these two feels like pure autumn nostalgia in snack form The addition of chipotle queso nods to the growing fusion of flavors in modern comfort food gatherings
Seasonal Adaptations
Use butternut squash purée instead of pumpkin for a similar texture and a nuttier flavor around late fall Add a pinch of cinnamon or fresh grated nutmeg into the dough for a festive winter version Top with roasted pumpkin seeds before baking for extra crunch and seasonal flair
Pin Serve warm and share with friends—the longest cheese pull always wins bragging rights at my table.
Recipe Questions
- → Can I use another type of beer instead of pumpkin ale?
Yes, swap pumpkin ale for any light lager or non-alcoholic beer based on your preference. The flavor will still be delicious.
- → What’s the best way to shape the pretzels?
Roll the dough into long ropes and twist into a classic pretzel shape before boiling. Use a little flour for easier handling.
- → How can I adjust the spiciness of the queso?
Use less chipotle pepper or omit adobo sauce for milder heat. Add more for extra spice, tasting as you go.
- → Can I make the pretzels ahead of time?
Yes, bake the pretzels and reheat in the oven at 350°F for five minutes before serving to restore their freshness.
- → Is there a way to make the dish vegan?
Substitute plant-based butter, dairy-free cheese, and egg wash alternatives. Use vegan beer for a fully plant-based snack.
- → How do I store leftovers?
Store cooled pretzels in an airtight container. Refrigerate leftover queso and gently reheat before serving.