These homemade pretzels are warm, soft, and perfect for munching! Paired with creamy queso, they’re a tasty treat that everyone loves. Plus, they’re fun to make!
I love twisting the dough into shape—it’s like a mini workout! And trust me, dipping these pretzels in cheese is the best part. Who can resist that? 😋
Key Ingredients & Substitutions
All-Purpose Flour: This gives the pretzels their classic chewy texture. You can use bread flour for an even chewier result. If you’re gluten-free, a suitable 1:1 gluten-free flour blend can work too!
Active Dry Yeast: Essential for rising, this helps create that fluffy interior. If you have instant yeast, you can use it without needing to proof it first. Just mix it directly with the flour.
Baking Soda: This helps achieve that beautiful pretzel color and flavor. Using a combination of baking soda and boiling water is a key element; don’t skip it!
Cheddar & Monterey Jack Cheese: I love the combination for the queso, but feel free to mix it up! Pepper jack adds a nice kick, or you can use a milder cheese like mozzarella for a creamier texture.
How Do You Shape the Pretzels Perfectly?
The shaping of pretzels can feel tricky, but practice makes perfect! After rolling the dough into long ropes, ensure you have an even thickness throughout. That way, they cook evenly. Follow these steps:
- Make a U shape with the rope.
- Cross the ends over each other twice.
- Twist down to the bottom of the U and press the ends to seal.
Don’t worry if your first few don’t look perfect! The finishing cooked shape is more important than the raw form.
What’s the Best Way to Boil the Pretzels?
Boiling pretzels gives them that unique taste and texture. Make sure the water is at a rolling boil before adding the pretzels. Here’s how:
- Use a large pot so the pretzels have room to float.
- Boil each pretzel for about 30 seconds to keep them soft on the inside.
The baking soda in the water helps with flavor and the golden-brown crust, so don’t skip this step!
Enjoy your homemade pretzels with queso dip—these tips will help you get the best results!
How to Make Homemade Pretzels With Queso
Ingredients You’ll Need:
For the Pretzels:
- 4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups warm water (about 110°F/43°C)
- 2/3 cup baking soda
- 10 cups water (for boiling)
- 1 egg, beaten (for egg wash)
- Coarse sea salt, for sprinkling
- 1/4 cup finely chopped fresh parsley (for garnish)
For the Queso Dip:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk, warmed
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces Monterey Jack cheese, shredded
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- Chopped chives or parsley for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 1 hour for the dough to rise, plus an additional 15-20 minutes for boiling and baking. You’ll have delicious, homemade pretzels ready in under two hours!
Step-by-Step Instructions:
1. Prepare the Pretzel Dough:
In a small bowl, dissolve the yeast in the warm water and let it sit for about 5 minutes until bubbly and foamy. In a large mixing bowl, combine the flour, sugar, and salt. Add the yeast mixture to the dry ingredients and mix until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until it’s smooth and elastic. You can also use a stand mixer with a dough hook for this step. 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 place until it doubles in size—approximately 1 hour.
2. Shape the Pretzels:
Preheat your oven to 450°F (230°C) and line two baking sheets with parchment paper. Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a long rope, about 20-24 inches long. To shape your pretzel, form a U with the rope, cross the ends over each other twice, then fold them down to the bottom of the U and press the ends to seal.
3. Boil the Pretzels:
In a large pot, bring 10 cups of water and the baking soda to a boil. Carefully drop each pretzel into the boiling water, one at a time, and let it boil for about 30 seconds. Use a slotted spoon to remove them and place the boiled pretzels on the prepared baking sheets.
4. Bake the Pretzels:
Brush each pretzel with the beaten egg wash and sprinkle generously with coarse sea salt and chopped parsley. Bake in the preheated oven for 12-15 minutes or until the pretzels are a deep golden brown. Once done, remove them from the oven and let them cool slightly before serving.
5. Make the Queso Dip:
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until it’s bubbly and lightly golden. Slowly whisk in the warmed milk, continuing to whisk until the mixture thickens, which should take about 3-5 minutes. Reduce the heat and add the shredded cheddar and Monterey Jack cheeses, stirring until melted and smooth. Season with garlic powder, onion powder, salt, and pepper to taste, then garnish with chopped chives or parsley if preferred.
6. Serve:
Arrange the warm pretzels on a serving board or platter. Serve with the warm queso dip on the side for delightful dipping! Enjoy these scrumptious, homemade soft pretzels with creamy queso—perfect for parties or a cozy night in.
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute up to half of the all-purpose flour for whole wheat flour without compromising the texture too much. If you use only whole wheat flour, the pretzels may be denser and have a nuttier flavor.
How Do I Store Leftover Pretzels?
Store any leftover pretzels in an airtight container at room temperature for up to 2 days. For longer storage, wrap them in plastic wrap and freeze them for up to a month. Reheat in the oven at 350°F (175°C) for about 10 minutes to warm them up again.
Can I Make the Queso Dip Ahead of Time?
Absolutely! You can make the queso dip ahead of time and refrigerate it. Just reheat gently on the stove or in the microwave before serving, adding a splash of milk if needed to restore its creamy consistency.
What Can I Use Instead of Baking Soda?
Baking soda is key for pretzel flavor and texture, but if you don’t have it, you can use baking powder instead in a pinch. Just remember that the pretzel won’t have that traditional flavor—but they’ll still be delicious!
