Garlic Butter Soft Pretzels (Printable Version)
Soft, golden pretzels brushed with garlic butter and paired with a creamy white cheddar sauce.
# Everything You’ll Need:
→ Dough
01 -
1 1/2 cups warm water
02 -
1/2 cup warm milk
03 -
1 package rapid dry yeast (approximately 2 1/4 teaspoons)
04 -
1 tablespoon honey
05 -
2 teaspoons kosher salt
06 -
4 1/2 to 5 cups all-purpose flour
→ Boiling Solution
07 -
5 tablespoons baking soda
→ Finishing & Topping
08 -
1/2 cup (1 stick) unsalted butter, melted
09 -
Coarse sea salt or kosher salt, for sprinkling
10 -
2 cloves garlic, minced
11 -
1 tablespoon fresh parsley, chopped
→ White Cheddar Sauce
12 -
2 tablespoons unsalted butter
13 -
2 tablespoons all-purpose flour
14 -
1 cup milk
15 -
1 cup white cheddar cheese, shredded
16 -
1 teaspoon kosher salt
17 -
1/4 teaspoon dry mustard
18 -
1/4 teaspoon cayenne pepper
# Steps to Cook:
01 -
Combine warm water and warm milk in a microwave-safe bowl. Heat in 30-second intervals until lukewarm, approximately 45 seconds. Stir in yeast and honey, then let stand until foamy, about 10 minutes.
02 -
Add kosher salt to the yeast mixture. Using a dough hook, gradually mix in flour one cup at a time until combined and springy. Knead the dough by mixer or hand for 10 minutes. Place in a greased bowl, cover, and let rise for 30 minutes.
03 -
Punch down the dough and transfer to a floured work surface. Roll out into a rectangle and cut into 10 to 12 equal pieces. Roll each piece into a long rope and shape into pretzels. Arrange on two greased sheet pans and allow to rise for 15 minutes.
04 -
Preheat oven to 500°F (260°C).
05 -
Bring a large pot of water with baking soda to a boil. Using a slotted spoon, dip each pretzel into the boiling water and let float for 30 seconds, then return to the sheet pans.
06 -
Brush the boiled pretzels with melted butter and sprinkle with coarse sea salt. Bake for 8 to 10 minutes until golden brown, rotating pans halfway through for even browning.
07 -
While baking, warm the minced garlic in the remaining melted butter over low heat. Stir in chopped parsley. When the pretzels are done, immediately brush them with the garlic butter, then transfer to wire racks to cool.
08 -
In a medium saucepan, melt butter over medium heat. Whisk in flour to form a roux, then gradually add milk while whisking until sauce thickens. Reduce heat to low, stir in cheddar cheese, kosher salt, dry mustard, and cayenne pepper until melted and smooth. Serve warm alongside pretzels.
# Extra Suggestions:
01 -
For optimal yeast activation, ensure the liquid is warm but not hot to the touch. Rotating your baking sheets improves even browning.