Soft pretzels with cheese sauce dip. The pretzels are baked until perfectly golden brown, then served alongside an easy, creamy, cheesy mustard pretzel dipping sauce that comes together extremely quickly. These are the perfect snack for a crowd.
Table of contents
- Soft Pretzels with Cheese Sauce Dip
- How to make Homemade Pretzels
- How to shape a soft pretzel
- Baking Pretzels on Silpat Vs Parchment
- Baking Soda Vs Lye in Baked Pretzels
- Pretzel Cheese Dip
- FAQ for Homemade Soft Pretzels
- Recipes related to this soft pretzel recipe:
- Recipe for Homemade Soft Pretzels with Cheese Dip
Soft Pretzels with Cheese Sauce Dip
Hi hi! Just popping in to share this soft pretzel recipe with you! If you haven't made your own homemade pretzels before now is a great time to start - they are a super fun from scratch baking project, and the dough is super versatile. I use this one master dough to make my Pizza Pretzels, Homemade Pretzel Bites, and Chewy Pretzel buns, so you can make one batch and finish these however you like!
I serve my soft pretzels with a really easy Pretzel cheese dip, which is great to make ahead and warm up as needed, or you can serve these soft pretzels alongside your favourite condiment - you do you here!
How to make Homemade Pretzels
This recipe is a pretty stiff dough, so I like to make it in the stand mixer with the dough hook. I haven't tried making it by hand. It would be quite hard to knead it by hand I think. You are welcome to try but please know it has not been tested so I cannot guarantee the results.
- Make the Pretzel Dough. This can be done either the day before, or the same day. Leave to rise.
- Divide the dough and shape the pretzels. I did traditional pretzel shapes, but these would work great just as pretzel sticks or twists too.
- Second rise. I do the second rise for pretzels uncovered, in order to let the pretzels develop a bit of a skin. This helps them stand up to the water bath.
- Chill. Slightly chilled dough is a little less floppy and easier to work with when putting the pretzels in the water bath. Popping the risen pretzels into the fridge helps with this.
- Baking Soda bath. This step gives the pretzels their pretzel taste and helps them to get golden brown in the oven. I used baked baking soda for this step.
- Bake. Bake the pretzels until they are a deep golden brown, then enjoy!
How to shape a soft pretzel
Pretzels are easy to shape once you get the hang of it. I've added a shaping video down below, or you can follow these steps:
- Divide the dough into the number of pretzels that you want to make.
- Shape each piece of dough into a ball and place under a piece of plastic wrap to rest.
- Flatten or roll each ball into a rectangle and then roll into a log. Place back under the plastic wrap.
- Working with one piece of dough at a time, roll the log out to a 30" rope. This will seem long but remember that the pretzel will puff up.
- Shape the log of dough into a 'U' shape.
- Cross the two ends over each other twice, to form a twist.
- Bring the ends down and press onto the rounded part of the pretzel.
- Carefully transfer to a sheet pan
- Repeat with the remaining pretzels
Baking Pretzels on Silpat Vs Parchment
I use Silpat mats (silicone mats) when I am making pretzels as it stops them from sticking. I came across this in testing. After the pretzels came out of the water bath, if I put them directly onto the parchment, they were sticking super, super badly.
There are two ways around this - either drain the pretzels for a few minutes on a wire rack after dipping and then transfer to lightly oiled parchment paper, or line the baking sheets with silpats or silicone baking sheets rather than baking paper.
I found baking on silicone to be the easiest option - once the pretzels come out of the dip they are a little delicate, so moving them from the rack to the baking sheet can be a little stressful. It works though! A few silpats or silicone baking mats are a great investment!
Baking Soda Vs Lye in Baked Pretzels
Some pretzel recipes will have you use lye to soak the pretzels in. Giving the pretzels a wee bath in lye (sodium hydroxide) helps to speed up the Maillard reaction, which gives the pretzels that lovely brown colour and chew. However, lye is caustic (alkaline) and scary, so I used something a little less alkaline but still very effective - baked baking soda. Baking soda (sodium bicarbonate) is moderately alkaline, but baking it produces sodium carbonate, which is slightly more alkaline, so therefore perfect for dipping your pretzels without having to worry about the safety risk of using Lye. Yay chemistry!
To make baked baking soda: Line a sheet pan with foil, and spread 1 cup of baking soda evenly over it. Bake at 250˚f / 121˚c for one hour, then transfer to an airtight container. This will be enough for four batches of pretzels - you use ¼ cup at a time.
Pretzel Cheese Dip
I often serve this soft pretzel recipe with a super easy Pretzel cheese dip, which is basically a cheese sauce, using american style cheese and cream cheese for smoothness. It is super creamy, and you can use any cheese that you like - just make sure the total cheese weight is the same as in the recipe.
The cheese dip for the pretzels can be made ahead of time - store in an airtight container in the fridge with a piece of plastic wrap over the surface to ensure it doesn't get a skin. When you are ready to serve, either microwave or warm gently on the stove.
FAQ for Homemade Soft Pretzels
Can I replace instant yeast with active dry?
Yes. If you only have active dry yeast, it works as a 1:1 sub in the recipe. However you will need to activate it. Bring the milk to a lukewarm temperature, then add the sugar and the yeast. Leave for 10-15 minutes until it gets foamy, then add the rest of the ingredients and continue with the recipe.
What is Bread flour?
Bread flour is flour with a higher percentage of protein. If you are in NZ or the UK it is 'high grade flour' or 'strong flour'. These soft pretzels can be made with all-purpose flour if it is all you have on hand.
What is pretzel salt?
Pretzel salt is a coarse salt - it is opaque (which I think comes from having some air in it), so it gives a textural crunch. You can use a fine coarse salt too if you can't find pretzel salt
Can Cheese dip for pretzels be made ahead?
Yes - you can make it up to a few days ahead and store in the fridge. Re-warm when needed. If you have extra leftover, it is great as the filling for these cheese buns!
How to do you store pretzels?
Pretzels are best eaten on the day that they are made, but you can store pretzels lightly covered at room temperature. Re-warm before you eat them. If you are planning on making some to eat later than the day you make them, leave off the salt so that they don't go soggy.
Recipes related to this soft pretzel recipe:
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Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
Recipe for Homemade Soft Pretzels with Cheese Dip
Print
Perfectly Chewy Soft Pretzels with Cheese Dip
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 4 hours
- Yield: 12 Pretzels 1x
- Category: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Yes, you can make delicious, chewy soft pretzela successfully at home in your own kitchen! Using my quick baked baking soda trick (it’s much easier and safer than giving the pretzels a bath in lye) you’ll be tucking into homemade soft pretzels —with their traditional flavor and lovely brown colour—in no time. Watch the video in the recipe card for a tutorial on how to shape pretzels!
Ingredients
Pretzels
- 240g whole milk, at room temperature
- 220g light beer, at room temperature (alternatively use milk or water)
- 16g granulated sugar
- 12g instant yeast
- 14g salt
- 20g milk powder
- 690g bread flour (High grade flour)
- 60g rye flour, or more bread flour
- 70g unsalted butter, at room temperature
To Boil
- ¼ cup baked baking soda (see notes) plus 6 cups water
To Finish
- Egg wash - 1 egg whisked with 1 tablespoon water
- Pretzel Salt
Cheese Sauce Dip
- 25g all-purpose flour
- 45g butter
- 480g whole milk
- Salt and pepper to season
- 200g American Cheese slices or similar deli sliced cheese
- 50g sharp cheddar cheese
- 70g cream cheese, at room temperature
- ½ teaspoon smoked paprika (optional)
- ¼ teaspoon cayenne pepper, plus more to taste
- 1 tsp wholegrain mustard
Instructions
PRETZELS
- Combine all ingredients except for the butter in the bowl of a stand mixer fitted with the dough hook.
- Mix on medium-low speed for 10-12 minutes until a stiff, smooth dough forms. It will be quite firm - this is fine and is what gives lovely chewy pretzels. Don't freak out.
- Add the butter and mix for a further 5 minutes until it is completely incorporated and passes the window pane test.
- Shape the dough into a ball, and transfer to a lightly oiled bowl. Cover with plastic wrap and leave in a warm spot for 45 minutes to an hour, or until doubled in size. This initial rise can also be done in the fridge overnight.
- Turn the dough out onto a work surface (do not flour), and weigh the dough then divide into 12 equal sized balls. Shape each into a ball, then place on the bench under plastic wrap to rest. Keep covered until you are ready to use.
- Line three baking sheets with silpats / silicone baking mats, or parchment paper (see notes).
- Working with one piece of dough at a time, roll the dough into a long thin sausage, 30” (76cm) long. This will seem very thin but is necessary in order for the pretzels to be the right shape once risen. If you would like them a little thicker, roll the dough sausage a little shorter.
- Make the dough into a ‘U’ shape, then cross the two ends over twice to form a twist, then bring the ends down and press onto the rounded part of the pretzel (See video). Transfer to a lined baking sheet.
- Repeat the process with the remaining dough balls, until you have 12 pretzels. Space evenly amongst the baking sheets (you can get away with using two sheets but things get a bit squishy).
- Rise the pretzels, uncovered, at room temperature for 30 minutes, then transfer to the fridge for a further 10 minutes.
- Preheat the oven to 475˚f / 245˚c. In a large, shallow pan (I used a frying pan / skillet), combine ¼ cup baked baking soda and 6 cups of water. Heat until the solution is steaming, then turn off.
- Working with one pretzel at a time, carefully lift off the baking sheet, and place upside down in the solution. Soak for 10 seconds, then carefully flip over and soak for another. Remove using a slotted spatula or another flat utensil, and place onto the silicone mat lined baking sheet.
- Repeat with the remaining pretzels - if you are baking on three trays, do not dip the third tray of pretzels until just before you bake them.
- Egg wash the pretzels just before you bake them, and use a razor blade or sharp knife to score the rounded part of the pretzel (see photos). Sprinkle with pretzel salt.
- Bake two trays at once for 9-10 minutes, switching trays half way through, until the pretzels are golden brown. While the two trays are baking, dip the third tray and then repeat the egg washing and baking process.
- Allow to cool slightly on the trays, and then transfer to a cooling rack and allow to cool completely. Serve with cheese dip (recipe follows). Best eaten on the day that they are made - if you are planning on keeping some for more than one day, do not add the salt as it makes them soggy.
CHEESE SAUCE DIP
- In a medium pot, melt the butter, and then add the flour, whisking well to combine. Cook, for 1-2 minutes over medium heat, or until the mixture is bubbly and foaming slightly. Remove from the heat, and, whisking constantly, add the milk.
- Whisk well to combine, then return to the heat and cook for a further 4-5 minutes, whisking continuously, until the mixture has thickened. Season well with salt and pepper. Remove from the heat and add the American Cheese, the sharp cheddar, and the cream cheese, and mix well to incorporate, continuing to stir until the cheese is melted. Add the smoked paprika, cayenne pepper and wholegrain mustard and stir well.
- Transfer to a microwave safe dish and serve warm alongside the pretzels. As needed, rewarm in the microwave by zapping for 30 seconds at a time, stirring well between each interval, until warm and smooth. Store leftovers in an airtight container in the fridge.
Notes
To make baked baking soda: Line a sheet pan with foil, and spread 1 cup of baking soda evenly over it. Bake at 250˚f / 121˚c for one hour, then transfer to an airtight container. This will be enough for four batches of pretzels - you use ¼ cup at a time.
Comments
Jessica says
These are the best pretzels ever! We use them as slider/sandwich buns and they are to die for!
Erin says
Ooooh yeah when I was testing them I tested buns too and they are so good! Do you just soak each little bun in the water? x
Jessica Armstrong says
Yeah, I actually use a real lye bath because I like to bust out my chemistry tools 👩🔬 I’m about to get started on a fresh batch to go with burgers tonight!
Erin says
Yay yessss! Fair enough! I've used one before too, I just don't want to be responsible for any caustic burns people get, so the baked soda version is a great substitute! I love pretzel buns!
Aubrey says
These soft pretzels were delicious. My husband is a huge fan of Auntie Anne’s pretzels and he couldn’t stop raving about these!! I’ll be making them again for sure. I did half batch of regular salted and half cinnamon sugar coated.
Erin says
Hiii! yay so happy you loved them! I have been working on a cinnamon sugar variation to share because they are just too good not to!
Erin says
Hi! I haven't tried it but it should work just fine, you can just skip the step where you activate the yeast. I think it's a 1:1 sub but I would suggest having a quick google on the conversion first just to double check this
Kirsten says
I made these and they were fantastic! I topped some with everything bagel seasoning to excellent results! I wanted slightly smaller pretzels, so I divided the dough into 18 balls instead of 12. They still took 10 minutes to bake through in my oven. I found my dough was a bit resistant to being rolled out, so I would roll it for a minute or two, let it rest under a damp towel while I started rolling another, and then came back to it. This definitely was not a quick recipe, but the results were very tasty!
Erin says
Yummm I love everything bagel seasoning SO MUCH! So glad you enjoyed!
annonamous says
those look soo good!
Erin says
Thank you!
Deanna says
I do not like your conversion amounts for liquids, and dry ingredients!!
Please UNSUBSCRIBE me.....as I find your recipes annoying!!
Deanna Monks
Erin says
If you find my recipes annoying maybe you shouldn’t have subscribed. Please feel free to unsubscribe yourself if my content is not suitable for you.
Ashley says
Unlike Deanna!! I LOVE Your recipes ♥️
Erin says
Aww thank you!
Marissa says
What a horrible woman! You should be ashamed of yourself for behaving like this.
So many of us are truly grateful for you, Erin. Please don’t stop creating these beautiful recipes!
Zuzanna says
Jesus - if you do not like the conversions, why did you start following in the first place.
Erin - keep doing what you are doing! You are incredible!
Erin C says
These pretzels were amazing! The baked baking soda bath makes such a difference from other pretzel recipes I've used that just call for regular baking soda or an egg wash. My roommate is begging me to make more already!
Meg says
Hi Erin, I am super keen to try these and wondered if there is a cheese here in NZ that we can use to replace the Land O Lakes Deli American, or at least something close?
Thanks! Meg
Erin Clarkson says
Hi hi! Anything works well - you could use a few slices of processed cheese or even like a creamy havarti would be great. As long as you have the right weight of cheese you will be fine 🙂
Melanie says
These pretzels are so good! Baked baking soda definitely helped make the pretzels more "pretzelly" without me having to confront my fear of lye 🙂 It was definitely worth the extra step!
The baked pretzels also freeze pretty well. We reheat them in the broiler and they're still delicious!
Erin Clarkson says
So happy you loved!
Helen says
I've made these every week for the last month they are so good!! The cheese sauce is to die for!!! And the pretzels are so easy to do!
Chantal says
Fantastic recipe! I so appreciate the details provided in all of your recipes - especially as I do not have a stand mixer. Cannot wait to make these again!
Alyssa C says
I’ve always been a little intimated by making pretzels and I’m so glad I finally tried it! Turned out great for our Friday night game night - thanks as always for the clearly written, easy to follow recipe!
Vanesa says
I've made this yesterday and they taste so good!! Thanks for the recipe!!
Laura says
This is an AMAZING recipe! And so well written. Followed it to the letter. The little tips like proofing the shaped pretzels uncovered to form a skin, plus the brief stint of refrigeration, made them insanely easy to boil then bake without getting soggy. They turned out gorgeous and delicious with the perfect texture.
The cheese sauce is amaaaazing. Again, followed the recipe exactly then added a teaspoon of Worchestershire to bump up the flavor. Texture and taste are fantastic! This will be my bookmarked recipe.
Gina says
Hi Erin
Firstly, I love your ingredient measurements in grams 🙂
I'm typing this from Cape Town in South Africa. I've never ever used milk powder before. I have only seen vitamin-fortified milk powder here. Do you think that'll work the same as the milk powder you use? I'm having a soup, bread and cheese evening (it's wintry cold here) and I think your pretzel dough baked into twists or buns would go down a treat!!!
Erin Clarkson says
Hi! Ahhh I haven't seen that before but I think it should work ok!
JennyA says
Hello,
I have Buttermilk Powder on hand, can I use that instead of milk powder or no?
It's not a big deal to buy the milk powder, I was just curious.
Thanks
Erin Clarkson says
Hi! I haven't tried it sorry but it's quite different to milk powder so I would leave it out rather than use buttermilk powder!
Marie says
Made these last night and they are so good! Perfect amount of chew and so beautiful! I read the recipe a few times through but still managed to miss the baking portion of the baked baking soda, so be sure to read every piece of this one. Overall a hit and I can’t wait to show up to the football game today with these as I’m sure they will be devoured.
Erin Clarkson says
Hi hi! So happy you loved! I'll add a wee note at the bottom for the baked baking soda so it's a bit more obvious - sorry it was hiding! x
Marie says
It was most definitely user error-you have it in there a couple of times. 🙂 love all your recipes-you are my go-to for any bread needs and they are ALWAYS a hit!
Stephanie G. says
This was my first time making pretzels so it was all new to me lol. The recipe was super easy to follow and I felt confident in the process. The pretzels were a huge hit for my husband and two boys. Definitely will be making again!
Kiri says
Hello! I am deciding between your Pretzel Bites recipe and this one and I noticed this one has milk powder. What does that ingredient change in the dough? - just curious thanks a bunch!
Erin Clarkson says
Hi! It just makes the dough a little more tender! 🙂 The dough for this is a re worked one - you can definitely use it to make the bites, just follow the same process!
Brittnie Trent says
I love cloudy kitchen! I’ve used this recipe many times. Whenever I want to make something new I always come to cloudy kitchen for the recipe!
Rachel Shaw says
Hi, I love the look of these. Could I freeze some of the dough and if so at which point would you recommend doing it? (Otherwise I am in danger of eating 12 pretzels in one day 😆)
Erin Clarkson says
Hi! I would bake them all (just leave the salt off the ones you plan on freezing) and freeze them baked!
Doc says
Have you tried sodium carbonate (washing soda) instead of sodium bicarbonate (baking soda)? It is an intermediate stop between baking soda and lye and if you can't find it locally you can make it by heating sodium bicarbonate to drive off the carbon dioxide.
Doc says
I found your note about baking the baking soda. It was just not obvious the first time through and not discussed in the text of the recipe as an important step.
Erin Clarkson says
There is a note directly under the recipe on it 🙂
Aubrey Hill says
Amazing pretzels! I chose to make them into pretzel sticks as an appetizer and they turned out so well. I appreciate that all of your amounts are in grams and I really appreciate all of your detailed explanations. The cheese dip was delicious, too! Thanks, Erin.
Tam says
Absolutely delicious! Rolling them all out is a bit of an arm workout but then at the end of it you deserve a pretzel or three - win win! I’ve been known to make some cinnamon sugar ones at the same time (melted butter and cinnamon sugar when hot out of the oven).
Holly says
I can’t wait to try these! Do you think it would be okay to freeze the pretzels after baking?
Erin Clarkson says
I think so, just leave the salt off!
Mary Drake says
I want to make these for a softball concession. If I make more than one batch at a time do I need to redo or refresh the bath they go in? Mine "fizzed" for a while after i turned it off. Once it stops does that meant the usefulness has left the water??
Erin Clarkson says
Hi! No you can re-use it! It is about the alkalinity of the water - the fizzing is just carbon dioxide as the baking soda dissolved!