Introduction

Soft pretzels are a delightful snack, perfect for sharing or enjoying on your own. This easy homemade recipe gives you chewy, golden-brown pretzels with a deliciously warm salsa verde cheese sauce for dipping. Simple ingredients and straightforward steps make it an ideal treat to bake at home.

The image shows three soft pretzels with a golden-brown crust and coarse salt sprinkled on top, arranged on a round woven mat. Next to the pretzels is a white bowl filled with creamy yellow cheese sauce, topped with some shredded cheese and small green herbs for garnish. A black pot with a green plant and a large roll of twine sit in the background 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 mixed with 1 tablespoon water
Pretzel salt
Non-stick cooking spray

For the Salsa Verde Cheese Sauce

2 tablespoons butter
2 tablespoons 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

Step 1: 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.
Step 2: Add flour and melted butter. Using the dough hook, mix on low speed until combined, then knead on medium speed until smooth and dough pulls away from the bowl, about 4 to 5 minutes.
Step 3: Remove dough, clean and oil the bowl with non-stick spray. Return dough, turning to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled, about 50 to 55 minutes.
Step 4: Preheat oven to 450°F. Line two half-sheet pans with parchment paper and brush lightly with vegetable oil.
Step 5: Bring 10 cups of water and baking soda to a rolling boil in a large saucepan.
Step 6: Turn dough onto an oiled surface and divide into 8 equal pieces. Roll each piece into a 24-inch rope. Shape into pretzels by forming a U, crossing the ends over each other, twisting once, and pressing ends onto the bottom of the U. Place on prepared pans.
Step 7: Boil pretzels one by one in the baking soda water for 30 seconds, then remove with a flat spatula and place back on the pans.
Step 8: Brush pretzels with egg yolk and water mixture, sprinkle with pretzel salt, and bake 12 to 14 minutes until dark golden brown.
Step 9: Transfer to a cooling rack for at least 5 minutes. Brush with melted butter if serving immediately.
Step 10: To make the salsa verde cheese sauce, melt butter in a small saucepan over medium heat. Whisk in flour to form a paste, then gradually add milk, whisking until thickened.
Step 11: Stir in cheddar cheese and Velveeta sauce until smooth. Add salsa verde and salt to taste. Simmer on low for 20 minutes, stirring occasionally. Serve warm with pretzels.

Tips & Variations

Use a thermometer to ensure water is warm but not hot to activate yeast properly.
For a softer crust, brush pretzels with melted butter right after baking.
Try different cheeses or add spices like garlic powder to the cheese sauce for a twist.
Sprinkle coarse sea salt instead of pretzel salt if unavailable.

Storage

Store leftover pretzels in an airtight container at room temperature for up to 2 days. To reheat, warm in a 350°F oven for 5 to 10 minutes to restore softness. The cheese sauce keeps in the fridge for 3 to 4 days and can be gently reheated on the stove while stirring.

How to Serve

The image shows a white plate filled with three large soft pretzels, each with a shiny golden-brown crust sprinkled with coarse salt, having a twisted knot shape with thick dough strands. Behind the plate, there is a small black bowl filled with creamy yellow cheese sauce topped with shredded cheese and green herbs. The plate and bowl rest on a woven placemat placed on a white marbled surface, with part of a wooden frame and some spools of twine visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the pretzels?

Yes, freeze baked pretzels in a sealed bag for up to 1 month. Reheat in the oven directly from frozen for best results.

What if I don’t have a stand mixer?

You can mix and knead the dough by hand on a floured surface for about 8 to 10 minutes until smooth and elastic.