Game Day Soft Pretzels Cheese (Print version)
Enjoy warm, chewy soft pretzels paired with a creamy, tangy cheese sauce. Ideal for game day or any festive occasion.
# What you'll need:
→ For the Pretzel Dough
01 - 1.5 cups warm water (110°F)
02 - 2.25 teaspoons active dry yeast
03 - 1 tablespoon granulated sugar
04 - 4 cups all-purpose flour
05 - 1 teaspoon salt
06 - 2 tablespoons unsalted butter, melted
→ For the Boiling Solution
07 - 10 cups water
08 - 2/3 cup baking soda
→ For the Topping
09 - 1 large egg, whisked with 1 tablespoon water (for egg wash)
10 - Coarse sea salt, for sprinkling
→ For the Cheese Sauce
11 - 2 tablespoons unsalted butter
12 - 2 tablespoons all-purpose flour
13 - 1 cup whole milk
14 - 1 cup shredded sharp cheddar cheese
15 - 0.5 cups shredded mozzarella cheese
16 - 0.5 teaspoons Dijon mustard
17 - 0.25 teaspoons garlic powder
18 - Salt, to taste
19 - Freshly ground black pepper, to taste
# How to make it:
01 - In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Allow the mixture to rest for 5 minutes, or until a foamy layer forms on the surface.
02 - Add the all-purpose flour, salt, and melted unsalted butter to the yeast mixture. Mix thoroughly until a cohesive dough forms, then transfer to a clean surface and knead for 5 to 7 minutes until the dough becomes smooth and elastic.
03 - Place the kneaded dough in a lightly greased bowl, cover it, and let it rise in a warm, draft-free location for 45 to 60 minutes, or until its volume has doubled.
04 - While the dough is rising, preheat your oven to 450°F. Line two large baking sheets with parchment paper.
05 - In a large pot, bring 10 cups of water and the baking soda to a rolling boil.
06 - Gently punch down the risen dough to release air. Divide the dough into 8 equal portions. Roll each portion into a rope approximately 20 inches long, then twist and shape it into a traditional pretzel form.
07 - Carefully immerse each shaped pretzel into the boiling baking soda solution for 30 seconds. Using a slotted spatula, remove the pretzel and place it onto the prepared parchment-lined baking sheets.
08 - Brush the surface of each pretzel generously with the egg wash and then sprinkle with coarse sea salt.
09 - Bake the pretzels for 12 to 14 minutes, or until they achieve a deep golden-brown color. Allow them to cool slightly on a wire rack.
10 - For the cheese sauce, melt the unsalted butter in a saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 minute, creating a roux.
11 - Gradually whisk in the whole milk, ensuring no lumps form. Continue to cook, stirring constantly, until the sauce thickens, which typically takes about 2 to 3 minutes.
12 - Remove the saucepan from the heat. Stir in both the sharp cheddar and mozzarella cheeses, Dijon mustard, garlic powder, salt, and freshly ground black pepper until the sauce is smooth and all the cheese has melted.
13 - Serve the warm soft pretzels immediately with the prepared cheese sauce for dipping.
# Expert suggestions:
01 -
- You'll absolutely adore how these pretzels manage to be incredibly soft and chewy, just like the ones you dream about.
- The homemade cheese sauce is surprisingly simple, yet it elevates these from a snack to a seriously addictive treat that everyone will ask you to make again.
02 -
- I learned the hard way that letting your yeast fully bloom in warm water is non negotiable; otherwise, your pretzels will be flat and sad.
- Discovering the perfect timing for the baking soda bath—just 30 seconds!—is crucial for getting that beautiful dark crust without making them taste metallic.
03 -
- For an even chewier pretzel, after shaping, let them rest in the fridge for about 15 to 20 minutes before their baking soda bath.
- If you're making these for a party, double the cheese sauce recipe—it always disappears faster than you'd think!