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Pretzels with Cheese Dip

 Pretzels with Cheese Dip
These are by far the best soft pretzels I've ever tasted. I make them often to serve as a snack or even as part of a meal. Chewy and golden brown, they're delicious! -Shannon Cooper, S. Gibson, Pennsylvania
12 ServingsPrep: 35 min. + rising Bake: 10 min.


  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 2 tablespoons butter, softened
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2-3/4 cups all-purpose flour
  • 4 cups water
  • 2 tablespoons baking soda
  • Coarse salt
  • 8 ounces process cheese (Velveeta), cubed
  • 1 package (3 ounces) cream cheese, softened
  • 1 to 2 tablespoons milk
  • Prepared mustard


  • In a large bowl, dissolve yeast in warm water. Add the butter, sugar,
  • salt and 2 cups flour. Beat until smooth. Add enough remaining flour
  • to form a soft dough. Cover and let rise in a warm place for 20
  • minutes.
  • Punch dough down. Divide into 12 equal pieces. On a lightly floured
  • surface, roll each piece into a 15-in. long strip; twist into a
  • pretzel shape.
  • In a large non-aluminum stockpot, bring water to a boil; add baking
  • soda. Drop two pretzels into water; boil for 1 minute. Remove with a

2 of 2

Pretzels with Cheese Dip (continued)

Directions (continued)

  • slotted spoon; drain. Place on a greased baking sheet; sprinkle with
  • coarse salt. Repeat for each pretzel.
  • Bake at 475° for 10-12 minutes. Remove from pan to wire racks to
  • cool.
  • For dip, combine cheeses in a microwave-safe bowl. Microwave on high
  • for 2-3 minutes or until melted, stirring occasionally. Stir in
  • milk. Serve pretzels with cheese dip and mustard. Yield: 1 dozen.
Nutritional Facts: 1 serving (1 each) equals 214 calories, 9 g fat (6 g saturated fat), 25 mg cholesterol, 994 mg sodium, 25 g carbohydrate, 1 g fiber, 7 g protein.