These homemade pretzels are soft, warm, and perfect for dipping! With a golden-brown crust and a fluffy inside, they are simply irresistible. And of course, the queso makes everything better!
Let’s be real; who can say no to a cheesy dip? I can’t resist a little extra queso on the side for dunking. It’s a party in every bite! 🥨🧀
Making these pretzels is super fun, and I love how easy it is to whip up the dough. Plus, they make a great snack while watching a movie. Get ready for a tasty treat!
Key Ingredients & Substitutions
Warm Water: It’s essential to use warm water (not hot!) to activate the yeast. If you don’t have active dry yeast, you can use instant yeast instead; there’s no need to dissolve it beforehand.
All-Purpose Flour: This gives the pretzels their structure. For a healthier twist, consider using whole wheat flour. Just adjust the water slightly for the different absorption rates.
Yeast: Active dry yeast is a must for that fluffy texture. If you are in a hurry, look for quick-rise yeast; it can speed up the process, but be aware of the temperature requirements!
Sugars: I like to use sugar in the dough as it helps yeast activation and enhances sweetness slightly. Brown sugar can be an alternative for a richer flavor.
Cheese: The combination of cheddar and Monterey Jack is a favorite for a rich and creamy queso. You can substitute with pepper jack for a spicy kick or use vegan cheese for a dairy-free option.
How Do I Achieve the Perfect Pretzel Shape?
Shaping pretzels can be a bit tricky, but here’s a tip: pull and twist! Take a rope of dough, roll it until it’s about 20-24 inches long, and then create a loop. Cross the ends over each other, then twist once more before bringing them down to form the classic pretzel shape.
- Make sure the dough is well-kneaded and elastic to work easily.
- If the dough springs back too much, let it rest for a few minutes to relax.
- The more confident your motions, the better the pretzel will look!
Don’t worry if they aren’t picture-perfect; the flavor will make them shine!
Why Is the Baking Soda Bath Important?
A baking soda bath is crucial for achieving that iconic pretzel crust! It gives the pretzels a beautiful brown color and distinctive texture that sets them apart from regular bread.
- Boil the pretzels for 30 seconds each; this step is quick, but very important!
- Using a slotted spoon helps you gently transfer the pretzels in and out of the bath.
Just remember to be careful, as the bath will be very hot. The results are definitely worth it — you’ll have that classic pretzel bite with each dip in your delicious queso!
Homemade Pretzels With Queso
Ingredients You’ll Need:
For the Pretzels:
- 1 1/2 cups warm water (110-115°F)
- 1 packet (2 1/4 tsp) active dry yeast
- 2 tbsp sugar
- 4 cups all-purpose flour
- 1 tsp salt
- 4 tbsp unsalted butter, melted
- 10 cups water
- 2/3 cup baking soda
- Coarse sea salt or pretzel salt for sprinkling
For the Queso Dip:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk, warmed
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika (optional)
- Salt and pepper to taste
- Chopped fresh chives or parsley, for garnish
How Much Time Will You Need?
This homemade pretzel recipe will take about 1 hour and 45 minutes total. This includes about 15 minutes for preparation, 1 hour for the dough to rise, and 15-20 minutes for baking and making the queso dip. You’ll have delicious warm pretzels ready in no time!
Step-by-Step Instructions:
1. Prepare the Pretzel Dough:
In a large bowl, combine the warm water, yeast, and sugar. Let it sit for about 5 minutes until it becomes foamy. This lets you know the yeast is alive and kicking! Add in the flour, salt, and melted butter. Mix until it forms a smooth dough. Then, knead it on a floured surface for about 5-7 minutes until it’s elastic and smooth.
2. Let Dough Rise:
Place the dough in a greased bowl and cover it with a clean towel or plastic wrap. Let it rise in a warm place for about an hour or until it doubles in size. This is where the magic happens!
3. Preheat the Oven and Prepare Baking Soda Bath:
While the dough is rising, preheat your oven to 450°F (230°C). In a large pot, bring 10 cups of water along with the baking soda to a boil. This will create a bath for the pretzels to give them that perfect crust.
4. Shape Pretzels:
Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces. Roll each piece into a long rope, about 20-24 inches long, and shape each rope into a pretzel. Don’t worry about making them perfect; practice makes perfect!
5. Boil Pretzels:
Using a slotted spoon, carefully lower each pretzel into the boiling baking soda bath for about 30 seconds. This step is key to achieving that chewy pretzel texture! Once done, remove them and place them on a parchment-lined baking sheet.
6. Add Salt and Bake:
Sprinkle the pretzels generously with coarse salt. Bake them in the preheated oven for 12-15 minutes or until they turn golden brown and delicious!
7. Make the Queso Dip:
While the pretzels are baking, melt butter in a saucepan over medium heat. Stir in the flour, whisking constantly to form a roux — cook this for about 1-2 minutes without letting it brown. Gradually whisk in the warmed milk, cooking until it thickens and is smooth.
8. Add Cheese and Seasoning:
Remove the saucepan from the heat and stir in the shredded cheddar and Monterey Jack cheese until melted and smooth. Mix in garlic powder, smoked paprika (if using), and adjust salt and pepper to taste. Yum!
9. Serve:
Once the pretzels are out of the oven, arrange them on a serving platter around a bowl of warm queso dip. Garnish the queso with chopped chives or parsley for a pop of color. Dive into your homemade pretzels with that creamy cheese — it’s going to be a hit!
Enjoy your soft, golden homemade pretzels dipped into creamy cheesy queso! They’re great for sharing or just indulging yourself. Happy snacking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour for a healthier option! However, you may need to add a little extra water to achieve the right dough consistency, as whole wheat flour absorbs more liquid.
What If My Yeast Doesn’t Foam?
If your yeast doesn’t foam after 5 minutes, it’s likely that it was either inactive or the water was too hot or too cold. Be sure to use water that’s warm to the touch (110-115°F) but not hot, as this can kill the yeast. If it doesn’t foam, start over with new yeast.
Can I Make the Pretzels Smaller?
Absolutely! You can divide the dough into more than eight pieces to create smaller pretzels. Just adjust the boiling time slightly; smaller pretzels may only need about 20 seconds in the baking soda bath.
How Do I Store Leftover Pretzels and Queso?
Store any leftover pretzels in an airtight container at room temperature for up to 2 days. To reheat, pop them in the oven at 350°F (175°C) for a few minutes until warm. The queso can be stored in the refrigerator for up to 3 days; reheat gently on the stove, adding a splash of milk if it thickens too much.