Sweet Potato Pretzel Rolls with Easy Beer Cheese Recipe

Introduction

Experience the perfect blend of sweet and savory with these irresistible sweet potato pretzel rolls. Soft and fluffy with a hint of sweetness, they pair beautifully with a creamy, easy-to-make beer cheese sauce that’s sure to please any crowd.

Ingredients

• 2 medium-sized sweet potatoes, roasted and mashed
• 2 1/4 teaspoons active dry yeast
• 1 1/4 cups warm water (around 110°F)
• 2 tablespoons brown sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup baking soda
• 1 egg (for egg wash)
• 1 cup beer (lager or pale ale)
• 2 cups shredded sharp cheddar cheese
• 2 tablespoons unsalted butter
• 1 cup milk
• 1 tablespoon Dijon mustard
• 1/2 teaspoon garlic powder

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and roast them for 40-50 minutes until tender. Let them cool, then scoop out the flesh and mash until smooth.
2. Step 2: In a large bowl, combine the warm water and yeast. Let it sit for about 5 minutes until foamy.
3. Step 3: Add the mashed sweet potato, brown sugar, salt, and flour to the yeast mixture. Mix until combined, then knead for 8-10 minutes until the dough is smooth and elastic.
4. Step 4: Cover the bowl with a clean kitchen towel and let the dough rise for 1 hour or until it doubles in size.
5. Step 5: Divide the dough into 12 equal portions. Roll each into a ball and place on a parchment-lined baking sheet.
6. Step 6: Preheat your oven to 425°F (220°C). Bring a pot of water to a boil and add the baking soda. Carefully drop each roll into the boiling water for 30 seconds, then remove and place them back on the baking sheet.
7. Step 7: Brush the rolls with an egg wash and sprinkle with coarse salt. Bake for 12-15 minutes or until golden brown.
8. Step 8: In a small saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Slowly add the milk and beer, whisking constantly until smooth. Stir in the mustard, garlic powder, and shredded cheddar until melted.
9. Step 9: Let the pretzel rolls cool slightly, then serve warm with the beer cheese sauce on the side.

Tips & Variations

• For a softer crust, brush the rolls with melted butter immediately after baking.
• Substitute the sharp cheddar with smoked gouda or gruyère for a different flavor in the beer cheese sauce.
• Use gluten-free flour blend if you need a gluten-free version, adjusting liquid as needed.

Storage

Store the pretzel rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze the rolls in a sealed bag for up to 1 month. Reheat in the oven at 350°F (175°C) for 5-7 minutes to restore freshness. The beer cheese sauce can be refrigerated in a covered container for 3 days; gently reheat on the stove, stirring frequently to prevent separation.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight after the first rise. Bring it to room temperature before shaping and boiling.

What if I don’t have beer for the cheese sauce?

You can substitute beer with vegetable or chicken broth for a non-alcoholic version. The flavor will be milder but still delicious.

Sweet Potato Pretzel Rolls with Easy Beer Cheese Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 67 reviews

These Irresistible Sweet Potato Pretzel Rolls combine the natural sweetness of roasted sweet potatoes with the satisfying chewiness of classic pretzels. Paired with a creamy, tangy beer cheese sauce made with sharp cheddar and lager, this recipe delivers a perfect appetizer or snack with a delightful blend of flavors and textures.

• Author: lina
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 20 minutes
• Yield: 12 rolls 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pretzel Rolls

• 2 medium-sized sweet potatoes, roasted and mashed
• 2 1/4 teaspoons active dry yeast
• 1 1/4 cups warm water (around 110°F)
• 2 tablespoons brown sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup baking soda
• 1 egg (for egg wash)
• Coarse salt, for sprinkling

Beer Cheese Sauce

• 1 cup beer (lager or pale ale)
• 2 cups shredded sharp cheddar cheese
• 2 tablespoons unsalted butter
• 1 cup milk
• 1 tablespoon Dijon mustard
• 1/2 teaspoon garlic powder

Instructions

1. Roast Sweet Potatoes: Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and roast them for 40-50 minutes until tender. Let them cool, then scoop out the flesh and mash until smooth.
2. Activate Yeast: In a large bowl, combine the warm water and yeast. Let it sit for about 5 minutes until foamy, indicating the yeast is active.
3. Make Dough: Add the mashed sweet potato, brown sugar, salt, and flour to the yeast mixture. Mix until combined, then knead for 8-10 minutes until the dough is smooth and elastic.
4. Proof Dough: Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour or until it doubles in size.
5. Shape Rolls: Divide the dough into 12 equal portions. Roll each portion into a ball and place on a parchment-lined baking sheet.
6. Boil Dough Balls: Preheat your oven to 425°F (220°C). Bring a pot of water to a boil and add baking soda. Carefully drop each dough ball into the boiling water for 30 seconds to achieve the characteristic pretzel crust, then remove and place them back on the baking sheet.
7. Egg Wash and Bake: Brush each roll with the egg wash and sprinkle with coarse salt. Bake for 12-15 minutes or until the rolls turn golden brown.
8. Prepare Beer Cheese Sauce: In a small saucepan, melt the butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Slowly add the milk and beer, whisking constantly until smooth and thickened. Stir in the Dijon mustard, garlic powder, and shredded cheddar cheese until melted and creamy.
9. Serve: Allow the pretzel rolls to cool slightly, then serve warm alongside the beer cheese sauce for dipping.

Notes

• Make sure the sweet potatoes are fully cooled before adding to the dough to avoid killing the yeast.
• The baking soda bath is crucial for that authentic pretzel crust and color.
• You can substitute beer with non-alcoholic beer or vegetable broth if desired.
• These rolls are best enjoyed fresh but can be reheated in the oven for a few minutes.

Keywords: sweet potato pretzel rolls, beer cheese sauce, homemade pretzel rolls, snack recipe, appetizer