These homemade pretzels are warm, soft, and perfect for dipping! They come out golden brown and are made fresh right in your kitchen. Plus, queso cheese dip adds cheesy goodness!
The best part? Making pretzels is a fun activity, and the smell will make your house feel cozy. I love serving them warm with a side of queso—it’s a winning combo for snack time! 🥨🧀
Key Ingredients & Substitutions
Active Dry Yeast: This is a crucial ingredient for making the dough rise. If you’re out, you can use instant yeast instead. Just use 25% less, and you don’t need to activate it in warm water!
All-Purpose Flour: It gives the pretzels their structure. If you need a gluten-free option, try a 1-to-1 gluten-free flour blend. Just make sure it has xanthan gum for best results!
Coarse Sea Salt: This adds flavor and texture. If you don’t have it, kosher salt can work, but use slightly less since it’s less coarse.
Butter: Unsalted butter is preferred to control the salt. If you want a dairy-free version, use olive oil or a vegan butter substitute to keep the dough moist.
How Do You Get the Pretzels That Perfect Brown Color?
Boiling the pretzels in a baking soda bath is key to achieving that beautiful brown color and chewy texture. The baking soda increases the pH, which helps form a crust during baking. Here’s how to do it right:
- Boil 10 cups of water with 2/3 cup of baking soda. Be careful, as it can bubble up!
- Make sure each pretzel boils for 20-30 seconds. This step is quick but important!
- After boiling, let excess water drip off before placing them on the baking sheet.
This technique gives you that classic pretzel flavor and snap you find at fairs. Trust me, it’s worth the extra step!
How to Make Homemade Pretzels With Queso
Ingredients You’ll Need:
For the Pretzels:
- 1 1/2 cups warm water (about 110°F/43°C)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 10 cups water
- 2/3 cup baking soda
- Coarse sea salt, for sprinkling
- Chopped fresh chives (optional, for garnish)
For the Queso Dip:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk, warmed
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (optional)
- Salt and pepper, to taste
- A pinch of cayenne pepper or hot sauce (optional for a bit of heat)
How Much Time Will You Need?
This recipe will take about 1 hour and 30 minutes. This includes 10-15 minutes for preparation and about 1 hour for the dough to rise. After that, it’s just a quick 15-minute baking time. Perfect for making a warm, homemade snack!
Step-by-Step Instructions:
1. Make the Pretzel Dough:
In a large bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for about 5 minutes until the yeast dissolves and starts to foam. Next, add the flour, salt, and melted butter to the yeast mixture. Stir until the dough begins to come together. On a floured surface, knead the dough for about 7-10 minutes until it is smooth and elastic. You can use a stand mixer with a dough hook if that’s easier! Once kneaded, place the dough in a lightly oiled bowl, cover it with a towel, and let it rise in a warm place until it doubles in size (about 1 hour).
2. Preheat Oven and Prepare Baking Soda Bath:
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 step is crucial for getting that delicious pretzel flavor!
3. Shape the Pretzels:
Once the dough has risen, punch it down gently and divide it into 8 equal pieces. Roll each piece into a rope that’s 20-24 inches long. To form a pretzel, create a “U” shape, cross the ends over each other twice, and then press them down onto the bottom of the “U”. Perfect shapes make for even better pretzels!
4. Boil the Pretzels:
Carefully place each pretzel, one at a time, into the boiling baking soda bath. Boil for 20-30 seconds, then remove with a slotted spoon and place on a baking sheet lined with parchment paper. This gives your pretzels that lovely color and texture!
5. Bake the Pretzels:
Sprinkle each pretzel generously with coarse sea salt and chopped chives, if you’re using them. Bake in the preheated oven for 12-15 minutes, or until they are a lovely golden brown color. Once baked, let them cool slightly on a wire rack.
6. 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 the mixture is a light golden color. Gradually whisk in the warmed milk, keeping it moving to avoid lumps. Continue whisking until the sauce thickens and bubbles (about 3-5 minutes). Remove from heat and stir in the shredded cheeses until smooth. Season with garlic powder, smoked paprika, salt, pepper, and cayenne or hot sauce, if you like a little kick. Adjust the seasoning to your taste and keep warm until you’re ready to serve.
7. Serve and Enjoy:
Now it’s time to dig in! Serve your warm, soft pretzels with the creamy queso dip in the middle for dipping. Enjoy every delicious bite!
There you have it—warm homemade pretzels with cheesy queso dip. Enjoy your snack time or impress your friends and family at gatherings! 🥨🧀
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour for a healthier option. Just note that it might result in a denser pretzel, so you can also add a bit more water to keep the dough from becoming too dry.
How Should I Store Leftover Pretzels?
Once cooled, store any leftovers in an airtight container at room temperature for up to 2 days. To keep them fresh, you can also freeze the pretzels. Just wrap them well and store in a freezer bag for up to 3 months. Thaw before baking for a few minutes at 350°F (175°C) to revive their texture!
What If My Dough Doesn’t Rise?
If your dough doesn’t rise, it’s likely due to inactive yeast. Make sure your yeast is fresh and the water temperature is around 110°F (43°C). If it’s too hot, it can kill the yeast. If the dough hasn’t risen after an hour, try placing it in a warmer area or adding a little more warm water for activation.
Can I Make the Queso Dip Ahead of Time?
Absolutely! You can make the queso in advance and store it in the fridge for up to 3 days. Just reheat it gently on the stove while stirring. Add a splash of milk to bring back its creamy texture if it thickens up too much in the fridge.
