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Soft Pretzels With Pepperoncini Queso
40 mins Prep Time
15 mins Cook Time
A warm, soft pretzel might be a nostalgic memory of your childhood or a fond but distant recollection of sitting in a beer garden in Germany alongside a cold pint. If it has been too long since you bit into a soft, chewy pretzel, we are here to tell you that it is beyond easy to whip up at home. Traditional German-style pretzels call for a lye solution, a strong alkaline product commonly found in soap but is also used in food production, like bagels, olives and pretzels. The lye gives pretzels their recognizable mahogany colour and lends itself to the pretzel's shiny exterior and its characteristically chewy crust. I didn't seek out lye for this pretzel recipe but instead opted for a baking soda bath that gives a somewhat similar result and is much more approachable to the home cook. Serve these pretzels hot with your favourite mustard, or opt to make this divine pepperoncini queso!
Directions
Soft Pretzels
9 Steps
Step 1
In a large bowl, mix warm water, yeast and sugar together. Let sit for 5 minutes or until yeast starts to froth.
Step 2
Mix in salt and melted butter. One cup at a time, add in the flour, stirring with a wooden spoon until a shaggy dough starts to form. Turn out onto a clean work surface and knead the dough until a smooth, round dough ball is formed (3-5 minutes). Cover with a clean towel and let rest for 15 minutes.
Step 3
Once the dough has rested, using a bench scraper, cut the dough into six pieces (I prefer larger pretzels but if you want smaller sized ones can cut dough into ninths).
Step 4
Roll each piece of dough out into a long rope, roughly 1 1/2"-inches thick. Bring the two ends of the rope together and twist them around twice at the top (forming a circle).
Pull twisted ends down and press into dough.
Step 5
Once you have shaped your pretzels, cover with a towel and rest while you prepare your baking soda bath.
Step 6
Preheat oven to 400°F.
Step 7
Boil a large stockpot of water with 2/3 cup baking soda. Prepare a large baking sheet or two small baking sheets and set beside your pot of water. Lightly grease your sheets with neutral oil and line with parchment paper. In a small dish, beat one egg and one teaspoon of water, set aside.
Step 8
Using a slotted spoon, slowly lower 2-3 pretzels into the boiling water for 20 seconds, remove onto baking sheets. Brush with egg wash and sprinkle with coarse salt or everything bagel seasoning.
Step 9
Bake in oven for 15 minutes until golden brown. Serve with hot queso dip or mustard.
Pickled Pepperoncini Queso
4 Steps
Step 1
In a large saucepan, melt 3 tablespoons of butter over medium heat until frothy. Add onions and a pinch of salt and cook until soft and translucent (4 minutes). Add garlic and red chili flakes, cook for an additional minute. Add milk and bring to a simmer.
Step 2
In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water until no longer clumpy. Add slurry (cornstarch and water) into the pot and let simmer for 1 minute until mixture thickens and will coat the back of your spoon.
Step 3
Reduce your heat slightly and add Velveeta in increments to the pot, stirring constantly to ensure the mixture remains smooth and clump free (don't rush this process!). Once your cheese sauce is smooth, add the Monterey Jack in increments to the pot, stirring constantly.
Step 4
Cook, stirring constantly, until your cheese is melted and the mixture is smooth. Add pickling juice and half of the chopped pepperoninci. Remove from heat, stir and taste for seasoning. Serve in a small bowl with additional chopped pepperoninci for garnish.
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