Homemade Soft Pretzels With Cheese Dip

If you’ve ever smelled soft pretzels baking at a mall food court and thought “I need that immediately,” this recipe will change your life. These homemade soft pretzels are golden brown, chewy on the outside, soft and pillowy on the inside, and brushed with melted butter and coarse salt while still hot from the oven.

The baking soda bath is what makes these taste like the real thing. Dipping the shaped pretzels in a boiling baking soda solution before baking creates that distinctive chewy, dark crust that you can’t get any other way. It sounds like an unusual step, but it takes 30 seconds per pretzel and it’s the difference between a pretzel and a dinner roll shaped like a pretzel. Pair them with the quick cheese dip and you’ve got a snack that’ll disappear before game time.

Sarah Mitchell

Homemade Soft Pretzels With Cheese Dip

If you've ever smelled soft pretzels baking at a mall food court and thought "I need that immediately," this recipe will change your life. These homemade soft pretzels are golden brown, chewy on the outside, soft and pillowy on the inside, and brushed with melted butter and coarse salt while still hot from the oven.

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Course: Snack

Cuisine: American

Calories: 290

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups warm water (110°F)
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 tablespoon granulated sugar
• 3 3/4 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 10 cups water for boiling
• 1/3 cup baking soda
• 1 egg, beaten (for egg wash)
• Coarse sea salt for topping
• 2 tablespoons melted butter for brushing
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 2 cups shredded sharp cheddar cheese
• 1/4 teaspoon garlic powder

Method

 

1. Dissolve the yeast and sugar in warm water. Let sit for 5 minutes until foamy.
2. Add the flour, salt, and melted butter. Mix until a dough forms. Knead for 5 minutes until smooth and elastic.
3. Cover and let rise in a warm spot for 1 hour until doubled.
4. Preheat your oven to 425°F (220°C). Line baking sheets with parchment paper.
5. Bring 10 cups of water to a boil in a large pot and add the baking soda.
6. Divide the dough into 8 equal pieces. Roll each piece into a 24-inch rope and shape into a pretzel.
7. Drop each pretzel into the boiling baking soda water for 30 seconds, then lift out with a slotted spoon and place on the baking sheet.
8. Brush with beaten egg and sprinkle with coarse salt.
9. Bake for 12-15 minutes until deep golden brown.
10. Brush with melted butter immediately after baking.
11. For the cheese dip: melt butter in a saucepan, whisk in flour, cook for 1 minute. Gradually add milk, whisking constantly until thickened. Remove from heat and stir in cheese and garlic powder until melted and smooth.
12. Serve the warm pretzels with the cheese dip.

Notes

The baking soda bath is non-negotiable — it's what gives pretzels their characteristic flavor and dark color. Be careful when adding baking soda to boiling water as it will foam up. For cinnamon sugar pretzels, skip the salt and brush with butter then coat in cinnamon sugar instead. These are best eaten the day they're made but can be frozen and reheated in a 375°F oven for 5 minutes.