Experience the unparalleled joy of homemade baking with these incredible Homemade Soft Pretzels. Boasting a perfectly soft and chewy interior encased in a golden, crispy crust, these pretzels are an irresistible treat. Served warm with a luscious, creamy cheese sauce, they transform any occasion into a celebration. Forget those longing glances at mall or fair pretzels; now, you can create that iconic snack right in your own kitchen!
The Ultimate Guide to Homemade Soft Pretzels with Irresistible Cheese Sauce
There’s something uniquely captivating about the aroma and taste of a freshly baked soft pretzel. The warm, yeasty scent, the delicate chew, and that signature salty crust – it’s a nostalgic flavor that transports many of us back to bustling malls or lively fairs. But what if you could recreate that magic at home, anytime you crave it? This comprehensive guide will walk you through every step of making not just ordinary pretzels, but the best homemade soft pretzels you’ve ever tasted, complete with an easy-to-follow recipe for a rich, sharp cheddar cheese sauce that elevates the experience to gourmet levels. Get ready to impress your family and friends with this surprisingly simple yet utterly delicious recipe!
Why Choose Homemade Pretzels? The Benefits and Joy of Baking Your Own
While store-bought options are convenient, nothing truly compares to the taste and texture of pretzels made from scratch. Beyond the incredible flavor, there’s a therapeutic satisfaction in kneading the dough, watching it rise, and shaping it into those distinctive knots. Plus, when you make them yourself, you control the ingredients, ensuring freshness and quality. This recipe simplifies the process, making it accessible even for novice bakers. The combination of salt and melted butter after baking gives these pretzels an authentic, irresistible flavor that’s hard to beat.
Frequently Asked Questions About Soft Pretzel Baking
Do these pretzels require boiling before baking?
Unlike some traditional pretzel recipes, this particular method does not require a full boil. Instead, we use a quick baking soda and water bath before baking. This crucial step is what imparts the pretzels with their characteristic deep golden-brown color, distinctive flavor, and that wonderfully chewy yet slightly crisp texture without the mess and extra time of boiling.
What is the purpose of the baking soda bath?
The baking soda bath is a non-negotiable step for achieving truly authentic soft pretzels. When pretzels are submerged in a hot baking soda solution, the alkalinity of the baking soda reacts with the dough. This reaction promotes the Maillard Browning process during baking, which is responsible for the pretzels’ rich color, unique flavor profile, and classic chewy exterior. Skipping this step would result in pale, bread-like pretzels lacking the signature pretzel taste and texture.
What exactly is pretzel salt, and can I substitute it?
Pretzel salt, often labeled as “coarse food-grade salt,” is characterized by its large, uneven grains. These larger crystals don’t dissolve as quickly during baking, providing that iconic crunchy burst of saltiness with every bite. If you can’t find specific pretzel salt, a good substitute is coarse sea salt or kosher salt. Avoid using fine table salt, as it will dissolve too rapidly and lead to an overly salty taste.
What’s the ideal temperature for the liquid when activating yeast?
The temperature of your liquid (whether warm beer or warm water) is vital for proper yeast activation. It should be comfortably warm, between 100-110°F (38-43°C). If the liquid is too hot, it will kill the yeast, preventing your dough from rising. If it’s too cold, the yeast won’t activate effectively, leading to a sluggish or non-existent rise. Using a kitchen thermometer is highly recommended to ensure you hit the perfect temperature.
Can I use different cheeses for the cheese sauce?
While our recipe features sharp cheddar for a classic and robust cheese sauce, feel free to experiment with other cheeses to customize the flavor. Gruyere offers a nutty, complex taste; Gouda provides a mild, creamy texture; and Asiago lends a sharp, savory note. Blending a few types can also create a unique and delicious sauce. Just ensure your chosen cheese melts smoothly for the best consistency.
Is it possible to make smaller pretzels?
Absolutely! This recipe can easily be adapted to make 12 smaller pretzels instead of 6 large ones. When dividing the dough, simply make 12 portions and roll them into shorter ropes. Keep in mind that the baking time will need to be adjusted accordingly; smaller pretzels will bake faster, so monitor them closely to prevent over-browning.
How should I store leftover homemade soft pretzels?
Leftover pretzels are best stored in an airtight container at room temperature for up to 4 days to maintain their freshness. For longer storage, cooled pretzels can be placed in a freezer-safe bag or container and frozen for up to 3 months. To defrost, simply leave them on the countertop overnight. Reheat in the microwave for a quick warm-up or, for best results, place them in an oven set to its lowest temperature until heated through, which helps restore some of their crispness.
Essential Ingredients for Perfect Pretzels and Rich Cheese Sauce
For the Soft Pretzels:
- Warm beer (or warm water, 100-110°F)
- Active dry yeast
- All-purpose flour
- Granulated sugar
- Kosher salt
- Hot tap water
- Baking soda
- Unsalted butter, very soft (for brushing)
- Pretzel salt (or coarse salt)
For the Creamy Cheddar Cheese Sauce:
- Unsalted butter
- All-purpose flour
- Garlic powder
- Onion powder
- Pinch of kosher salt
- Whole milk
- Shredded sharp cheddar cheese
Step-by-Step Guide: Crafting Your Homemade Soft Pretzels and Cheese Sauce
This recipe is divided into two main parts: making the pretzel dough and shaping/baking the pretzels, followed by preparing the decadent cheese sauce. Follow these detailed instructions for a perfect result every time.
Part 1: Preparing the Pretzel Dough and Baking
Step 1: Activate the Yeast & Preheat Oven. Begin by preheating your oven to 450°F (230°C). While the dough rests, the oven can be getting hot and ready for baking. In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if kneading by hand), combine the warm beer (or water) and sprinkle the active dry yeast over the surface. Stir gently a few times with a spoon. Allow this mixture to sit undisturbed for 5 minutes. You should see it become bubbly and foamy, indicating the yeast is active. If there are no bubbles or foam, your yeast is likely expired, and you’ll need to start again with fresh yeast.
Step 2: Add Dry Ingredients. Once your yeast is activated, add the all-purpose flour, granulated sugar, and kosher salt directly into the bowl with the yeast mixture. These dry ingredients will combine to form the base of your pretzel dough.
Step 3: Knead the Dough. If using a stand mixer, attach the dough hook and start mixing on low speed. Once the ingredients begin to come together and a rough dough forms, stop the mixer and scrape down the sides of the bowl. Increase the speed to medium-high and knead the dough for 2 minutes. The dough should gather together and “clean” the sides of the bowl, though the very bottom might remain slightly sticky, which is perfectly normal. If the dough is too sticky and doesn’t clean the sides, add one tablespoon of flour at a time until it does. If you’re kneading by hand, stir the ingredients with a sturdy spoon until a dough forms. Then, transfer the dough to a lightly floured surface or continue kneading in the bowl for about 5 minutes until it becomes smooth and elastic. A slightly sticky dough is desirable for soft pretzels.
Step 4: Dough Rest. Lightly spray a medium-sized bowl with cooking spray. Transfer the dough ball to this bowl and roll it around to ensure it’s lightly coated with oil, preventing it from drying out. Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 20 minutes. This resting period allows the gluten to relax, making the dough easier to work with when shaping.
Step 5: Prepare the Baking Soda Bath and Baking Sheets. While your dough rests, prepare the crucial baking soda bath. In a large, shallow bowl (wide enough to dip a pretzel), whisk together the hot tap water and baking soda until most of the baking soda has dissolved. A few undissolved grains are fine. Set this bath aside. Next, line two large baking sheets with parchment paper; this will prevent the pretzels from sticking and make cleanup easier.
Step 6: Divide the Dough. Once rested, transfer the dough from the bowl onto a clean work surface. Divide the dough into 6 equal sections. For consistent pretzel sizes, you can weigh each section to ensure they are uniform.
Step 7: Roll into Ropes. Take one section of dough at a time. If the dough is very sticky, you can lightly flour your work surface, but use flour sparingly. Roll the dough piece into a long, thin rope, aiming for approximately 30 inches in length. Focus on maintaining an even thickness throughout the rope for consistent baking.
Step 8: Form a “U” Shape. With the long dough rope, create a “U” shape, positioning the bottom curve of the “U” facing you. The two ends of the rope should extend upwards.
Step 9: Shape the Pretzel. Take the two ends of the “U” and criss-cross them over each other twice. Then, gently fold the twisted section back down towards the bottom of the “U” to form the classic pretzel shape. Secure the ends by pressing them firmly into the bottom curve of the “U,” ensuring they stick well and don’t unravel during baking. Don’t worry if your first few aren’t perfect; practice makes perfect!
Step 10: The Baking Soda Bath. Very gently, submerge each shaped pretzel into the prepared baking soda water. It’s normal for the pretzel to lose a bit of its perfect shape in the water – don’t worry, you’ll reshape it on the baking sheet. A quick dip, ensuring all surfaces are wet, is sufficient. Do not let it soak.
Step 11: Bake to Golden Perfection. Carefully transfer the bathed pretzel onto one of your parchment-lined baking sheets. Gently maneuver and reshape the pretzel to your desired form, ensuring it looks appealing. Repeat this process with the remaining dough portions, placing pretzels about 2 inches apart on the sheet trays to allow for even baking. Bake in the preheated oven for 8-10 minutes, or until they achieve a beautiful dark golden brown color. Keep an eye on them as ovens can vary.
Step 12: Butter & Salt. As soon as the pretzels come out of the oven, immediately brush them generously with the very soft unsalted butter. The warm pretzels will absorb the butter beautifully, giving them a rich flavor and shine.
Step 13: The Finishing Touch. After buttering, generously sprinkle the pretzels with pretzel salt (or coarse salt) to taste. The salt will adhere perfectly to the melted butter, creating that iconic crunchy, savory topping. Allow them to cool slightly before serving.
Step 14: Prepare the Cheese Sauce (Part 1). While your pretzels are baking or cooling, begin the cheese sauce. In a medium-sized saucepan, melt the 4 tablespoons of unsalted butter over medium-low heat. Once melted, add the 4 tablespoons of all-purpose flour, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and a pinch of kosher salt. Whisk these ingredients together until a smooth paste, or roux, forms. Cook this mixture for about 30 seconds, stirring constantly, to cook out the raw flour taste.
Step 15: Prepare the Cheese Sauce (Part 2). Gradually add the 2 cups of whole milk to the roux, whisking constantly and very slowly to prevent lumps from forming. Continue whisking until the sauce is smooth. Increase the heat slightly to bring the mixture to a gentle simmer, stirring continuously. As it heats, it will begin to thicken. Once it reaches a very slight bubble and has thickened to your desired consistency, remove the saucepan from the heat.
Step 16: Finish the Cheese Sauce. Stir in the 1 ½ cups of shredded sharp cheddar cheese into the hot sauce. Continue stirring until the cheese is completely melted and the sauce is smooth and creamy. Taste and adjust seasoning if necessary. Serve the cheese sauce immediately with your warm homemade soft pretzels.
Serve your freshly baked, warm pretzels with the creamy, savory cheese sauce. Enjoy the delightful contrast of textures and flavors!
Enjoy Your Homemade Masterpiece!
There’s nothing quite as satisfying as biting into a perfectly crafted homemade soft pretzel, especially when it’s still warm from the oven and dipped in a rich, velvety cheese sauce. This recipe is designed to bring that simple pleasure right into your home, making baking an enjoyable and rewarding experience. Whether for a casual snack, a party appetizer, or a fun family activity, these pretzels are sure to be a hit. So go ahead, tie on that apron, and get ready to create some delicious memories!
Craving More Delicious Recipes?
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Homemade Soft Pretzels (with Cheese Sauce)
Soft and chewy on the inside, crispy and golden on the outside, these Homemade Soft Pretzels are a fun snack that bake up in the oven and served with a delicious cheese sauce!
Prep Time: 20 minutes
Cook Time: 20 minutes
Rest Time: 20 minutes
Total Time: 1 hour
Servings: 6
Author: Brandie Skibinski
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Ingredients
For the Soft Pretzels:
- 12 ounces warm beer or warm water (100-110°F)
- 1 packet active dry yeast (2 1/4 teaspoons)
- 4 ½ cups all-purpose flour
- 3 Tablespoons granulated sugar
- 1 teaspoon kosher salt
- 3 cups hot tap water
- ½ cup baking soda
- 4 Tablespoons unsalted butter, very soft
- 1 Tablespoon pretzel salt (or to taste)
For the Cheddar Cheese Sauce:
- 4 Tablespoons unsalted butter
- 4 Tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Pinch of kosher salt
- 2 cups whole milk
- 1 ½ cups shredded sharp cheddar cheese
Instructions
- Preheat the oven to 450°F (230°C).
- In a stand mixer bowl or large bowl, add 12 ounces warm beer or water, sprinkle 1 packet active dry yeast on top, and stir gently. Let sit for 5 minutes until foamy.
- Add 4 ½ cups all-purpose flour, 3 Tablespoons granulated sugar, and 1 teaspoon kosher salt to the bowl.
- If using a stand mixer, knead with a dough hook on low, then medium-high for 2 minutes until dough forms. Scrape sides as needed. If kneading by hand, stir until dough forms, then knead for 5 minutes until smooth.
- Lightly spray a medium-sized bowl with cooking spray. Add the dough, roll to coat, cover with plastic wrap, and let rest for 20 minutes.
- In a large shallow bowl, whisk together 3 cups hot tap water and ½ cup baking soda until mostly dissolved. Set aside. Line two large sheet trays with parchment paper.
- Place the dough on a clean work surface and divide into 6 equal sections.
- Very lightly flour your work surface if needed. Roll out one section at a time into a long rope, about 30 inches long.
- Make a U shape with the bottom facing you.
- Criss-cross the rope twice and fold it over itself to make a pretzel shape. Secure the ends by pressing them into the bottom of the U.
- Gently place the pretzel into the baking soda water, ensuring it’s fully coated. Don’t worry if it loses shape slightly.
- Transfer the pretzel to a lined baking sheet, reshaping as desired. Repeat with remaining dough, placing pretzels 2 inches apart.
- Bake for 8-10 minutes until dark golden brown.
- Immediately brush with 4 Tablespoons very soft unsalted butter. Then sprinkle with 1 Tablespoon pretzel salt.
- To make the cheese sauce: In a medium saucepan over medium-low heat, melt 4 Tablespoons unsalted butter. Add 4 Tablespoons all-purpose flour, ½ teaspoon garlic powder, ½ teaspoon onion powder, and a pinch of kosher salt. Whisk to combine and cook for 30 seconds.
- Whisking constantly, slowly add 2 cups whole milk to prevent lumps. Bring to a simmer, stirring continuously, until it slightly bubbles and thickens. Remove from heat.
- Stir in 1 ½ cups shredded sharp cheddar cheese until melted and smooth. Use immediately.
Notes
- These can be made into 12 smaller pretzels; cooking time will vary.
- The cheese sauce is optional but highly recommended for the full experience.
- These pretzels can be frozen. Place cooled pretzels in a freezer bag or container for up to 3 months. Defrost on the countertop overnight and rewarm in the microwave or oven.
- If pretzel salt is unavailable, use coarse salt as a substitute.
- Do not skip the baking soda water bath; it’s essential for authentic pretzel flavor and texture.
Course: Appetizer, Snack
Cuisine: American
Nutrition
Calories: 707kcal | Carbohydrates: 88g | Protein: 20g | Fat: 28g | Sodium: 4515mg | Fiber: 3g | Sugar: 10g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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