Description
These Soft Pretzel Knots are golden, chewy, and perfectly salty snacks served with a creamy, sharp Cheddar Cheese Dip. Made with a simple yeast dough boiled briefly in baking soda water before baking, they offer a delightful combination of crispy crust and soft inside perfect for any occasion.
Ingredients
Scale
For the Pretzel Knots
- 1 packet (2¼ tsp) active dry yeast
- 1 cup warm water (110°F)
- 1 tbsp sugar
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 2 tbsp unsalted butter, melted
- ¼ cup baking soda (for boiling)
- 1 egg (for egg wash)
- Coarse salt (for topping)
For the Cheddar Cheese Dip
- 2 tbsp butter
- 2 tbsp flour
- 1 cup milk
- 1 ½ cups sharp cheddar cheese, shredded
- Salt & pepper to taste
- Optional: dash of hot sauce or mustard
Instructions
- Make the dough: Dissolve the active dry yeast and sugar in warm water (110°F) and let it sit until foamy, about 5 to 10 minutes. In a large bowl, mix in the flour, salt, and melted butter. Knead the dough by hand or with a mixer equipped with a dough hook until smooth, approximately 5 minutes. Cover and let the dough rise in a warm place for 1 hour, or until doubled in size.
- Shape knots: Punch down the risen dough to release air. Divide it into 12 equal pieces. Roll each piece into a rope about 10-12 inches long and tie each rope into a knot, tucking the ends underneath to secure.
- Boil & bake: Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and add the baking soda. Boil each pretzel knot for 20 seconds, then remove with a slotted spoon and place on a prepared baking sheet lined with parchment paper. Brush each knot generously with beaten egg wash and sprinkle with coarse salt.
- Bake: Bake the pretzel knots in the preheated oven for 12 to 15 minutes until they turn golden brown and have a crisp crust.
- Make cheese dip: While the pretzels bake, melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in 2 tablespoons of flour to form a roux and cook for 1-2 minutes. Gradually whisk in 1 cup of milk, continuing to stir until the sauce thickens. Remove from heat and stir in the shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste, and add a dash of hot sauce or mustard if desired.
- Serve warm: Serve the warm pretzel knots with the creamy cheddar cheese dip. Enjoy as a delicious snack or appetizer!
Notes
- For a softer crust, brush the baked pretzels with melted butter right after they come out of the oven.
- The baking soda bath gives pretzels their characteristic chewy crust—do not skip this step.
- You can substitute sharp cheddar with other cheeses like gouda or pepper jack for a different flavor.
- Store leftover pretzels in an airtight container at room temperature for up to 2 days. Reheat in the oven for a few minutes before serving.
- To make the recipe vegan, substitute dairy butter with plant-based alternatives and use a vegan cheese for the dip.
