Description
This recipe guides you through making soft, homemade pretzels with a golden crust and fluffy interior, served with a creamy, flavorful cheddar cheese dip. Perfect for snacks, parties, or cozy evenings, these soft pretzels combine the traditional boiling technique with baking for an authentic texture and taste.
Ingredients
Scale
Pretzels
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water (110°F)
- 1 teaspoon granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon unsalted butter, melted
- 1 egg, beaten (for egg wash)
- 1/4 cup baking soda (for boiling the pretzels)
- Coarse salt, for topping
Cheese Dip
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 1/2 cups shredded cheddar cheese (or a cheese blend)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
Instructions
- Prepare the yeast mixture: In a small bowl, dissolve the active dry yeast and granulated sugar in warm water (110°F). Let it sit for about 5 minutes until frothy, indicating the yeast is active.
- Make the dough: In a large bowl, combine the flour and salt. Add the yeast mixture and melted butter. Stir until the dough begins to come together.
- Knead the dough: Turn the dough onto a floured surface and knead for about 5-7 minutes, or until smooth and elastic.
- Let the dough rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
- Preheat oven and prepare baking sheet: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Boil the baking soda water: Bring a large pot of water to a boil, then carefully add the baking soda.
- Shape the pretzels: Punch down the dough, divide it into 8 equal pieces. Roll each piece into an 18-inch rope, form into a pretzel shape by creating a “U,” crossing the ends, then folding them down.
- Boil the pretzels: Carefully drop each pretzel into the boiling baking soda water for about 30 seconds, then remove with a slotted spoon and place on the baking sheet.
- Apply egg wash and salt: Brush each pretzel with the beaten egg and sprinkle with coarse salt.
- Bake: Bake the pretzels for 10-12 minutes until golden brown. Remove and let cool slightly before serving.
- Prepare the cheese dip: In a medium saucepan, melt butter over medium heat.
- Make the roux: Stir in the flour and cook for about 1 minute, stirring constantly to avoid burning.
- Add milk and thicken: Gradually whisk in the milk and cook, stirring frequently, until the mixture thickens and starts to simmer.
- Melt the cheese: Reduce heat to low, add shredded cheese, stirring until fully melted and smooth.
- Season the dip: Stir in garlic powder, paprika, salt, and pepper to taste.
- Serve: Serve the warm cheese dip alongside the freshly baked soft pretzels.
Notes
- Ensure water is not too hot when activating yeast; 110°F is ideal.
- Boiling the pretzels in baking soda water before baking creates the classic chewy crust.
- You can substitute cheddar cheese with your favorite cheese blend for the dip.
- Use parchment paper on the baking sheet to prevent sticking.
- For a softer pretzel inside, avoid over-baking—remove pretzels once golden brown.
