Ingredients
For the Pretzels:
1½ cups warm water (110°F/43°C)
1 packet (2¼ tsp) active dry yeast
1 tsp fine sea salt
1 tbsp granulated sugar
4 cups all-purpose flour (or bread flour for extra chew)
⅔ cup baking soda (for boiling)
1 large egg + 1 tbsp water (for egg wash)
Coarse sea salt or pretzel salt for topping
For the Cheese Dip:
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup whole milk (warmed)
1½ cups sharp cheddar cheese, freshly grated
½ tsp garlic powder
¼ tsp smoked paprika (optional)
Salt to taste
Instructions
Make the Pretzels:
Activate Yeast: In a large mixing bowl, combine warm water, yeast, sugar, and salt. Let sit for 5 minutes until frothy.
Knead Dough: Gradually add flour, stirring until a shaggy dough forms. Turn onto a floured surface and knead for 5–7 minutes until smooth and elastic.
First Rise: Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled.
Shape Pretzels:
Preheat oven to 450°F (230°C) and line 2 baking sheets with parchment.
Punch down dough and divide into 8 equal pieces. Roll each into a 20-inch rope, then twist into a pretzel shape (see tips).
Boil & Bake:
In a large pot, bring 10 cups water + baking soda to a rolling boil.
Using a slotted spoon, dip each pretzel for 30 seconds, then transfer to baking sheets.
Brush with egg wash and sprinkle generously with salt.
Bake for 12–14 minutes until deep golden brown.
Make the Cheese Dip:
Roux Base: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute until bubbly.
Thicken: Gradually whisk in warm milk until smooth. Simmer for 3–5 minutes until thickened.
Cheese It Up: Remove from heat and stir in cheddar, garlic powder, and paprika until melted. Season to taste.
