Game Day Soft Pretzels with Cheese (Printable)
Golden-brown pretzels with a chewy crust and fluffy center, served warm with creamy cheddar and Monterey Jack cheese sauce.
# What You'll Need:
→ For the Pretzels
01 - 1.5 cups warm water (110°F)
02 - 1 packet active dry yeast (2.25 teaspoons)
03 - 1 tablespoon granulated sugar
04 - 4 cups all-purpose flour
05 - 1 teaspoon salt
06 - 2 tablespoons unsalted butter, melted
07 - 0.33 cup baking soda for water bath
08 - 10 cups water for water bath
09 - 1 egg yolk beaten with 1 tablespoon water for egg wash
10 - Coarse 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 sharp cheddar cheese, shredded
15 - 0.5 cup Monterey Jack cheese, shredded
16 - 0.5 teaspoon Dijon mustard
17 - 0.25 teaspoon garlic powder
18 - Salt and pepper to taste
# Directions:
01 - In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
02 - Add flour, salt, and melted butter to the yeast mixture. Mix until a shaggy dough forms.
03 - Knead dough on a floured surface for 5 to 7 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
05 - Preheat oven to 450°F. Line two baking sheets with parchment paper.
06 - In a large pot, bring 10 cups water and baking soda to a boil.
07 - Punch down dough and divide into 8 equal pieces. Roll each into a 20-inch rope, form into a U-shape, twist ends, and press down to create the classic pretzel shape.
08 - One at a time, gently place pretzels into the boiling baking soda water for 30 seconds. Remove with a slotted spatula and place on prepared baking sheets.
09 - Brush each pretzel with egg wash and sprinkle with coarse salt.
10 - Bake for 12 to 15 minutes, or until deep golden brown. Let cool slightly on a wire rack.
11 - In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
12 - Gradually whisk in milk until smooth. Cook, stirring, until slightly thickened, approximately 2 to 3 minutes.
13 - Reduce heat to low; stir in cheddar and Monterey Jack cheeses until melted and smooth. Add Dijon mustard, garlic powder, salt, and pepper. Keep warm until serving.
# Expert Advice:
01 -
- The contrast between the slightly crunchy, deep amber exterior and the cloud-soft interior creates a texture experience that store-bought pretzels simply cannot touch.
- Making the classic twisted shape becomes oddly therapeutic, and watching friends instinctively reach for seconds gives you that quiet feeling of kitchen victory.
02 -
- The water for dissolving the yeast should feel warm but not hot on your wrist - I killed an entire batch once with water that was too hot, and ended up with dense, hockey puck pretzels.
- Letting the shaped pretzels rest for 10 minutes before the baking soda bath gives them a final puff that results in a lighter texture.
03 -
- For the shiniest pretzel crust, spritz them lightly with water just before baking - a trick I learned from a German baker who saw my first pale batch and couldn't help but intervene.
- The cheese sauce will develop a skin if left uncovered, so I keep it warm in a small slow cooker set to low, which maintains the perfect dipping consistency throughout even the longest games.