Salted Soft Pretzels with Cheese Dip

Difficulty: Medium | Makes: 9 Servings

Chewy, fluffy and, irresistible! These soft pretzels by @sloanestable are the perfect appetizer or snack for any gathering!

 

For the Pretzels

  • 1 1/4 cup water, warmed to 110 degrees F (238g)
  • 1 tablespoon granulated sugar (12g)
  • 2 1/4 teaspoons instant yeast
  • 2 cups all-purpose flour (240g)
  • 2 cups bread flour (240g)
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon kosher salt
  • 1/2 cup baking soda (120g)
  • Egg white
  • Coarse pretzel salt

For the Cheese Dip

  • 1 1/2 tablespoons unsalted butter (21g)
  • 2 tablespoons all purpose flour (15g)
  • 1 cup whole milk (227g)
  • Salt and pepper, to taste
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dijon mustard
  • 1 cup sharp cheddar (113g)
  • 1 cup gruyere (113g)
  • 1/4 cup cream cheese (56g)
  • Roland® Spicy Chili Onion Crisp, for topping (get the Spicy Chili Onion Crisp on Amazon)

Directions

For the Pretzels

  1. In the bowl of a stand mixer fitted with the dough hook, combine the water, sugar, and yeast
  2. Add in the flours, melted butter, and salt. Mix on medium high speed for about 5 minutes until smooth and passes the windowpane test
  3. Place the dough in a large lightly greased bowl, cover, and proof overnight in the fridge or in a warm environment for about one hour or until doubled in size
  4. Once the dough has proofed, line a baking sheet with parchment paper. Line a second baking sheet with nine - 4" individual parchment squares
  5. Divide the dough into 9 pieces, weighed about 85-90g
  6. To shape the pretzels, roll into a long, skinny rope (about 24" long). Take the two ends and cross them over each other three times, then bring the bottom U part of the dough over and pull the twist through to the top, slightly pressing the ends into the dough
  7. Transfer the shaped pretzel to an individual parchment square, and repeat with the rest of the dough
  8. Cover the pretzels and proof for about 30 minutes. Meanwhile, preheat the oven to 425 degrees F, and bring a pot of water to a simmer
  9. Once the pretzels have proofed, turn the water down to low heat and slowly add the baking soda
  10. Bathe the pretzels (about 2 at a time) for 30 seconds on each side, then place on baking sheet lined with parchment paper
  11. Brush each with an egg white and sprinkle with coarse salt. Bake for about 12-15 minutes until deeply golden.

For the Cheese Dip

  1. In a medium saucepan, melt the butter over medium heat. Whisk in the flour until a slightly thick roux forms
  2. Pour in the milk, stirring frequently until it comes to a simmer
  3. Whisk in the salt, pepper, garlic powder, and dijon mustard
  4. Turn the heat down to low, and add in the cheddar, gruyère, and cream cheese. Mix frequently until melted and smooth
  5. Pour into a bowl, and top with Spicy Chili Onion Crisp
  6. Serve with the salted soft pretzels and enjoy!