Celebrate Oktoberfest season with this sizzling, shareable crowd pleaser that combines three classics everyone loves: beer, pretzels and cheese.

Cheese dip is good. Cheese dip with pretzels, even better. But this hot cheese and pretzel skillet infused with Oktoberfest beer is one of the best cooking with beer recipes we’ve ever featured.

First the beer…

While most Oktoberfest beers will do, we recommend this year’s variation from Sierra Nevada Brewing.

Built on a sturdy, biscuity backbone of Munich, Pilsner, and Two-row Pale malts, Sierra Nevada’s 2026 Oktoberfest is a 6% ABV seasonal release that the Chico, California-headquartered brewery crafted in collaboration with Hoppebräu, an innovative craft brewery based in Waakirchen, Germany.

The 2026 Oktoberfest edition, which is styled as a modern Festbier with a distinct craft hop profile, provides an unexpected snap to this festive dish that you’re gonna love.

Let’s do this!

Oktoberfest Cheese & Pretzel Skillet

Ingredients:

1/2 cup Oktoberfest lager

2 cups hot water

1/4 cup baking soda

1 can (16.3 oz.) refrigerated biscuits

8-ounce package cream cheese, softened

1 cup cheddar cheese, shredded

1 cup mozzarella cheese, shredded

1 teaspoon garlic powder

1/4 teaspoon salt

1 tablespoon chives, chopped

Directions:

1. Preheat oven to 350 °F. Combine hot water and baking soda in a mixing bowl. Stir until baking soda has dissolved.
2. Remove biscuits from container. Slice each one in half and roll into a ball. Dip into baking soda and water mixture. Place dough balls around the edge of a 10- or 12-inch cast-iron skillet. Slice an “X” across the top of each dough ball. Sprinkle dough balls with kosher salt.
3. In a large bowl, mix together cream cheese, Oktoberfest, cheddar cheese, mozzarella, garlic powder, and salt. Transfer cheese mixture to the center of the cast-iron skillet.
4. Bake for 30-35 minutes, until biscuits are golden brown and the cheese dip is melted and bubbling.
5. Top with chives and serve.

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