Introduction

Soft pretzels are a comforting and delicious snack that’s surprisingly easy to make at home. This recipe guides you through making classic soft pretzels with a flavorful salsa verde cheese sauce for dipping. Perfect for game days or casual gatherings, they’re sure to impress your family and friends.

A white plate holds two soft pretzels stacked slightly overlapping. Each pretzel has a golden-brown crust with some darker roasted spots and is sprinkled with coarse salt crystals. The pretzels have a twisted loop shape with a smooth, shiny surface and soft, fluffy texture visible at the edges. Behind the plate, there is a bowl filled with a thick yellow cheese sauce topped with shredded cheese and green herbs on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups warm water
1 Tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast (or 2 ¼ teaspoons)
4 ½ cups all-purpose flour
¼ cup melted butter
10 cups water
2/3 cups baking soda
1 large egg yolk with 1 tablespoon of water
Pretzel salt
Non-stick cooking spray
2 tablespoons butter (for cheese sauce)
2 tablespoons flour (for cheese sauce)
1 cup milk
1 cup grated cheddar cheese
1 (4 oz) packet Velveeta cheese sauce
1/3 cup Salsa Verde
Salt to taste

Instructions

Step 1: In the bowl of a stand mixer, combine warm water, sugar, and salt. Sprinkle yeast on top and let sit for 5 minutes until foamy. Add flour and melted butter using the dough hook attachment. Mix on low until combined, then knead on medium speed until dough is smooth and pulls from the bowl, about 4-5 minutes. Transfer dough to an oiled bowl, cover with plastic wrap, and let rise in a warm place for 50-55 minutes until doubled.
Step 2: Preheat oven to 450°F. Line two half-sheet pans with parchment paper and lightly brush with vegetable oil.
Step 3: Bring 10 cups of water and baking soda to a rolling boil in a large saucepan.
Step 4: Turn dough onto a lightly oiled surface and divide into 8 pieces. Roll each into a 24-inch rope. Shape each rope into a pretzel by forming a U, crossing ends over, twisting, and pressing onto the bottom of the U. Place pretzels on prepared pans.
Step 5: Carefully lower pretzels into boiling water one at a time, boiling each for 30 seconds. Remove with a flat spatula and return to pans. Brush tops with egg yolk mixture and sprinkle with pretzel salt. Bake 12-14 minutes until dark golden. Cool on racks 5 minutes. Brush with melted butter if serving immediately.
Step 6: To make salsa verde cheese sauce, melt butter in a small saucepan over medium heat. Whisk in flour to form a paste. Gradually add milk, whisking constantly until thickened into a roux.
Step 7: Stir in grated cheddar and Velveeta cheese sauce packet until smooth. Add salsa verde and simmer on low, stirring occasionally, for 20 minutes. Season with salt to taste.
Step 8: Serve pretzels warm with salsa verde cheese sauce for dipping.

Tips & Variations

For a softer crust, brush pretzels with melted butter right after baking.
You can substitute regular table salt with pretzel salt or coarse sea salt for authentic flavor.
Try using whole wheat flour for a nuttier twist on the dough.
Experiment with different dipping sauces like spicy mustard or beer cheese sauce.

Storage

Store leftover pretzels in an airtight container at room temperature for up to 2 days. To refresh, warm them in the oven at 350°F for 5-7 minutes. The cheese sauce keeps well in the refrigerator for up to 3 days; reheat gently on the stove to avoid separating.

How to Serve

A close-up image shows two golden-brown soft pretzels with a glossy surface, sprinkled with coarse salt. The pretzels have a twisted shape and are placed on a woven mat. To the left of the pretzels, there is a white bowl filled with creamy yellow cheese dip, topped with shredded cheese and small green herb pieces. In the background, a roll of brown twine and a small green plant in a black pot rest on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze homemade pretzels?

Yes, you can freeze unbaked pretzels on a baking sheet until firm, then transfer to a freezer bag. Bake from frozen adding a few extra minutes to the baking time.

What if I don’t have a stand mixer?

You can mix and knead the dough by hand. It may take a bit more effort, but knead on a floured surface until smooth and elastic, about 8-10 minutes.