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

Scale

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

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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.