📝 About This Recipe
This crowd-pleasing duo brings together the chewy, salt-flecked tradition of German street food with the creamy, comforting soul of a classic Mexican-American cheese dip. Perfect for little hands to tear and share, the pretzels feature a gorgeous mahogany crust and a pillowy interior that acts as the ultimate vessel for our smooth, liquid-gold queso. It’s a global fusion snack that turns a simple kids' meal into a fun, interactive culinary adventure.
🥗 Ingredients
For the Soft Pretzels
- 1 1/2 cups Warm water (between 110°F and 115°F)
- 1 tablespoon Granulated sugar
- 2 teaspoons Kosher salt
- 1 packet Active dry yeast (approx 2 1/4 tsp)
- 4 1/2 cups All-purpose flour (spooned and leveled)
- 2 tablespoons Unsalted butter (melted and cooled)
- 2/3 cup Baking soda (for the boiling water bath)
- 1 Egg yolk (beaten with 1 tbsp water for egg wash)
- 2 tablespoons Pretzel salt (or coarse sea salt)
For the Silky Queso Dip
- 12 ounces White American cheese (freshly shredded or cubed from the deli counter)
- 1/2 cup Whole milk (plus more for thinning)
- 4 ounces Green chiles (canned, diced and drained)
- 1/4 teaspoon Cumin (ground)
- 1/2 teaspoon Garlic powder
- 1 tablespoon Pickled jalapeños (finely minced, optional for mild spice)
- 1 tablespoon Fresh cilantro (finely chopped for garnish)
👨🍳 Instructions
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1
In the bowl of a stand mixer, combine warm water, sugar, and kosher salt. Sprinkle the yeast on top and let it sit for 5 minutes until it becomes foamy.
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2
Add the flour and melted butter. Using the dough hook attachment, mix on low speed until well combined. Increase speed to medium and knead for 5 minutes until the dough is smooth and pulls away from the side of the bowl.
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3
Remove dough, coat the bowl with a little oil, return the dough, and cover with plastic wrap. Let it rise in a warm place for about 50-60 minutes, or until doubled in size.
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4
Preheat your oven to 450°F (230°C). Line two large baking sheets with parchment paper and lightly brush with oil.
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5
Bring 10 cups of water and the 2/3 cup of baking soda to a rolling boil in a large saucepan or stockpot.
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6
Turn the dough onto a slightly oiled work surface and divide into 8-10 equal pieces. Roll each piece into a long rope (about 20 inches). Form a U-shape, cross the ends, and press them onto the bottom of the U to create the classic pretzel shape.
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7
Carefully drop the pretzels into the boiling water one by one for 30 seconds each. Use a slotted spatula to remove them and place them onto the prepared baking sheets.
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8
Brush the top of each pretzel with the egg wash and sprinkle generously with pretzel salt. Bake for 12-15 minutes until dark golden brown.
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9
While the pretzels bake, prepare the queso. In a medium saucepan over low heat, combine the American cheese, milk, cumin, and garlic powder.
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10
Whisk constantly until the cheese is completely melted and smooth. Stir in the diced green chiles and minced jalapeños if using.
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11
If the queso is too thick, whisk in an extra tablespoon of milk at a time until you reach a silky, dippable consistency.
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12
Transfer the warm queso to a serving bowl and garnish with fresh cilantro. Serve immediately alongside the hot, fresh pretzels.
💡 Chef's Tips
Always use a thermometer for the water; if it's over 120°F, it will kill the yeast, and your pretzels won't rise. Don't skip the baking soda bath! This alkaline solution is what creates the iconic brown crust and unique pretzel flavor. For the smoothest queso, avoid pre-shredded bagged cheese, as the anti-caking agents can make the dip grainy. If you have leftovers, reheat the pretzels in the oven or toaster oven rather than the microwave to maintain the crust's texture. Involve the kids by letting them roll the 'snakes' of dough to practice their fine motor skills!
🍽️ Serving Suggestions
Serve with a side of crisp apple slices or carrot sticks for a refreshing crunch. Pair with a cold glass of sparkling apple cider or a creamy vanilla milkshake. Add a small bowl of honey mustard for those who like a tangy alternative to the cheese. For a full meal, serve alongside grilled bratwurst or mini sliders. Garnish the queso with a spoonful of fresh pico de gallo for extra color and brightness.