Soft Baked Pretzels and a Cheesy Mustard Dip
Indulge in the irresistible combination of homemade **Soft Baked Pretzels and a Cheesy Mustard Dip**, the perfect snack for any gathering or an indulgent treat for yourself. These golden-brown pretzels are wonderfully soft, chewy, and freshly baked, featuring a distinctively satisfying salty crust achieved through a quick baking soda bath. Pair them with the rich, creamy dip made from sharp cheddar, cream cheese, and Dijon mustard, seasoned with garlic and paprika for a tangy, savory kick. With just 30 minutes of prep time and simple ingredients like all-purpose flour, instant yeast, and melted butter, these pretzels are approachable for novice and seasoned bakers alike. Whether served at game day parties or enjoyed as a warm, comforting snack, this recipe will become your go-to for authentic pretzel goodness complemented by a bold, velvety cheese sauce.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Salt
- 2.25 teaspoons Instant yeast
- 1.5 cups Warm water (110°F/43°C)
- 4 tablespoons Unsalted butter, melted
- 2/3 cup Baking soda
- 10 cups Water (for baking soda bath)
- 1 unit Egg yolk
- 2 tablespoons Coarse sea salt
- 1.5 cups Cheddar cheese, shredded
- 4 ounces Cream cheese, softened
- 3 tablespoons Dijon mustard
- 1/3 cup Milk
- 1/2 teaspoon Garlic powder
- 1/4 teaspoon Paprika
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, salt, and instant yeast. Mix thoroughly.
Add warm water and melted butter to the dry ingredients. Mix until a cohesive dough forms.
Knead the dough on a lightly floured surface for about 7-10 minutes, or until smooth and elastic.
Transfer the dough to a greased bowl, cover with a clean kitchen towel, and let it rise for 1 hour in a warm spot until doubled in size.
Preheat your oven to 450°F (230°C). Line two baking sheets with parchment paper.
In a large pot, bring 10 cups of water and the baking soda to a boil.
Punch down the dough and divide it into 8 equal pieces. Roll each piece into a 24-inch rope and shape into a pretzel.
Using a slotted spatula, carefully lower each pretzel into the boiling baking soda bath for 20-30 seconds. Remove and place onto the prepared baking sheets.
In a small bowl, beat the egg yolk and 1 tablespoon of water. Brush this wash over each pretzel and sprinkle with coarse salt.
Bake the pretzels in the preheated oven for 12-14 minutes, or until golden brown. Let cool slightly.
To make the cheesy mustard dip, combine shredded cheddar cheese, cream cheese, Dijon mustard, milk, garlic powder, and paprika in a small saucepan over medium heat.
Stir constantly until the cheese is melted and the mixture is smooth. Adjust seasoning if needed.
Serve the soft pretzels warm with the cheesy mustard dip on the side.
Nutrition Facts
Calories |
3092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.7 g | 146% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 497 mg | 166% | |
| Sodium | 47539 mg | 2067% | |
| Total Carbohydrate | 408.6 g | 149% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 34.7 g | ||
| Protein | 104.4 g | 209% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1504 mg | 116% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 966 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
