Buttery Soft Pretzels with Cheese Dip
Enjoy the irresistible warmth and flavor of homemade buttery soft pretzels paired with a creamy cheese dip. A perfect snack for any gathering!
Servings: 8 servings
Calories: 350kcal
Ingredients
For the Pretzels
- 1.5 cups warm water (110°F) Activates the yeast.
- 2.25 tsp active dry yeast Gives texture and flavor.
- 1 tsp salt Enhances the dough's taste.
- 1 tbsp brown sugar Adds sweetness.
- 4 cups all-purpose flour Base for the dough.
- 2 tbsp unsalted butter, melted For flavor and tenderness.
- 1/3 cup baking soda (for water bath) Creates texture and color.
- 1 egg yolk + 1 tbsp water (for egg wash) Provides a glossy finish.
- to taste coarse sea salt, for sprinkling Adds salty crunch.
For the Cheese Dip
- 2 tbsp butter Base for the cheese sauce.
- 2 tbsp all-purpose flour Thickens the cheese sauce.
- 1 cup milk Adds creaminess.
- 1.5 cups sharp cheddar cheese, shredded Provides cheesy goodness.
- 1/2 tsp Dijon mustard (optional) Adds a zing.
- to taste salt and pepper For seasoning the dip.
Instructions
Make the Dough
- Combine the warm water and active dry yeast in a large mixing bowl. Let sit for 5 minutes until foamy.
- Stir in the salt, brown sugar, and melted butter until well combined.
- Gradually add the all-purpose flour, mixing until a dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled in size.
Shape and Boil the Pretzels
- Preheat oven to 450°F (230°C). Divide dough into 8 pieces and roll each into long ropes, shaping them into pretzels.
- Boil 10 cups of water in a large pot. Add the baking soda to the boiling water.
- Carefully add each pretzel to the boiling water, cooking for about 30 seconds. Remove with a slotted spoon.
- Brush pretzels with egg wash and sprinkle with coarse sea salt. Place on a parchment-lined baking sheet.
Bake the Pretzels
- Bake for 12-14 minutes or until golden brown.
Prepare Cheese Dip
- In a saucepan, melt butter over medium heat. Whisk in flour to create a roux.
- Gradually add milk, stirring constantly until thickened. Add shredded cheese and Dijon mustard if using, stirring until melted and smooth.
- Season with salt and pepper to taste.
Serve
- Serve warm pretzels with cheese dip and enjoy!
Notes
For a variation, incorporate spices or different types of cheese into the dip. Leftovers can be stored in an airtight container for up to 2 days. Freeze uncooked pretzels before boiling for longer storage.