Hot Pretzels And Cheese Dip Recipe tastes like a mall pretzel stand collided with your favorite cheesy appetizer in the best way possible. It works perfectly for family movie nights, game days, or anytime you want a fun snack in about 1 hour and 15 minutes. I grew up in the Midwest and still judge every shopping trip by whether I can snag a soft pretzel on the way out.

Why You Should Try This Hot Pretzels And Cheese Dip Recipe

This Hot Pretzels And Cheese Dip Recipe gives you chewy, golden pretzels with a crisp exterior and a creamy, velvety cheese dip that clings to every twist and knot. You control the salt level, the cheese blend, and the spice, so the whole thing tastes fresher and richer than anything from a freezer box.

“These hot pretzels taste like the mall, but better, and the cheese dip disappears in minutes. My kids asked me to ‘make the twisty bread with the orange cheese’ every weekend now.”

Ingredients You’ll Need

Pretzel Dough

1 ½ cups warm water, about 110°F
2 ¼ teaspoons instant or active dry yeast (1 standard packet)
1 tablespoon granulated sugar or honey
4 cups all purpose flour, plus extra for dusting
1 ½ teaspoons fine sea salt
2 tablespoons unsalted butter, melted and slightly cooled
Neutral oil for greasing the bowl (canola, vegetable, or light olive oil)

Baking Soda Bath

10 cups water
½ cup baking soda (use fresh baking soda so the pretzels brown well)

Topping

1 large egg, beaten with 1 tablespoon water (for egg wash)
Coarse pretzel salt or coarse kosher salt
Optional: garlic powder, everything bagel seasoning, sesame seeds, or grated parmesan

Cheese Dip

2 tablespoons unsalted butter
2 tablespoons all purpose flour
1 cup whole milk (2% works in a pinch, but whole milk gives better texture)
1 teaspoon Dijon mustard or yellow mustard
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon smoked paprika or regular paprika
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper
1 ½ cups shredded sharp cheddar cheese, packed
- Use block cheese and shred it yourself for smoother melting
½ cup shredded mozzarella or Monterey Jack for extra stretch
Optional heat: pinch of cayenne or a few dashes of hot sauce

Pantry Shortcuts & Substitutions

Use bread flour instead of all purpose flour for a slightly chewier pretzel.
Swap half the cheddar with pepper jack for a spicier cheese dip.
Use evaporated milk in place of regular milk if you want a thicker, ultra creamy dip.
Use pre shredded cheese only if you feel rushed, but expect a slightly grainier texture.

Equipment List

Large mixing bowl
Measuring cups and spoons
Wooden spoon or sturdy spatula
Stand mixer with dough hook (optional, but helpful)
Plastic wrap or clean kitchen towel
Large pot for baking soda bath
Slotted spoon or spider skimmer
Two large baking sheets
Parchment paper or silicone baking mats
Small saucepan for cheese dip
Whisk
Pastry brush
Instant read thermometer (helpful, not mandatory)

Tips & Tricks

Use warm water that feels like a hot bath, not scalding, to keep the yeast happy.
Let the dough rise in a warm, draft free spot, such as an oven with the light on.
Oil your hands lightly before shaping to keep the dough from sticking.
Roll each dough rope longer than you think, about 20 to 24 inches, for classic pretzel shape.
Dip each pretzel in the baking soda bath for 20 to 30 seconds to get that signature color and chew.
Brush with egg wash right before baking for a shiny, deep golden crust.
Shred cheese from a block to avoid clumping and grainy cheese dip.
Keep the cheese dip over low heat and whisk often so it stays smooth and creamy.
Adjust salt at the end of the cheese dip, since different cheeses carry different salt levels.
Serve pretzels warm from the oven for the best texture, and keep the cheese dip warm over low heat or in a small slow cooker.

How to Make Hot Pretzels And Cheese Dip

Step 1: Mix the Pretzel Dough

Pour the warm water into a large mixing bowl and sprinkle the yeast and sugar over the top. Stir gently and let it sit for 5 minutes until the mixture looks foamy on the surface. Add the melted butter and salt, then stir again.

Add 3 ½ cups of the flour and stir until a shaggy dough forms. Add the remaining flour a little at a time until the dough pulls away from the sides of the bowl and feels soft but not sticky. Knead by hand on a lightly floured surface for 7 to 8 minutes, or use a stand mixer with a dough hook for about 5 minutes, until the dough feels smooth and elastic.

Step 2: Let the Dough Rise

Lightly oil a clean bowl and place the dough inside, turning it once to coat it with a thin layer of oil. Cover the bowl with plastic wrap or a clean kitchen towel. Set the bowl in a warm spot and let the dough rise until it doubles in size, about 45 to 60 minutes.

Check the dough by gently pressing a fingertip into it. If the indentation springs back slowly and not completely, the dough feels ready. If it bounces back quickly, give it another 10 to 15 minutes.

Step 3: Prepare the Baking Soda Bath and Pans

Line two baking sheets with parchment paper or silicone baking mats. Preheat your oven to 450°F so it reaches temperature while you shape the pretzels. Bring 10 cups of water to a gentle boil in a large pot.

Stir the baking soda into the boiling water carefully, since it can bubble up. Reduce the heat to maintain a steady simmer. Keep the pot on the stove while you shape the pretzels.

Step 4: Shape the Pretzels

Punch down the risen dough gently and transfer it to a lightly floured surface. Divide the dough into 8 equal pieces for large pretzels, or 12 pieces for smaller ones. Cover the pieces you do not shape yet with a towel so they do not dry out.

Roll each piece into a rope about 20 to 24 inches long. Form a U shape, cross the ends twice, then fold the twisted ends down to the bottom of the U and press them gently to stick. Place each shaped pretzel on the prepared baking sheets.

Step 5: Dip in Baking Soda Bath

Use a slotted spoon or your hands to lift each pretzel gently and place it in the simmering baking soda bath. Let each pretzel sit in the water for 20 to 30 seconds. Flip once halfway through so both sides touch the baking soda mixture.

Lift the pretzel out, let excess water drip off, then place it back on the baking sheet. Repeat with the remaining pretzels. Space them out so they have room to puff in the oven.

Step 6: Add Egg Wash and Toppings

Brush each pretzel with the egg wash, covering all the exposed dough. Sprinkle coarse salt over the top, along with any extra toppings you like such as garlic powder, sesame seeds, or everything seasoning. Press any loose toppings gently into the dough so they stick.

Step 7: Bake the Pretzels

Slide the baking sheets into the hot oven. Bake for 12 to 15 minutes, until the pretzels look deep golden brown and smell toasty. Rotate the pans halfway through baking if your oven heats unevenly.

Remove the pretzels from the oven and let them cool on the pan for 5 minutes. Transfer them to a wire rack if you want the bottoms to stay crisp. Start the cheese dip while the pretzels bake or cool slightly.

Step 8: Make the Cheese Dip

Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, whisking constantly, until the mixture looks smooth and slightly foamy. Add the garlic powder, onion powder, paprika, salt, and pepper, and whisk again.

Slowly pour in the milk while you whisk, breaking up any lumps. Bring the mixture to a gentle simmer and cook for 3 to 4 minutes, until it thickens enough to coat the back of a spoon. Lower the heat to low.

Step 9: Add the Cheese and Season

Add the shredded cheddar and mozzarella in small handfuls, whisking after each addition until the cheese melts completely. Keep the heat low so the cheese does not separate or turn grainy. Stir in the mustard and any hot sauce or cayenne if you want a little kick.

Taste and adjust the seasoning with more salt or pepper as needed. Keep the cheese dip over low heat and stir occasionally until you serve it. If it thickens too much, whisk in a splash of milk to loosen it.

Step 10: Serve

Arrange the warm pretzels on a platter and pour the cheese dip into a heat safe bowl. Sprinkle a pinch of smoked paprika or extra shredded cheese on top of the dip if you want a little garnish. Serve right away while everything feels hot and soft.

Encourage everyone to twist, dunk, and double dip only in their own bowls if you want to keep things civilized. Enjoy the contrast of the salty, chewy pretzels with the rich, creamy cheese dip.

What to Serve with Hot Pretzels

Serve this Hot Pretzels And Cheese Dip Recipe with crisp apple slices, carrot sticks, and cucumber rounds for a fresh crunch on the side. Offer a few dipping options such as yellow mustard, honey mustard, or a simple marinara sauce for variety. Pair the pretzels with sparkling water, lemonade, or iced tea for a fun snack spread that works for kids and adults.

You can also serve the pretzels alongside a big salad or a pot of tomato soup to turn snack time into a casual meal. If you host a game night, set up a pretzel bar with different toppings and dips so everyone customizes their own plate.

Storage Success

Cool leftover pretzels completely, then store them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days.
Freeze baked pretzels on a tray until solid, then transfer them to a freezer bag and keep them for up to 2 months.
Store leftover cheese dip in a sealed container in the fridge for up to 4 days, and avoid freezing it since the texture can turn grainy.
Reheat pretzels in a 350°F oven for 5 to 8 minutes, or in an air fryer for 3 to 4 minutes, until warm and slightly crisp again.
Reheat cheese dip gently on the stove over low heat or in the microwave at 50 percent power, stirring often and adding a splash of milk to smooth it out.