These homemade pretzels are soft, chewy, and perfect for sharing! With a golden brown exterior and a fluffy inside, they’re the ultimate snack.
Pair them with warm, cheesy queso, and you’ll have a treat that everyone loves. I can’t resist sneaking a few before they even hit the table! 🥨🧀
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for making the pretzel dough. If you want a whole grain option, feel free to use whole wheat flour. You might need to add a bit more water to the dough.
Active Dry Yeast: This helps the dough rise. If you have instant yeast, you can use that too—just skip the proofing step with warm water.
Baking Soda: This is crucial for the boiling step, giving the pretzels that classic chewy texture and dark color. Don’t skip this part! Using baking powder instead wouldn’t have the same effect.
Cheese for Queso: I love using sharp cheddar for its flavor and Monterey Jack for its creaminess. You could swap in any melty cheese like Pepper Jack for a twist or use a vegan cheese option if you prefer dairy-free!
What’s the Trick to Kneading Dough Perfectly?
Kneading helps develop gluten in the dough, giving pretzels their chewy texture. The key is to knead until the dough is smooth and elastic. Here’s how to do it:
- After mixing the ingredients, turn the dough out onto a floured surface.
- Use the heel of your hand to push it away and then fold it back over.
- Rotate the dough a quarter turn and repeat for about 5-7 minutes until it feels soft and springy.
If you’re using a stand mixer, use the dough hook and knead on medium speed until it reaches the desired texture—it’s super convenient!
How Do You Shape Pretzels Like a Pro?
Shaping pretzels can be fun! Roll your dough into long ropes carefully. Aim for a uniform thickness; around 20-22 inches will work great. Here’s how:
- Start by rolling the dough from the center outward with your hands.
- Once you have your rope, create the classic pretzel shape by crossing the ends and twisting them once before bringing them back down to the bottom.
- Make sure to press the ends down to seal the shape firmly.
If you mess up, don’t worry! Just roll it out again and try. Practice makes perfect!
Homemade Pretzels With Queso
Ingredients You’ll Need:
For the Pretzels:
- 4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/2 cups warm water (about 110°F/43°C)
- 2 tbsp granulated sugar
- 1 tsp salt
- 4 tbsp unsalted butter, melted
- 10 cups water (for boiling)
- 2/3 cup baking soda (for boiling)
- 1 egg yolk, beaten with 1 tbsp water (egg wash)
- Coarse pretzel salt or large sea salt, for sprinkling
- Optional: chopped fresh parsley for garnish
For the Queso Dip:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk, warmed
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp chili powder or cayenne (optional, for a little heat)
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 1 hour of rising time for the dough, and another 12-15 minutes for baking. So, total, you should expect to spend about 1 hour and 30 minutes from start to finish. Perfect for a fun gathering or a cozy evening at home!
Step-by-Step Instructions:
1. Prepare the Dough:
In a small bowl, dissolve the yeast and sugar in warm water. Let this sit for about 5 minutes until it becomes frothy. Meanwhile, in a large mixing bowl or stand mixer, combine the flour and salt. Add in the melted butter and the yeast mixture, then knead the dough using a dough hook or by hand for about 5-7 minutes until it feels smooth and elastic.
2. Let the Dough Rise:
After kneading, place the dough into a lightly oiled bowl, cover it with plastic wrap or a damp kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size. This will give your pretzels their nice soft texture!
3. Preheat Oven and Prepare the Baking Soda Bath:
While the dough is rising, preheat your oven to 450°F (230°C). In a large pot, combine the 10 cups of water and baking soda, and bring it to a boil. This step is key to getting that classic pretzel crust!
4. Shape the Pretzels:
Once the dough has risen, punch it down to release the air. Divide it into 8 equal pieces. Roll each piece into a long rope about 20-22 inches long and then shape each rope into a traditional pretzel shape—cross the ends and twist them before bringing them back down to seal.
5. Boil the Pretzels:
Carefully drop each pretzel into the boiling baking soda bath for about 30 seconds. This is where the magic happens! Using a slotted spatula, remove the pretzel after boiling and place it onto a parchment-lined baking sheet.
6. Add Toppings and Bake:
Brush each pretzel with the prepared egg wash for that lovely golden color. Sprinkle them generously with coarse pretzel salt or large sea salt. Bake for 12-15 minutes until they’re golden brown and your kitchen smells amazing!
7. Prepare the Queso Dip:
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes while stirring constantly to create a roux. Gradually add the warmed milk, whisking until the mixture is smooth and thickened. Then, remove from heat and stir in the shredded cheeses until they melt. Finally, add garlic powder, onion powder, chili powder (if you like some heat), and season with salt and pepper to taste.
8. Serve:
Once the pretzels are baked to perfection, arrange them on a serving platter. Pour the warm queso dip into a small bowl and place it in the center. Dig in and enjoy dipping those warm, chewy pretzels into the delicious, cheesy queso!
Enjoy your homemade soft pretzels paired perfectly with smooth, cheesy queso! Happy snacking!
Can I Use Bread Flour Instead of All-Purpose Flour?
Absolutely! Using bread flour will give your pretzels a chewier texture due to its higher protein content. Just be sure to follow the same measurements and kneading instructions for the best results.
How Do I Store Leftover Pretzels?
Store any leftover pretzels in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can wrap them tightly in plastic wrap and freeze for up to 1 month. Reheat in a warm oven when you’re ready to enjoy!
Can I Make the Queso Dip Ahead of Time?
Yes, you can prepare the queso dip in advance! Just let it cool completely, then store it in an airtight container in the fridge for up to 3 days. When ready to serve, gently reheat it on the stove or in the microwave, stirring occasionally to ensure it heats evenly.
What Can I Use Instead of Pretzel Salt?
If you don’t have pretzel salt, coarse sea salt works great as a substitute! You can also use regular table salt, but sprinkle less on since it’s finer and will be saltier.
