Introduction

Soft pretzels are a beloved snack, perfect for any occasion. This easy homemade recipe yields golden, chewy pretzels with a deliciously salty crust and a warm, cheesy salsa verde dip to match.

A close-up of two large pretzels placed on a white plate with a blue rim, each pretzel showing a golden-brown crust with dark toasted spots and sprinkled thickly with coarse white salt crystals. The pretzels have a twisted knot shape with smooth, shiny surfaces that show a soft texture inside. Behind the plate, there is a small black bowl filled with creamy yellow cheese sauce topped with shredded cheese and chopped green herbs, both placed on a round woven placemat over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups warm water
1 Tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast (or 2 ¼ teaspoons)
4 ½ cups all-purpose flour
¼ cup melted butter
10 cups water
2/3 cups baking soda
1 large egg yolk mixed with 1 tablespoon of water
Pretzel salt
Non-stick cooking spray
2 tablespoons butter (for sauce)
2 tablespoons flour (for sauce)
1 cup milk
1 cup grated cheddar cheese
1 – 4 oz packet Velveeta cheese sauce
1/3 cup Salsa Verde
Salt to taste

Instructions

Step 1: In the bowl of a stand mixer, combine warm water, sugar, and kosher salt. Sprinkle yeast on top and let sit for 5 minutes, or until foamy.
Step 2: Add flour and melted butter to the mixture. Using the dough hook, mix on low speed until combined, then increase to medium speed and knead until the dough is smooth and pulls away from the bowl sides, about 4 to 5 minutes.
Step 3: Remove dough, clean and spray the bowl with non-stick cooking spray. Return dough to bowl, turning to coat all sides. Cover with plastic wrap and let rise in a warm spot until doubled, about 50 to 55 minutes.
Step 4: Preheat oven to 450°F. Line two half-sheet pans with parchment paper and lightly brush with vegetable oil.
Step 5: Bring 10 cups of water and baking soda to a rolling boil in a large saucepan.
Step 6: Turn dough onto a lightly oiled surface. Divide into 8 equal pieces. Roll each piece into a 24-inch rope. Shape each rope into a pretzel by forming a U, crossing the ends over, twisting once, and pressing the ends onto the bottom of the U. Place pretzels on prepared pans.
Step 7: Boil each pretzel one at a time in the baking soda water for 30 seconds. Remove with a slotted spatula and return to pan. Brush tops with egg yolk mixture and sprinkle with pretzel salt.
Step 8: Bake pretzels for 12 to 14 minutes until dark golden brown. Transfer to a cooling rack for at least 5 minutes. Brush with melted butter before serving, if desired.
Step 9 (Cheese Sauce): In a small saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour until a paste forms. Gradually whisk in milk and cook until thickened.
Step 10: Stir in cheddar cheese and Velveeta cheese sauce until smooth. Add salsa verde and simmer on low for 20 minutes, stirring occasionally. Season with salt to taste.
Step 11: Serve cheese sauce warm alongside fresh pretzels for dipping.

Tips & Variations

For a softer crust, brush pretzels with butter immediately after baking.
Try adding garlic powder or cinnamon sugar on top for a fun twist.
Use whole wheat flour for a heartier flavor and texture.
To make plain soft pretzels, omit the cheese sauce and serve with mustard or your favorite dip.

Storage

Store leftover pretzels in an airtight container at room temperature for up to 2 days. To reheat, warm in a 350°F oven for 5 to 7 minutes to restore softness. Cheese sauce keeps well in the refrigerator for up to 3 days; reheat gently on low heat, stirring to prevent separation.

How to Serve

The image shows three soft pretzels on a white plate with blue trim, each pretzel having a golden-brown top with coarse salt sprinkled over it. The pretzels have a glossy, slightly textured surface from baking, and they are plump and twisted in the classic knot shape. Behind the plate is a small black bowl filled with smooth, thick yellow cheese sauce topped with chopped green herbs and shredded white cheese. The scene is set on a white marbled surface with a round woven mat underneath the plate, and a decorative sign partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these pretzels?

Yes, you can freeze baked pretzels in a sealed bag or container for up to 1 month. Thaw at room temperature, then warm in the oven before serving.

What if I don’t have baking soda for the boiling step?

Boiling the pretzels in baking soda water creates the characteristic crust and flavor. If you skip it, pretzels will be softer and less authentic. A mild baking soda substitute is not recommended.