These homemade pretzels are soft, warm, and simply irresistible! When you dip them into cheesy queso, it’s a match made in snack heaven!
I love making these pretzels for movie nights; they are fun to shape and taste amazing. Plus, who can resist that gooey cheese? Perfect for sharing… or not! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your pretzels. You can substitute half with whole wheat flour for a nuttier taste. Just keep in mind, it may alter the texture slightly!
Kosher Salt: I prefer kosher salt for its texture and flavor. If you’re out, table salt works, but use less as it’s finer. About half should do!
Active Dry Yeast: This is crucial for giving your pretzels that fluffy texture. If you have instant yeast, you can use it without activating it first. Just mix it right in with the dry ingredients!
Butter: Unsalted butter is best so you control the salt content. You could replace it with olive oil for a different flavor profile if you prefer.
Cheese: Sharp cheddar gives a nice kick to the queso. Feel free to swap with gouda or pepper jack for more flavor. For a dairy-free option, try vegan cheese! It melts well too.
How Do You Get the Perfect Pretzel Shape?
Shaping pretzels can be tricky but fun! Here’s how to do it without frustration:
- After dividing the dough, roll each piece into a long rope about 20 inches. Keep it even for a uniform shape.
- Start by making a U-shape with the rope. Cross the ends over each other twice.
- Press the ends to the bottom of the U firmly to keep them secure. Don’t worry if they aren’t perfect; practice makes perfect!
Each pretzel will have its unique character, and that’s part of the fun! Enjoy your baking adventure and the delicious results.
Why is the Baking Soda Bath Important?
Dipping the pretzels in a baking soda bath gives them a beautiful golden color and that classic pretzel flavor. It’s a crucial step!
- Bring the water and baking soda to a boil before adding the pretzels. This helps them get that shiny crust.
- Dip each pretzel for about 30 seconds. Don’t skip this step or they won’t get that authentic pretzel taste.
Trust me, this small step is key to making your pretzels stand out. Enjoy the process and the tasty results!
Homemade Pretzels With Queso
Ingredients You’ll Need:
For The Pretzels:
- 4 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups warm water (110°F)
- 2 tablespoons unsalted butter, melted
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water (egg wash)
- Coarse sea salt, for sprinkling
For The Queso Dip:
- 2 tablespoons unsalted butter
- 2 tablespoons 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 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon chopped fresh chives (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes for prep, 1 hour for the dough to rise, and about 15 minutes for baking. Overall, you’re looking at around 1 hour and 35 minutes to have delicious homemade pretzels ready to serve!
Step-by-Step Instructions:
1. Prepare the Pretzel Dough:
First, in a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until it gets nice and foamy. While that’s happening, grab a large mixing bowl and combine the flour, sugar, and kosher salt. Once the yeast is ready, add it to the flour mix along with the melted butter. Now, using a stand mixer with a dough hook or your hands, knead the dough until it’s smooth and elastic—this takes about 5-7 minutes. Form the dough into a ball and place it in a lightly oiled bowl, covering it with a clean kitchen towel. Let the dough rise in a warm place for about 1 hour or until it doubles in size.
2. Shape the Pretzels:
Preheat your oven to 450°F (230°C) and line two baking sheets with parchment paper, lightly oiling them, too. In a large pot, bring 10 cups of water and the baking soda to a boil. Once your dough is ready, turn it out onto a slightly oiled surface and divide it into 8 equal pieces. Roll each piece into a 20-inch rope. To shape the pretzels, make a U-shape with the rope, cross the ends over each other twice, and press the ends onto the bottom of the U.
3. Baking Soda Bath and Baking:
Now it’s time for the fun part! Using a slotted spatula, carefully dip each pretzel into the boiling baking soda bath for about 30 seconds. After that, remove them from the bath and place them on your prepared baking sheets. Brush each pretzel with the egg wash and sprinkle some coarse sea salt on top. Bake for 12-15 minutes, or until they turn a lovely deep golden brown. Once baked, let them cool slightly on a wire rack.
4. Make the Queso Dip:
While your pretzels are baking, you can whip up the queso dip! In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to create a roux. Slowly add in the warm milk while whisking until smooth. Keep whisking until the sauce thickens, which should take about 3-5 minutes. Remove it from heat, and stir in the shredded cheddar and Monterey Jack cheese until everything is melted and smooth. Season with garlic powder, onion powder, salt, and pepper to taste. Optionally, top with chopped chives for a fresh finish!
5. Serve:
Now, it’s time to enjoy your creations! Transfer the pretzels to a serving platter and place the queso dip in a bowl. Serve the warm pretzels alongside the cheesy dip for a delicious snack or appetizer that everyone will love!
Enjoy your soft, golden homemade pretzels paired perfectly with creamy, flavorful queso! Happy snacking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour for a healthier twist. Just note that it may alter the texture slightly, making the pretzels denser.
What Should I Do If My Dough Doesn’t Rise?
If your dough isn’t rising, it could be due to inactive yeast. Ensure your yeast is fresh and that you used warm water (not hot!) to activate it. If the dough still doesn’t rise, try placing it in a warmer area, like near a preheating oven.
Can I Make the Queso Dip Ahead of Time?
Absolutely! You can make the queso dip ahead of time. Just store it in an airtight container in the fridge for up to 3 days. Reheat it gently on the stove, adding a splash of milk if it thickens too much.
How Should I Store Leftover Pretzels?
Store any leftover pretzels in an airtight container at room temperature for up to 2 days. To refresh them, just pop them in a preheated oven at 350°F (175°C) for about 5-10 minutes to warm them up and restore some crispiness!