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Cozy German Beer Cheese Soup Recipe with Pretzel Croutons

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A rich and comforting German beer cheese soup with velvety texture, made with sharp cheddar, Gruyère, and malty German lager, topped with crunchy pretzel croutons. Perfect for cozy fall nights or Oktoberfest gatherings.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 1 medium carrot, finely diced
  • 1 stalk celery, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken or vegetable broth
  • 1 cup whole milk
  • 12 ounces German lager or ale (e.g., Märzen, Dunkel, or Oktoberfest beer)
  • 8 ounces sharp cheddar cheese, freshly shredded
  • 4 ounces Gruyère cheese, freshly shredded
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper to taste
  • For the pretzel croutons:
  • 2 large soft pretzels or pretzel rolls, cut into 1/2-inch cubes
  • 2 tablespoons melted butter
  • 1/2 teaspoon garlic powder
  • Optional garnishes: fresh chives or parsley, extra shredded cheese, whole grain mustard drizzle

Instructions

  1. Make the pretzel croutons first. Preheat oven to 375°F (190°C). Cut pretzels into 1/2-inch cubes. Toss with melted butter and garlic powder. Spread on a baking sheet and bake for 8-10 minutes, stirring halfway, until golden and crisp. Set aside to cool.
  2. In a large pot or Dutch oven, melt butter over medium heat. Add diced onion, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until vegetables are soft and onion is translucent. Add minced garlic and cook for 1 minute until fragrant.
  3. Sprinkle flour over the cooked vegetables. Stir constantly for 2 minutes to cook out the raw flour taste. The mixture will form a thick paste.
  4. Slowly pour in the broth while whisking continuously. Add milk and beer, whisking until smooth. Bring to a gentle simmer, then reduce heat to low. Cook for 10 minutes, stirring occasionally.
  5. Remove pot from heat. Add shredded cheeses by the handful, stirring constantly until each addition is fully melted before adding the next. Do not let the soup boil after adding cheese.
  6. Stir in Dijon mustard and Worcestershire sauce. Taste and add salt and pepper as needed. If soup is too thick, add a splash of milk or beer to thin.
  7. Serve immediately. Ladle soup into bowls and top generously with pretzel croutons. Garnish with fresh chives or parsley if desired.

Notes

For best results, shred your own cheese (pre-shredded contains anti-caking agents that prevent smooth melting). Use a malty German lager like Märzen, Dunkel, or Oktoberfest beer; avoid hoppy IPAs. If soup separates, remove from heat and whisk in a splash of cold milk or a teaspoon of mustard. Soup thickens as it cools; reheat gently with a splash of milk or beer. Can be made a day ahead for deeper flavor.

Nutrition

Keywords: German beer cheese soup, beer cheese soup, pretzel croutons, Oktoberfest soup, cheese soup, German soup, comfort food, fall soup

Find it online: https://spoonmira.com/cozy-german-beer-cheese-soup-recipe-with-pretzel-croutons/