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Nothing beats the warm, buttery pull of homemade soft pretzels fresh from the oven. Perfectly chewy on the outside, soft and fluffy inside, and paired with a creamy Salsa Verde Cheese Sauce, these pretzels are the ultimate snack for game day, parties, or cozy nights at home.

Even if you’ve never made pretzels before, this recipe walks you through each step, making it easy, fun, and totally foolproof. You’ll wonder why you ever bought frozen ones!

Ingredients

For the Pretzels

• 1 ½ cups warm water (110–115°F / 43–46°C)
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast (2 ¼ teaspoons)
• 4 ½ cups all-purpose flour
• ¼ cup melted butter
• 10 cups water (for boiling)
• 2/3 cup baking soda
• 1 large egg yolk mixed with 1 tablespoon water (egg wash)
• Pretzel salt (or coarse salt)
• Non-stick cooking spray

For the Salsa Verde Cheese Sauce

• 2 tablespoons butter
• 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

1. Make the Dough

1. In a stand mixer bowl, combine warm water, sugar, and kosher salt.
2. Sprinkle yeast on top and let sit 5 minutes, or until foamy. Stir lightly to activate yeast.
3. Using the dough hook, mix in 2 cups flour and melted butter on low speed.
4. Gradually add remaining flour (2 ½ cups) and mix until combined.
5. Increase to medium speed and knead 4–5 minutes until smooth and dough pulls away from the sides of the bowl.
6. Oil a clean bowl, place dough inside, turn to coat with oil, cover with plastic wrap, and let rise in a warm place for 50–55 minutes until doubled in size.

2. Preheat Oven & Prepare Pans

• Preheat oven to 450°F (232°C).
• Line 2 half-sheet pans with parchment paper and lightly spray with non-stick cooking spray.

3. Boil Baking Soda Water

• In a large 8-quart pot, bring 10 cups of water and 2/3 cup baking soda to a rolling boil.

4. Shape the Pretzels

1. Turn dough out onto a lightly oiled surface.
2. Divide into 8 equal pieces.
3. Roll each piece into a 24-inch rope.
4. Form a U-shape, cross the ends over, twist, and press onto the bottom of the U to form a pretzel shape.
5. Place on parchment-lined pans.

5. Boil & Bake

1. Carefully dip each pretzel into the boiling baking soda water for 30 seconds, using a spatula to submerge and remove.
2. Return pretzels to pans. Brush with egg wash and sprinkle with pretzel salt.
3. Bake 12–14 minutes until dark golden brown.
4. Cool on a wire rack for 5 minutes. Brush with melted butter if serving immediately.

6. Make the Salsa Verde Cheese Sauce

1. Melt butter in a small saucepan over medium heat.
2. Whisk in flour to form a smooth paste. Gradually add milk while whisking to create a thick roux.
3. Stir in cheddar cheese and Velveeta cheese sauce until smooth.
4. Add Salsa Verde and season with salt. Simmer on low for 20 minutes, stirring occasionally. Adjust consistency with more milk if necessary.
5. Serve warm alongside pretzels for dipping.

Tips for Perfect Pretzels

• Use water at 110–115°F; too hot kills the yeast.
• Coat the rising dough with oil to prevent drying.
• Place boiling water on the back burner for safety.
• Brush with butter just before serving to maintain pretzel salt integrity.
• Experiment with pretzel shapes—sticks are great for dipping.

Storage & Make-Ahead

• Freeze baked pretzels without salt; reheat and add salt before serving.
• Dough can be shaped and frozen, then boiled and baked when needed.

Nutrition (Per Pretzel)

• Calories: 504 kcal
• Carbs: 65g
• Protein: 16g
• Fat: 19g
• Saturated Fat: 11g
• Cholesterol: 97mg
• Sodium: 6321mg
• Fiber: 3g
• Sugar: 4g

Why You’ll Love This Recipe

• Chewy on the outside, soft on the inside.
• Rich, flavorful, and cheesy dipping sauce.
• Fun to make with kids or for game day.
• Totally customizable: add garlic, cinnamon sugar, or different dips.

Easy Homemade Soft Pretzels with Cheesy Salsa Verde Dip

Learn how to make easy homemade soft pretzels with a delicious Salsa Verde Cheese Sauce. Perfectly chewy, fluffy, and addictive!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Rising 1 hour hr

Total Time 1 hour hr 55 minutes mins

Course Appetizer

Cuisine American

Servings 8

Calories 504 kcal

Ingredients

  

For the Pretzels

• 1 ½ cups warm water (110–115°F / 43–46°C)
• 1 tbsp sugar
• 2 tbsp kosher salt
• 1 package active dry yeast (2 ¼ teaspoons)
• 4 ½ cups all-purpose flour
• ¼ cup melted butter
• 10 cups water (for boiling)
• 2/3 cup baking soda
• 1 large egg yolk mixed with 1 tablespoon water (egg wash)
• Pretzel salt (or coarse salt)
• Non-stick cooking spray

For the Salsa Verde Cheese Sauce

• 2 tbsp butter
• 2 tbsp 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

 

• Make the Dough

  In a stand mixer bowl, combine warm water, sugar, and kosher salt.

  Sprinkle yeast on top and let sit 5 minutes, or until foamy. Stir lightly to activate yeast.

  Using the dough hook, mix in 2 cups flour and melted butter on low speed.

  Gradually add remaining flour (2 ½ cups) and mix until combined.

  Increase to medium speed and knead 4–5 minutes until smooth and dough pulls away from the sides of the bowl.

  Oil a clean bowl, place dough inside, turn to coat with oil, cover with plastic wrap, and let rise in a warm place for 50–55 minutes until doubled in size.
• Preheat Oven & Prepare Pans

  Preheat oven to 450°F (232°C).

  Line 2 half-sheet pans with parchment paper and lightly spray with non-stick cooking spray.
• Boil Baking Soda Water

  In a large 8-quart pot, bring 10 cups of water and 2/3 cup baking soda to a rolling boil.
• Shape the Pretzels

  Turn dough out onto a lightly oiled surface.

  Divide into 8 equal pieces.

  Roll each piece into a 24-inch rope.

  Form a U-shape, cross the ends over, twist, and press onto the bottom of the U to form a pretzel shape.

  Place on parchment-lined pans.
• Boil & Bake

  Carefully dip each pretzel into the boiling baking soda water for 30 seconds, using a spatula to submerge and remove.

  Return pretzels to pans. Brush with egg wash and sprinkle with pretzel salt.

  Bake 12–14 minutes until dark golden brown.

  Cool on a wire rack for 5 minutes. Brush with melted butter if serving immediately.
• Make the Salsa Verde Cheese Sauce

  Melt butter in a small saucepan over medium heat.

  Whisk in flour to form a smooth paste. Gradually add milk while whisking to create a thick roux.

  Stir in cheddar cheese and Velveeta cheese sauce until smooth.

  Add Salsa Verde and season with salt. Simmer on low for 20 minutes, stirring occasionally. Adjust consistency with more milk if necessary.

  Serve warm alongside pretzels for dipping.

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