Soft Pretzels with Queso Dip

4.7
(6)
4 Reviews
4 Photos

Between the twisting and baking, these homemade pretzels are briefly boiled with baking soda for soft, perfectly chewy results. Served with a quick and easy queso dip, they're the ultimate football party finger food.

Submitted by Smart Cookie
Published on September 24, 2019
4
4
Prep Time:
35 mins
Cook Time:
25 mins
Additional Time:
1 hr 5 mins
Total Time:
2 hrs 5 mins
Servings:
8
Yield:
8 pretzels
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Ingredients

  • 1 ½ cups warm water

  • 1 tablespoon white sugar

  • 2 teaspoons salt

  • 1 (.25 ounce) package active dry yeast

  • 4 ½ cups all-purpose flour

  • ½ stick unsalted butter, melted and cooled

  • cooking spray

Baking Soda Bath:

  • 10 cups water

  • ⅔ cup baking soda

Topping:

  • 1 egg

  • 1 tablespoon coarse salt to taste

  • ½ stick unsalted butter, melted and cooled

Queso Dip:

  • 1 cup white American cheese

  • ½ cup milk, or more as needed

  • 1 tablespoon olive oil

  • ½ medium yellow onion, diced

  • 1 clove garlic, minced

  • 1 teaspoon ground cumin

  • ½ teaspoon salt

  • ½ cup fire-roasted diced tomatoes, drained

  • ¼ (4 ounce) can pickled jalapeno pepper slices, diced

  • 2 tablespoons diced green chiles

Directions

  1. Combine warm water, sugar, and salt in the bowl of a stand mixer and sprinkle yeast on top. Let sit until mixture begins to foam, about 5 minutes. Add flour and butter. Mix on low using the dough hook attachment. Increase speed slightly and knead until dough is smooth and pulls away from the sides of the bowl, 4 to 5 minutes.

  2. Grease a large bowl with cooking spray. Shape dough into a ball and place in the bowl. Cover with plastic wrap and let sit in a warm place until doubled in size, about 1 hour.

  3. Transfer the dough to a lightly greased work surface and cut into 8 equal pieces.

  4. Preheat the oven to 450 degrees F (232 degrees C). Line 2 sheet pans with parchment paper and spray with cooking spray. Bring water to a boil in a large pot for the baking soda bath.

  5. Roll each piece of dough into thin rope about 18 to 20 inches long and 1-inch thick. Form into a U shape. Cross the ends over each other toward the center of the U, twist again, and press into the U. Place pretzels on the prepared sheet pans.

  6. Pour baking soda into the boiling water. Boil pretzels, one at a time, for 30 seconds each. Return them to the parchment paper using a wide slotted spoon. Mix egg with a splash of water and brush onto the pretzels; sprinkle with salt.

  7. Bake in the preheated oven, rotating pans halfway through, until golden brown, 12 to 14 minutes. Transfer pans to wire cooling racks. Brush pretzels with multiple layers of melted butter while still hot.

  8. Melt American cheese and milk together in a bowl set over a pot of simmering water.

  9. Meanwhile, heat olive oil in a skillet over medium heat. Add onion, garlic, cumin, and salt; cook until fragrant and soft, 3 or 4 minutes. Mix onion mixture into the melted cheese, along with diced tomatoes and green chiles. Stir in more milk if queso seems too thick. Serve dip with pretzels for dipping.

Cook's Note:

If you have a gas oven, you can proof the dough inside. Don't turn the oven on; the heat from the pilot light is perfect for proofing dough.

Editor's Note:

Sodium content for this recipe is based on the amount of baking soda in the water bath, and doesn't reflect the amount of sodium in the pretzels and dip.

Nutrition Facts (per serving)

461 Calories
19g Fat
59g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 461
% Daily Value *
Total Fat 19g 25%
Saturated Fat 11g 54%
Cholesterol 68mg 23%
Sodium 6785mg 295%
Total Carbohydrate 59g 21%
Dietary Fiber 3g 9%
Total Sugars 3g
Protein 13g 25%
Vitamin C 3mg 3%
Calcium 130mg 10%
Iron 4mg 21%
Potassium 182mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.