Soft Pretzel Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), granulated sugar, and active dry yeast. Stir gently and let stand 5–8 minutes until foamy.

In a large mixing bowl (or stand mixer bowl), combine flour and fine sea salt. Add the melted butter and the foamy yeast mixture. Mix until a shaggy dough forms.

Knead the dough by hand on a lightly floured surface for 6–8 minutes, or with a dough hook on medium speed for 4–5 minutes, until smooth and slightly springy. Dough should be soft but not overly sticky; add up to 2 tbsp more flour if excessively sticky.

Lightly oil a clean bowl with vegetable oil, place the dough in the bowl, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled in size, about 1 hour.

Preheat the oven to 450°F (230°C). Line two baking sheets with parchment paper and set aside.

In a wide, shallow pot, bring 10 cups of water to a gentle boil. Carefully add 2 cups of baking soda (the mixture will foam). Reduce heat to maintain a simmer.

Once the dough has doubled, punch it down and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces for large pretzels (or 10–12 for smaller). Roll each piece into a 20–24 inch rope, tapering slightly at the ends, then form into traditional pretzel shapes (cross ends and twist, fold down to the loop).

One or two at a time, using a slotted spatula or large slotted spoon, carefully lower each shaped pretzel into the simmering baking soda bath for 20–30 seconds. Flip once so both sides get a quick bath. Remove and drain briefly on a wire rack.

Place the bathed pretzels onto the prepared baking sheets about 2 inches apart.

In a small bowl whisk the egg with 1 tsp cold water to make an egg wash. Brush each pretzel lightly with the egg wash, taking care to get the tops and into any folds.

Sprinkle coarse sea salt or pretzel salt evenly over the pretzels to taste.

Bake in the preheated oven for 12–15 minutes, rotating the pans halfway through, until deep golden brown. Baking time will vary with size—larger pretzels may need 15–18 minutes.

Remove from oven and transfer to a cooling rack. Serve warm with queso.

In a medium saucepan over medium heat, melt 2 tbsp unsalted butter until foaming but not browned.

Whisk in 2 tbsp flour and cook 1–2 minutes to make a blond roux, stirring constantly to avoid browning.

Gradually whisk in 1.5 cups whole milk, smoothing lumps, and bring the mixture to a gentle simmer. Cook 2–3 minutes until slightly thickened.

Reduce heat to low. Add the softened cream cheese and whisk until incorporated and smooth.

Stir in shredded cheddar and pepper jack a handful at a time, whisking until melted and the sauce is smooth. If the queso is too thick, thin with up to 2 tbsp additional milk.

Season with ground cumin, smoked paprika, salt, and black pepper. Fold in diced canned green chiles if using. Keep warm over very low heat or transfer to a small fondue pot to serve alongside pretzels.