Description
Homemade cheesy pretzels paired with a creamy, flavorful cheese dip make the perfect snack or appetizer. This recipe guides you through making soft pretzel dough, boiling them for a perfect crust, baking to golden brown, and preparing a luscious cheddar cheese dip infused with garlic and mustard powder.
Ingredients
Scale
For the Pretzels:
- 1 1/2 cups warm water (110°F to 115°F)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 1/2 cup baking soda
- 1 egg, beaten (for egg wash)
- Coarse salt, for sprinkling
For the Cheese Dip:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 1/2 cups shredded cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon mustard powder
Instructions
- Prepare the Pretzels: In a large mixing bowl, dissolve the yeast and granulated sugar in warm water. Let the mixture sit for about 5 minutes until it becomes frothy, indicating the yeast is active.
- Make the Dough: Add salt and all-purpose flour to the yeast mixture. Stir until a dough forms. Transfer to a floured surface and knead for 5-7 minutes until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment.
- Let Dough Rise: Place the dough in a greased bowl, cover with plastic wrap, and allow it to rise in a warm place for about 1 hour, or until it has doubled in size.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 450°F (232°C). Line baking sheets with parchment paper to prevent sticking.
- Shape the Pretzels: Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a 20-inch rope and shape into traditional pretzel form.
- Boil Pretzels: In a large pot, bring 10 cups of water and baking soda to a boil. Carefully drop each pretzel into the boiling water for 20-30 seconds to create a chewy crust.
- Remove and Prepare for Baking: Use a slotted spoon to remove boiled pretzels and place them onto the prepared baking sheets.
- Apply Egg Wash and Salt: Brush each pretzel with the beaten egg to give a shiny finish, then sprinkle coarse salt evenly on top.
- Bake the Pretzels: Bake in the preheated oven for 12-15 minutes or until the pretzels turn golden brown.
- Prepare the Cheese Dip Roux: While pretzels bake, melt butter in a saucepan over medium heat. Stir in flour and cook for about 1 minute, forming a roux to thicken the sauce.
- Add Milk and Thicken: Gradually whisk in the milk, continuously stirring until the mixture thickens to a creamy consistency.
- Incorporate Cheese and Seasonings: Add shredded cheddar cheese, salt, garlic powder, and mustard powder. Stir until the cheese is fully melted and the dip is smooth.
- Serve: Serve the freshly baked pretzels warm alongside the creamy cheese dip for dipping.
Notes
- Ensure water for yeast proofing is between 110°F and 115°F for optimal yeast activation.
- Boiling pretzels in baking soda water is essential for that signature chewy crust and golden color after baking.
- Use parchment paper to prevent pretzels from sticking to the baking sheet.
- For extra flavor, you can add herbs or spices like smoked paprika or cayenne powder to the cheese dip.
- The cheese dip can be kept warm in a slow cooker or double boiler if serving over an extended period.
