These homemade pretzels are soft, chewy, and so much fun to make! They are perfect for snacking and taste amazing when dipped in warm, cheesy queso.
Truth be told, making pretzels is a great excuse to play with dough—who doesn’t love that? I like to serve them fresh out of the oven with a side of gooey queso for dipping. Yum!
Key Ingredients & Substitutions
All-Purpose Flour: This forms the base of your pretzels. If you’re looking for a healthier option, whole wheat flour can be used, though it will change the texture slightly. I lean towards adding a bit of bread flour for chewiness.
Active Dry Yeast: Always check the expiration date! If you don’t have any, you can use instant yeast instead. Just skip the proofing step. I’ve had great results either way.
Coarse Sea Salt: Perfect for topping the pretzels. If you can’t find it, kosher salt works well too. Just sprinkle lightly, as table salt is more potent and might overpower the flavor.
Cheddar Cheese: I love sharp cheddar for a strong flavor in the queso. If you’re a fan of spice, try pepper jack cheese. It’s a fun way to add some heat!
How Do You Get That Beautiful Pretzel Color and Flavor?
The secret here is the baking soda bath. This step gives pretzels their unique taste and rich brown color. It’s easy, just follow these steps:
- Boil 10 cups of water and add 2/3 cup of baking soda (carefully—this can foam up!).
- Dunk each pretzel in the boiling solution for 30 seconds. This creates that chewy outer layer!
- Use a slotted spatula to remove the pretzels and let them drain a bit before baking.
Don’t skip this step; it’s crucial for achieving that classic pretzel flavor!
What’s the Best Way to Make Smooth Queso?
To keep your queso creamy and delicious, use these tips:
- Make sure to stir the flour into the melted butter for about a minute to cook it off before adding milk.
- Whisk the milk in slowly to avoid lumps; this helps create a smooth base.
- When adding cheese, do it off the heat and stir until it’s all melted. The residual heat will do the trick without scorching the cheese.
This method gives a luscious queso that you’ll want to slather on everything!
Homemade Pretzels With Queso
Ingredients You’ll Need:
For the Pretzels:
- 4 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons 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
- 2/3 cup baking soda
- 1 egg yolk, beaten with 1 tablespoon water (for egg wash)
- Coarse sea salt, for topping
- Chopped fresh chives (optional, for garnish)
For the Queso:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup 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
- 1/4 teaspoon smoked paprika (optional)
- Salt and pepper, to taste
- Chopped fresh chives, for garnish
How Much Time Will You Need?
This recipe takes about 1 hour and 45 minutes in total. You’ll spend around 15 minutes prepping the dough, about an hour for it to rise, along with 15 minutes to bake and another 10 for making the queso. Your delicious pretzels will be ready to enjoy in no time!
Step-by-Step Instructions:
1. Make the Dough:
In a large bowl, combine the warm water, yeast, and sugar. Let it sit for 5 minutes until it becomes foamy. Then, add the flour, salt, and melted butter to the yeast mixture. Mix everything together until a dough forms. It’s okay to mix by hand or use a stand mixer if you have one!
2. Knead:
Turn the dough onto a floured surface. Knead it for about 7-8 minutes until it’s smooth and elastic. If you prefer, you can also knead with a stand mixer fitted with a dough hook for around 5 minutes.
3. First Rise:
Place the kneaded dough in a lightly oiled bowl and cover it with a clean towel or plastic wrap. Let it rise in a warm place until it has doubled in size, which should take about 1 hour.
4. Prepare the Baking Soda Bath:
While the dough rises, preheat your oven to 450°F (230°C). In a large pot, bring 10 cups of water and the baking soda to a boil. This will be used to give your pretzels that classic flavor and texture!
5. Shape the Pretzels:
Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a long rope (about 20-24 inches). Shape each rope into a pretzel by making a U-shape, crossing the ends over twice, and folding them down to the bottom of the U.
6. Baking Soda Bath:
Carefully dip each shaped pretzel into the boiling baking soda water for about 30 seconds. Use a slotted spatula to remove them, allowing excess water to drain. Place them on a parchment-lined baking sheet.
7. Egg Wash & Salt:
Brush each pretzel with the egg yolk wash and sprinkle coarse sea salt and any chopped chives on top for added flavor.
8. Bake:
Bake in the preheated oven for about 12-15 minutes, or until they are golden brown!
9. Make Queso Sauce:
While the pretzels are baking, melt butter in a saucepan over medium heat. Stir in flour and cook for about 1 minute to form a roux. Slowly whisk in warm milk and continue whisking until the sauce has thickened, which should take about 3-5 minutes.
10. Add Cheese and Spices:
Remove the saucepan from heat and stir in the sharp cheddar, Monterey Jack, garlic powder, onion powder, and smoked paprika (if using). Stir until everything is melted and smooth. Season with salt and pepper to taste.
11. Serve:
Plate the warm pretzels and garnish with extra chives if desired. Serve them alongside a bowl of hot queso for dipping. Enjoy your delightful homemade snacks!
Your soft, golden homemade pretzels with delicious creamy queso cheese dip are ready! Perfect for sharing or enjoying all on your own. Enjoy!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that the texture will be denser, so you may want to add a little more water to the dough or combine it with some all-purpose flour for a lighter result.
What If My Dough Doesn’t Rise?
If your dough doesn’t rise, it could be due to inactive yeast. Make sure your yeast is fresh and check the temperature of your water; if it’s too hot, it can kill the yeast. Ideally, the water should be around 110°F (43°C). If it’s too cold, the yeast may not activate effectively.
Can I Make the Pretzels Ahead of Time?
Absolutely! You can shape the pretzels and place them on a baking sheet, then cover and refrigerate them for up to 24 hours. When you’re ready to bake, let them sit at room temperature for about 30 minutes before dipping in the baking soda bath and baking.
How Should I Store Leftover Pretzels and Queso?
Store any leftover pretzels in an airtight container at room temperature for up to 2 days. For the queso, keep it in the fridge for up to 3 days in a sealed container. Reheat both the pretzels and queso gently in the oven or on the stove to maintain their taste and texture!
