Game Day Soft Pretzels Cheese Dip (Printable Version)
Warm, soft pretzels served with a flavorful creamy cheese dip for sharing on festive occasions.
# What You'll Need:
→ For the Soft Pretzels
01 - 1 ½ cups warm water (110°F/43°C)
02 - 2 ¼ tsp active dry yeast (1 packet)
03 - 1 tbsp granulated sugar
04 - 4 cups all-purpose flour
05 - 1 tsp salt
06 - 2 tbsp unsalted butter, melted
07 - ⅔ cup baking soda (for boiling)
08 - 1 large egg, beaten with 1 tbsp water (egg wash)
09 - Coarse salt, for sprinkling
→ For the Cheese Dip
10 - 2 tbsp unsalted butter
11 - 2 tbsp all-purpose flour
12 - 1 cup whole milk
13 - 1 ½ cups sharp cheddar cheese, shredded
14 - ½ tsp Dijon mustard
15 - ¼ tsp garlic powder
16 - Salt and pepper, to taste
# Method:
01 - In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
02 - Stir in melted butter and salt. Gradually add flour, mixing until a shaggy dough forms.
03 - Knead dough on a floured surface for 5–7 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover, and let rise in a warm place for 45 minutes, or until doubled in size.
05 - Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper.
06 - In a large pot, bring 10 cups of water and baking soda to a boil.
07 - Divide dough into 8 equal pieces. Roll each into a 20-inch rope and shape into pretzels.
08 - Carefully dip each pretzel into the boiling baking soda solution for 30 seconds. Remove with a slotted spatula and place on prepared baking sheets.
09 - Brush each pretzel with egg wash and sprinkle with coarse salt.
10 - Bake for 12–14 minutes, or until deep golden brown. Cool slightly before serving.
11 - While pretzels bake, prepare the cheese dip: In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute.
12 - Gradually whisk in milk and cook until thickened, about 2–3 minutes.
13 - Remove from heat and stir in cheddar cheese, mustard, and garlic powder. Season with salt and pepper. Serve warm with pretzels.
# Chef's Tips:
01 -
- The baking soda bath creates that unmistakable chewy exterior and soft interior that makes pretzels irresistible
- This homemade version beats anything from the mall, and the cheese dip comes together in minutes
- Theyre surprisingly forgiving and double beautifully if you are feeding a crowd
02 -
- The baking soda bath is non negotiable, it is what gives pretzels their signature chewy crust and deep flavor
- Let the dough rise fully, rushing this step results in dense, bread like pretzels instead of light, airy ones
- Work quickly when shaping and dipping, the dough continues to proof and can get puffy and hard to handle
03 -
- Weighing your flour is more accurate than cup measures, but if you must use cups, fluff the flour first and spoon it in lightly
- A stand mixer with a dough hook makes kneading effortless, but there is something satisfying about working the dough by hand