Description
This Soft Pretzel with Cheese recipe delivers warm, chewy pretzels paired perfectly with a creamy, sharp cheddar cheese and mustard sauce. The pretzels are proofed, shaped, dipped in a baking soda bath for that iconic chewy crust, and baked until golden brown. Finished with a rich cheddar cheese sauce, this classic snack is ideal for sharing or a comforting treat.
Ingredients
Soft Pretzels
- 1 cup warm water
- 1 teaspoon sugar
- 2 1/4 teaspoons active dry yeast
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup boiling water
- 2 Tablespoons baking soda
- Coarse kosher salt, for sprinkling
- 3 Tablespoons butter, melted
Mustard Cheese Sauce
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups sharp cheddar cheese, grated
- 1 Tablespoon spicy brown mustard (or other coarse ground mustard)
- Salt & pepper, to taste
Instructions
- Proof the yeast: In the bowl of a stand mixer, combine warm water, sugar, and active dry yeast. Let it sit for 5 minutes until the mixture is foamy, indicating the yeast is active.
- Make the dough: Add all-purpose flour and salt to the yeast mixture. Using a dough hook, mix until combined, then knead for 5 minutes until the dough is smooth and soft. Cover the dough bowl with plastic wrap and let it rest for 30 minutes to rise.
- Prepare baking setup: Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Make baking soda bath: Combine boiling water and baking soda in a large bowl, stirring until the baking soda has dissolved completely.
- Shape pretzels: Divide the rested dough into eight equal pieces. Roll each piece into a 30-inch rope. Twist each rope into a pretzel shape by forming an upside-down 'U', crossing and twisting the ends, and folding them over the top of the 'U'.
- Bake pretzels: Dip each pretzel into the hot baking soda bath for 20-30 seconds, spooning the liquid over to saturate. Transfer pretzels to the prepared baking sheet, sprinkle generously with coarse kosher salt, and bake for 10 minutes or until golden brown.
- Brush with butter: Remove pretzels from the oven and immediately brush them with melted butter for added flavor and sheen.
- Make the cheese sauce - create roux: In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 2-3 minutes until lightly browned and thickened to form a roux.
- Add milk and thicken sauce: Gradually whisk milk into the roux, stirring constantly until the mixture thickens but remains pourable, about 5 minutes.
- Add cheese and seasoning: Sprinkle in the grated sharp cheddar cheese and whisk until fully melted into the sauce. Season with spicy brown mustard, salt, and pepper to taste.
Notes
- Ensure the water used for yeast proofing is warm, not hot, to activate yeast without killing it.
- The baking soda bath is crucial to achieving the pretzel's traditional chewy crust and deep color.
- Use freshly grated sharp cheddar cheese for the best melting and flavor in the cheese sauce.
- If the cheese sauce is too thick, thin it slightly with more milk to reach desired consistency.
- Enjoy pretzels fresh out of the oven with cheese sauce warm for the best experience.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
