These homemade pretzels are warm, soft, and twisted just right! Paired with creamy queso, they make the perfect snack for any time of day.
Baking these pretzels is fun and simple! The smell of them baking fills the house, and I always end up sneaking a bite before they’re even served. 😋
Plus, dipping them in queso is an absolute treat! I love to make a big batch so there’s plenty to share, or not! No judgment here if they all disappear! 😉
Key Ingredients & Substitutions
Warm Water: The water needs to be around 110°F to activate the yeast. If you don’t have a thermometer, it should feel warm but not hot to the touch. For a gluten-free option, you can use a gluten-free all-purpose flour blend instead of regular flour.
Active Dry Yeast: This gives the pretzels their rise. If you have instant yeast on hand, you can use it directly without proofing. Just mix it in with the flour. Be sure to check the expiration date for freshness!
All-Purpose Flour: This is the base for the pretzels. If you’re looking for a healthier option, whole wheat flour is a great substitution, although it might change the texture slightly. Don’t skip the kneading; it’s crucial for the pretzel’s chewiness!
Coarse Salt: Pretzels need a good sprinkle of salt for flavor. If you don’t have coarse salt, regular kosher salt works nicely too. Adjust the amount to suit your taste preference.
Cheddar Cheese: For the queso dip, sharp cheddar gives robust flavor. You can mix it up with pepper jack for added spice, or use a mild cheese if you’re serving kids or sensitive palates. Vegan cheese works too if you prefer a dairy-free option!
How Do You Get the Perfect Pretzel Shape?
Shaping pretzels can seem tricky, but with practice, it becomes fun! The classic pretzel shape not only looks great but also helps with the even baking. Here’s a simple breakdown:
- After rolling the dough into a rope, form a “U” shape.
- Cross the ends over each other two times—this gives it that signature twist!
- Fold the ends down and press them onto the bottom of the “U”. Make sure they stick well to avoid them unraveling while baking.
Practice makes perfect! If you’re unsure, start with simpler shapes before mastering the classic pretzel twist.
How to Achieve a Golden Brown Color?
Boiling the pretzels in the baking soda solution is key for a wonderful crust. That simple step enhances the flavor and color. Here’s how to do it:
- Bring water to a boil and carefully add the baking soda (it will bubble up!).
- After shaping, lower each pretzel into the water for about 30 seconds on each side. Use a slotted spatula for easy handling.
- This quick boil creates that chewy exterior you want! Remember to dry them slightly before placing them on the baking sheet.
Some people even like to sprinkle a little extra salt on top right after boiling for added flavor!
Now you’re all set to make delicious homemade pretzels with queso! Enjoy the fun of making them and the delight of sharing them.
How to Make Homemade Pretzels With Queso
Ingredients You’ll Need:
For the Pretzels:
- 1 ½ cups warm water (around 110°F/43°C)
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tbsp granulated sugar
- 4 cups all-purpose flour
- 1 tsp salt
- 2/3 cup baking soda
- 1 large egg, beaten (for egg wash)
- Coarse pretzel salt or kosher salt, for sprinkling
For the Queso Dip:
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 cup milk (whole or 2%)
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup cream cheese, softened
- 1 jalapeño, seeded and finely chopped (optional for a bit of heat)
- 1/4 tsp garlic powder
- Salt and pepper, to taste
- Fresh chopped chives or cilantro for garnish
How Much Time Will You Need?
The entire process takes about 1 hour and 30 minutes, including 1 hour for the dough to rise and around 30 minutes for preparation and baking. Although it takes a bit of time, the delightful aroma and taste of warm pretzels with queso are definitely worth it!
Step-by-Step Instructions:
1. Make the Pretzel Dough:
In a large bowl, combine warm water and sugar. Sprinkle the yeast over the top and let it sit for about 5 minutes until it becomes foamy. This means the yeast is activated!
Next, add the flour and salt to the yeast mixture, stirring until it forms a rough dough. Turn out the dough onto a floured surface and knead for about 7-10 minutes until it’s smooth and elastic. If you prefer, you can use a stand mixer with a dough hook for about 5-7 minutes.
Once kneaded, place the dough in a lightly oiled bowl. Cover it with a clean towel or plastic wrap and let it rise in a warm spot for about 1 hour, or until it has doubled in size. Patience is key here!
2. Shape the Pretzels:
When the dough has risen, preheat your oven to 450°F (230°C). Line your baking sheets with parchment paper or lightly grease them. Punch down the dough to release any air, then turn it out onto a lightly floured surface.
Divide the dough into 8 equal pieces. Roll each piece into a long rope, about 20-24 inches long. To shape each pretzel, make a U shape with the rope, cross the ends over each other twice, and then fold them down onto the bottom of the U to create the classic pretzel shape. Place your shaped pretzels on the prepared baking sheets.
3. Boil Pretzels in Baking Soda Solution:
In a large pot, bring about 10 cups of water to a boil. Carefully add the baking soda—watch out for splashes! Reduce the heat to maintain a gentle boil.
Boil each pretzel for 30 seconds, using a slotted spatula to remove them and transfer them back to the baking sheet. This step is crucial for achieving that chewy texture and beautiful golden crust!
4. Bake the Pretzels:
Brush each pretzel with the beaten egg for a nice sheen, and sprinkle generously with coarse salt. Bake these in your preheated oven for about 12-15 minutes or until they appear perfectly golden brown. Once done, take them out and let cool slightly on a wire rack.
5. Prepare the Queso Dip:
While the pretzels are baking, let’s whip up the queso! In a small saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute to create a roux. Gradually whisk in the milk, continuing to stir until it thickens (about 3 to 5 minutes).
Reduce heat to low and add the shredded cheddar cheese and cream cheese, stirring until smooth. Toss in the chopped jalapeño (if you’re feeling adventurous!), garlic powder, salt, and pepper, mixing everything together. Keep this warm on low heat, stirring occasionally until ready to serve.
6. Serve:
Arrange the warm pretzels on a serving platter with a bowl of queso dip in the center. Feel free to garnish the queso with fresh chopped chives or cilantro if you’d like!
Now comes the best part—dipping your beautifully soft homemade pretzels into that creamy, cheesy goodness! Enjoy this delightful treat at gatherings, game days, or just as a cozy snack any day of the week!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that whole wheat flour will create a denser texture. You may need to adjust the water slightly, so start with the same amount and add more if the dough feels too dry.
How Long Do These Pretzels Stay Fresh?
Homemade pretzels are best enjoyed fresh on the day they are made but can be stored in an airtight container at room temperature for up to 2 days. To keep them softer longer, you can wrap them in a damp paper towel before placing them in the container.
Can I Freeze Leftover Pretzels?
Absolutely! To freeze, place fully cooled pretzels in a single layer on a baking sheet until frozen solid, then transfer to a freezer-safe bag or container. They can last in the freezer for up to 3 months. To enjoy, simply reheat in the oven at 350°F (175°C) for about 10 minutes.
What Can I Use Instead of Baking Soda for the Boiling Solution?
While baking soda is ideal for achieving that classic pretzel flavor and dark crust, you can use baking powder as a substitute. However, it may not yield the same depth of flavor. If you’re looking for a different flavor, try using a mixture of vinegar and water for boiling, but baking soda is truly recommended for the best results!