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Homemade soft buttery pretzels served with salsa verde cheese dipping sauce

Homemade Soft Buttery Pretzels

These soft, buttery pretzels with a chewy, glossy crust are perfect for game day or a weeknight treat, paired beautifully with a tangy salsa verde cheese dipping sauce.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 pretzels
Course: Appetizer, Snack
Cuisine: American, German
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Pretzels
  • 2 cups warm water Water between 105–115°F for proofing yeast.
  • 1 packet active dry yeast Check expiration date; old yeast may not work.
  • 1/2 cup granulated sugar Adds a slightly sweet taste to the dough.
  • 6 cups all-purpose flour Well-sifted for consistent results.
  • 1/2 cup unsalted butter, melted For a richer flavor, consider European-style butter.
  • 1 tablespoon salt Adjust if using salted butter.
  • 1/4 cup baking soda Used for the alkaline bath for crust.
  • 1 each egg, beaten For egg wash to achieve shine.
  • Coarse salt to taste for sprinkling Adds flavor and texture.
For the Salsa Verde Cheese Dipping Sauce
  • 1 cup shredded cheese (like Monterey Jack or Cheddar) Choose a cheese that melts well.
  • 1/2 cup salsa verde Adjust amount to taste.
  • 1/2 cup cream cheese For creaminess in the dip.

Method
 

Preparation
  1. Preheat your oven to 450°F (232°C). In a large bowl, combine the warm water, sugar, and active dry yeast, and let it sit for about 5 minutes until foamy.
  2. Add the melted butter and salt to the yeast mixture, then gradually add the flour, mixing until a shaggy dough forms. Turn the dough onto a floured surface and knead.
  3. Knead for about 5 minutes until the dough is smooth and elastic.
  4. Divide the dough and roll each piece into ropes, then shape into classic pretzel twists and place them on a parchment-lined baking sheet.
Baking the Pretzels
  1. In a large pot, bring water and baking soda to a boil. Working in batches, add pretzels and boil for 30 seconds each, then remove them with a slotted spoon and return to the baking sheet.
  2. Brush each pretzel with the beaten egg and sprinkle with coarse salt before baking.
  3. Bake in the preheated oven for 12–15 minutes or until the pretzels are a deep golden brown.
Making the Dipping Sauce
  1. In a small saucepan over low heat, combine shredded cheese, salsa verde, and cream cheese. Stir until melted and smooth.
Serving
  1. Serve pretzels warm alongside the salsa verde cheese dipping sauce.

Notes

For best results, weigh the flour instead of measuring by cups. Adjust baking times as needed based on how your oven typically behaves. Store extras properly or freeze for later.