Pretzel Knots with Beer Queso

This recipe makes homemade soft pretzel knots a breeze by using store-bought pizza dough. Perfectly paired with failproof warm beer queso, they’re sure to be a crowd pleaser. Velveeta® is a registered trademark of Kraft Heinz.
20mins Prep Time
40mins Total Time
24 Servings


  • PAM® Original No-Stick Cooking Spray
  • 2 pounds frozen pizza dough, thawed
  • 1/4 cup all-purpose flour, plus more if needed
  • 3/4 cup baking soda
  • 1 eggs
  • 1 tablespoon coarse kosher salt
  • 8 ounces Velveeta®, cut into 1/2-inch cubes
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 1/2 cup beer, such as a Mexican lager
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon mustard powder


  1. PRETZEL KNOTS: Preheat oven to 425°F. Line 2 baking sheets with parchment paper and spray parchment with cooking spray.
  2. Place pizza dough on lightly floured work surface. Cut into 24 equal pieces. Roll each into 5-inch-long rope, then tie into loose pretzel knot as shown in photo. Place on prepared baking sheets. Cover with clean dish towels; set aside.
  3. Bring 12 cups (3 qt.) water to boil in Dutch oven. Add baking soda; whisk until blended. Cover additional baking sheet with paper towels.
  4. Add dough, in small batches, to boiling water; cook 30 sec. to 1 min. or until dough floats to surface. Use slotted spoon to transfer dough to paper towel-covered baking sheet; let stand 1 min. to drain before returning to parchment-covered baking sheets, placing pretzel knots 2 inches apart.
  5. Beat egg with 1 tablespoon. water until blended; brush onto dough. Sprinkle with salt. Bake 18 to 22 min. or until pretzel knots are golden brown. Transfer to wire racks.
  6. BEER QUESO: Microwave queso ingredients in microwave-safe bowl on HIGH 3 min.; stir. Continue to microwave and stir in 1-min. intervals until VELVEETA is completely melted and queso is well blended.
  7. Serve warm beer queso with pretzel knots for dipping.

Pretzel Knots with Beer Queso

Nutrition Information

Amount per serving
% Daily Value*
g 21
7 %
mg 13
4 %
Total Fat
g 3
5 %
mg 1
4 %
kcal 138
7 %
mg 2521
105 %
g 4
9 %
Saturated Fat
g 1
7 %
g 1
0 %
Dietary Fiber
g 1
3 %
Vitamin C
mg 0
1 %
Vitamin A
iu 141
3 %
* Percent Daily Values are based on a 2,000 calorie diet.