These homemade pretzels are soft, chewy, and perfectly salty, making them a tasty treat. Dip them into warm queso for a cheesy twist that everyone will love!
Making pretzels is like playing with dough—it’s so fun! I love enjoying them while they’re still warm, with that gooey queso pulling away. Makes my day a little brighter! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your pretzels and gives them that classic chewy texture. You can substitute with bread flour for a slightly chewier result.
Active Dry Yeast: Essential for making the dough rise. If you don’t have it, instant yeast can be a good substitute—just skip the proofing step.
Kosher Salt: It’s key for flavor. If you only have table salt, use less since it’s more potent. Coarse sea salt works well too if you’d like a crunchy topping!
Cheese: Sharp white cheddar gives great flavor. You can swap it for any cheese you like, such as pepper jack for a kick or even mozzarella for a milder taste.
Jalapeño: This adds a spicy note to your queso. If you prefer no heat, you can skip it or substitute with bell pepper for flavor without spice.
What’s the Best Way to Knead Pretzel Dough?
Kneading is crucial to develop gluten, which gives pretzels their perfect texture. Here’s how to do it right:
- Start with a floured surface and your dough ball.
- Press the dough down with your palms, then fold it over itself.
- Turn the dough a quarter turn, then repeat the pressing and folding.
- Continue for about 7-10 minutes until the dough is smooth and elastic.
Tips: If the dough sticks, sprinkle a little extra flour. It should feel tacky but not sticky. You want a smooth finish that springs back when poked!
How Do I Shape My Pretzels Perfectly?
Shaping pretzels can seem tricky, but with a little practice, you’ll get the hang of it! Follow these steps:
- Take a piece of dough and roll it into a rope, about 20-22 inches long.
- Make a U shape with the rope.
- Twist the ends of the U twice.
- Bring the twisted ends down to the bottom of the U and press to seal.
Practice makes perfect, so don’t worry if they aren’t perfect the first time. Enjoy the process!
Homemade Pretzels With Queso
Ingredients You’ll Need:
For the Pretzels:
- 4 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1 1/2 cups warm water (about 110°F)
- 2 tablespoons unsalted butter, melted
- 10 cups water
- 2/3 cup baking soda
- Coarse pretzel salt or kosher salt, for sprinkling
For the Queso Dip:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk, warmed
- 1 1/2 cups sharp white cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 1 jalapeño, seeded and finely chopped (optional)
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh cilantro or parsley, finely chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the dough, plus 1 hour to rise. Boiling and baking will take another 20 minutes. So, in total, expect about 1 hour and 35 minutes of your time. The delicious outcome is totally worth it!
Step-by-Step Instructions:
1. Make the Pretzel Dough:
Start by combining the warm water, sugar, and yeast in a small bowl. Let it sit for about 5 minutes until it becomes foamy. In a larger bowl, mix the flour and salt, then add in the melted butter and foamy yeast mixture. Stir until the dough comes together, then knead it on a floured surface for about 7-10 minutes until it’s smooth and elastic. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot for about 1 hour, or until it has doubled in size.
2. Prepare the Baking Soda Bath:
While the dough is rising, preheat your oven to 450°F (230°C). Line two baking sheets with parchment paper and grease them lightly. In a large pot, bring 10 cups of water and baking soda to a boil — this will give your pretzels that lovely brown color when they bake!
3. Shape the Pretzels:
Once the dough has doubled, punch it down and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces. Roll each piece into a long rope, about 20-22 inches long, and shape each into a traditional pretzel form. Don’t worry if they aren’t perfect; they’ll still taste amazing!
4. Boil the Pretzels:
Carefully place the pretzels one by one into the boiling baking soda water for about 30 seconds. This step is important for flavor and texture, so don’t skip it! Using a slotted spatula, move the pretzels to the prepared baking sheets.
5. Bake the Pretzels:
For a nice golden color, brush each pretzel with a beaten egg wash if you’d like. Then sprinkle them generously with coarse salt. Bake them in the preheated oven for 12-15 minutes, or until they look golden brown. Once baked, let them cool slightly on a wire rack.
6. Prepare the Queso Dip:
In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook it for about 1 minute, whisking continuously to form a roux. Gradually add the warmed milk, whisking until smooth and thickened, which should take about 3-5 minutes. Lower the heat and stir in the shredded cheddar and Monterey Jack until melted. You can add the chopped jalapeño and garlic powder for an extra kick—season with salt and pepper to taste. Keep the queso warm over low heat, stirring occasionally.
7. Serve:
Time to dig in! Arrange the warm pretzels on a serving board or plate. Pour the gooey queso dip into a small bowl and garnish it with fresh cilantro or parsley. Serve immediately, and enjoy dipping those warm pretzels into the cheesy goodness!
Enjoy your delightful homemade pretzels paired with a rich, creamy queso dip! Perfect for snack time or gatherings!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option. Keep in mind that the texture may be a bit different—whole wheat flour can make the pretzels denser.
What Should I Do If My Dough Doesn’t Rise?
If your dough isn’t rising, it could be due to the yeast being old or the water being too hot or too cold. Make sure to check the expiration date on the yeast, and use water that’s around 110°F. If it still doesn’t rise, you might want to find a warmer spot for it, as dough rises best in a warm, draft-free area.
Can I Make the Dough in Advance?
Absolutely! You can prepare the dough a day ahead. After kneading, place it in a lightly greased bowl, cover, and refrigerate. When you’re ready to use it, let the dough come to room temperature for about 30 minutes before shaping and boiling.
How to Store Leftover Pretzels?
Store any leftovers in an airtight container at room temperature for up to 2 days. To reheat, you can pop them in a preheated oven at 350°F for about 5-7 minutes to regain their crispness. The queso dip can be stored in the fridge for up to 3 days; just reheat gently on the stove or in the microwave!