Game Day Soft Pretzels Cheese Sauce (Printable View)
Indulge in warm, chewy soft pretzels paired with a creamy, tangy cheese sauce. Ideal for game days or festive occasions.
# What You’ll Need:
→ For the Pretzel Dough
01 - 1 ½ cups warm water (110°F)
02 - 2 ¼ 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
→ For Boiling
07 - 10 cups water
08 - ⅔ cup baking soda
→ For Topping
09 - 1 large egg, beaten with 1 tablespoon water (egg wash)
10 - Coarse sea 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 shredded sharp cheddar cheese
15 - ½ cup shredded mozzarella cheese
16 - ½ teaspoon Dijon mustard
17 - ¼ teaspoon garlic powder
18 - Salt, to taste
19 - Black pepper, to taste
# Cooking Steps:
01 - In a large bowl, combine 1 ½ cups warm water, 2 ¼ teaspoons active dry yeast, and 1 tablespoon granulated sugar. Allow the mixture to sit undisturbed for 5 minutes until it becomes foamy.
02 - Add 4 cups all-purpose flour, 1 teaspoon salt, and 2 tablespoons melted unsalted butter to the yeast mixture. Mix thoroughly until a cohesive dough forms.
03 - Transfer the dough to a clean, lightly floured surface and knead it for 5 to 7 minutes until it develops a smooth and elastic consistency.
04 - Place the kneaded dough in a lightly greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm environment for 45 to 60 minutes, or until its volume has doubled.
05 - Preheat your oven to 450°F (230°C). Line two large baking sheets with parchment paper to prevent sticking.
06 - In a large pot, combine 10 cups of water and ⅔ cup of baking soda. Bring this solution to a rolling boil over high heat.
07 - Gently punch down the risen dough to release air. Divide the dough into 8 equal portions. Roll each portion into a rope approximately 20 inches long, then carefully shape each rope into a classic pretzel form.
08 - Using a slotted spatula, carefully immerse each shaped pretzel into the boiling baking soda solution for exactly 30 seconds. Remove the pretzels and place them onto the prepared baking sheets.
09 - Brush the surface of each pretzel with the prepared egg wash (1 large egg beaten with 1 tablespoon water) and sprinkle generously with coarse sea salt. Bake for 12 to 14 minutes, or until the pretzels achieve a deep golden brown color.
10 - Once baked, transfer the pretzels to a wire rack and allow them to cool slightly before serving.
11 - For the cheese sauce, melt 2 tablespoons unsalted butter in a medium saucepan over medium heat. Whisk in 2 tablespoons all-purpose flour and cook, stirring constantly, for 1 minute to create a roux.
12 - Gradually whisk in 1 cup whole milk. Continue to cook the mixture, stirring frequently, until it thickens to a desired consistency, typically within 2 to 3 minutes.
13 - Remove the saucepan from the heat. Stir in 1 cup shredded sharp cheddar cheese, ½ cup shredded mozzarella cheese, ½ teaspoon Dijon mustard, and ¼ teaspoon garlic powder until the cheeses are fully melted and the sauce is smooth. Season with salt and black pepper to taste.
14 - Serve the warm, freshly baked soft pretzels immediately with the creamy cheese sauce for dipping.
# Expert Tips:
01 -
- You'll be amazed at how simple it is to achieve that perfect chewy, golden exterior right in your own kitchen.
- The rich, tangy cheese sauce is so much better than anything from a jar, making these pretzels absolutely irresistible.
02 -
- Don't skip the baking soda bath; it's the non-negotiable step that gives pretzels their signature texture and color.
- Make sure your water for the yeast isn't too hot, or you'll kill the yeast, and your dough won't rise.
03 -
- For an even chewier pretzel, don't rush the kneading process; those extra minutes develop the gluten for a superior texture.
- A little secret for consistent pretzel shapes: use a ruler to ensure your dough ropes are all the same length before twisting.