Homemade Soft Pretzels Recipe

overhead view of homemade pretzels next to a cup of cheese sauce.

Course: Appetizer

Cuisine: American

Prep Time: 35

Cook Time: 25

Rise Time: 1

Total Time: 2

Servings: pretzels

Calories: 410kcal

Author: Becky Hardin

Homemade Soft Pretzels are so soft on the inside while being perfectly glossy and salty on the outside! Enjoy with a side of cheese sauce for the ultimate party food.

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Equipment

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

Notes

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!

Storage: Store homemade soft pretzels in an airtight container at room temperature for up to 2 days or in the freezer for up to 1 month. Store the cheese sauce in an airtight container in the refrigerator for up to 3 days.

Nutrition