These homemade pretzels are warm, soft, and oh-so-fun to make! With a golden-brown crust, they pair perfectly with creamy queso for dipping. Yum!
Honestly, who can resist that fresh pretzel smell? I love making a big batch to enjoy during movie night. They’re like a warm hug for your taste buds! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your pretzels. If you want a healthier option, consider using whole wheat flour. Just note that whole wheat may give a denser texture.
Active Dry Yeast: Essential for making the pretzels rise! You can substitute with instant yeast if you have it; just add it directly to your dry ingredients without needing to proof it first.
Baking Soda: This is crucial for giving pretzels their distinct color and texture when boiled. Don’t skip this step; other substitutes won’t yield the same results.
Cheeses for Queso: I love using a mix of cheddar and Monterey Jack for the dip. If you’re dairy-free, try nutritional yeast for a cheesy flavor or use plant-based cheese alternatives.
How Do I Shape My Pretzels Perfectly?
Shaping pretzels can be tricky, but here’s a simple way to do it:
- Divide your dough into equal pieces for uniform pretzels.
- Roll each piece into a long rope, about 20-24 inches. The longer the rope, the bigger your pretzel will be!
- To shape, make a U-shape, cross the ends over each other twice, then twist and press the ends onto the bottom of the U. This helps keep their shape while baking.
Practice makes perfect, so don’t worry if they aren’t flawless—each pretzel is unique!
Tips for a Creamy Queso Dip
For the queso, the key is to whisk continuously while adding the milk until the sauce thickens. This prevents lumps, ensuring a smooth dip!
- Start with medium heat and lower it once the sauce thickens.
- For extra flavor, feel free to add diced jalapeños or a dash of hot sauce to your queso.
This dip can also be made ahead and warmed up when you’re ready to serve. Enjoy those pretzels!
Homemade Pretzels With Queso
Ingredients You’ll Need:
For the Pretzels:
- 4 cups all-purpose flour
- 1 tablespoon granulated 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 large sea salt, for sprinkling
For the Queso Dip:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh chopped parsley or cilantro for garnish (optional)
How Much Time Will You Need?
This delicious recipe will take about 20 minutes to prepare and about 1 hour for the dough to rise. After that, you’ll bake the pretzels for 12-15 minutes. Overall, you can expect to spend about 1 hour and 35 minutes from start to finish, with time for soaking up that pretzel aroma while they bake!
Step-by-Step Instructions:
1. Make the Dough:
Start by combining the warm water and sugar in a large bowl. Sprinkle the yeast on top and let it sit for about 5 minutes until it looks foamy. This means your yeast is active! Next, add the melted butter, salt, and flour. Stir everything together until combined, then knead the dough by hand or with a mixer until it’s smooth and elastic, which should take about 5-7 minutes.
2. Let the Dough Rise:
Place your dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm area until it doubles in size. This should take about an hour. Just be patient—good things come to those who wait!
3. Preheat 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 and the baking soda to a boil. This bath will give your pretzels that characteristic chewy crust!
4. Shape the Pretzels:
Once the dough has risen, punch it down to release air and turn it out onto a clean surface. Divide the dough into 8-10 equal pieces. Roll each piece into a long rope, about 20-24 inches in length. To shape the pretzels, make a U-shape, cross the ends over each other twice, and then press the ends onto the bottom of the U to secure the shape.
5. Boil the Pretzels:
Gently place each pretzel into the boiling baking soda bath, one at a time, for about 30 seconds. This step adds flavor and helps the pretzels develop their color. Use a slotted spatula to flip them, then carefully remove them and place them on a parchment-lined baking sheet.
6. Add Toppings:
While the pretzels are still wet from the bath, sprinkle them with coarse salt to give them that classic pretzel flavor!
7. Bake:
Now it’s time to bake! Place the tray in the preheated oven and bake for 12-15 minutes or until the pretzels are deep golden brown and make your kitchen smell amazing.
8. Make the Queso Dip:
While your pretzels are baking, you can prepare your queso dip. Melt the butter in a saucepan over medium heat and whisk in the flour to make a roux. Cook for 1-2 minutes to remove the raw flour taste. Slowly add the milk, whisking continuously to prevent lumps. Cook until the sauce thickens, then reduce the heat to low and add cheddar and Monterey Jack cheeses. Stir until melted and smooth, then season with garlic powder, onion powder, smoked paprika, salt, and pepper.
9. Serve:
Once your pretzels are done, let them cool slightly before serving. Place them on a serving tray alongside the warm queso dip garnished with fresh chopped parsley or cilantro, if desired. Enjoy your homemade pretzels dipped in delicious queso!
Can I Freeze the Pretzels After Baking?
Absolutely! After baking, let the pretzels cool completely, then wrap them tightly in plastic wrap and place them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, just thaw at room temperature and reheat in the oven at 350°F (175°C) for about 5-7 minutes.
What If I Don’t Have Baking Soda?
Baking soda is essential for the traditional pretzel flavor and texture, so I recommend using it if possible. In a pinch, you can try using a baking powder mix, but it won’t give you the exact same results. The boiling step can still help with texture, but you’ll miss out on that signature dark golden color.
How Do I Adjust the Recipe for Gluten-Free Pretzels?
For gluten-free pretzels, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend that contains xanthan gum. Be sure to follow the instructions on the package for the best results, as some blends behave differently.
Can I Make the Queso Dip Dairy-Free?
Yes! You can make a dairy-free queso dip by using a plant-based butter substitute, almond or oat milk, and dairy-free cheese alternatives. Nutritional yeast can also add a cheesy flavor to your dip while keeping it vegan!