Description
These Soft Pretzels with Cheese Dip are a delightful homemade snack featuring chewy, golden-brown pretzels with a rich and creamy cheddar cheese sauce. Perfect for sharing at parties or enjoying as a cozy comfort food, this recipe combines the art of pretzel-making with a luscious, flavorful dip.
Ingredients
Scale
For the 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
For the 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, dissolve the active dry yeast and granulated sugar in the warm water (110°F). Let it sit for 5-10 minutes until the mixture becomes frothy, indicating that the yeast is active.
- Mix the dough: In a large bowl, combine the flour and salt. Add the yeast mixture and melted butter, stirring until the dough starts to come together into a shaggy mass.
- Knead the dough: Transfer the dough onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic, ensuring proper gluten development for a soft pretzel texture.
- First rise: Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and allow it to rise in a warm spot for about 1 hour or until it doubles in size.
- Preheat oven and prepare baking sheet: While the dough rises, preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper to prevent sticking.
- Prepare baking soda bath: Bring a large pot of water to a boil and carefully add the baking soda, which helps give the pretzels their characteristic chewy crust and golden color.
- Shape the pretzels: Punch down the risen dough to release excess gas and divide it into 8 equal pieces. Roll each piece into an 18-inch rope, then form each into a classic pretzel shape by making a “U,” crossing the ends over each other, and folding them down.
- Boil the pretzels: Carefully drop each pretzel into the boiling baking soda water for about 30 seconds. This step firms the exterior and contributes to the final texture. Remove with a slotted spoon and place on the prepared baking sheet.
- Egg wash and salt: Brush each pretzel generously with the beaten egg wash and sprinkle coarse salt on top for flavor and visual appeal.
- Bake the pretzels: Bake in the preheated oven for 10-12 minutes, or until they turn a deep golden brown. Remove them and allow to cool slightly before serving.
- Prepare the cheese dip: While the pretzels bake, melt 2 tablespoons of unsalted butter in a small saucepan over medium heat. Whisk in 2 tablespoons of all-purpose flour to form a smooth roux and cook for about 1-2 minutes without browning. Gradually add 1 cup of milk, whisking constantly to avoid lumps. Cook until the sauce thickens, then remove from heat and stir in 1 1/2 cups shredded cheddar cheese, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, and salt and pepper to taste until the cheese is fully melted and smooth.
- Serve: Serve the warm soft pretzels alongside the creamy cheese dip for a crowd-pleasing snack or appetizer.
Notes
- Ensure the water temperature for activating yeast is not too hot to avoid killing the yeast, ideally around 110°F.
- You can use a cheese blend like cheddar and Monterey Jack for a different flavor profile.
- For extra flavor, consider brushing pretzels with melted butter immediately after baking.
- If you don’t have coarse salt, kosher salt can be a good substitute.
- Leftover pretzels can be reheated in the oven wrapped in foil to keep them soft.
