Game Day Soft Pretzels with Cheese Sauce (Print Version)
Soft, golden-brown pretzels with fluffy centers and a warm, creamy cheddar cheese sauce for the ultimate game day snack.
# What You'll Need:
→ For the Pretzels
01 - 1½ cups warm water (110°F)
02 - 1 packet (2¼ 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
07 - ⅓ 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 - ½ cup Monterey Jack cheese, shredded
16 - ½ teaspoon Dijon mustard
17 - ¼ 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. Mix until a shaggy dough forms.
03 - Knead dough on a floured surface for 5–7 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 12–15 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 (2–3 minutes).
13 - Reduce heat to low; stir in cheeses until melted and smooth. Add Dijon mustard, garlic powder, salt, and pepper. Keep warm until serving.
# Expert Tips:
01 -
- The pillowy interior contrasted with that distinctive chewy crust creates a texture experience you simply cannot get from store-bought pretzels.
- Making the perfect twisted shape is surprisingly therapeutic, and the moment you dunk them in that bubbling water bath feels like performing a bit of culinary alchemy.
02 -
- The baking soda bath isnt optional, I once skipped it thinking it wouldnt matter much and ended up with bread sticks instead of pretzels, missing that distinctive flavor and chewy exterior.
- Let the cheese sauce cool just slightly before serving, as it will thicken to the perfect dipping consistency and wont burn anyones tongue when they eagerly dip that first pretzel.
03 -
- The egg wash might seem like a small detail, but applying it generously with a silicone brush gives that bakery-quality shine that makes homemade pretzels look professional.
- When making the cheese sauce, grate the cheese yourself rather than using pre-shredded, which contains anti-caking agents that can make your sauce grainy instead of silky smooth.