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This doughy delight comes with a golden crust and warm chewy center paired with a rich melty cheese dip. It is one of my favorite snacks to bake from scratch when craving something comforting but impressive. It is surprisingly simple once you get into the groove of shaping and dipping.
I first made these when my friends visited for game night. Now it is my go to crowd pleaser and no one believes they are homemade.
Ingredients
- Warm beer or water: adds yeast activation and flavor
- Active dry yeast: helps the dough rise and creates fluffiness
- All purpose flour: gives the right structure and stretch
- Granulated sugar: feeds the yeast during activation
- Kosher salt: seasons both the dough and the sauce
- Hot water: mixes with baking soda to make the classic pretzel bath
- Baking soda: gives the crust its golden color and chew
- Unsalted butter: adds richness and helps salt stick after baking
- Pretzel salt: adds crunch and that signature look
- Garlic powder: adds depth to the cheese sauce
- Onion powder: rounds out the flavor of the dip
- Whole milk: brings creaminess to the sauce
- Shredded sharp cheddar cheese: melts beautifully and gives bold flavor
Step-by-Step Instructions
- Activate the Yeast:
- Stir warm beer or water and yeast together in a mixing bowl and let sit for 5 minutes until foamy and bubbly which means the yeast is alive and active
- Form the Dough:
- Add flour sugar and salt to the yeast mixture and mix with a spoon or dough hook until combined into a rough dough
- Knead the Dough:
- Knead by hand for 5 minutes or in a mixer for 2 minutes until smooth and elastic dough forms and pulls from the bowl
- Let the Dough Rest:
- Transfer to an oiled bowl cover with plastic and let rest for 20 minutes at room temperature while preparing other steps
- Mix the Baking Soda Bath:
- Whisk hot water with baking soda in a wide shallow bowl until mostly dissolved and set aside for dipping shaped pretzels
- Shape the Pretzels:
- Divide dough into 6 equal parts and roll each into a long rope about 30 inches then twist into the classic pretzel shape and press ends to seal
- Dip and Arrange:
- Dip each pretzel gently into the baking soda bath and place onto a parchment lined tray then reshape if needed and repeat with all pieces
- Bake the Pretzels:
- Bake in a 450 degree oven for 8 to 10 minutes until dark golden brown and puffed
- Finish the Pretzels:
- Brush with melted butter while hot and sprinkle generously with pretzel salt for best flavor and appearance
- Make the Cheese Sauce:
- Melt butter in a saucepan and whisk in flour garlic and onion powder and salt then cook for 30 seconds to form a roux
- Thicken and Add Cheese:
- Slowly whisk in milk until smooth then bring to a light simmer and cook until thickened then stir in cheddar cheese until fully melted
- Serve and Enjoy:
- Serve warm pretzels immediately with the cheese sauce for dipping and enjoy every bite
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Storage Tips
Keep leftover pretzels in a sealed container at room temperature for up to four days. Reheat in the oven to restore crispness. You can freeze baked pretzels and thaw overnight for easy snacking later.
Ingredient Substitutions
You can swap warm water for beer if preferred. For the cheese sauce Gruyere or Gouda also melt well and offer different flavor notes.
Serving Suggestions
Serve with mustard or ranch dip alongside the cheese sauce. These pair great with soup or chili for a full cozy meal.
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I love using sharp cheddar in the sauce because the flavor is strong and nostalgic. My kids always ask for extra for dipping veggies too.
Frequently Asked Questions About Recipes
- → Do these need to be boiled before baking?
No, they are not boiled. Instead, they are dipped in a baking soda water bath before baking to achieve the classic pretzel texture and flavor.
- → Why do they need the baking soda bath?
The baking soda bath is essential for developing the pretzels' signature deep color, chewy texture, and distinctive flavor.
- → What is pretzel salt?
Pretzel salt is a coarse, food-grade salt used for topping pretzels. If unavailable, coarse salt can be used as a substitute.
- → How warm should my liquid be for the yeast?
The beer or water should be between 100-110°F to activate the yeast properly without killing it. Use a kitchen thermometer to confirm.
- → Can I use another cheese for the cheese sauce?
Yes, you can substitute sharp cheddar with Gruyere, Gouda, or Asiago for a different flavor in the cheese sauce.
- → Can these be made smaller?
Yes, the dough can be divided into 12 smaller pretzels instead of 6. Adjust baking time accordingly.
- → How do I store leftovers?
Store cooled pretzels in an airtight container at room temperature for up to 4 days or freeze for up to 3 months. Reheat before serving.