Description
Soft and golden homemade cheesy pretzels served warm with a creamy cheddar cheese dip. This recipe features a classic pretzel dough boiled in baking soda water for a perfect crust and a rich, flavorful cheese dip made with a smooth roux base and shredded cheddar. Ideal as a comforting snack or appetizer.
Ingredients
Scale
For the Pretzels:
- 1 1/2 cups warm water (110°F to 115°F)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 1/2 cup baking soda
- 1 egg, beaten (for egg wash)
- Coarse salt, for sprinkling
For the Cheese Dip:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 1/2 cups shredded cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon mustard powder
Instructions
- Prepare the Pretzels Dough: In a large mixing bowl, dissolve the active dry yeast and granulated sugar in warm water (110°F to 115°F). Let it sit for about 5 minutes until it becomes frothy, indicating the yeast is active.
- Form the Dough: Add salt and all-purpose flour to the yeast mixture. Mix until a dough forms. If using a stand mixer, attach the dough hook and knead; otherwise, knead on a floured surface for 5-7 minutes until the dough is smooth and elastic.
- Proof the Dough: Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Preheat Oven and Prepare Sheets: Preheat your oven to 450°F (232°C). Line baking sheets with parchment paper to prevent sticking.
- Shape the Pretzels: Punch down the dough to release air. Divide it into 8 equal pieces. Roll each piece into a 20-inch rope and twist it into a traditional pretzel shape.
- Boil Baking Soda Water: In a large pot, bring 10 cups of water and the baking soda to a rolling boil.
- Boil the Pretzels: Carefully drop each pretzel into the boiling baking soda water for 20 to 30 seconds. Then remove with a slotted spoon and place each onto the prepared baking sheets.
- Egg Wash and Salt: Brush each pretzel with the beaten egg to give a shiny crust and sprinkle generously with coarse salt for flavor and texture.
- Bake the Pretzels: Bake in the preheated oven for 12 to 15 minutes or until the pretzels are golden brown and crisp on the outside.
- Make the Cheese Dip Roux: While pretzels bake, melt unsalted butter in a saucepan over medium heat. Stir in flour and cook for 1 minute, blending to form a smooth roux.
- Prepare the Cheese Sauce: Gradually whisk in milk, stirring continuously until the sauce thickens and becomes smooth.
- Add Cheese and Seasonings: Stir in shredded cheddar cheese, salt, garlic powder, and mustard powder. Continue stirring until the cheese is completely melted and the dip is creamy.
- Serve: Serve the warm baked pretzels alongside the smooth and flavorful cheese dip for a delicious and comforting snack experience.
Notes
- Ensure the water for yeast is not too hot to avoid killing the yeast; warm to the touch (110°F to 115°F) is ideal.
- Boiling pretzels in baking soda water creates their signature chewy crust and distinctive flavor.
- Use parchment paper or lightly grease the baking sheets to prevent sticking during baking.
- The cheese dip can be kept warm on low heat and stirred occasionally to maintain smoothness.
- For variation, try sprinkling pretzels with cinnamon sugar instead of coarse salt.
- Store leftover pretzels in an airtight container and reheat in the oven for best texture.
