Description
These homemade soft pretzels are pillowy, golden, and irresistibly delicious, paired with a creamy, tangy cheddar cheese dip. Perfect for snacks, parties, or cozy gatherings, this easy recipe brings nostalgic comfort and crowd-pleasing flavor to your table.
Ingredients
- 4 cups all-purpose flour (500g)
- 2 1/4 teaspoons instant yeast (7g)
- 2 tablespoons granulated sugar (25g)
- 1 1/4 teaspoons salt (7g)
- 1 1/2 cups warm water (355ml, about 110°F)
- 1/4 cup unsalted butter, melted (57g)
- 1/4 cup baking soda (60g)
- Coarse sea salt, for topping
- Optional: 1 large egg, beaten with 1 tablespoon water (for egg wash)
- 1 1/2 cups sharp cheddar cheese, shredded (170g)
- 1/4 cup cream cheese, softened (60g)
- 1/2 cup whole milk (120ml)
- 1 tablespoon unsalted butter (14g)
- 1 tablespoon all-purpose flour (7g)
- 1/4 teaspoon ground mustard (optional)
- Salt and black pepper, to taste
- Optional: pinch of cayenne or paprika
Instructions
- In a large mixing bowl, combine flour, instant yeast, sugar, and salt.
- Pour in warm water and melted butter. Mix until a shaggy dough forms.
- Knead by hand for 8-10 minutes (or with a stand mixer for 5-6 minutes) until smooth, elastic, and slightly tacky.
- Shape into a ball, place in a lightly greased bowl, and cover with a towel. Let rise in a warm spot for 50-60 minutes, until doubled in size.
- Punch down the risen dough and turn onto a lightly floured surface.
- Divide into 8 equal pieces. Roll each piece into a rope about 18-20 inches long.
- Shape into classic pretzel twists: make a U-shape, cross the ends, twist, then fold down to form pretzel shape. Pinch ends to seal.
- Preheat oven to 425°F. Line baking sheets with parchment.
- In a large pot, bring 8 cups water and baking soda to a boil.
- Carefully lower pretzels (2-3 at a time) into the boiling water for 30 seconds. Remove with a slotted spoon and place on baking sheet.
- Brush tops with egg wash (optional) and sprinkle with coarse salt.
- Bake in preheated oven for 12-15 minutes, until deep golden brown and crisp.
- Let cool slightly before serving.
- For the cheese dip: In a small saucepan over medium heat, melt butter.
- Whisk in flour and cook 1 minute, until bubbly.
- Slowly add milk, whisking constantly to prevent lumps. Cook 2-3 minutes until slightly thickened.
- Add cream cheese and stir until melted.
- Reduce heat to low and add shredded cheddar cheese, ground mustard, salt, pepper, and optional cayenne.
- Stir until smooth and creamy. If too thick, add a splash more milk.
- Serve warm with pretzels.
Notes
For extra fluffy pretzels, let the shaped dough rest 10 minutes before boiling. If using active dry yeast, dissolve in warm water with sugar for 5 minutes before mixing. Cheese dip can be made spicy with cayenne or jalapeños. Pretzel bites or sweet cinnamon sugar pretzels are fun variations. Pretzels freeze well; reheat in a low oven. Cheese dip reheats with a splash of milk.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel with chees
- Calories: 320
- Sugar: 4
- Sodium: 780
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 45
- Fiber: 2
- Protein: 11
Keywords: soft pretzels, cheese dip, homemade snack, party food, easy pretzel recipe, game day, comfort food, baking, kid-friendly, crowd-pleaser