Description
Delicious homemade soft pretzels paired with a zesty Salsa Verde Cheese Sauce, perfect for snacking or as an appetizer.
Ingredients
Scale
- 1 1/2 cups warm water (110-115°F)
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast (or 2 1/4 teaspoons)
- 4 1/2 cups all-purpose flour
- 1/4 cup melted butter
- 10 cups water (for boiling)
- 2/3 cup baking soda
- 1 large egg yolk mixed with 1 tablespoon water (for egg wash)
- Pretzel salt (for sprinkling)
- Non-stick cooking spray
- 2 tablespoons butter (for cheese sauce)
- 2 tablespoons flour
- 1 cup milk
- 1 cup grated cheddar cheese
- 1 (4 oz) packet Velveeta cheese sauce
- 1/3 cup Salsa Verde
- Salt to taste
Instructions
- Combine warm water, sugar, and kosher salt in a stand mixer. Sprinkle yeast on top and let sit for 5 minutes. Add 2 cups of flour and melted butter, gradually adding remaining flour until smooth. Transfer to an oiled bowl, cover, and let rise for 50-55 minutes.
- Preheat oven to 450°F. Bring 10 cups of water and baking soda to a boil. Divide dough into 8 portions, shape into pretzels, and boil for 30 seconds each. Drain, brush with egg wash, and sprinkle with pretzel salt.
- Bake pretzels for 12-14 minutes until golden brown. Cool for 5 minutes.
- For the cheese sauce, melt butter in a saucepan, whisk in flour, and cook for 1 minute. Gradually stir in milk until thickened. Add cheddar and Velveeta, stirring until melted. Fold in Salsa Verde and adjust salt to taste. Simmer for 20 minutes.
Notes
Consider adding special seasonings like garlic powder to the pretzel dough or different toppings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel with sauce
- Calories: 325
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg