Warm, golden pretzels dunked in a creamy Salsa Verde Cheese Sauce—the perfect snack for game night or casual gatherings.

Make these fluffy, salty twists from scratch and elevate them with a tangy, cheesy dip.

Why You’ll Love This Recipe

Homemade delight — soft, chewy pretzels you can shape any time.

Show-stopping dip — a velvety Salsa Verde Cheese Sauce with a bright herbal kick.

Fun to make — knead, shape, and bake for a hands-on experience.

Crowd-pleaser — perfect for sharing at parties or as a cozy appetizer.

Make-ahead option — dough can rest, and sauce keeps in the fridge.

What You’ll Need (Ingredient Highlights)

Active dry yeast — creates a light, airy dough.

All-purpose flour — the base for soft pretzels.

Baking soda bath — gives pretzels their signature crust and flavor.

Egg wash & pretzel salt — for glossy, savory tops.

Salsa Verde Cheese Sauce — rich blend of cheddar, Velveeta, and tangy salsa.

Pro Tips Before You Start

Proof yeast in warm water (110–115°F) with sugar until foamy.

Knead dough until smooth and elastic—about 4–5 minutes in a mixer.

Shape ropes evenly for uniform baking.

Boil pretzels briefly in the baking soda bath to develop that classic bite.

How to Make Soft Pretzels

Step 1: Proof & Mix Dough
In a mixer bowl, combine warm water, sugar, salt, and yeast. Let foam.

Add flour and melted butter; knead until smooth and pulling from the bowl (4–5 min).

Let dough rise in an oiled bowl, covered, until doubled (~50 min).

Step 2: Preheat & Shape
Preheat oven to 450°F and line pans with parchment; brush with oil.

Divide dough into 8 pieces; roll each into a 24″ rope.

Form pretzel shapes and place on sheets.

Step 3: Soda Bath & Bake
Boil water with baking soda.

Boil each pretzel 30 seconds, drain, place back on pan, brush with egg wash, and sprinkle pretzel salt.

Bake 12–14 minutes until deep golden. Cool slightly.

Step 4: Make Salsa Verde Cheese Sauce
In a saucepan, melt butter. Whisk in flour to form a roux.

Slowly whisk in milk until thickened.

Stir in cheddar, 4 oz Velveeta sauce, and salsa verde.

Simmer 20 minutes, stirring.

Step 5: Serve
Brush pretzels with melted butter if desired.

Serve warm with the cheese sauce.

What to Serve Them With

A crisp garden salad to balance richness.

Charcuterie board with cured meats and pickles.

Spicy mustard for an alternative dip.

Variations & Substitutions

Swap cheddar for Gruyère or pepper jack in the sauce.

Add garlic powder or everything bagel seasoning to tops.

Use whole-wheat flour for a nuttier pretzel dough.

Storage & Leftovers

Store pretzels in an airtight bag at room temp for 2 days.

Reheat in a 350°F oven to refresh crust.

Keep cheese sauce refrigerated for up to 5 days; reheat gently.

FAQs

Can I freeze the dough?
Yes—shape, freeze pretzels on a tray, then store in a bag; boil and bake from frozen.

Why use a baking soda bath?
It creates the pretzel’s signature chew and deep brown crust.

How do I know when dough has risen enough?
It should double in size and hold an indent when poked.

Can I make sauce ahead?
Absolutely—simmer, cool, and refrigerate; reheat before serving.

What’s the best way to reheat pretzels?
Warm in a 350°F oven for 5–8 minutes to restore chew.

Can I use dried salsa verde seasoning?
An herbed salsa verde blend works; adjust water or broth to maintain consistency.

How do I prevent soggy bottoms?
Ensure excess water drains off after the soda bath and space pretzels apart.

Final Thoughts

These Soft Pretzels with Salsa Verde Cheese Sauce are a fun, hands-on treat that delights any crowd. From the baking soda bath to the creamy dip, every bite is pure comfort.