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Easy Homemade Soft Pretzels Recipe

Easy Homemade Soft Pretzels Recipe
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5.3 from 11 reviews

This Easy Homemade Soft Pretzels recipe guides you through crafting warm, chewy pretzels from scratch, complete with a delicious Salsa Verde Cheese Sauce for dipping. Perfectly golden and salty, these pretzels are a crowd-pleasing snack or appetizer that combines traditional baking techniques with flavorful cheesy goodness.

Ingredients

Scale

Pretzel Dough:

  • 1 ½ cups warm water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 package active dry yeast (or 2 ¼ teaspoons)
  • 4 ½ cups all-purpose flour
  • ¼ cup melted butter

Boiling Solution:

  • 10 cups water
  • 2/3 cups baking soda

Topping:

  • 1 large egg yolk mixed with 1 tablespoon water (egg wash)
  • Pretzel salt
  • Non-stick cooking spray
  • 2 tablespoons melted butter (for brushing)

Salsa Verde Cheese Sauce:

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1 cup grated cheddar cheese
  • 1 – 4 oz packet Velveeta cheese sauce
  • 1/3 cup Salsa Verde
  • Salt to taste

Instructions

  1. Activate yeast and make dough: Combine the warm water, sugar, and kosher salt in the bowl of a stand mixer. Sprinkle the active dry yeast over the top and let it sit for 5 minutes until foamy. Attach the dough hook, then add the flour and melted butter. Mix on low speed until just combined, then increase to medium speed and knead for about 4 to 5 minutes until the dough is smooth and pulls away from the sides.
  2. First rise: Remove the dough from the bowl, clean the bowl or use a new one, and lightly grease it with non-stick cooking spray. Place the dough back in the bowl, turning it over to coat with oil, cover with plastic wrap, and let it rise in a warm spot for 50 to 55 minutes until doubled in size.
  3. Prepare baking sheets and preheat oven: Preheat your oven to 450°F (230°C). Line two half-sheet pans with parchment paper and lightly brush them with vegetable oil. Set aside.
  4. Boil baking soda water: In an 8-quart saucepan, bring 10 cups of water and 2/3 cup baking soda to a rolling boil. This alkaline bath is key to the pretzels’ unique texture and flavor.
  5. Shape pretzels: On a lightly oiled work surface, punch down the dough and divide it into 8 equal pieces. Roll each piece into a 24-inch rope, then form a U shape. Cross the ends over each other, twist once, and press the ends onto the bottom of the U to form the classic pretzel shape. Place each pretzel on the prepared parchment-lined pans.
  6. Bake prep with boiling water bath: Carefully place the pretzels one at a time into the boiling baking soda water for 30 seconds; this step gives the pretzels their characteristic chew and color. Use a large flat spatula to remove them and return them to the baking sheets.
  7. Add toppings and bake: Brush each pretzel with the egg wash (egg yolk and water mixture). Sprinkle generously with pretzel salt. Bake in the preheated oven for 12 to 14 minutes or until dark golden brown.
  8. Cool and butter: Transfer baked pretzels to a cooling rack and let them cool for at least 5 minutes. If serving warm, brush with melted butter for extra flavor and shine.
  9. Prepare Salsa Verde cheese sauce: In a small saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour continuously to form a roux paste. Slowly add 1 cup milk while whisking until the mixture thickens.
  10. Add cheeses and salsa verde: Stir in 1 cup grated cheddar cheese and the 4 oz packet of Velveeta cheese sauce until fully melted and smooth. Mix in 1/3 cup Salsa Verde and simmer on low heat for 20 minutes, stirring occasionally to blend flavors.
  11. Serve: Serve the warm soft pretzels with the warm Salsa Verde Cheese Sauce for dipping. Enjoy this classic snack with a cheesy, tangy twist.

Notes

  • Make sure water is warm but not hot (around 110°F) to properly activate yeast without killing it.
  • If you don’t have Velveeta cheese sauce, substitute with an equal amount of processed cheese sauce or extra cheddar with a bit of cream.
  • The boiling soda bath is essential to achieve the pretzel’s signature crust and texture.
  • You can prepare the dough a day in advance; refrigerate after the first rise and let come to room temperature before shaping.
  • For softer pretzels, brush with melted butter immediately after baking.
  • Salsa Verde cheese sauce can be stored in the refrigerator for up to 3 days and reheated gently.

Nutrition

Keywords: soft pretzels, homemade pretzels, pretzel recipe, cheese sauce dip, salsa verde, snack recipe, easy pretzel recipe

Find it online: https://cheframiflavor.com/easy-homemade-soft-pretzels-recipe/