Making homemade pretzels is a fun activity that ends with soft, warm treats! These twists are golden and perfect for dipping in creamy queso. Who can resist?
When I bake these, I can’t help but snack on them fresh out of the oven. Pairing them with cheesy dip just makes it even better. It’s a real crowd-pleaser!
Key Ingredients & Substitutions
Warm Water: The temperature is key for activating yeast, so aim for about 110°F. If you don’t have a thermometer, it should feel warm but not hot! If you’re avoiding dairy, you can use unsweetened almond or soy milk instead.
Active Dry Yeast: Ensure your yeast is fresh for the best rise. If you can’t find dry yeast, you can use instant yeast—just follow the same quantity. It doesn’t need to be activated first!
All-Purpose Flour: Regular all-purpose flour works well, but if you want a chewier texture, consider bread flour instead! Gluten-free flour can also be used, but the texture might differ.
Butter: Unsalted butter is used to control the salt level. If you’d like a dairy-free version, substitute with margarine or coconut oil.
Cheese for Queso: Sharp cheddar and Monterey Jack are classic choices for that melty goodness. If you’re dairy-free, try using vegan cheese shreds that melt well or a cashew-based cheese sauce.
How Do You Get That Beautiful Golden Brown Color on Pretzels?
Boiling the pretzels in a baking soda solution is the magic step here! This process gives pretzels their characteristic flavor and color. Here’s how to do it right:
- Bring 10 cups of water and 2/3 cup of baking soda to a rolling boil. Be careful, as it can bubble up!
- Lower your shaped pretzels into the boiling water for exactly 30 seconds. Use a slotted spoon to avoid steam burns.
- This step not only helps in browning but also provides that distinct pretzel taste—all that work is worth it!
What’s the Best Way to Make Cheese Sauce Smooth?
To ensure a silky cheese sauce, make a roux first! Here’s how:
- Melt butter in a saucepan and stir in your flour. Cook this for about a minute until it bubbles but doesn’t brown.
- Gradually whisk in warm milk to avoid lumps. Whisk continuously until it thickens, which usually takes 3-5 minutes.
- Finally, add your shredded cheese and mix until it melts completely. Always remove from heat before stirring in cheese to keep the sauce creamy!
These tips will help you craft tasty pretzels and a smooth queso dip that everyone will love! Enjoy your time in the kitchen!
Homemade Pretzels with Queso
Ingredients You’ll Need:
For the Pretzels:
- 1 1/2 cups warm water (around 110°F/43°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 (for boiling)
- 2/3 cup baking soda
- Coarse sea salt, for sprinkling
For the Queso Dip:
- 2 tablespoons unsalted butter
- 1 small jalapeño, seeds removed and finely chopped (optional for heat)
- 2 tablespoons all-purpose flour
- 1 cup whole milk, warmed
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- Salt and pepper to taste
- Fresh chives, finely chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and about 1 hour to let the dough rise. You’ll spend another 15-20 minutes baking the pretzels and making the queso dip. In total, expect about 1 hour and 40 minutes to enjoy these delicious homemade pretzels with queso!
Step-by-Step Instructions:
1. Prepare the Pretzel Dough:
In a large bowl, combine warm water and sugar. Sprinkle the yeast on top and let it sit for about 5-10 minutes until it becomes foamy. This means the yeast is activated! Then, add melted butter and salt, mixing everything together. Gradually add the flour while mixing until a dough starts to form. Knead this dough on a lightly floured surface for about 8-10 minutes until it’s smooth and elastic. Once done, place the dough in a lightly oiled bowl, cover it with a damp towel, and let it rise in a warm place until it doubles in size, approximately 1 hour.
2. Shape the Pretzels:
After the dough has risen, preheat your oven to 450°F (230°C) and line some baking sheets with parchment paper. Punch down the dough to remove excess air and divide it into 8 equal pieces. Roll each piece into a long rope, about 20-24 inches in length. Now, take that rope and shape it into a classic pretzel: form a U-shape, cross the ends over each other twice, and press the ends onto the bottom of the U to secure it.
3. Boil the Pretzels:
In a large pot, bring 10 cups of water and the baking soda to a boil. Carefully lower each pretzel into this boiling water for about 30 seconds. Use a slotted spatula to remove them and place them on your prepared baking sheets.
4. Bake:
Brush each pretzel with melted butter or a simple egg wash (mix 1 egg beaten with 1 tablespoon of water). Sprinkle them generously with coarse sea salt. Then, bake your pretzels in the preheated oven for 12-15 minutes, or until they are deep golden brown.
5. Make the Queso:
While the pretzels are baking, let’s make that tasty queso! In a medium saucepan, melt butter over medium heat. If you’re using jalapeño, add it now and sauté for 1-2 minutes. Stir in the flour and cook this mixture for about 1 minute to form a roux. Slowly whisk in the warmed milk and keep stirring until the mixture thickens, which should take about 3-5 minutes. Now, remove from heat and stir in your shredded cheeses until everything is melted and smooth. Season with garlic powder, cumin, salt, and pepper to taste.
6. Serve:
Transfer the queso to a serving bowl and garnish it with chopped chives for a fresh touch. Serve your warm pretzels alongside the queso dip for a delicious and fun snack!
Enjoy your soft, golden homemade pretzels with rich, cheesy queso dip!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour for a healthier alternative! However, it may alter the texture slightly, making the pretzels denser. For best results, consider using half whole wheat and half all-purpose flour.
What Should I Do If My Yeast Doesn’t Foam?
If your yeast doesn’t foam after 10 minutes, it may be expired or the water temperature might be too hot or too cold. Start over with fresh yeast and ensure the water is around 110°F for proper activation.
Can I Make the Pretzels a Day Ahead?
Absolutely! You can prepare the dough, shape the pretzels, and then refrigerate them before boiling. Just make sure to let them come to room temperature and rise slightly before boiling and baking them the next day.
How Do I Store Leftover Pretzels and Queso?
Store leftover pretzels in an airtight container at room temperature for up to 2 days. For the queso, keep it in the fridge in a sealed container for up to 3 days. Reheat both gently before serving again for the best taste!
