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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!
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Prep Time 30 minutes
Cook Time 25 minutes
Rising 1 hour
Total Time 1 hour 55 minutes
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.