Soft Pretzels or Breadsticks with Swiss Cheese Dip
Soft, golden, and perfectly chewy, these homemade Soft Pretzels or Breadsticks with Swiss Cheese Dip are the ultimate comfort food for any occasion. Crafted with a simple yeast dough and boiled to achieve that classic pretzel texture, these treats can be shaped into traditional loops or served as breadsticks for a grab-and-go option. The secret to their irresistible flavor lies in the quick baking soda bath, which gives them their signature rich color and subtle tang. Paired with a velvety Swiss cheese dip infused with Dijon mustard for a hint of sharpness, this recipe is perfect for sharing at parties, cozy movie nights, or game-day gatherings. With just 30 minutes of prep time, these homemade pretzels and breadsticks are easy to make yet taste bakery-fresh. Whether you’re craving a savory snack or a crowd-pleasing appetizer, this recipe hits all the right notes.
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Recipe Information
Ingredients
- 1.5 cups warm water
- 1 package active dry yeast
- 1 tbsp granulated sugar
- 4 cups all-purpose flour
- 1 tsp kosher salt
- 2 tbsp unsalted butter (melted)
- 0.67 cup baking soda
- 10 cups water
- 1 large egg yolk
- 1 tbsp milk
- 1.5 cups shredded Swiss cheese
- 2 tbsp butter
- 2 tbsp all-purpose flour (for dip)
- 1.5 cups milk (for dip)
- 1 tsp Dijon mustard
- 0.25 tsp ground black pepper
Instructions
In a large mixing bowl, combine the warm water, yeast, and sugar. Stir and let it stand for 5 minutes until foamy.
Add 3 3/4 cups of all-purpose flour, kosher salt, and melted butter to the yeast mixture. Mix until a soft dough forms.
Transfer the dough to a lightly floured surface and knead it for about 5-7 minutes until smooth. If the dough feels sticky, add the remaining 1/4 cup of flour as needed.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rest in a warm place for 45-60 minutes or until doubled in size.
Preheat the oven to 450°F (230°C). Line two baking sheets with parchment paper and lightly grease them.
In a large pot, bring the 10 cups of water and baking soda to a boil.
Turn the risen dough onto a work surface and divide it into 8 equal portions. Roll each portion into pretzel shapes or breadstick logs.
Using a slotted spatula, carefully dip each pretzel/breadstick into the boiling water for 30 seconds. Remove and place them on the prepared baking sheets.
In a small bowl, whisk together the egg yolk and 1 tablespoon of milk. Brush this mixture over the boiled pretzels or breadsticks.
Sprinkle the tops with kosher salt if desired and bake for 12-15 minutes or until golden brown.
While the pretzels are baking, prepare the Swiss cheese dip. In a medium saucepan over medium heat, melt the butter.
Whisk in the 2 tablespoons of flour and cook for 1 minute until lightly golden.
Gradually pour in the 1.5 cups of milk, whisking constantly to avoid lumps. Cook until the mixture thickens, about 5 minutes.
Reduce the heat to low and stir in the shredded Swiss cheese, Dijon mustard, and ground black pepper. Cook until the cheese is fully melted and smooth.
Serve the warm pretzels or breadsticks with the Swiss cheese dip on the side for dipping.
Nutrition Facts
Calories |
3171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.6 g | 147% | |
| Saturated Fat | 62.2 g | 311% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 41358 mg | 1798% | |
| Total Carbohydrate | 418.7 g | 152% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 33.0 g | ||
| Protein | 117.7 g | 235% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 2226 mg | 171% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 1402 mg | 30% | |
*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.
