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Baking & Dessert · Appetizer/Side

Soft Pretzels

Chef Biscuit

Deeply golden homemade soft pretzels served warm with a smooth cheddar cheese dipping sauce.

Prep time
25 minutes
Cook time
15 minutes
Total time
1 hour 40 minutes
Servings
8 pretzels
Chef Biscuit presenting Soft Pretzels

Ingredients

  • 1 1/2 cups (360 mL) warm water
  • 2 1/4 tsp (7 g) active dry yeast
  • 1 tbsp (12 g) granulated sugar
  • 2 tbsp (28 g) unsalted butter, melted
  • 1 tsp kosher salt
  • 4 cups (500 g) all-purpose flour
  • 1 tbsp vegetable oil, for greasing

Baking Soda Bath

  • 10 cups (2.4 L) water
  • 2/3 cup (160 g) baking soda

Topping

  • 1 large egg
  • 1 tbsp (15 mL) water
  • Coarse pretzel salt, for topping

Cheese Sauce

  • 2 tbsp (28 g) unsalted butter
  • 2 tbsp (16 g) all-purpose flour
  • 1 cup (240 mL) whole milk
  • 1 1/2 cups (170 g) shredded sharp cheddar cheese
  • 1/2 tsp Dijon mustard
  • 1/4 tsp garlic powder
  • Salt, to taste

Directions

  1. Combine the warm water, yeast, and sugar in a large bowl. Let sit for 5–10 minutes until foamy.
  2. Add the melted butter and salt. Gradually mix in the flour until a soft dough forms.
  3. Knead the dough for 5–7 minutes until smooth and elastic. Place it in a lightly oiled bowl, cover, and let rise for about 1 hour, or until doubled in size.
  4. Preheat the oven to 450°F (230°C). Line a large baking sheet with parchment paper.
  5. Divide the dough into 8 equal pieces. Roll each piece into a long rope, about 22–24 inches (55–60 cm), then twist each rope into a classic pretzel shape.
  6. Bring 10 cups of water to a boil in a large pot. Carefully add the baking soda. Lower the pretzels into the bath one or two at a time and boil for about 30 seconds. Remove and return them to the prepared baking sheet.
  7. Whisk the egg with 1 tablespoon of water. Brush the pretzels with the egg wash and generously sprinkle with coarse pretzel salt.
  8. Bake for 12–15 minutes, until deeply golden brown.
  9. For the cheese sauce, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for about 1 minute.
  10. Gradually whisk in the milk and cook until slightly thickened. Reduce the heat to low and stir in the cheddar, Dijon mustard, and garlic powder until smooth. Season with salt to taste.
  11. Serve the warm soft pretzels with the cheese sauce for dipping.