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Homemade Soft Pretzels with Cheddar Salsa Verde Cheese Dip Recipe

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★★★★★

5 from 194 reviews

This easy homemade soft pretzels recipe guides you through making delicious, chewy pretzels from scratch, complete with a flavorful salsa verde cheese dipping sauce. Perfectly soft on the inside with a golden-brown crust, these pretzels are an ideal snack or appetizer for any occasion.

Ingredients

Scale

Pretzels

  • 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 mixed with 1 tablespoon water
  • Pretzel salt, for sprinkling
  • Non-stick cooking spray, for greasing bowl
  • Vegetable oil, for brushing pans
  • Melted butter, for brushing after baking

Salsa Verde Cheese Sauce Dipping

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup grated cheddar cheese
  • 1 – 4 oz packet Velveeta cheese sauce
  • 1/3 cup Salsa Verde
  • Salt, to taste

Instructions

  1. Activate yeast and prepare dough: In the bowl of a stand mixer, combine warm water, sugar, and kosher salt. Sprinkle yeast on top and let it sit for 5 minutes until foamy. Add flour and melted butter, then mix on low speed using the dough hook until combined. Increase to medium speed and knead for 4 to 5 minutes until smooth and dough pulls away from the bowl.
  2. Let dough rise: Remove dough and clean or grease bowl with non-stick cooking spray. Return dough to bowl, turn to coat all sides with oil, cover with plastic wrap, and let rise in a warm place for about 50 to 55 minutes, until doubled in size.
  3. Preheat oven and prepare pans: Preheat oven to 450°F (232°C). Line two half-sheet pans with parchment paper and lightly brush with vegetable oil.
  4. Boil baking soda water: In an 8-quart saucepan, bring 10 cups of water and 2/3 cups baking soda to a rolling boil.
  5. Shape pretzels: Turn dough onto a lightly oiled surface and divide into 8 equal pieces. Roll each into a 24-inch rope. Form into U-shape, cross ends over each other, twist, and press to the bottom of the U to shape the pretzel. Place pretzels on prepared pans.
  6. Boil pretzels: One by one, carefully lower pretzels into the boiling baking soda water for 30 seconds each. Use a large flat spatula to remove and return to pans.
  7. Egg wash and salt: Brush each pretzel with the egg yolk-water mixture and sprinkle with pretzel salt.
  8. Bake pretzels: Bake for 12 to 14 minutes until dark golden brown. Remove and let cool on a rack for at least 5 minutes. Brush with melted butter if serving immediately.
  9. Prepare salsa verde cheese sauce: In a small saucepan over medium heat, melt butter. Whisk in flour to form a smooth paste (roux). Gradually add milk while whisking continuously until thickened.
  10. Add cheeses and salsa verde: Stir in grated cheddar and Velveeta cheese sauce until smooth and creamy. Mix in salsa verde, then simmer on low heat for 20 minutes, stirring occasionally. Season with salt to taste.
  11. Serve: Serve pretzels warm alongside the salsa verde cheese sauce for dipping.

Notes

  • Ensure the water for yeast activation is warm, not hot, to avoid killing the yeast.
  • Boiling in baking soda water creates the classic pretzel crust and flavor; do not skip this step.
  • Use parchment paper and lightly oil pans to prevent sticking and ensure easy cleanup.
  • The salsa verde cheese sauce can be made ahead and gently reheated before serving.
  • For extra flavor, sprinkle pretzel salt generously but adjust to taste if watching sodium intake.
  • Leftover pretzels can be reheated in the oven at 350°F for 5–7 minutes to regain softness and warmth.

Keywords: soft pretzels, homemade pretzels, pretzel recipe, baking pretzels, cheese sauce dipping, salsa verde, snack recipe

Find it online: https://amayaharis.com/homemade-soft-pretzels-with-cheddar-salsa-verde-cheese-dip-recipe/