My First Pretzel Disaster
I tried making pretzels once when I was young. I forgot the salt in the water bath. They tasted like plain bread! I still laugh at that. Getting that chewy crust is a special trick. It makes all the difference. That trick is using baked baking soda. It gives homemade pretzels their classic taste. Why does this matter? That unique flavor can’t come from your oven alone. It needs that quick dip first. *Fun fact: Baked baking soda is milder. It makes the dip work without being too bitter.*The Secret to Chewy Soft Pretzels
The dough is the heart of it. You want it to be firm and smooth. Mix it until it feels strong. Then add the soft butter. Keep mixing until the dough is stretchy like a blanket. This patience is key for chewy soft pretzels. Why does this matter? A strong dough holds its shape. It gives you that perfect, soft pull when you take a bite. Have you ever baked bread before? Was the dough sticky or easy to handle?Shaping Your Pretzel Dough
Roll each piece into a long, thin rope. It will seem too skinny. Trust me! The pretzel dough will puff up later. Form it into a “U,” twist the ends, and press them down. It’s like giving the dough a little hug. Doesn’t that smell amazing? The yeast working is a wonderful thing. Let them have a short rest. Then comes the magic bath. The hot water and baked baking soda mix makes the crust. What kitchen task makes you the most nervous? Is it shaping things like this?The Cozy Cheese Sauce Dip
Now for the cheese sauce dip. It’s like a warm, cheesy blanket. Melt your butter and whisk in the flour. This makes a thick base. Slowly add the milk, and watch it get creamy. Then stir in all that wonderful cheese. The American cheese makes it smooth. The cheddar gives it a sharp bite. A little mustard and paprika add a wink of flavor. Do you like your dips spicy or mild?Baking and Sharing
Give each pretzel a quick egg wash. This makes them shine. Sprinkle on the pretzel salt. Then into the hot oven they go. In just about ten minutes, they turn a golden brown. Let them cool just a bit. Then gather everyone. Tear off a piece of warm pretzel. Dip it into that creamy cheese sauce. This pretzel recipe is made for sharing stories over. What’s your favorite food to share with friends?Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| whole milk | 240g | at room temperature |
| light beer | 220g | at room temperature (alternatively use milk or water) |
| granulated sugar | 16g | |
| instant yeast | 12g | |
| salt | 14g | |
| milk powder | 20g | |
| bread flour (High grade flour) | 690g | |
| rye flour | 60g | or more bread flour |
| unsalted butter | 70g | at room temperature |
| baked baking soda | ¼ cup | for boiling (see notes) |
| water | 6 cups | for boiling |
| Egg (for wash) | 1 | |
| Water (for wash) | 1 tablespoon | |
| Pretzel Salt | As needed | |
| all-purpose flour | 25g | for cheese sauce |
| butter | 45g | for cheese sauce |
| whole milk | 480g | for cheese sauce |
| American Cheese slices | 200g | or similar deli sliced cheese |
| sharp cheddar cheese | 50g | for cheese sauce |
| cream cheese | 70g | at room temperature, for cheese sauce |
| smoked paprika | ½ teaspoon | optional, for cheese sauce |
| cayenne pepper | ¼ teaspoon | plus more to taste, for cheese sauce |
| wholegrain mustard | 1 tsp | for cheese sauce |
Instructions
Step 1: Let’s make the pretzel dough. Mix milk, beer, sugar, yeast, salt, milk powder, and both flours in your mixer. It will look shaggy at first. Keep mixing for 10 minutes until it’s smooth. (A stiff dough means chewy soft pretzels later!)
Step 2: Now add the soft butter. Mix for 5 more minutes. The dough should stretch thin without tearing. Let it rise in a bowl until it doubles. I love watching it grow. Why do we let dough rise? Share below!
Step 3: Divide your dough into 12 balls. Roll one ball into a super long, thin rope. Shape it into a classic pretzel twist. Place it on a baking sheet. Repeat with all your dough balls for a batch of homemade pretzels.
Step 4: Here’s the secret for that golden crust! Boil water with baked baking soda. Gently dip each pretzel for 20 seconds total. This step makes the best soft pretzel recipe. (Always use a slotted spatula to lift them out safely.)
Step 5: Brush pretzels with egg wash and sprinkle with salt. Bake until they are a deep, golden brown. Doesn’t that smell amazing? Let them cool a bit. Now, let’s make the cheese sauce dip while they bake.
Creative Twists
Cinnamon Sugar: Skip the salt. Brush baked pretzels with butter and roll in cinnamon sugar. Everything Bagel: Sprinkle the egg wash with everything bagel seasoning before baking. Pepperoni Pizza: Add grated mozzarella and mini pepperoni after the egg wash. Which one would you try first? Comment below!Serving & Pairing Ideas
Serve your warm homemade pretzels with that creamy cheese sauce dip. For a fun meal, add a bowl of warm tomato soup for dipping. A crisp, cold apple slice on the side is a perfect sweet break. Which would you choose tonight?
Keeping Your Pretzels Perfect
Let’s talk about keeping your soft pretzels tasty. They are best eaten the day you make them. But you can store them for a day or two. Just place them in an airtight container at room temperature.
I remember my first batch. I left them out uncovered. They turned hard and sad by morning. Now I always use a container. This keeps them soft and chewy for longer.
You can freeze the pretzel dough too. Shape it into balls after the first rise. Freeze them on a tray, then bag them. Thaw in the fridge overnight when you’re ready. This is a wonderful trick for busy days.
Reheat pretzels in a warm oven for five minutes. It brings back their fresh-baked magic. Storing food well means less waste and more joy. You can have a homemade treat anytime. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Sometimes our cooking has little problems. That is okay. Here are three easy fixes for your pretzel recipe.
First, your dough might feel too stiff. The recipe makes a firm dough. Just keep mixing. It will become smooth. I once thought I did it wrong. I kept going and it turned out perfectly.
Second, rolling the dough thin is tricky. Aim for a long, skinny rope. If it snaps back, let the dough rest a minute. This patience gives you the right pretzel shape.
Third, your cheese sauce might get lumpy. Always whisk the milk in off the heat. Add the cheese after you’ve thickened the sauce. This makes a smooth, creamy dip every time.
Fixing small issues builds your cooking confidence. It also makes your food taste so much better. You learn and grow with each batch. Which of these problems have you run into before?
Your Quick Questions, Answered
How to make soft pretzels from scratch?
Start by mixing your dough ingredients. Use bread flour for the best chewy soft pretzels. Knead it well, then let it rise. Shape your pretzels, boil them in baked baking soda water, and bake. The boiling step is the secret to that classic pretzel crust and flavor. It makes your homemade pretzels look and taste just right.
What is the best cheese for pretzel dip?
American cheese makes the creamiest cheese sauce dip. It melts so smoothly. I like to add sharp cheddar for extra flavor. A little cream cheese makes it rich. This combination is perfect for dipping your warm soft pretzels. It is a classic, crowd-pleasing pretzel cheese dip.
Can I make pretzel dough ahead of time?
Yes, you can. This is a great time-saver. After the first rise, shape the dough into balls. Place them on a tray and freeze solid. Then put them in a bag. The next day, thaw them in your fridge overnight. In the morning, your pretzel dough is ready to shape and bake.
Why do you boil pretzels before baking?
Boiling is the magic step. You use water with baked baking soda. This bath gives the pretzels their shiny, dark brown crust. It also makes the outside chewy and the inside soft. Every good soft pretzel recipe includes this. It is what makes a pretzel a pretzel.
How do you get soft pretzels to be soft and chewy?
Bread flour is key for chewy soft pretzels. Do not overbake them. Take them out when they are golden brown. Letting the dough rise properly also helps. *Fun fact: The baked baking soda bath is what creates the unique chewy texture!* Following the pretzel recipe times keeps the inside wonderfully soft.
What are some variations for homemade pretzel dip?
You can change your cheese sauce dip easily. Try adding a spoonful of mustard for tang. A pinch of garlic powder is tasty too. For a spicy kick, use more cayenne pepper. You could even make a sweet dip with cinnamon. Your pretzel cheese dip can be whatever you love. Which tip will you try first?
From My Kitchen to Yours
I hope you love making these homemade pretzels. The smell of them baking is pure happiness. It reminds me of my own grandma’s kitchen.
Sharing food is sharing love. I would love to hear about your baking adventure. Tell me all about it in the comments. Have you tried this recipe? Let me know how it went for you.
Happy cooking!
—Grace Ellington.
Homemade Soft Pretzels and Cheesy Dip
Description
Perfectly Chewy Soft Pretzels with Cheese Dip
Ingredients
Pretzels
To Boil
To Finish
Cheese Sauce Dip
Instructions
- Combine all pretzel ingredients except for the butter in the bowl of a stand mixer fitted with the dough hook. Mix on medium-low speed for 10-12 minutes until a stiff, smooth dough forms. It will be quite firm.
- Add the butter and mix for a further 5 minutes until it is completely incorporated and passes the window pane test.
- Shape the dough into a ball, and transfer to a lightly oiled bowl. Cover with plastic wrap and leave in a warm spot for 45 minutes to an hour, or until doubled in size. This initial rise can also be done in the fridge overnight.
- Turn the dough out onto a work surface (do not flour), and weigh the dough then divide into 12 equal sized balls. Shape each into a ball, then place on the bench under plastic wrap to rest. Keep covered until you are ready to use.
- Line three baking sheets with silpats / silicone baking mats, or parchment paper.
- Working with one piece of dough at a time, roll the dough into a long thin sausage, 30” (76cm) long. Make the dough into a ‘U’ shape, then cross the two ends over twice to form a twist, then bring the ends down and press onto the rounded part of the pretzel. Transfer to a lined baking sheet. Repeat with the remaining dough balls.
- Rise the pretzels, uncovered, at room temperature for 30 minutes, then transfer to the fridge for a further 10 minutes. Preheat the oven to 475˚f / 245˚c.
- In a large, shallow pan, combine ¼ cup baked baking soda and 6 cups of water. Heat until the solution is steaming, then turn off.
- Working with one pretzel at a time, carefully lift off the baking sheet, and place upside down in the solution. Soak for 10 seconds, then carefully flip over and soak for another. Remove using a slotted spatula and place back onto the lined baking sheet. Repeat with remaining pretzels.
- Egg wash the pretzels just before you bake them, and use a razor blade or sharp knife to score the rounded part of the pretzel. Sprinkle with pretzel salt.
- Bake two trays at once for 9-10 minutes, switching trays half way through, until the pretzels are golden brown. While the two trays are baking, dip the third tray and then repeat the egg washing and baking process.
- Allow to cool slightly on the trays, and then transfer to a cooling rack and allow to cool completely. Serve with cheese dip.
- For the Cheese Sauce Dip: In a medium pot, melt the butter, and then add the flour, whisking well to combine. Cook, for 1-2 minutes over medium heat, or until the mixture is bubbly and foaming slightly.
- Remove from the heat, and, whisking constantly, add the milk. Whisk well to combine, then return to the heat and cook for a further 4-5 minutes, whisking continuously, until the mixture has thickened. Season well with salt and pepper.
- Remove from the heat and add the American Cheese, the sharp cheddar, and the cream cheese, and mix well to incorporate, continuing to stir until the cheese is melted. Add the smoked paprika, cayenne pepper and wholegrain mustard and stir well.
- Transfer to a microwave safe dish and serve warm alongside the pretzels. As needed, rewarm in the microwave by zapping for 30 seconds at a time, stirring well between each interval, until warm and smooth.
Notes
- To make baked baking soda: Line a sheet pan with foil, and spread 1 cup of baking soda evenly over it. Bake at 250˚f / 121˚c for one hour, then transfer to an airtight container. This will be enough for four batches of pretzels – you use ¼ cup at a time. Best eaten on the day that they are made – if you are planning on keeping some for more than one day, do not add the salt as it makes them soggy.