Homemade Soft Pretzels with Salsa Verde Cheese Sauce
Delightful homemade soft pretzels paired with creamy salsa verde cheese sauce, perfect for snacking on game days or cozy family gatherings.
Servings: 8 pretzels
Calories: 250kcal
Ingredients
For the Pretzels
- 1.5 cups warm water (110-115 degrees F) This is the magic potion that brings your dough to life.
- 1 tablespoon sugar A touch of sweetness to help the yeast bloom.
- 2 teaspoons kosher salt Essential seasoning that amplifies flavors.
- 1 package active dry yeast (or 2 1/4 teaspoons) Gives the pretzels their light, airy structure.
- 4.5 cups all-purpose flour Creates a tender, chewy dough.
- 1/4 cup melted butter Adds richness and depth.
- 10 cups water (for boiling) Gives pretzels their distinct texture.
- 2/3 cup baking soda Achieves signature pretzel crust.
- 1 large egg yolk mixed with 1 tablespoon water Creates a beautiful golden color.
- to taste pretzel salt For sprinkling on top before baking.
- 1 can non-stick cooking spray Ensures pretzels don’t stick.
For the Salsa Verde Cheese Sauce
- 2 tablespoons butter Adds richness to the cheese sauce.
- 2 tablespoons flour Helps thicken the cheese sauce.
- 1 cup milk Provides creaminess to the sauce.
- 1 cup grated cheddar cheese Enriches the sauce with sharp flavor.
- 1 packet Velveeta cheese sauce (4 oz) Creates a smooth texture.
- 1/3 cup Salsa Verde Adds a zesty kick.
- to taste salt Ensures the flavors are balanced.
Instructions
Make the Pretzel Dough
- Combine warm water, sugar, and kosher salt in a stand mixer bowl. Sprinkle the yeast on top and let sit for about five minutes until foamy.
- Add 2 cups of flour and melted butter, mixing with a dough hook on low speed.
- Gradually add remaining flour until dough is smooth and pulls away from bowl sides, about 4-5 minutes.
- Transfer dough to an oiled bowl, cover, and let rise in a warm place for 50-55 minutes until doubled in size.
Shape and Boil Pretzels
- Preheat oven to 450°F. Line baking sheets with parchment and lightly spray with non-stick cooking spray.
- In a large pot, bring water and baking soda to a boil.
- Divide risen dough into eight equal portions, roll into 24-inch ropes, and shape into pretzels.
- Boil each pretzel for 30 seconds, lifting them out carefully, then place back on baking sheets.
- Brush each pretzel with egg wash and sprinkle with pretzel salt before baking.
Bake Pretzels
- Bake pretzels for 12-14 minutes until golden brown, then allow to cool for 5 minutes.
- Optionally brush with melted butter before serving.
Make Salsa Verde Cheese Sauce
- Melt butter in a saucepan over medium heat and whisk in flour, cooking for one minute.
- Gradually add milk and stir until thickened.
- Stir in cheddar and Velveeta cheese until smooth, then fold in salsa verde and salt to taste, simmering gently for 20 minutes.
Notes
Be careful with the boiling step; it's vital for achieving the chewy texture of the pretzels. Adjust salt based on preference, especially if using salted butter or cheese.