Homemade soft buttery pretzels with salsa verde cheese dipping sauce

Homemade Soft Buttery Pretzels with Salsa Verde Cheese Dipping Sauce

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A simple recipe to make soft buttery pretzels with a warm salsa verde cheese dip.

introduction

These homemade soft buttery pretzels are warm, chewy, and simple to make. The salsa verde cheese dipping sauce adds a bright, creamy kick. This recipe uses basic ingredients and a quick boil step for the classic pretzel crust.

why make this recipe

  • You get fresh soft pretzels at home.
  • The dough is simple and uses common pantry items.
  • The salsa verde cheese dip is fast and tasty.
  • This is a great snack for parties, movie night, or game day.

how to make Homemade Soft Buttery Pretzels with Salsa Verde Cheese Dipping Sauce

Make the dough, let it rise, shape into pretzels, boil briefly in baking soda water, then bake until golden. While pretzels bake, melt cheese with salsa verde and cream cheese over low heat until smooth. Serve warm for best texture and flavor.

Ingredients :

  • 2 1/4 teaspoons active dry yeast
  • 1 tablespoon sugar
  • 1 cup warm water
  • 3 tablespoons melted butter
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup baking soda
  • 1 egg (for egg wash)
  • Coarse salt (for topping)
  • 1 cup shredded cheese (e.g., Monterey Jack or Pepper Jack)
  • 1/2 cup Salsa Verde
  • 1/4 cup cream cheese

Directions :

  1. In a bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
  2. In a large mixing bowl, combine flour and salt. Add the yeast mixture and melted butter. Mix until a dough forms.
  3. Knead the dough on a floured surface for about 5 minutes until smooth. Let it rise in a greased bowl, covered, for about 1 hour.
  4. Preheat the oven to 425°F (220°C).
  5. In a pot, bring about 10 cups of water to a boil and stir in baking soda.
  6. Divide the dough into small balls and roll each into a long rope. Shape into a pretzel.
  7. Boil each pretzel in the baking soda water for about 30 seconds. Remove and place on a baking sheet.
  8. Brush each pretzel with the beaten egg and sprinkle with coarse salt.
  9. Bake for 12-15 minutes or until golden brown.
  10. For the dipping sauce, mix shredded cheese, Salsa Verde, and cream cheese in a saucepan over low heat until melted and smooth. Serve pretzels warm with the cheese sauce.

how to serve Homemade Soft Buttery Pretzels with Salsa Verde Cheese Dipping Sauce

Serve the pretzels warm on a platter with the cheese sauce in a small bowl. You can also offer extra salsa verde, mustard, or a plain cheese dip. Cut larger pretzels into pieces for easy sharing.

how to store Homemade Soft Buttery Pretzels with Salsa Verde Cheese Dipping Sauce

  • Pretzels: Cool completely, then store in an airtight container at room temperature for up to 2 days. Reheat in the oven at 300°F (150°C) for 5-8 minutes to refresh.
  • Cheese sauce: Store in a sealed container in the fridge for up to 3 days. Reheat gently on low heat, stirring, or use a microwave in short bursts.

tips to make Homemade Soft Buttery Pretzels with Salsa Verde Cheese Dipping Sauce

  • Make sure the water is warm, not hot, for the yeast to activate.
  • Knead until the dough is smooth and slightly elastic.
  • Don’t skip the baking soda boil — it gives the pretzel its crust and color.
  • Use an egg wash for a shiny brown finish.
  • Keep an eye on baking time; ovens vary.

variation (if any)

  • Add garlic powder or cinnamon sugar topping for savory or sweet versions.
  • Use different cheeses like cheddar or a Mexican blend in the dip.
  • Make mini pretzels for bite-size snacks.
  • Brush with melted butter and herbs after baking for extra flavor.

FAQs

Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Reduce the proofing step or mix instant yeast directly into the dry ingredients. Dough may rise faster.

Q: Can I freeze the pretzels?
A: Yes. Freeze baked pretzels in a freezer bag for up to 1 month. Reheat from frozen in a 350°F (175°C) oven for 10-12 minutes.

Q: What if my cheese dip is lumpy?
A: Stir constantly on low heat and add a splash of milk if needed to smooth it. Use shredded cheese, not pre-sliced, for faster melting.

Q: Can I make the dough ahead of time?
A: Yes. After the first rise, refrigerate the dough in a sealed container for up to 24 hours. Let it come to room temperature before shaping.

Conclusion

For a clear step-by-step guide and extra tips to make soft pretzels at home, see this Easy Homemade Soft Pretzels Recipe – Norine’s Nest.