Description
Learn how to make soft, chewy pretzels paired with a creamy, flavorful cheese dip in this detailed recipe. These homemade soft pretzels are boiled briefly in a baking soda bath to achieve their signature texture and baked until golden brown. Paired with a smooth cheddar cheese dip seasoned with garlic and paprika, this snack is perfect for sharing at gatherings or enjoying as a comforting treat.
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
- Activate the yeast: In a small bowl, combine warm water (110°F) with the active dry yeast and granulated sugar. Stir gently and let sit for about 5 minutes until foamy, indicating the yeast is active.
- Prepare dough: In a large bowl, mix the flour and salt. Add the yeast mixture and melted butter. Stir until the dough begins to come together.
- Knead dough: Turn the dough out onto a floured surface and knead for 5-7 minutes until smooth and elastic.
- 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 doubles in size.
- Preheat oven and prepare baking sheet: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Boiling preparation: Bring a large pot of water to a boil and add the baking soda to create an alkaline bath for the pretzels.
- Shape pretzels: Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into an 18-inch rope, then form each into a pretzel shape by making a “U,” crossing the ends, and folding them down.
- Boil pretzels: Carefully drop each pretzel into the boiling baking soda water for about 30 seconds to develop the characteristic chewy crust, then remove with a slotted spoon and place onto the prepared baking sheet.
- Egg wash and salt: Brush every pretzel with beaten egg and sprinkle with coarse salt for a shiny and flavorful finish.
- Bake pretzels: Bake in the preheated oven for 10-12 minutes or until golden brown. Once done, let them cool slightly before serving.
- Make cheese dip roux: In a medium saucepan, melt butter over medium heat. Stir in flour and cook for about 1 minute to form a roux while stirring constantly.
- Add milk and thicken: Gradually whisk in milk, continue stirring until the mixture thickens and starts to simmer.
- Incorporate cheese and seasonings: Reduce heat to low and add shredded cheese, stirring until fully melted and smooth. Mix in garlic powder, paprika, salt, and pepper to taste.
- Serve: Pour the warm cheese dip into a serving dish and enjoy it alongside the freshly baked soft pretzels for dipping.
Notes
- Ensure the water is warm but not hot (around 110°F) to properly activate the yeast without killing it.
- Do not skip the baking soda bath; it’s essential for achieving the classic pretzel crust and flavor.
- You can substitute cheddar cheese in the dip with a blend like Monterey Jack and mozzarella for a different flavor and meltiness.
- For extra flavor, add a sprinkle of smoked paprika or chili flakes to the cheese dip.
- Store leftover pretzels wrapped at room temperature for up to 2 days and reheat in the oven for best texture.
