Baked Soft Pretzels with Cheese Dip Recipe

Introduction

Baked soft pretzels are a delightful snack with a chewy texture and a golden crust. Perfectly salted and served warm, they make an excellent treat for any occasion.

Ingredients

• 1 cup warm water
• 2 teaspoons active dry yeast
• ¼ cup granulated sugar
• 1 teaspoon salt
• 3 cups all-purpose flour
• 1 tablespoon vegetable oil
• 2 cups hot water
• ¼ cup baking soda
• Coarse salt for topping
• Cheese dip (for serving)

Instructions

1. Step 1: In a stand mixer bowl, combine 1 cup warm water and 2 teaspoons active dry yeast. Let it proof for about 5 minutes, until the mixture becomes bubbly.
2. Step 2: Attach the dough hook to the mixer. Add ¼ cup granulated sugar, 1 teaspoon salt, and 3 cups all-purpose flour one cup at a time. If the dough feels too dry, add 1 additional tablespoon of water.
3. Step 3: Remove the dough from the bowl and knead it into a smooth ball by hand. Place it in a large bowl, drizzle 1 tablespoon vegetable oil on top, then cover with a towel. Let it rise until doubled in size.
4. Step 4: Preheat your oven to 450°F (232°C). Divide the dough into 6 equal pieces. Roll each piece into a long rope, then twist it into a classic pretzel shape.
5. Step 5: Line two baking sheets with parchment paper. In a medium bowl, combine 2 cups hot water and ¼ cup baking soda. Dip each pretzel into this baking soda bath, then place on the prepared baking sheets. Sprinkle coarse salt over the tops.
6. Step 6: Bake the pretzels for 8-10 minutes, or until they are golden brown on top. Serve warm with your favorite cheese dip.

Tips & Variations

• For a softer crust, brush the pretzels with melted butter immediately after baking.
• You can add cinnamon sugar instead of coarse salt for a sweet version.
• Try different dipping sauces like mustard or a spicy cheese sauce for variety.

Storage

Store leftover pretzels in an airtight container at room temperature for up to 2 days. To reheat, warm in the oven at 350°F (175°C) for about 5 minutes to revive the softness and crisp crust. Pretzels can also be frozen before baking; thaw and bake as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can mix the ingredients and knead the dough by hand. It may take a little more effort, but the results will be just as delicious.

Why do I need to dip the pretzels in a baking soda bath?

Dipping pretzels in a baking soda solution gives them their characteristic chewy crust and helps achieve the golden-brown color when baked.

Baked Soft Pretzels with Cheese Dip Recipe

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5 from 147 reviews

These Baked Soft Pretzels are a delightful homemade snack featuring a golden-brown crust sprinkled with coarse salt and served with a creamy cheese dip. Made from a simple yeast dough, they are boiled briefly in a baking soda solution before baking to achieve the perfect chewy texture and rich flavor.

• Author: Leo
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 soft pretzels 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 1 cup warm water
• 2 teaspoons active dry yeast
• ¼ cup granulated sugar
• 1 teaspoon salt
• 3 cups all-purpose flour
• 1 tablespoon vegetable oil

Baking Soda Dip

• 2 cups hot water
• ¼ cup baking soda

Topping and Serving

• Coarse salt for topping
• Cheese dip (for serving)

Instructions

1. Proof the yeast: In a stand mixer bowl, combine 1 cup warm water and 2 teaspoons active dry yeast. Let it sit for about 5 minutes until the yeast becomes bubbly and activates.
2. Mix the dough: Attach the dough hook to the mixer and gradually add ¼ cup granulated sugar, 1 teaspoon salt, and 3 cups all-purpose flour, one cup at a time. If the dough feels too dry, add 1 additional tablespoon of water to achieve the proper consistency.
3. Let the dough rise: Remove the dough from the mixer, knead it into a smooth ball, and place it in a large bowl. Drizzle 1 tablespoon vegetable oil over the dough, cover the bowl with a towel, and allow the dough to rise until it doubles in size.
4. Shape the pretzels: Preheat your oven to 450°F (232°C). Divide the risen dough into 6 equal portions. Roll each piece into a long rope and then twist it into a classic pretzel shape.
5. Prepare the baking soda dip and dip pretzels: Line two baking sheets with parchment paper. In a medium bowl, combine 2 cups hot water and ¼ cup baking soda. Dip each shaped pretzel into this hot water and baking soda mixture, then transfer them onto the prepared baking sheets. Sprinkle coarse salt generously on top of each pretzel.
6. Bake the pretzels: Place the baking sheets in the preheated oven and bake for 8 to 10 minutes, or until the pretzels turn golden brown on top.
7. Serve: Remove the pretzels from the oven and serve warm with your favorite homemade cheese dip on the side for dipping.

Notes

• Make sure the water used to proof the yeast is warm, not hot, to avoid killing the yeast.
• Boiling the pretzels briefly in the baking soda water creates the signature pretzel crust texture and color.
• You can substitute vegetable oil with melted butter for a richer flavor in the dough.
• For extra flavor, add toppings like sesame seeds or cinnamon sugar instead of coarse salt.
• Leftover pretzels can be refrigerated and reheated in the oven to retain their softness.

Keywords: soft pretzels, baked pretzels, homemade pretzels, snack, yeast dough, cheese dip