Easy Homemade Soft Pretzels with Salsa Verde Cheese Dip Recipe
This Easy Homemade Soft Pretzels recipe delivers warm, chewy pretzels perfect for snacking or serving as a party appetizer. Made from scratch with simple ingredients, these pretzels are boiled briefly in a baking soda solution to get their characteristic crust and golden color, then baked to perfection. They’re accompanied by a rich and creamy Salsa Verde Cheese Sauce for dipping, combining cheddar, Velveeta, and a zesty salsa verde for an irresistible flavor pairing.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 pretzels 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pretzels
- 1 ½ cups warm water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast (2 ¼ teaspoons)
- 4 ½ cups all-purpose flour
- ¼ cup melted butter
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk mixed with 1 tablespoon water
- Pretzel salt, for sprinkling
- Non-stick cooking spray or vegetable oil, for greasing
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
- Activate Yeast and Prepare Dough: In the bowl of a stand mixer, combine warm water, sugar, and kosher salt. Sprinkle the active dry yeast over the mixture and let it sit for 5 minutes until foamy. Add flour and melted butter. Using the dough hook, mix on low speed until combined, then knead on medium speed until dough is smooth and pulls away from the sides, about 4 to 5 minutes. Remove dough and lightly oil the mixing bowl, place dough back in bowl, turning to coat with oil. Cover with plastic wrap and let rise in a warm place for 50 to 55 minutes, until doubled in size.
- 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. Set aside.
- Boil Baking Soda Solution: In an 8-quart saucepan, bring 10 cups of water and 2/3 cup baking soda to a rolling boil.
- Shape Pretzels: On a lightly oiled surface, turn out risen dough and divide into 8 equal pieces. Roll each piece into a 24-inch rope. Form a U-shape with each rope, cross the ends over, twist once, and press the ends onto the bottom of the U to form a pretzel shape. Place shaped pretzels on prepared sheets.
- Bake Pretzels: Carefully place pretzels one at a time into the boiling baking soda water for 30 seconds each. Remove with a flat spatula and return to the baking sheet. Brush each with the egg yolk wash and sprinkle with pretzel salt. Bake for 12 to 14 minutes until deep golden brown. Transfer to a cooling rack for at least 5 minutes. Optionally, brush with melted butter before serving.
- Make Salsa Verde Cheese Sauce: In a small saucepan over medium heat, melt butter and whisk in flour to form a paste (roux). Gradually add milk while whisking continuously until thickened. Stir in grated cheddar cheese and Velveeta cheese sauce until smooth. Add salsa verde and salt to taste. Simmer on low heat for 20 minutes, stirring occasionally. Serve warm as a dip for the pretzels.
Notes
- Ensure the water for the yeast is warm, not hot, to properly activate the yeast.
- Boiling the pretzels in the baking soda solution is key to achieving the classic chewy crust and dark color.
- You can substitute pretzel salt with coarse sea salt if unavailable.
- The Salsa Verde Cheese Sauce can be made ahead and reheated gently before serving.
- Brush the pretzels with melted butter right after baking for extra flavor and shine.
Keywords: soft pretzels, homemade pretzels, pretzel recipe, easy pretzels, baking soda pretzels, salsa verde cheese sauce
