Soft Pretzels Cheese Sauce (Printable)
Enjoy warm, chewy homemade soft pretzels alongside a rich, creamy cheese sauce. Ideal for sharing during any festive occasion.
# What You'll Need:
→ For the Pretzel Dough
01 - 1.5 cups warm water (110°F/43°C)
02 - 2.25 teaspoons active dry yeast
03 - 1 tablespoon granulated sugar
04 - 4 cups all-purpose flour
05 - 1 teaspoon salt
06 - 2 tablespoons unsalted butter, melted
→ For Boiling Pretzels
07 - 10 cups water
08 - 0.67 cup baking soda
→ For Pretzel Topping
09 - 1 large egg, beaten with 1 tablespoon water (for egg wash)
10 - Coarse sea salt, for sprinkling
→ For the Cheese Sauce
11 - 2 tablespoons unsalted butter
12 - 2 tablespoons all-purpose flour
13 - 1 cup whole milk
14 - 1 cup shredded sharp cheddar cheese
15 - 0.5 cup shredded mozzarella cheese
16 - 0.5 teaspoon Dijon mustard
17 - 0.25 teaspoon garlic powder
18 - Salt and black pepper, to taste
# Directions:
01 - In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Allow the mixture to rest for 5 minutes until it becomes foamy, indicating the yeast is active.
02 - Add the all-purpose flour, salt, and melted unsalted butter to the yeast mixture. Mix thoroughly until a cohesive dough forms. Transfer the dough to a clean surface and knead for 5 to 7 minutes until it is smooth and elastic.
03 - Place the kneaded dough into a lightly greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 45 to 60 minutes, or until its volume has doubled.
04 - Preheat your oven to 450°F (230°C). Line two baking sheets with parchment paper to prevent sticking.
05 - In a large pot, bring 10 cups of water and 0.67 cup of baking soda to a rolling boil. This alkaline solution is crucial for the pretzels' characteristic crust and flavor.
06 - Gently punch down the risen dough to release air. Divide the dough into 8 equal pieces. Roll each piece into a 20-inch-long rope, then carefully twist and shape it into a traditional pretzel form.
07 - Carefully immerse each shaped pretzel into the boiling baking soda solution for exactly 30 seconds. Using a slotted spatula, remove the pretzels from the water, allowing excess liquid to drain, and place them onto the prepared baking sheets.
08 - In a small bowl, whisk together 1 large egg with 1 tablespoon of water to create an egg wash. Brush this mixture generously over each pretzel and then sprinkle with coarse sea salt.
09 - Bake the pretzels in the preheated oven for 12 to 14 minutes, or until they achieve a deep golden brown color. Once baked, transfer them to a wire rack to cool slightly.
10 - For the cheese sauce, melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute, creating a roux.
11 - Gradually whisk in 1 cup of whole milk into the roux. Continue to cook, stirring constantly, until the sauce thickens, which should take approximately 2 to 3 minutes.
12 - Remove the saucepan from the heat. Stir in 1 cup of shredded sharp cheddar cheese, 0.5 cup of shredded mozzarella cheese, 0.5 teaspoon of Dijon mustard, 0.25 teaspoon of garlic powder, and season with salt and black pepper to taste. Stir until the cheeses are completely melted and the sauce is smooth.
13 - Serve the warm, freshly baked pretzels immediately with the creamy cheese sauce for dipping.
# Expert Hints:
01 -
- You'll feel like a true baker, even if you're just starting out, because the process is surprisingly forgiving.
- This recipe absolutely guarantees you'll be the MVP of any gathering, with everyone asking for your secret.
02 -
- Don't let your pretzels boil for too long in the baking soda bath; 30 seconds is truly the sweet spot to prevent a metallic taste.
- Using warm water for the yeast is critical; if it's too hot, you'll kill the yeast, and your dough won't rise.
03 -
- For extra flavor and texture, sprinkle your pretzels with "everything bagel" seasoning instead of just coarse salt before baking.
- Make the cheese sauce ahead of time; it reheats beautifully over low heat with a splash of milk if it's too thick.