Pretzel Focaccia with Spiced Cheese Dipping Sauce Recipe

Introduction

This Pretzel Focaccia is a delightful twist on classic focaccia bread, featuring a beautifully browned crust that mimics a pretzel’s signature chewiness. Paired with a spiced cheese dipping sauce, it makes for a perfect appetizer or snack that’s sure to impress family and friends.

Ingredients

• 6 cups all purpose flour
• 1 packet dry yeast
• 4 tbsp butter (melted), plus extra for greasing and brushing
• 2 tsp salt
• 3 cups warm water
• 1/2 cup boiling water (for baking soda brushing)
• 2 tbsp baking soda
• 2 tbsp avocado oil
• Pretzel salt, for sprinkling
• For Cheese Dipping Sauce:
  • 1/4 cup butter
  • 1/4 cup flour
  • 1/2 cup milk
  • 4 oz beer
  • 4 oz sharp cheddar cheese (grated)
  • 4 oz gruyere cheese (grated)
  • 2 tsp onion powder
  • 1 tsp cayenne pepper
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tbsp Worcestershire sauce

Instructions

1. Step 1: In a medium bowl, combine the flour and salt. In a separate large bowl, stir together the dry yeast and warm water until combined. Let it sit until bubbly and activated.
2. Step 2: Pour the yeast mixture into the flour bowl and stir with a wooden spoon until a sticky dough forms. Cover the bowl and refrigerate for at least 12 hours to chill and rise.
3. Step 3: When ready, grease a baking sheet generously—first rub with butter, then spread avocado oil evenly over the surface and corners.
4. Step 4: Gently scrape the dough onto the greased pan and spread it evenly to the edges. Let it rest while preparing the baking soda wash.
5. Step 5: Boil 1/2 cup of water and stir in the baking soda until dissolved. Using a pastry brush, coat the dough surface with the baking soda mixture.
6. Step 6: Allow the dough to rise for another 1-2 hours while preheating the oven to 450°F (230°C).
7. Step 7: Brush the dough once more with the baking soda mixture. Bake for 20-25 minutes, rotating halfway through. When rotating, brush with melted butter and sprinkle with pretzel salt.
8. Step 8: Once the focaccia is brown and pretzel-like, remove from the oven and cool on a wire rack for 5 minutes.
9. Step 9: Meanwhile, make the cheese dipping sauce: In a saucepan over medium-high heat, melt butter and whisk in flour until a paste forms.
10. Step 10: Add the onion powder, cayenne, paprika, garlic powder, and Worcestershire sauce. Simmer for 1-2 minutes.
11. Step 11: Slowly stir in the milk and beer to avoid lumps. Once smooth, add grated cheddar and gruyere cheeses and stir until melted.
12. Step 12: Remove sauce from heat, pour into a serving bowl, and let cool slightly. Slice focaccia and serve warm with the cheese sauce.

Tips & Variations

• Use a combination of sharp and mild cheeses in the dipping sauce to adjust flavor intensity to your liking.
• Substitute avocado oil with olive oil if preferred for a slightly different flavor profile.
• For a deeper pretzel flavor, sprinkle extra coarse pretzel salt generously right before baking.
• Make the dough a day ahead to enhance flavor development through slow cold fermentation.

Storage

Store any leftover pretzel focaccia wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. Reheat slices in a toaster oven or conventional oven at 350°F until warm and slightly crisp. The cheese dipping sauce can be refrigerated in a sealed container for up to 3 days; reheat gently on the stove while stirring.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular salt instead of pretzel salt?

Yes, regular coarse sea salt can be used as a substitute; however, pretzel salt has a unique texture and flavor that enhances the bread’s authentic taste.

What type of beer works best in the cheese dipping sauce?

A lighter lager or pilsner works well to add mild flavor without overpowering the cheese. Avoid very bitter or dark beers to maintain balance in the sauce.

Pretzel Focaccia with Spiced Cheese Dipping Sauce Recipe

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4.5 from 143 reviews

This Pretzel Focaccia recipe combines the soft, airy texture of traditional focaccia with the distinctive dark crust and flavor of pretzels. Paired with a rich, spiced cheese dipping sauce featuring sharp cheddar and gruyere cheeses, this appetizer or snack offers a perfect balance of savory, spicy, and comforting flavors. The dough is chilled overnight for a slow rise, then baked with a unique baking soda brushing that creates the iconic pretzel crust. Serve warm with the creamy, seasoned cheese sauce for dipping.

• Author: Lena
• Prep Time: 10 minutes active, plus 12 hours chilling
• Cook Time: 20-25 minutes
• Total Time: 12 hours 35 minutes
• Yield: 1 large baking sheet focaccia, serves 8-10 1x
• Category: Appetizer, Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pretzel Focaccia

• 6 cups all purpose flour
• 1 packet dry yeast
• 4 tbsp butter (melted)
• 2 tsp salt
• 3 cups warm water
• 1/2 cup boiling water (for baking soda brushing)
• 2 tbsp baking soda
• 2 tbsp avocado oil
• Pretzel salt, for sprinkling

Cheese Dipping Sauce

• 1/4 cup butter
• 1/4 cup flour
• 1/2 cup milk
• 4 oz beer
• 4 oz sharp cheddar cheese (grated)
• 4 oz gruyere cheese (grated)
• 2 tsp onion powder
• 1 tsp cayenne pepper
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tbsp Worcestershire sauce

Instructions

1. Activate Yeast and Mix Dough: In a large bowl, combine dry yeast and 3 cups warm water. Stir and let it sit until bubbles form, indicating yeast activation. In a separate medium bowl, mix 6 cups flour and 2 tsp salt. Pour the yeast mixture into the flour and stir with a wooden spoon until a sticky dough forms.
2. Chill Dough: Cover the dough bowl and place it in the refrigerator for at least 12 hours, preferably overnight, to allow the dough to slowly rise and develop flavor.
3. Prepare Baking Sheet: Generously grease a baking sheet first with melted butter, then with 2 tbsp avocado oil, spreading evenly to coat all corners and surfaces. This mixture helps create a pretzel-browned crust during baking.
4. Shape Dough: Gently scrape the chilled dough onto the prepared pan. Spread it evenly to reach the edges and corners of the pan.
5. Make Baking Soda Brushing Mixture: Boil 1/2 cup water. In a small bowl, stir 2 tbsp baking soda into the boiling water until dissolved. Using a pastry brush, brush this baking soda solution over the dough surface.
6. Final Rise: Allow the dough to rise for an additional 1 to 2 hours at room temperature. Meanwhile, preheat the oven to 450°F (232°C).
7. Second Brush and Bake: Brush the dough once again with the baking soda mixture. Bake in the preheated oven for 20 to 25 minutes. Rotate the pan halfway through baking, brushing with melted butter and sprinkling pretzel salt for added flavor and browned crust.
8. Cool the Focaccia: Once the focaccia has developed a deep pretzel-like brown crust, remove from the oven and let it cool for about 5 minutes in the pan. Then transfer to a wire rack to cool completely.
9. Make Cheese Dipping Sauce: In a Dutch oven or large saucepan, melt 1/4 cup butter over medium-high heat on the stovetop. Whisk in 1/4 cup flour to form a smooth paste. Add 2 tsp onion powder, 1 tsp cayenne pepper, 2 tsp paprika, 1 tsp garlic powder, and 1 tbsp Worcestershire sauce, allowing the mixture to simmer for 1 to 2 minutes.
10. Add Liquids and Cheese: Slowly stir in 1/2 cup milk and 4 oz beer, whisking continuously to prevent lumps. Once smooth, fold in 4 oz grated sharp cheddar and 4 oz grated gruyere cheese. Stir until the cheese fully melts and the sauce is creamy. Remove from heat and transfer to a serving bowl to cool slightly.
11. Serve: Slice the cooled focaccia and serve warm with the spiced cheese dipping sauce. Enjoy this flavorful appetizer or snack combination.

Notes

• For best flavor and texture, chill the dough overnight to allow slow fermentation.
• The baking soda wash is essential for creating the characteristic pretzel crust and color.
• You can substitute avocado oil with another neutral oil if unavailable.
• Adjust the spice level in the cheese sauce by varying the cayenne pepper amount.
• Serve the cheese sauce warm but not too hot to avoid burning the cheese or your mouth.
• Store leftover focaccia wrapped in foil or airtight container; reheat before serving.
• This recipe yields a large baking sheet pan of focaccia, perfect for gatherings and parties.

Keywords: pretzel focaccia, cheese dipping sauce, appetizer, snack, spiced cheese sauce, homemade pretzel bread