Easy Homemade Soft Pretzels with Cheddar and Salsa Verde Cheese Dip Recipe
This Easy Homemade Soft Pretzels recipe delivers classic, soft pretzels with a golden crust and chewy, tender interior, perfect for snacking or dipping in a creamy salsa verde cheese sauce. The recipe includes a simple dough prepared with active dry yeast and baking soda bath for the distinctive pretzel texture and flavor, finished in the oven for a beautifully baked crust.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 soft pretzels 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
Soft Pretzels Dough
- 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
Baking Soda Bath
- 10 cups water
- 2/3 cups baking soda
Topping
- 1 large egg yolk with 1 tablespoon of water (for egg wash)
- Pretzel salt (for sprinkling)
- Non-stick cooking spray (for greasing)
- 2 tablespoons melted butter (for brushing after baking)
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
- Prepare the Dough: Combine warm water, sugar, and salt in the bowl of a stand mixer. Sprinkle yeast on top and let it sit for 5 minutes until foamy. Add flour and melted butter to the mixture using the dough hook; mix on low speed until combined, then knead on medium speed for 4 to 5 minutes until dough is smooth and pulls away from the bowl sides. Remove dough, grease the bowl with non-stick spray, place dough back inside, cover with plastic wrap, and let it rise in a warm place for about 50 to 55 minutes until doubled in size.
- Preheat Oven and Prepare Pans: Preheat the 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 Bath: In an 8-quart saucepan, bring 10 cups of water and baking soda to a rolling boil.
- Shape the Pretzels: Turn the dough onto a lightly oiled surface and divide into 8 equal pieces. Roll each into a 24-inch rope. Form a U-shape, cross the ends over, twist once, and press onto the base of the U to create the pretzel shape. Place shaped pretzels on the prepared pans.
- Bake the Pretzels: Carefully dip each pretzel one by one into the boiling baking soda water for 30 seconds. Remove with a flat spatula and place back on the pan. Brush each pretzel with the egg yolk and water wash, sprinkle with pretzel salt. Bake in the preheated oven for 12 to 14 minutes until dark golden brown. Transfer to a cooling rack for at least 5 minutes before serving. Optionally brush with melted butter while warm.
- Make Salsa Verde Cheese Sauce – Step 1: 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 the mixture thickens.
- Make Salsa Verde Cheese Sauce – Step 2: Add grated cheddar cheese and Velveeta cheese sauce packet to the roux mixture. Stir until smooth and creamy. Add salsa verde and stir again. Simmer on low heat for 20 minutes, stirring occasionally.
- Serve Sauce Warm: Serve the salsa verde cheese sauce warm alongside the freshly baked soft pretzels for dipping.
Notes
- Use warm water (not hot) to activate the yeast properly for the dough rise.
- The baking soda bath is essential to achieve the characteristic pretzel crust and flavor.
- Use non-stick spray or oil to prevent dough from sticking when shaping and rising.
- The salsa verde cheese sauce can be made ahead and gently reheated before serving.
- Brush pretzels with melted butter when warm for extra flavor and shine.
- Store leftover pretzels in an airtight container at room temperature and reheat in the oven for best texture.
Keywords: Soft pretzels, homemade pretzels, baked snacks, pretzel recipe, salsa verde cheese sauce, easy snack
