There’s nothing quite as satisfying as Homemade Soft Pretzels dipped in cheese sauce! Make this game day favorite from the comfort of your own kitchen and enjoy every last bite of the salty and soft goodness. The best part? The cheese doesn’t cost extra when you make it at home!
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What’s in this Homemade Pretzel Recipe?
A simple dough is boiled in a baking soda bath and baked to crispy on the outside, chewy on the inside perfection. A rich, creamy cheddar cheese sauce is the perfect complement to these soft and salty pretzels!
- Active Dry Yeast: Helps these pretzels puff up.
- Water: Helps to activate the yeast, hydrate the dough, and create a crisp outer crust.
- Salt + Sugar: Kosher salt and brown sugar enhance and balance the flavor of the pretzels.
- All-Purpose Flour: Gives the pretzels structure. If you have bread flour on hand, that’s even better.
- Baking Soda: Gives the pretzels their characteristic deep golden brown and cracked appearance.
- Pretzel Salt: Won’t melt into the pretzels and adds a great flavor and appearance.
- Butter + Flour: Unsalted butter and all-purpose flour create a roux to thicken the cheese sauce.
- Whole Milk: Help to thin the cheese sauce to the perfect consistency for dipping.
- Sharp Cheddar Cheese: Has a great flavor and melts beautifully.
- Ground Paprika: Adds a touch of warmth and color to the sauce.
Pro Tip: When kneading the dough, try not to add too much additional flour, as it can make the pretzels dry.
Variations on Homemade Pretzels
These soft pretzels are amazing as is, but they also make a great base for many different flavors. Try some of these fun variations:
- Sesame: Top the pretzels with 2 tablespoons of sesame seeds before baking.
- Ranch: After baking, top the pretzels with 3 tablespoons of melted butter and 1 envelope of ranch seasoning mix. Serve with marinara sauce or ranch dressing.
- Pepperoni Pizza: Top each pretzel with 5 or 6 pepperoni slices and sprinkle with 1½ cups mozzarella cheese before baking. Serve with marinara sauce.
- Cheddar Jalapeño: Add ¼ cup drained and chopped pickled jalapeños to the dough in step 2. Top with 1 cup shredded cheddar cheese before baking.
- Garlic Parmesan: Follow this recipe for garlic Parmesan soft pretzels!
- Cinnamon-Sugar: Omit the pretzel salt. Top the pretzels with 3 tablespoons melted butter, 2 teaspoons cinnamon, and ½ cup granulated sugar after baking. Serve with vanilla frosting.
Dipping the pretzels in an alkaline water bath (made with baking soda) before baking gives them a signature chewy crust and dark color.
The dough will be smooth and not shaggy on the outside. It will also start to feel firmer the longer it is kneaded. To test if it has developed enough gluten, stretch a small amount of the dough thin enough that you can see light through it. If it rips, it needs to be kneaded for longer. If it stays intact, you are done kneading.
Start by rolling a piece of dough out into a 6-inch long skinny rope. Next, take both ends of the rope in your fingertips and draw them together so the dough forms a circle. Twist the ends of the rope together once or twice, depending on your preference. Then bring the twisted end toward yourself and fold it down onto the bottom curve. Use a bit of water to stick the ends together if needed.
Boiling the dough causes it to puff up instantly, leading to a chewy interior. It also firms the outside of the dough, helping to create a crisp crust.
Yes! This is what helps the pretzels develop that crust and their signature golden brown color.
You likely did not fully incorporate the butter and flour or didn’t let the milk mixture thicken enough before adding the cheese. To fix it, you can simmer the sauce, stirring it occasionally, until it reaches the desired consistency.
How to Store and Reheat
Fully assembled, these homemade soft pretzels are best enjoyed on the day they are made. If storing for later, leave off the salt until ready to serve and keep in an airtight container at room temperature for up to 2 days. To reheat, place in a 350°F oven for about 5 minutes, brush with melted butter, and top with pretzel salt.
Store leftover cheese sauce in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments until hot.
How to Freeze
Freeze these pretzels without the salt in a single layer on a baking sheet until solid, then transfer to an airtight container or Ziplock bag for up to 1 month. Reheat from frozen at 350°F for 10-12 minutes.
I do not recommend freezing the cheese sauce.
Serving Suggestions
I love to serve these pretzels as a game day appetizer platter with a variety of sauces, like honey mustard, fry sauce, Buffalo sauce, BBQ sauce, Chick Fil A sauce, garlic aioli, or even Boursin cheese. If you’re feeling that Southwestern flair, try serving them with my favorite queso recipe.
My very favorite way to serve these easy homemade soft pretzels is with our 5 minute Nacho Cheese Sauce! (Simply the best.)
They’re also really delicious as dippers for Mexican street corn dip, Buffalo chicken dip, cheesy refried bean dip, bacon spinach dip, or ranch dill pickle dip.
Homemade Soft Pretzels Recipe
Equipment
- Kitchen Scale (optional)
Ingredients
For the Pretzels
- 2¼ teaspoons active dry yeast 7 grams (1 envelope)
- 1½ cups water 341 grams, lukewarm (105-110°F)
- 1 teaspoon kosher salt 3 grams
- 1 tablespoon brown sugar 13 grams
- 4 cups all-purpose flour 480 grams
- ½ cup baking soda 144 grams
- Pretzel salt (or coarse kosher salt), for sprinkling
For the Cheese Sauce
- 2 tablespoons unsalted butter 28 grams (¼ stick)
- 2 tablespoons all-purpose flour 15 grams
- 1 cup whole milk 227 grams, room temperature
- 2 cups shredded sharp cheddar cheese 226 grams
- ½ teaspoon ground paprika
Instructions
For the Pretzels
- Mix the yeast and lukewarm water in a small bowl until the yeast is dissolved. Set aside for 5 minutes to bloom.1½ cups water, 2¼ teaspoons active dry yeast
- Mix the kosher salt, brown sugar, and flour together in the bowl of a stand mixer or a large bowl. Add the water and yeast mixture. If you are using a stand mixer, fit it with the dough hook and mix on low speed until the dough has formed a smooth ball. If you are not using a stand mixer, use a rubber spatula to combine the ingredients into a shaggy ball. Then, turn the dough out onto a lightly floured surface and knead it until it forms a smooth ball, about 8 minutes.1 teaspoon kosher salt, 1 tablespoon brown sugar, 4 cups all-purpose flour
- Place the smooth ball of dough in an oiled large bowl and cover with a damp kitchen towel. Let the dough rise in a warm place until it has doubled, about 1 hour.
- Line 2 baking sheets with parchment paper and set them aside. Punch down the ball of dough and turn it out onto a lightly floured work surface. Divide the dough into 8 even balls. Form each portion into a ball and begin rolling it out into a long rope, about 1½ feet long and 2 inches in diameter. To do this, start in the middle of the ball and roll it away from you, slowly moving your hands to the edges of the rope. When you reach the end of the rope, move back to the middle and repeat the process again so the rope has an even thickness.
- After you form a rope, bend it into a “U” shape.
- Cross the right side over the left side to create a small circle at the top and two tails coming out the bottom.
- Turn over the dough at the crossover point to create a twist. You will still have a small circle and two tails.
- Fold the two tails over the circle with the twist lying in the middle of the circle to create the classic pretzel shape. Press down lightly where the tails meet the circle to keep them adhered. Place the pretzels on the prepared baking sheet and cover with a damp kitchen towel.
- While the pretzels are resting, preheat the oven to 450°F. Bring 10 cups water and the baking soda to a boil in a large pot. Make sure all of the baking soda is dissolved.½ cup baking soda
- Dip 1-2 pretzels at a time in the boiling water for 20-30 seconds. If they are left for longer, they will develop a metallic baking soda taste. Use a slotted spoon to remove them from the water and hold them above the pot for a couple of seconds to allow excess water to drip off. Place them back on the baking sheet and sprinkle with the desired amount of salt. Make sure to sprinkle the salt on while the pretzels are still wet so the salt will stick.Pretzel salt
- Bake the pretzels for 15-18 minutes, or until they are a little darker than golden brown. You can serve them warm or let them cool completely on a wire rack.
For the Cheese Sauce
- Melt the butter in a nonstick saucepan over medium heat. Add the flour and whisk the mixture until it is slightly browned.2 tablespoons unsalted butter, 2 tablespoons all-purpose flour
- While whisking continuously, slowly pour in the milk. Continue whisking until the mixture starts to thicken. Your whisk will begin leaving a trail in the mixture and you might be able to see the bottom of the pan.1 cup whole milk
- Add in the cheese and whisk the mixture continuously until the cheese has melted and the mixture is smooth. Add in the paprika when the cheese has melted and whisk to combine.2 cups shredded sharp cheddar cheese, ½ teaspoon ground paprika
- Remove the mixture from the heat and serve it immediately. The mixture is best enjoyed warm, so I recommend serving in a microwave-safe dish that can easily be used to reheat the dip as needed.
Video
Becky’s Tips
- If using instant yeast instead of active dry, you can skip to step 2.
- You can use a light wheat beer in place of the water in the pretzel dough.
- You can use bread flour in place of all-purpose.
- Feel free to add additional spices to the cheese sauce, such as garlic powder or chili powder.
- The dip must be served warm. Keep it in a microwave-safe dish and rewarm as needed.
- Reheat pretzels in a 350°F oven for about 5 minutes.
- You can also choose to serve with our Easy Homemade Nacho Cheese!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
