If you have been on the hunt for a comforting snack that fuses soft, chewy bread with a rich, cheesy dip, look no further than this delightful Soft Pretzel Knots with Cheddar Cheese Dip Recipe. These golden knots are perfectly salty on the outside and pillowy soft on the inside, creating the kind of texture that practically melts in your mouth. Paired with a velvety cheddar cheese dip, this combination is an irresistible treat, whether for game day, family gatherings, or just a fun weekend kitchen adventure. Trust me, once you try these soft pretzel knots, you’ll wonder how you ever enjoyed snacks without them.
Ingredients You’ll Need
This recipe calls for simple pantry staples that you might already have on hand. Each ingredient plays an important role, from the yeast that gives life to the dough, to the baking soda that ensures that classic pretzel crust, and of course, the sharp cheddar that makes the dip decadently creamy and flavorful.
- Active dry yeast (1 packet, 2¼ tsp): Essential for that perfect rise and airy texture in your pretzel dough.
- Warm water (1 cup at 110°F): Helps activate the yeast without killing it – the right temperature is key!
- Sugar (1 tbsp): A little sweetness that feeds the yeast and enhances the browning of the crust.
- All-purpose flour (2 ½ cups): The base of your dough, providing structure and chewiness.
- Salt (1 tsp): Elevates flavor and balances the dough perfectly.
- Unsalted butter (2 tbsp, melted): Adds richness and helps tenderize the dough.
- Baking soda (¼ cup for boiling): Creates that distinctive pretzel crust by reacting with the dough surface in boiling water.
- Egg (1 for egg wash): Gives your pretzels a beautiful, shiny, golden finish.
- Coarse salt (for topping): The classic pretzel finishing touch that adds crunch and bursts of savory flavor.
- Butter (2 tbsp for dip): Melts into the base of the cheddar cheese dip for luscious creaminess.
- Flour (2 tbsp for dip): Thickens the cheese dip into a perfectly smooth sauce.
- Milk (1 cup for dip): Adds creaminess and creates the perfect cheesy texture.
- Sharp cheddar cheese (1 ½ cups shredded): Bold flavor that makes this dip irresistible.
- Salt & pepper (to taste): Season the dip just right to complement the knots.
- Optional — dash of hot sauce or mustard: For a little kick or tang, if you like to spice things up.
How to Make Soft Pretzel Knots with Cheddar Cheese Dip Recipe
Step 1: Make the Dough
Start by dissolving your yeast and sugar in warm water and let it sit until foamy, about 5 to 10 minutes. This foaming action means your yeast is alive and ready to work its magic. Then mix in your flour, salt, and melted butter, kneading the dough for about five minutes until it’s smooth and elastic. Cover it up and let it rise for an hour – this rest is crucial for that soft, airy inside everyone loves about pretzels.
Step 2: Shape the Knots
Once your dough has doubled in size, it’s time to show your creativity (no pretzel-making experience required, promise!). Punch down the dough and divide it into 12 equal pieces. Roll each piece into a rope about 8-10 inches long, and then tie each into a loose knot. These soft pretzel knots will bake into perfectly bite-sized morsels of goodness.
Step 3: Boil and Prepare for Baking
This is the secret behind that signature pretzel crust: bring a large pot of water to a boil and stir in the baking soda. Carefully drop each pretzel knot in for about 20 seconds – just enough to get that golden crust after baking. Remove them with a slotted spoon and place them on a baking sheet. Brush each knot generously with your egg wash and sprinkle with coarse salt while they’re still wet to ensure the salt sticks beautifully.
Step 4: Bake to Golden Perfection
Pop your baking sheet into a preheated 425°F (220°C) oven and bake for 12 to 15 minutes. Keep your eye on them as they turn a gorgeous golden brown – that’s your wheat flour caramelizing and the outside crisping just right, while the inside stays wonderfully soft and tender.
Step 5: Make the Cheddar Cheese Dip
While your knots are baking, melt butter in a saucepan and whisk in flour to create a roux, which will thicken your dip beautifully. Slowly add milk and stir constantly until the sauce thickens to a creamy consistency. Turn off the heat, stir in shredded sharp cheddar cheese until melted and silky smooth. Season with salt and pepper, and add a dash of hot sauce or mustard if you want a zesty twist. This dip is the perfect complement to the soft pretzel knots!
Step 6: Serve Warm and Enjoy
Serve your warm pretzel knots alongside your rich cheddar cheese dip. Grab a knot, dip it generously, and enjoy the cozy, comforting combo. Whether it’s for a snack or an appetizer, this Soft Pretzel Knots with Cheddar Cheese Dip Recipe is sure to become a beloved staple.
How to Serve Soft Pretzel Knots with Cheddar Cheese Dip Recipe
Garnishes
Enhance your presentation by sprinkling a bit of fresh chopped parsley or chives on the cheese dip for a splash of color and freshness. You might also consider a light dusting of smoked paprika on top of the dip to add a subtle smoky warmth, complementing the cheddar beautifully.
Side Dishes
This snack pairs wonderfully with crisp veggie sticks, like carrot or celery, which offer a refreshing crunch alongside the soft pretzels. For a heartier spread, try serving with a mixed green salad dressed in a tangy vinaigrette to cut through the richness of the cheese dip.
Creative Ways to Present
Instead of a single bowl, try offering the cheddar cheese dip in individual ramekins for each guest, making it a fun, interactive appetizer. You could also thread the pretzel knots onto skewers for easy handheld dipping that doubles as a charming party presentation.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover Soft Pretzel Knots with Cheddar Cheese Dip Recipe (though rare!), store the pretzel knots in an airtight container at room temperature for up to 2 days. Keep the cheese dip refrigerated in a separate container. The pretzels maintain their chewy texture best when eaten fresh, but they do hold up well for snacking the next day.
Freezing
For longer storage, freeze your pretzel knots before baking by placing the shaped knots on a baking sheet to freeze individually, then transferring them to a freezer bag for up to one month. Thaw overnight in the fridge before boiling and baking. The cheese dip does not freeze well due to its dairy base; it’s best made fresh.
Reheating
Reheat leftover pretzel knots in a preheated oven at 350°F (175°C) for about 5-7 minutes to restore their lovely crust and warmth. Warm the cheddar cheese dip gently on the stovetop or in the microwave, stirring occasionally to bring back its smooth creaminess.
FAQs
Can I use self-rising flour instead of all-purpose flour?
It’s best to stick with all-purpose flour because self-rising flour contains baking powder and salt, which can affect the yeast’s rise and the texture of the pretzel dough.
What if I don’t have baking soda for boiling?
Baking soda is what gives pretzels their signature chewy crust and shiny surface. You could try boiling them in plain water, but the texture and color won’t be quite the same.
Can I make the cheddar cheese dip without butter?
Butter helps create a smooth, creamy base for the dip by forming a roux with the flour. You might substitute with a little oil, but the flavor and texture may be less rich.
How spicy can I make the cheese dip?
You can add as much hot sauce or mustard as you like—start with a small dash and taste as you go. Both add a wonderful kick that balances the rich cheddar beautifully.
Are these Soft Pretzel Knots with Cheddar Cheese Dip Recipe gluten-free?
This recipe uses all-purpose flour, so it’s not gluten-free as written. However, you could experiment with gluten-free baking mixes designed for yeast dough, though results may vary.
Final Thoughts
This Soft Pretzel Knots with Cheddar Cheese Dip Recipe truly brings that warm, inviting feeling every bite deserves. It’s the kind of snack that brings people together, sparks joy, and fills your kitchen with irresistible aromas you won’t want to miss. I encourage you to give this recipe a try — whether it’s for an upcoming party, cozy night in, or just because you deserve something delicious. Happy baking and snacking!
Print
Soft Pretzel Knots with Cheddar Cheese Dip Recipe
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 12 knots
- Category: Snack
- Method: Baking
- Cuisine: American
Description
Soft Pretzel Knots are a delightful, chewy snack with a golden crust, perfect for dipping in a rich and creamy cheddar cheese sauce. Made from scratch with a simple yeast dough, these pretzel knots are boiled in a baking soda bath to achieve their iconic texture and finished with a sprinkle of coarse salt. Served warm alongside a tangy homemade cheddar cheese dip, they make an irresistible appetizer or party treat.
Ingredients
Pretzel Dough
- 1 packet (2¼ tsp) active dry yeast
- 1 cup warm water (110°F)
- 1 tbsp sugar
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 2 tbsp unsalted butter, melted
For Boiling
- ¼ cup baking soda
Topping
- 1 egg (for egg wash)
- Coarse salt (for topping)
Cheddar Cheese Dip
- 2 tbsp butter
- 2 tbsp flour
- 1 cup milk
- 1 ½ cups sharp cheddar cheese, shredded
- Salt & pepper to taste
- Optional: dash of hot sauce or mustard
Instructions
- Make the dough: Dissolve the active dry yeast and sugar in warm water at 110°F and let it sit until foamy, about 5 to 10 minutes. In a mixing bowl, combine the flour, salt, and melted butter, then add the yeast mixture. Knead the dough for about 5 minutes until smooth and elastic. Cover and let it rise in a warm place for 1 hour or until doubled in size.
- Shape knots: After the dough has risen, punch it down to release air. Divide the dough into 12 equal pieces. Roll each piece into ropes about 12 inches long, then tie each into a pretzel knot shape.
- Boil & bake: Preheat the oven to 425°F (220°C). Bring a large pot of water to a boil and add the baking soda. Boil each pretzel knot for 20 seconds, then remove with a slotted spoon and place on a baking sheet. Brush each knot with beaten egg wash and sprinkle with coarse salt.
- Bake: Bake the pretzel knots in the preheated oven for 12 to 15 minutes, or until they turn golden brown and develop a crisp crust.
- Make cheese dip: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux. Gradually whisk in the milk and cook, stirring constantly, until the mixture thickens. Remove from heat and stir in the shredded sharp cheddar cheese until melted and smooth. Season with salt and pepper, and add a dash of hot sauce or mustard if desired.
- Serve warm: Serve the pretzel knots warm alongside the cheddar cheese dip. Enjoy dipping and snacking!
Notes
- Ensure the water used to activate yeast is warm, not hot, to avoid killing the yeast.
- Boiling the pretzels in baking soda water gives them their characteristic chewy crust; do not skip this step.
- For extra flavor, sprinkle pretzels with garlic powder or cinnamon sugar instead of coarse salt.
- The cheese dip can be made ahead and gently reheated before serving.
- Store leftover pretzels in an airtight container and reheat in the oven for best texture.
