213-ounce boxes of frozen hot soft pretzels12 pretzels in all
3tablespoonsunsalted butter
3tablespoonsall-purpose flour
¾cupmilkpreferably whole
¾cupgood beer
2teaspoonsbrown mustard
Sriracha or other hot sauceto taste
4ouncescream cheesecut into pieces
2cupsshredded sharp cheddar
Coarse or kosher salt and freshly ground pepperto taste
Instructions
Prepare the pretzels according to package directions.
Meanwhile, in a saucepan over medium heat, melt the butter. Add the flour and cook, whisking constantly, for 2 minutes. Slowly whisk in the milk and beer, then increase the heat to medium-high and bring the mixture to a simmer. Add the mustard and Sriracha and cook, whisking occasionally, until the mixture begins to thicken, 3 to 5 minutes.
Whisk in the cream cheese until it’s melted, then add the cheddar cheese in several batches, whisking until each batch has melted before adding the next. Serve hot, with hot pretzels.
Notes
If you have a big crowd and want to make a larger batch of pretzels you might double the dip recipe and keep it warm in a slow cooker. It can also be gently reheated over low heat in a saucepan if it starts to thicken up too much.