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Crispy Ballpark-Style Soft Pretzels Recipe with Easy Creamy Cheese Sauce

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This recipe delivers soft pretzels with a golden, crispy crust and a chewy inside, paired perfectly with a rich, creamy cheese sauce. Ideal for game day, family gatherings, or cozy snacks.

Ingredients

Scale
  • 4 cups all-purpose flour (480 g)
  • 2 ¼ teaspoons active dry yeast (one packet), proofed in warm water
  • 1 ½ cups warm water (about 110°F / 43°C)
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 4 tablespoons unsalted butter (57 g), melted
  • ½ cup baking soda (120 g), for the bath
  • Coarse sea salt, for sprinkling
  • 2 tablespoons butter (28 g) for cheese sauce
  • 2 tablespoons all-purpose flour (16 g) for cheese sauce
  • 1 cup whole milk (240 ml), warmed
  • 1 ½ cups sharp cheddar cheese (170 g), shredded
  • 2 ounces cream cheese (57 g), softened
  • ½ teaspoon garlic powder
  • ¼ teaspoon mustard powder (optional)
  • Salt and pepper to taste

Instructions

  1. Activate the yeast: In a small bowl, combine warm water (110°F/43°C) and sugar. Sprinkle the active dry yeast over the top and stir gently. Let it sit for 5-7 minutes until frothy and bubbly.
  2. Make the dough: In a large mixing bowl or stand mixer, combine the flour and salt. Add the melted butter and the activated yeast mixture. Mix until a shaggy dough forms.
  3. Knead the dough: Knead by hand on a lightly floured surface or with a dough hook for about 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.
  4. First rise: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 hour or until doubled in size.
  5. Prepare the baking soda bath: Preheat oven to 450°F (232°C). Bring about 10 cups (2.4 L) of water to a boil in a large pot. Carefully add the baking soda; it will bubble up.
  6. Shape the pretzels: Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a 20-inch (50 cm) rope, then shape into a classic pretzel form by making a U, crossing the ends twice, and pressing them down firmly.
  7. Bake the pretzels: Using a slotted spatula, gently lower each pretzel into the boiling baking soda bath for 30 seconds. Remove and place on the prepared baking sheet. Sprinkle generously with coarse sea salt.
  8. Bake in the preheated oven for 12-15 minutes or until deep golden brown and crispy on the outside.
  9. Make the cheese sauce: While pretzels bake, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until bubbly but not browned. Slowly whisk in warm milk and cook until thickened, about 3-4 minutes. Remove from heat and stir in shredded cheddar, cream cheese, garlic powder, mustard powder, salt, and pepper until smooth.
  10. Serve: Let pretzels cool slightly on a wire rack, then serve warm with the creamy cheese sauce on the side for dipping.

Notes

Do not skip the baking soda bath; it creates the signature chewy crust and deep golden color. Knead dough until smooth and elastic but slightly tacky. Watch pretzels closely after 12 minutes to avoid overbaking. For extra gloss, brush pretzels with melted butter after baking. Cheese sauce can be made ahead and reheated gently. For dairy-free or gluten-free options, substitute ingredients accordingly.

Nutrition

Keywords: soft pretzels, ballpark pretzels, homemade pretzels, cheese sauce, snack recipe, game day food, easy pretzels

Find it online: https://evabakery.com/crispy-ballpark-style-soft-pretzels-recipe-with-easy-creamy-cheese-sauce/