Description
Warm German-inspired Bavarian Soft Pretzels bring comfort and tradition to your kitchen, with golden-brown twists that crackle with sea salt. Simple ingredients and classic technique help you craft authentic pretzels perfect for snacking or sharing with friends.
Ingredients
Scale
Pretzel Dough:
- 4 1/2 cups all-purpose flour
- 1 1/2 cups warm water (355 ml)
- 1 package active dry yeast (or 2 1/4 teaspoons)
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1/4 cup melted butter
Pretzel Preparation:
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk
- 1 tablespoon water
- Pretzel salt, as desired
- Non-stick cooking spray
Salsa Verde Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 cup grated cheddar cheese
- 1 packet (4 ounces) Velveeta cheese sauce
- 1/3 cup Salsa Verde
- Salt, to taste
Instructions
- Awaken the yeast by blending warm water, sugar, and salt in a mixing bowl. Sprinkle yeast and allow it to become frothy for approximately 5 minutes. Inactive yeast indicates it’s time for a fresh packet.
- Incorporate flour and melted butter into the yeast mixture using a dough hook attachment. Knead on low speed, then increase to medium for 4-5 minutes until the dough transforms into a smooth, elastic consistency.
- Lightly coat the mixing bowl with oil, transfer the dough, and cover with plastic wrap. Position in a warm environment for one hour, allowing the dough to double in volume. A briefly warmed oven provides an ideal rising location.
- Segment the dough into 8 equal portions. Roll each piece into a 24-inch elongated rope, then craft into a pretzel shape with relaxed precision.
- Prepare a boiling water and baking soda bath. Submerge each pretzel for 30 seconds to develop its distinctive chewy exterior.
- Remove pretzels from the boiling liquid, brush thoroughly with egg wash, and generously sprinkle with salt. Bake at 450°F for 12-14 minutes until achieving a rich golden-brown color and optimal puffiness.
- Simultaneously create the cheese sauce by melting butter, whisking in flour, and gradually introducing milk to form a roux. Fold in cheeses and Salsa Verde, simmering until achieving a luxurious, creamy consistency.
- Complete the process by brushing pretzels with melted butter. Serve immediately alongside the prepared cheese sauce for an indulgent culinary experience.
Notes
- Choose fresh, active yeast to ensure proper rising and fluffy texture.
- Warm environment is crucial for dough development, so create a cozy spot for rising.
- Precise water temperature (110-115°F) activates yeast without killing it.
- Kneading develops gluten, creating that perfect chewy pretzel texture.
- Boiling in baking soda solution creates the classic golden-brown, crispy exterior.
- Room temperature ingredients blend more smoothly and consistently.
- Egg wash provides a glossy, attractive finish and helps salt adhere.
- Serve immediately for maximum crispness and flavor enjoyment.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Category: Snacks, Appetizer
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 8
- Calories: 330
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 30 mg