Soft Pretzel with Cheese
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4.5
63 reviews
Excellent
Soft Pretzel with Cheese
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It's impossible to resist these Homemade Soft Pretzels with Mustard Cheese Dip! Salty, buttery and warm, soft pretzels are perfect for tailgating, celebrating Oktoberfest, or just for a fun afternoon snack!
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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
- 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
Soft Pretzels
- In the bowl of a stand mixer, combine the warm water, sugar and yeast, and let it proof for 5 minutes until foaming. Add the flour and salt and mix with a dough hook to combine, then knead for 5 minutes until the dough is smooth and soft. Cover bowl of dough with plastic wrap and let it rest for 30 minutes.
- Preheat oven to 450°F and line a baking sheet with parchment paper or a silicon baking mat.
- While the dough rests, combine the boiling water and baking soda, stirring until the baking soda is dissolved.
- Divide the dough into eight equal pieces and roll each piece into a long rope, about 30" long. Twist into a pretzel shape by making an upside down "U" shape and crossing and twisting the ends, then folding them over to the top of the "U".
- Place the pretzels into the hot baking soda bath for 20-30 seconds, spooning the liquid over the pretzels, then transfer to the baking sheet and sprinkle with coarse kosher salt and bake for 10 minutes until golden brown.
- Remove the pretzels from the oven and immediately brush with the melted butter.
Mustard Cheese Sauce
- Melt the butter in a medium saucepan or skillet over medium heat. Whisk the flour into the melted butter until lightly browned and thickened, about 2-3 minutes, to form a roux.
- Slowly add the milk to the roux, whisking constantly. Continue to whisk until the mixture thickens but is still pourable, about 5 minutes. Sprinkle the cheese over the sauce and whisk until it melts into the sauce, then taste and add the mustard, salt, and pepper to taste.
Notes
- Adapted from King Arthur Flour and Sally's Baking Addiction.
- This recipe is on page 74 of my cookbook, House of Nash Eats Everyday!
Nutrition Information
Show Details
Serving
1pretzel
Calories
410kcal
(21%)
Carbohydrates
38g
(13%)
Protein
15g
(30%)
Fat
22g
(34%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
62mg
(21%)
Sodium
1283mg
(53%)
Potassium
192mg
(5%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
692IU
(14%)
Vitamin C
1mg
(1%)
Calcium
286mg
(29%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8pretzels
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Serving | 1pretzel | |
| Calories | 410kcal | 21% |
| Carbohydrates | 38g | 13% |
| Protein | 15g | 30% |
| Fat | 22g | 34% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 1283mg | 53% |
| Potassium | 192mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 692IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 286mg | 29% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
63 reviews
Excellent
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