Game Day Soft Pretzels Cheese Dip (Printable)

Pillowy pretzels with a creamy, savory cheese dip perfect for sharing during game days or celebrations.

# What You'll Need:

→ For the Soft Pretzels

01 - 1 ½ cups warm water (110°F/43°C)
02 - 2 ¼ tsp active dry yeast (1 packet)
03 - 1 tbsp granulated sugar
04 - 4 cups all-purpose flour
05 - 1 tsp salt
06 - 2 tbsp unsalted butter, melted
07 - ⅔ cup baking soda (for boiling)
08 - 1 large egg, beaten with 1 tbsp water (egg wash)
09 - Coarse salt, for sprinkling

→ For the Cheese Dip

10 - 2 tbsp unsalted butter
11 - 2 tbsp all-purpose flour
12 - 1 cup whole milk
13 - 1 ½ cups sharp cheddar cheese, shredded
14 - ½ tsp Dijon mustard
15 - ¼ tsp garlic powder
16 - Salt and pepper, to taste

# How To Make It:

01 - In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
02 - Stir in melted butter and salt. Gradually add flour, mixing until a shaggy dough forms.
03 - Knead dough on a floured surface for 5–7 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover, and let rise in a warm place for 45 minutes, or until doubled in size.
05 - Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper.
06 - In a large pot, bring 10 cups of water and baking soda to a boil.
07 - Divide dough into 8 equal pieces. Roll each into a 20-inch rope and shape into pretzels.
08 - Carefully dip each pretzel into the boiling baking soda solution for 30 seconds. Remove with a slotted spatula and place on prepared baking sheets.
09 - Brush each pretzel with egg wash and sprinkle with coarse salt.
10 - Bake for 12–14 minutes, or until deep golden brown. Cool slightly before serving.
11 - While pretzels bake, prepare the cheese dip: In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute.
12 - Gradually whisk in milk and cook until thickened, about 2–3 minutes.
13 - Remove from heat and stir in cheddar cheese, mustard, and garlic powder. Season with salt and pepper. Serve warm with pretzels.

# Expert Suggestions:

01 -
  • The boiling step creates that unmistakable chewy exterior and soft interior you only get from real pretzel shops
  • This dough is incredibly forgiving and rises beautifully, even if your kitchen runs a bit cool
  • The cheese dip comes together in minutes and turns simple pretzels into something people talk about
02 -
  • The baking soda bath is non negotiable, it creates the chemical reaction that gives pretzels their signature crust and flavor
  • Let the dough rest for a minute if it springs back while rolling, fighting it only makes things harder
  • Cheese dip can tighten up if it sits too long, add a splash of milk and gently reheat to bring it back
03 -
  • Weighing your flour is more accurate than cup measurements, but if you use cups, fluff the flour first and spoon it in gently
  • Let the boiled pretzels drain for a few seconds on paper towels before transferring to the baking sheet
  • The cheese dip base works as a base for almost anything, try adding beer or hot sauce

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