Homemade Soft Pretzels Cheese (Printable Recipe)

Soft golden pretzels with cheesy dip. Warm, crisp, and perfect for sharing.

# Ingredients You'll Need:

→ Pretzel Dough

01 - 1 1/2 cups warm beer or water (100–110°F)
02 - 2 1/4 teaspoons active dry yeast
03 - 4 cups all-purpose flour
04 - 2 tablespoons granulated sugar
05 - 1 teaspoon kosher salt
06 - 1 tablespoon unsalted butter, melted (for brushing)
07 - Pretzel salt, for topping

→ Baking Soda Bath

08 - 4 cups hot water
09 - 1/4 cup baking soda

→ Cheese Sauce

10 - 2 tablespoons unsalted butter
11 - 2 tablespoons all-purpose flour
12 - 1/4 teaspoon garlic powder
13 - 1/4 teaspoon onion powder
14 - 1/4 teaspoon kosher salt
15 - 1 1/2 cups whole milk
16 - 2 cups shredded sharp cheddar cheese

# Steps to Follow:

01 - In a large bowl or stand mixer, combine warm beer or water with yeast. Stir gently and let sit for 5 minutes until foamy.
02 - Add flour, sugar, and salt to the yeast mixture. Mix with dough hook or by hand until a dough forms.
03 - Knead using a stand mixer on medium-high for 2 minutes or by hand for 5 minutes until smooth and elastic.
04 - Transfer dough to a greased bowl, cover with plastic wrap, and let rest for 20 minutes at room temperature.
05 - In a large bowl, whisk together hot water and baking soda until mostly dissolved. Set aside.
06 - Divide dough into 6 pieces. Roll each into a 30-inch rope, form into a U, twist ends twice, and fold over to form pretzels.
07 - Gently dip each pretzel in the baking soda bath. Place on parchment-lined baking sheet and reshape as needed.
08 - Bake in a preheated 450°F oven for 8–10 minutes until golden brown.
09 - Immediately brush baked pretzels with melted butter and sprinkle with pretzel salt.
10 - In a saucepan, melt butter over medium-low heat. Whisk in flour, garlic powder, onion powder, and salt. Cook for 30 seconds.
11 - Slowly whisk in milk. Simmer until thickened. Remove from heat and stir in shredded cheese until melted.
12 - Serve pretzels warm with cheese sauce on the side.

# Extra Tips:

01 - The baking soda bath gives pretzels their signature golden color and chewy texture.
02 - Use freshly shredded cheese for a smoother cheese sauce.
03 - Warm liquids should be between 100–110°F to activate yeast without killing it.

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