These aren't your grandma's pretzels – these are the stadium-worthy, beer-drinking, game-day pretzels! Crunchy on the outside, soft and chewy on the inside, these pretzels are ridiculously easy to make but taste like you spent hours in a bakery. And the homemade ranch dip? Don't even get me started… it's creamy, garlicky, herbaceous perfection. Prepare for a flavor explosion!

This recipe is my go-to for parties and get-togethers. They’re always a massive hit – even my picky niece, Lily, who usually turns up her nose at everything, devoured them! I've perfected the recipe over the years, experimenting with different flours and baking techniques until I arrived at this ideal result. Trust me, it’s worth it. And yes, beer is totally optional (but highly recommended).

Stadium Beer Pretzels with Ranch Dip

Name: Stadium-Beer-Pretzels-with-Ranch-Dip
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12
Cuisine: Game-Day
Ingredients: 1 cup Warm water (105-115°F); 1 teaspoon Sugar; 2 ¼ teaspoons Active dry yeast; 3 cups All-purpose flour; 1 teaspoon Baking soda; 1 teaspoon Salt; ½ cup Melted butter; To taste Pretzel salt; 1 cup Mayonnaise; ¼ cup Buttermilk or sour cream; 2 tablespoons Fresh parsley, chopped; 1 tablespoon Dried chives; ½ teaspoon Garlic powder; ¼ teaspoon Black pepper; 1 cup Baking soda; 4 cups Boiling water

Crispy pretzels with a creamy, homemade ranch dip – perfect for game days, parties, or a cozy night in!

⏳ Yield & Time

Yield: 12 servings

Preparation Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

📖 Instructions

Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze!
In a large mixing bowl, combine 1 cup of warm water (around 105-115°F), 1 teaspoon of sugar, and 2 ¼ teaspoons of active dry yeast. Give it a gentle stir and let it sit for about 5-10 minutes until foamy. If it doesn't foam, your yeast might be dead – time for a fresh batch!
In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. Don't skip the salt; it's crucial for flavor!
Gradually add the dry ingredients to the yeast mixture, mixing with a rubber spatula or wooden spoon until a shaggy dough forms. It'll be sticky, that's okay!
Turn the dough out onto a lightly floured surface and knead for 2-3 minutes, or until it becomes slightly less sticky. Don't overwork it; you want it a bit rough around the edges.
Divide the dough into 12 equal pieces. I usually eyeball it, but using a kitchen scale for precision is a pro move!
Roll each piece into a 12-14 inch rope, then shape into a pretzel. There are tons of pretzel-forming tutorials online; find one you like!
Place pretzels onto your prepared baking sheet, leaving some space between each. You don't want them to touch!
Whisk together 1 cup of baking soda with 4 cups of boiling water. This mixture will get a little bubbly; that's normal.
Carefully but quickly dip each pretzel into the baking soda solution, then gently place them back onto the baking sheet.
Brush each pretzel generously with melted butter. Sprinkle liberally with pretzel salt. We’re not shy here, people!
Bake for 12-15 minutes or until pretzels are golden brown and slightly firm to the touch. Keep an eye on them; ovens can vary!
While the pretzels bake, whisk together your ranch dip: In a medium bowl, combine 1 cup of mayonnaise, ¼ cup of buttermilk or sour cream, 2 tablespoons of finely chopped fresh parsley, 1 tablespoon of dried chives, ½ teaspoon of garlic powder, and ¼ teaspoon of black pepper. Adjust seasoning to your preference; you are the boss!

📝 Notes

Make sure your yeast is fresh! If it doesn't foam when you activate it, it's likely dead.
For extra flavor, use brown butter instead of regular melted butter.
Don't be afraid to adjust the ranch seasoning to your liking. I like mine extra garlicky!
Leftover pretzels can be stored in an airtight container at room temperature for up to 3 days. The ranch dip keeps well in the fridge for 2-3 days