Game Day Soft Pretzels Cheese (Printable)

Warm, soft pretzels with a creamy cheese dip perfect for sharing on game day or celebrations.

# What's Needed:

→ For the Soft Pretzels

01 - 1 ½ cups warm water (110°F)
02 - 2 ¼ tsp active dry yeast (1 packet)
03 - 1 tbsp granulated sugar
04 - 4 cups all-purpose flour
05 - 1 tsp salt
06 - 2 tbsp unsalted butter, melted
07 - ⅔ cup baking soda (for boiling)
08 - 1 large egg, beaten with 1 tbsp water (egg wash)
09 - Coarse salt, for sprinkling

→ For the Cheese Dip

10 - 2 tbsp unsalted butter
11 - 2 tbsp all-purpose flour
12 - 1 cup whole milk
13 - 1 ½ cups sharp cheddar cheese, shredded
14 - ½ tsp Dijon mustard
15 - ¼ tsp garlic powder
16 - Salt and pepper, to taste

# How to Make It:

01 - Combine warm water, yeast, and sugar in a large bowl. Let sit for 5 minutes until foamy.
02 - Stir in melted butter and salt. Gradually add flour, mixing until a shaggy dough forms.
03 - Knead dough on a floured surface for 5–7 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover, and let rise in a warm place for 45 minutes until doubled in size.
05 - Preheat oven to 450°F. Line two baking sheets with parchment paper.
06 - Bring 10 cups of water and baking soda to a boil in a large pot.
07 - Divide dough into 8 equal pieces. Roll each into a 20-inch rope and shape into pretzels.
08 - Carefully dip each pretzel into the boiling baking soda solution for 30 seconds. Remove with a slotted spatula and place on prepared baking sheets.
09 - Brush each pretzel with egg wash and sprinkle with coarse salt.
10 - Bake for 12–14 minutes until deep golden brown. Cool slightly before serving.
11 - Melt butter over medium heat in a saucepan. Whisk in flour and cook for 1 minute.
12 - Gradually whisk in milk and cook until thickened, about 2–3 minutes.
13 - Remove from heat and stir in cheddar cheese, mustard, and garlic powder. Season with salt and pepper. Serve warm with pretzels.

# Tips for Success:

01 -
  • The boiling step creates that unmistakable chewy exterior while keeping the inside impossibly soft
  • Homemade pretzels taste infinitely better than anything you'll buy at a mall or stadium
  • The cheese dip comes together in minutes and doubles as a sauce for other snacks
02 -
  • The baking soda bath is what separates pretzels from regular bread dough—don't skip it
  • Boiling water with baking soda can splash, so lower pretzels in gently and stand back slightly
  • Let the pretzels cool for at least 5 minutes before eating or the cheese dip will slide right off
03 -
  • Weigh your flour if possible—cup measurements can vary wildly and affect dough consistency
  • If your dough feels too sticky to handle, add just enough flour to make it workable without drying it out

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