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Golden brown homemade soft pretzels on a wooden board with coarse salt crystals on top, one pretzel being dipped into a small bowl of warm cheese sauce, classic pretzel shape with shiny baked exter...
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
Cook Time 15 minutes
Total Time 40 minutes
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.