Description
Homemade soft pretzels with cheese dip deliver German beer hall comfort straight to kitchen tables. Salt-crusted twists pair perfectly with rich, creamy cheese sauce for an irresistible snack that satisfies deep cravings.
Ingredients
Scale
- 1 cup (100 g / 3.5 oz) shredded cheddar cheese (or a mix of cheddar & mozzarella)
- 1 cup (240 ml / 8 fl oz) whole milk
- 2 tbsps unsalted butter
- 2 tbsps all-purpose flour
- ½ tsp garlic powder
- ½ tsp mustard powder (optional, for depth of flavor)
- Salt, to taste
- Pepper, to taste
Instructions
- Dough Preparation: Whisk flour, yeast, salt, and sugar in a large mixing bowl, creating a uniform dry mixture.
- Liquid Integration: Form a central well, pour warm water and melted butter, mixing until a cohesive, slightly rough dough forms.
- Kneading Process: Transfer dough to a floured surface, systematically knead for 8-10 minutes until smooth, elastic, and springy to touch.
- First Rise: Place dough in an oiled bowl, cover with plastic wrap, and let rest in a warm spot for approximately 1 hour or until doubled in size.
- Shaping Technique: Deflate dough, divide into equal portions, roll each into long, slender ropes, then twist into classic pretzel shapes.
- Baking Preparation: Dip each pretzel into a baking soda solution, arrange on a parchment-lined sheet, sprinkle with coarse salt.
- Baking and Finishing: Preheat oven to 425°F, bake pretzels for 12-15 minutes until deep golden brown and crisp around edges.
- Cheese Dip Creation: Simultaneously melt selected cheeses in a saucepan, whisking until smooth and glossy, infusing with optional herbs or spices.
- Serving Presentation: Transfer pretzels to a serving platter, accompany with warm, creamy cheese dip, ready for immediate enjoyment.
Notes
- Optimize Gluten Development: Knead dough thoroughly for 8-10 minutes to ensure stretchy, smooth texture that allows perfect pretzel shaping and chewy consistency.
- Master Baking Soda Bath: Submerge pretzels for exactly 30 seconds to create authentic golden-brown exterior and enhance traditional pretzel’s signature chewy crust.
- Temperature Control Matters: Proof dough in warm, draft-free area around 80-85°F to guarantee proper yeast activation and consistent rising.
- Prevent Sticking Technique: Use parchment paper or lightly greased baking sheet to ensure pretzels release easily without tearing during baking process.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snacks, Appetizer
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 5
- Calories: 370
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 60mg