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Pretzel Fondue


This is a great fondue dip for fall when the weather gets cooler. You can use sausages for the fondue. For average fondue pot, double the recipe but don't quite double the beer.

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  • 2 tablespoons butter
  • 1 tablespoon diced yellow onion
  • 2 tablespoons all purpose flour
  • 1 cup whole milk
  • 4.8 ounces Boston Lager beer
  • 16 ounces shredded cheddar cheese
  • 1 tablespoon Dijon mustard
  • Salt and black pepper, to taste
  • Thick pretzel rods
  • Assorted sausages


Servings 6
Preparation time 20mins
Cooking time 20mins


Step 1

In medium saucepan, melt butter over medium heat. Add onion, cook until soft. Whisk in flour. Keep whisking until mixture turns light blonde, then add milk and keep whisking. Simmer, stirring frequently, until sauce thickens, about 2 minutes.

Remove from the heat and whisk in the beer, shredded cheese, mustrd, salt and pepper,

Serve with thick pretzel rods and sauces to dip.

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