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Cozy Homemade Soft Pretzels Recipe with Irresistible Cheese Sauce Made Easy

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This recipe delivers soft, chewy homemade pretzels with a golden-brown crust, paired perfectly with a rich and creamy cheese sauce. It’s a nostalgic, crowd-pleasing snack that’s quick and easy to make.

Ingredients

Scale
  • 4 cups all-purpose flour (about 480g)
  • 1 tablespoon granulated sugar
  • 2 teaspoons fine sea salt
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1 1/2 cups warm water (about 110°F/43°C)
  • 2 tablespoons unsalted butter, melted
  • 10 cups water (for boiling solution)
  • 2/3 cup baking soda (for boiling solution)
  • Coarse sea salt or pretzel salt for sprinkling
  • Optional: melted butter for brushing after baking
  • 2 tablespoons unsalted butter (for cheese sauce)
  • 2 tablespoons all-purpose flour (for cheese sauce)
  • 1 1/2 cups whole milk (room temperature, for cheese sauce)
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/2 cup cream cheese, softened
  • 1/2 teaspoon Dijon mustard (optional)
  • Salt and pepper, to taste

Instructions

  1. Activate the yeast by combining warm water (110°F/43°C), sugar, and yeast in a large mixing bowl. Let sit for about 5 minutes until foamy.
  2. Add melted butter, salt, and about 3 1/2 cups of flour to the yeast mixture. Stir until it starts coming together.
  3. Turn dough onto a floured surface and knead for 8-10 minutes, adding remaining flour as needed until smooth and elastic. Alternatively, knead with a stand mixer dough hook on medium speed for 5 minutes.
  4. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
  5. Preheat oven to 450°F (232°C). Bring 10 cups water and baking soda to a boil in a large pot.
  6. Punch down dough and divide into 8 equal pieces. Roll each into a 20-24 inch rope and shape into classic pretzels.
  7. Boil each pretzel in the baking soda bath for 30 seconds using a slotted spoon. Remove and place on prepared baking sheets.
  8. Sprinkle coarse salt over pretzels and brush with melted butter if desired. Bake for 12-15 minutes until deep golden brown.
  9. While pretzels bake, melt butter in a saucepan over medium heat. Whisk in flour and cook 1-2 minutes until bubbly.
  10. Slowly whisk in milk, stirring constantly until thickened (about 5 minutes). Remove from heat and stir in cheddar, cream cheese, Dijon mustard, salt, and pepper until smooth.
  11. Let pretzels cool slightly and serve warm with cheese sauce.

Notes

[‘Water temperature is key for yeast activation; keep it warm but not hot.’, ‘Proper kneading develops gluten for the perfect chewy texture.’, ‘Do not skip the baking soda bath to achieve the signature pretzel crust and color.’, ‘Use a slotted spoon to drain pretzels well after boiling to avoid sogginess.’, ‘Watch the oven closely to prevent burning; remove pretzels when deep golden brown.’, ‘If cheese sauce is too thick, add a splash more milk; if too thin, cook a bit longer to thicken.’, ‘Start cheese sauce while pretzels bake to save time and serve everything warm.’, ‘Dough can be prepared ahead and refrigerated overnight; bring to room temperature before shaping.’, ‘Pretzels can be frozen before or after baking; reheat in oven to restore texture.’, ‘Brush pretzels with melted butter after baking to keep them soft.’]

Nutrition

Keywords: soft pretzels, homemade pretzels, cheese sauce, snack recipe, easy pretzels, comfort food

Find it online: https://breezybake.com/cozy-homemade-soft-pretzels-recipe-with-irresistible-cheese-sauce-made-easy/