Bavarian Pretzel from Dave & Buster's features a warm, golden-brown pretzel with a soft, chewy interior, sprinkled with coarse salt and served alongside a creamy, tangy beer cheese dip for a classic, savory snack experience.
Equipments
- Oven
- Baking sheet
- Mixing bowl
- Dough hook (for stand mixer) or wooden spoon
- Pastry brush
- Large pot
- Slotted spatula or spoon
- Cooling rack
- Small saucepan (for beer cheese dip)
- Whisk
- Serving plate/basket
- Small bowl (for cheese dip)
Ingredients
- For the Pretzel:
- 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups warm water
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 2 tablespoons unsalted butter (melted)
- 10 cups water (for boiling)
- 2/3 cup baking soda
- 1 large egg yolk
- 1 tablespoon water (for egg wash)
- Coarse salt (for sprinkling)
- For the Beer Cheese Dip:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3/4 cup whole milk
- 1/2 cup beer (lager or ale)
- 2 teaspoons Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 8 ounces sharp cheddar cheese (shredded)
- 2 ounces cream cheese
- Salt and pepper (to taste)
Using active dry yeast is essential for the pretzel dough to rise properly, so make sure it's fresh and not expired. The baking soda bath before baking creates the pretzel's signature chewy crust and golden-brown color, so don't skip this step. Coarse salt sprinkled on top adds a necessary savory crunch that balances the soft interior. For the beer cheese dip, choosing a lager or ale enhances flavor, but you can adjust the type of beer to match your taste preferences. Your copycat Bavarian Pretzel from Dave & Buster's replicates the classic snack's perfect combination of soft pretzel and creamy beer cheese dip for an authentic experience.
Instructions
- Instructions:
- In a mixing bowl, dissolve sugar and yeast in warm water. Let sit 5 minutes until foamy.
- Add flour, kosher salt, and melted butter. Mix and knead (with dough hook or by hand) until smooth (8–10 min).
- Place dough in a lightly oiled bowl. Cover and let rise until doubled, 1 hour.
- Preheat oven to 450°F (232°C). Line a baking sheet with parchment.
- In a large pot, bring 10 cups water and baking soda to a boil.
- Punch down dough, turn onto lightly floured surface. Divide into 6–8 equal pieces.
- Roll each piece into a 24-inch rope. Shape into pretzels.
- Gently lower pretzels, one at a time, into boiling baking soda water for 30 seconds. Remove with slotted spatula, place on baking sheet.
- Whisk egg yolk with 1 tbsp water. Brush pretzels with egg wash.
- Sprinkle coarse salt over pretzels.
- Bake for 12–14 minutes, until golden brown.
- Transfer to cooling rack.
- Beer Cheese Dip:
- In small saucepan, melt butter over medium heat.
- Whisk in flour and cook 1 min.
- Gradually whisk in milk and beer. Cook until thickened, 2–3 min.
- Add Dijon, garlic powder, paprika, cream cheese, and cheddar. Whisk until smooth.
- Season with salt and pepper to taste.
- Serve warm pretzels with beer cheese dip.
Substitution
Bavarian Pretzel from Dave & Buster's copycat menu offers a warm, soft, and chewy pretzel with a signature golden-brown crust and a savory coarse salt topping. You can substitute lager or ale beer in the cheese dip with non-alcoholic beer or beef broth to maintain flavor without alcohol. If a stand mixer is unavailable, kneading the dough by hand with a wooden spoon or lightly floured hands works well, though it requires more effort. For the boiling step, ensure the baking soda water is at a gentle simmer to achieve that classic pretzel crust texture. Using a parchment-lined baking sheet can prevent sticking and facilitate easy cleanup during baking.
Tips
Make sure your water for dissolving yeast is warm, around 100-110degF, to activate the yeast properly but not kill it. When boiling the pretzels in baking soda water, do not overcrowd the pot to ensure even cooking and that the pretzels develop their characteristic chewy crust. Brushing the pretzels with an egg wash just before baking is essential for achieving that glossy, golden-brown finish. For your beer cheese dip, use a lager or ale with mild flavor to complement but not overpower the sharp cheddar cheese.
Nutritions
Bavarian Pretzels from Dave & Buster's provide a rich source of carbohydrates from the all-purpose flour used in the dough, fueling your energy needs. The beer cheese dip adds protein and calcium due to its cheddar and cream cheese content, enhancing the snack's nutritional value. However, the dish is also high in sodium from the coarse salt on the pretzel and seasoning in the dip, so moderation is advised. Your serving will deliver a balance of texture and flavor while filling your palate with hearty, savory satisfaction.
Storage
Store your Bavarian pretzels wrapped tightly in aluminum foil or plastic wrap at room temperature for up to 2 days to maintain their softness and flavor. For longer storage, place them in an airtight container or resealable bag and refrigerate for up to 5 days, reheating in the oven at 350degF (175degC) for 5-7 minutes to restore freshness. The beer cheese dip should be refrigerated in a sealed container and consumed within 3 days, reheated gently on the stovetop while stirring to prevent separation.
Variation or Alternatives
You can substitute the beer in the cheese dip with a non-alcoholic beer or brewed broth to accommodate dietary preferences while maintaining depth of flavor. For a different twist on the pretzel dough, swap half the all-purpose flour with whole wheat flour to add a nuttier taste and denser texture. Instead of boiling pretzels in baking soda water, try boiling them in a malt syrup solution to develop a slightly sweeter crust. To enhance the beer cheese dip, add a pinch of cayenne pepper for extra heat or swap smoked paprika with chipotle powder for a smoky, spicy kick.
Allergies
Dave & Buster's Bavarian Pretzel contains common allergens like wheat in the flour and dairy in both the pretzel dough and the beer cheese dip. The cheese dip includes sharp cheddar and cream cheese, which could trigger reactions in those with lactose intolerance or milk allergies. Your best option is to check with the restaurant for any cross-contact risks or alternative options if you have food sensitivities.
Why this recipe?
The Bavarian Pretzel from Dave & Buster's restaurant is loved for its authentic soft texture, perfectly balanced saltiness, and rich buttery flavor that delivers an irresistible snack experience. Its generous size and warm, freshly baked aroma invite indulgence, making it a favorite appetizer or casual bite. The accompanying beer cheese dipping sauce enhances the savory taste, adding a creamy, tangy contrast that elevates every bite. Trying your hand at a copycat recipe allows you to recreate this crave-worthy treat at home, perfect for sharing during game nights or casual gatherings.