These homemade pretzels are soft, warm, and perfect for munching! They have a deliciously chewy texture and a lovely golden-brown crust that makes them super inviting.
Dip them in some creamy queso, and you might just find yourself in snack heaven! I mean, who can resist that cheesy goodness? They’re a fun treat to make for friends or just for yourself on movie night!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your pretzels, giving them a nice chewy texture. If you’re looking for a healthier option, whole wheat flour can be used but the texture might be a bit different.
Kosher Salt: It’s essential for flavor. If you don’t have kosher salt, table salt works too, but use a little less as it’s finer and saltier by volume.
Baking Soda: This is used in the boiling step to give the pretzels their unique brown crust. Don’t skip this step! If you’re out of baking soda, you can use baking powder in a pinch, but the results won’t be exactly the same.
Cheese Types: For the queso dip, feel free to swap in your favorite cheese! If you prefer a milder flavor, use just cheddar. You could even try pepper jack for some extra spice.
How Do You Get That Perfect Pretzel Shape?
Shaping pretzels might be tricky at first, but it’s all about practice! Start by rolling out your dough into long ropes gently so you don’t overwork the dough. Don’t stress if they don’t look perfect—every pretzel is unique!
- To shape, make a U with your dough rope.
- Cross the ends over each other twice before pressing them onto the bottom.
- This gives your pretzel that classic shape.
Why is a Boiling Step Important?
The boiling step in a baking soda bath is crucial! It gives pretzels their shiny, dark brown exterior. This method also helps create that chewy texture we love. Just remember to time them in the bath! Thirty seconds is usually just right.
So, roll up those sleeves and have fun making these pretzels. They are so satisfying to create and even better to eat! Enjoy your delicious homemade snack!
Homemade Pretzels With Queso
Ingredients You’ll Need:
For the Pretzels:
- 4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups warm water (about 110°F)
- 2 tablespoons unsalted butter, melted
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water (for egg wash)
- Coarse pretzel salt for sprinkling
For the Queso Dip:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk, warmed
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 1/2 cup processed cheese (such as Velveeta), cubed
- 1-2 teaspoons diced green chilies (optional, for some mild heat)
- Salt and pepper to taste
- Chopped fresh chives or green onions for garnish
How Much Time Will You Need?
This entire recipe will take about 2 hours. You’ll spend about 30 minutes on prep, 1 hour waiting for the dough to rise, and then around 15-20 minutes baking. Finally, don’t forget a few minutes for making that cheesy queso dip!
Step-by-Step Instructions:
1. Prepare the Pretzel Dough:
In a large mixing bowl, combine the warm water and yeast. Let it sit for about 5 minutes until it becomes foamy—this means your yeast is active! Then, add the sugar, salt, melted butter, and flour to the yeast mixture. Mix everything together until a dough forms.
Next, knead the dough on a floured surface for about 7-10 minutes until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
2. Shape the Pretzels:
Once the dough is ready, preheat your oven to 450°F (230°C). Line two baking sheets with parchment paper and lightly grease them. Punch down the dough and divide it into 8 equal pieces. Roll each piece into a long rope, about 20-24 inches in length.
To shape a pretzel, form the rope into a U, cross the ends over each other twice, then press them onto the bottom of the U. Place the shaped pretzels onto the prepared baking sheets.
3. Prepare the Baking Soda Bath:
Now it’s time to prepare the baking soda bath! In a large pot, bring 10 cups of water and the baking soda to a boil. Carefully lower each pretzel into the boiling water bath for about 30 seconds. This step is crucial for that chewy pretzel texture! Use a slotted spatula to remove them and place them back onto the baking sheets.
4. Bake the Pretzels:
Brush each pretzel with the egg wash to give them a beautiful golden color in the oven. Sprinkle coarse pretzel salt generously on top. Bake the pretzels in your preheated oven for 12-15 minutes or until they are golden brown. Once baked, remove them from the oven and allow them to cool slightly on a wire rack.
5. Make the Queso Dip:
While the pretzels are baking, let’s make that queso dip! In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to make a roux. Slowly add in the warmed milk while whisking until the mixture is smooth. Continue to whisk and cook until it thickens, about 3-5 minutes.
Remove the saucepan from heat and stir in the sharp cheddar, Monterey Jack, and processed cheese until everything is melted and smooth. If you like a little heat, you can add the diced green chilies. Season with salt and pepper to taste, and keep warm over low heat or transfer to a serving bowl.
6. Serve:
Finally, it’s time to enjoy! Arrange the warm pretzels on a serving platter with the queso dip on the side. Garnish the queso with chopped chives or green onions for an extra touch. Now you’re ready to dive into those delicious, soft pretzels dipped in creamy, cheesy goodness!
Enjoy this delightful snack or appetizer, perfect for any occasion!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour for a healthier option! Just keep in mind that the texture will be denser, so you might need to adjust the water slightly to achieve the right dough consistency.
How Can I Store Leftover Pretzels?
Store any leftover pretzels in an airtight container at room temperature for up to 2 days. You can reheat them in the oven at 350°F (175°C) for about 5-10 minutes to regain their softness.
What If I Don’t Have Baking Soda?
If you don’t have baking soda, you can use baking powder as a substitute. However, using baking soda is preferred for the classic pretzel flavor and texture.
Can I Make the Queso Dip Ahead of Time?
Absolutely! You can prepare the queso dip up to a day in advance. Just store it in an airtight container in the fridge. When you’re ready to serve it, reheat gently on the stove, adding a splash of milk if it seems too thick.
