Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Soft Pretzels with Cheesy Dip Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 74 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Description

These homemade soft pretzels with a creamy cheese dip are the perfect savory snack. Soft, chewy pretzels are boiled briefly in a baking soda bath to develop their signature crust, then baked until golden brown. Served warm with a smooth cheddar cheese dip infused with garlic and paprika, these pretzels are ideal for parties, game days, or cozy nights in.

Ingredients

Pretzel Dough

  • 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

  1. Activate yeast: In a small bowl, dissolve the active dry yeast and granulated sugar in 1 1/2 cups of warm water (110°F). Let it sit until foamy, about 5-10 minutes, indicating the yeast is active.
  2. Mix dough: In a large bowl, combine 4 cups all-purpose flour and salt. Add the yeast mixture and melted butter, stirring until the dough begins to come together.
  3. Knead dough: Turn dough onto a floured surface and knead for 5-7 minutes until it becomes smooth and elastic.
  4. First rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
  5. Preheat oven: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
  6. Prepare boiling bath: Bring a large pot of water to a boil, then add the baking soda to the water to create the traditional alkaline bath necessary for pretzels.
  7. Shape pretzels: Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into an 18-inch rope, then form into a pretzel shape by making a “U”, crossing ends over each other and folding down.
  8. Boil pretzels: Carefully drop each pretzel into the boiling baking soda water for about 30 seconds, then remove them with a slotted spoon and place onto the prepared baking sheet.
  9. Egg wash and salt: Brush each pretzel with the beaten egg and sprinkle generously with coarse salt.
  10. Bake: Bake the pretzels for 10-12 minutes, or until they turn golden brown. Remove from oven and let cool slightly.
  11. Make cheese dip: While pretzels bake, melt 2 tablespoons unsalted butter in a saucepan over medium heat. Whisk in 2 tablespoons flour to form a roux, cooking for 1-2 minutes. Gradually whisk in 1 cup milk and cook until sauce thickens. Remove from heat and stir in 1 1/2 cups shredded cheddar cheese, garlic powder, paprika, salt, and pepper until smooth.
  12. Serve: Serve warm soft pretzels with the cheese dip on the side for dipping.

Notes

  • Make sure the water for activating yeast is not too hot to avoid killing the yeast.
  • The baking soda bath is critical to achieving the classic pretzel texture and flavor.
  • You can substitute cheddar cheese with any preferred cheese blend for the dip.
  • For a softer pretzel, brush with melted butter immediately after baking.
  • Store leftover pretzels in an airtight container. Reheat in an oven or toaster oven for best texture.

Find it online: https://slsrecipes.com/soft-pretzels-with-cheesy-dip-recipe/