These warm homemade pretzels are a fun treat that’s easy to make! Soft and chewy, they are great for snacking. But what truly makes them special is the creamy queso dip!
Picture this: fresh pretzels straight from the oven, hot and golden, paired with cheesy queso that pulls you in for more. It’s a party in your mouth! 😄
I love serving these pretzels when friends come over. They’re so simple to whip up, and everyone enjoys dunking those pretzels into the gooey queso. Perfect for game day snacks!
Key Ingredients & Substitutions
Warm Water: The yeast needs warm water to activate properly. If you don’t have a thermometer, just ensure it’s warm to the touch, but not too hot that it could cook the yeast.
Yeast: Active dry yeast gives the pretzels their rise. You can use instant yeast instead—just skip the proofing step.
All-Purpose Flour: This is perfect for the soft texture of the pretzels. For a twist, you could try half whole wheat flour or gluten-free flour for a different flavor and nutrition profile, but the texture may vary.
Baking Soda Bath: This gives that classic pretzel color and taste. Don’t skip this step; it’s what makes them soft on the inside and chewy on the outside!
Cheese for Queso: Sharp cheddar and Monterey Jack are my favorites, but you can swap them for whatever cheese you like. Just remember that queso is about creamy, melty goodness!
How Do You Shape Pretzels Perfectly?
Shaping pretzels can be tricky, but once you get the hang of it, it’s quite fun! Here’s how to do it easily:
- After dividing the dough, roll each piece into a long rope. Aim for about 18 inches.
- Form a “U” shape with the rope, then cross the two ends over each other twice.
- Finally, fold the twisted ends down to the bottom of the “U” and lightly press to seal. Keep practicing, and before you know it, you’ll be an expert!
Take your time with each pretzel to ensure they hold their shape during baking. Enjoy your creation and the delicious queso dip!
Homemade Pretzels With Queso
Ingredients You’ll Need:
For The Pretzels:
- 1 ½ cups warm water (110-115°F / 43-46°C)
- 2 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 10 cups water
- 2/3 cup baking soda
- 1 large egg, beaten (for egg wash)
- Coarse kosher salt for sprinkling
For The Queso Dip:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 1 jalapeño, seeded and finely chopped (optional for mild heat)
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 teaspoon ground cumin
- Salt and pepper to taste
- 1 tablespoon chopped fresh cilantro (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes of active prep time, plus around 1 hour for the dough to rise, and about 15 minutes to bake. Overall, you should plan for around 1.5 hours to have fresh pretzels and queso ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Pretzel Dough:
In a large bowl, combine the warm water, yeast, and sugar. Stir gently and let sit for 5-10 minutes until it becomes foamy. This means the yeast is active and ready. Add in the flour, salt, and melted butter. Stir everything together until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead it for about 7-10 minutes until it’s smooth and elastic. Finally, place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm spot for about 1 hour, or until it has doubled in size.
2. Shape the Pretzels:
Preheat your oven to 450°F (230°C). Line two baking sheets with parchment paper and lightly oil them to prevent sticking. Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces. Roll each piece into an 18-inch long rope. Now for the fun part! Form a ‘U’ shape with the rope, cross the two ends over each other twice, and then fold the twisted ends down over the bottom of the ‘U’. Gently press to seal the shape of your pretzel.
3. Prepare the Baking Soda Bath:
In a large pot, bring 10 cups of water to a boil and add the baking soda (it will bubble up a bit, so be careful!). With a slotted spoon, carefully dip each pretzel into the boiling bath for 20-30 seconds—this is what will give them their signature texture—then remove and place them on the prepared baking sheets.
4. Bake the Pretzels:
Now it’s time to make them shine! Brush each pretzel with the beaten egg wash and sprinkle with coarse kosher salt. Bake the pretzels for 12-15 minutes until they are golden brown. Once they’re baked, remove them from the oven and let them cool slightly on a wire rack.
5. Make the Queso Dip:
In a medium saucepan, melt the butter over medium heat. Add the chopped onion, jalapeño (if you’re using it), and garlic. Sauté until softened, about 3-5 minutes. Sprinkle in the flour and cook for another minute, stirring constantly to avoid lumps. Gradually whisk in the milk and keep stirring until the mixture thickens, which should take about 3-5 minutes. Lower the heat and add the cheeses, stirring until melted and smooth. Finally, stir in some cumin, salt, pepper, and cilantro if desired. Keep warm until you’re ready to serve.
6. Serve:
Arrange your warm, fresh pretzels on a serving plate and enjoy with the rich, cheesy queso dip on the side for dipping. They’re going to be a hit!
Enjoy your homemade soft pretzels with a warm, cheesy queso dip! These are perfect for sharing and make any occasion special.
Can I Use Different Types of Flour for the Pretzels?
Yes, you can experiment with different types of flour! While all-purpose flour works best for the texture, you can substitute half with whole wheat flour or try gluten-free flour. Just keep in mind that the texture may vary slightly.
What If My Dough Doesn’t Rise?
If your dough doesn’t rise, it could be due to inactive yeast. Ensure your yeast is fresh by checking the expiration date. Also, make sure your water is warm (not too hot) when activating the yeast; ideally, it should be between 110-115°F (43-46°C).
Can I Make the Queso Dip Ahead of Time?
Definitely! You can make the queso dip ahead and refrigerate it for up to three days. When ready to serve, gently reheat it on the stove over low heat, stirring frequently to keep it smooth. You may need to add a splash of milk to restore its creamy consistency.
How Should I Store Leftover Pretzels?
Store any leftover pretzels in an airtight container at room temperature for up to 2 days. To keep them fresh, you can also wrap them in foil and refrigerate for longer storage. To reheat, place them in a preheated oven at 350°F (175°C) for about 5-10 minutes.