The easiest soft pretzels you’ll ever make – thanks to some pre-made dough – and who says you have to choose between sweet and savory? We’re indulging in both this holiday season, with traditional salted soft pretzels paired with a sharp cheddar cheese dip, and cinnamon sugar pretzels dunked in the creamiest cream cheese dip!
Thanks to Rhodes Bake-N-Serv for sponsoring this recipe!
The holiday season is in full swing, and even for the biggest baking/entertaining enthusiasts among us, it can be a bit stressful! Enter these soft pretzels. They’re utterly delicious and wouldn’t look bad at all on your holiday table. But the best part – we’re using Rhodes Thaw, Rise & Bake White Bread Dough to make life a little easier! I’m sharing all my tips today for making the best shortcut soft pretzels!
How to Make Savory + Sweet Soft Pretzels
First, we’re thawing the frozen dough overnight in the fridge. Easy so far, right? Each bag comes with 3 loaves, and each loaf makes 6 soft pretzels – so thaw as many loaves as you want, depending on how many pretzels you want!
Let the thawed dough sit out at room temp for 1-2 hours the next day to rise, and then the fun part begins! Slice each loaf into 6 equal parts. Roll each piece out until it’s 20-24 inches long, and then twist into a pretzel shape by picking up the ends, crossing them over twice, and bring them down to the bottom loop of the pretzel. See the short videos below on how to roll and shape your pretzels!
Next, we’re going to toss the shaped pretzels into a large pot filled with a mixture of baking soda and boiling water – this will give them that trademark flavor and crust, and will help them puff up a bit. Leave them in for ONLY 20-30 seconds – they can develop an odd taste if left in longer.
Brush with egg wash and finish with coarse sea salt for your savory pretzels! Our sweet pretzels will just get egg washed before baking.
Our sweet pretzels will get dunked in a bowl of melted butter and coated in cinnamon sugar when they come out of the oven – is your mouth watering yet??
Cheddar Cheese Dip + Cream Cheese Dip
I recommend making the dips before you bake the pretzels – there’s nothing like a hot, fresh batch of soft pretzels, so it’s best to have the dips all ready for dunking when the pretzels come out of the oven.
Our cheese dip starts with flour whisked into melted butter, then we’re adding milk, sharp cheddar, a little parmesan, and some salt and pepper. Easy, creamy, and delicious!
The cream cheese dip is even easier – just cream together butter, cream cheese, powdered sugar, and a splash of milk!
Serve your pretzels on a slate or wooden board with a bowl for each dip and add some string lights – minimal effort required with stunning results! Please promise me you’ll add these to your holiday baking traditions, ok? Deal. You’re going to feel like Auntie Anne herself after you taste your work!
Happy baking!
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Easiest Soft Pretzels, Two Ways
Ingredients
For the Pretzels:
- 1 package Rhodes Thaw, Rise & Bake White Bread SEE NOTE
- 9 cups water
- 1/2 cup baking soda
- coarse sea salt
- 1 egg for egg wash
- 1 tbsp milk for egg wash
- 6 tbsp melted butter
- 1/2 cup granulated sugar
- 1 tbsp cinnamon
For the Cream Cheese Dip
- 6 ounces cream cheese, softened
- 4 tbsp butter, softened
- 1 and 3/4 cups powdered sugar sifted, for the smoothest result
- 1 tsp vanilla
- 1 tbsp milk
For the Cheddar Cheese Dip
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1 and 1/4 cup sharp cheddar cheese, grated
- 1/4 cup grated parmesan cheese you want the one that's powdery - not shredded
- salt to taste
- pepper to taste
Instructions
- Prep: Thaw desired number of frozen bread loaves in a ziploc bag in the fridge overnight. Let the bag of thawed bread sit out at room temp for 1-2 hours before baking. I recommend making your dips first - these pretzels are just so good when they're hot and fresh out of the oven - you won't want to let them sit and get cold while you're making the dips.
- Make the Cheese Dip: Get all ingredients out for this dip before you begin, to avoid having to stop cooking the sauce and possibly letting it burn. In a small saucepan over medium heat, melt butter. Whisk in the flour, and cook, whisking constantly for 2 minutes. Slowly pour in the milk, whisking constantly. Continue whisking constantly and cook the mixture for 3-4 minutes, until thickened. At first, it will appear as the sauce isn't thickening at all, but go the full 3-4 minutes and it will! It should be thick but still pourable - add the cheese at this point, in small handfuls, whisking well until all cheese is mixed in before adding more. This will help prevent a grainy, clumpy cheese sauce. I started with the parm, then added the cheddar. Add a little more or less cheese to taste. Add salt + pepper to taste. Cheese dip can be reheated in a small saucepan over medium heat or in the microwave, in 30 second intervals, stirring between each.
- Make the Cream Cheese Dip: Beat together the softened butter and softened cream cheese in a medium mixing bowl until well creamed. Sift in the powdered sugar and mix until combined. Add the vanilla and milk and mix until everything is well-combined and creamy. Add a little more milk or powdered sugar to thicken or thin the dip, as desired.
- Make the pretzels: Cut each loaf of dough into 6 equal sections, moving across the length of the dough. Roll each piece of dough with your hands, moving outward, until you have a rope 20-24 inches long. Pick up each end, twist them over each other twice and fold down to form the pretzel shape.Add 9 cups of water and 1/2 cup of baking soda to a large pot, and bring to a boil. While it's coming to a boil, line two large baking sheets with parchment paper and set nearby. Drop 2 pretzels at a time into the boiling solution and remove after 20-30 seconds with a slotted spoon/spatula, shaking excess liquid off. Lay each pretzel on the parchment paper, fitting 6 on each pan. Beat egg + milk together for your egg wash, and brush each pretzel with the egg wash. Sprinkle the savory pretzels with coarse sea salt. Add nothing additional to the sweet pretzels.
- Bake: Bake at 400 degrees F for 12-15 minutes - pretzels will be golden brown and the outsides won't feel super soft to the touch.
- Finish the Sweet Pretzels: Melt the butter in a medium shallow bowl, and whisk together the cinnamon and sugar in another medium shallow bowl. Let pretzels cool just enough so you don't burn your hands - do this while they're still hot. Dip each one into the melted butter, coating both sides, and repeat with the cinnamon sugar mixture.
- Serve + Store: Serve immediately with the dips! These are best when fresh out of the oven. Store leftover dip, covered, in the fridge for up to 4 days. Store leftover pretzels in an airtight container at room temp for 2-3 days.
Notes
Nutrition
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Kathy K says
I was wondering at what point could the un-baked pretzels be frozen for later use? Before or after the water/baking soda bath?
Stephanie Simmons says
Hi Kathy! I wouldn’t recommend that with this recipe, since I haven’t tried it and don’t know how the dough would hold up after being frozen, thawed, risen, worked with, and re-frozen. If you really wanted to try it, definitely freeze before the water/baking soda bath, then thaw again in the fridge, and then do the baking soda bath. Let me know how it works if you do try it! 🙂
Audrey says
As it is this recipe works. I guess it might fill a pretzel craving but it’s just not the same dough as pretzel dough. These are pretzel shaped dinner rolls more or less, with a nice crust of course. And they’re convenient. We enjoyed them for the big game but I think I’ll try to make real pretzel dough next time. I just gotta have that chew.
Stephanie Simmons says
Hi Audrey! Thanks for your feedback on this recipe. One of these days I’ll have to post a real-deal, from scratch soft pretzels recipe! 🙂
Raina Severson says
How long would you recommend I bake these if I am making small pretzel bites rather than full pretzels?
Stephanie Simmons says
I would start at 5-6 minutes and add time from there!
Stacy says
How much baking soda did you use?
Thanks!
Stephanie Simmons says
1/2 cup! So sorry, I definitely thought I included that in the recipe ? I’ll edit it now!
Chef Mireille says
I love homemade pretzels and your idea of presenting both a savory and a sweet version. Next time trying this the next time I make pretzels!
Kari Heron says
Would never have though of making pretzels with bread dough! Thanks so much for sharing that tutorial!
Stephanie Simmons says
Thanks! ❤️
Gingey Bites says
Super easy and perfect when you have guests over at Christmas or any other time of year! I love the sound of the sharp cheddar sauce and the salted pretzels.
Stephanie Simmons says
Thanks so much! It is delicious
Krista Price says
This is semi-homemade cooking at it’s finest! I’m really glad you shared this! I’m hosting a game night in a few weeks and these pretzels and the dips will be the perfect appetizer.
Stephanie Simmons says
Haha I agree! Sometimes you just need a little shortcut boost. ❤️ enjoy!
Renu says
OMG those cinnamon and sugar pretzels are so so tempting. Just loved it. They look so perfectly baked, perfect with some coffee. I am bookmarking this recipe.
Stephanie Simmons says
Thanks Renu!
Kelly Anthony says
These soft pretzels look like so much fun and would be perfect for serving at a holiday party this Christmas. I can’t take my eyes off the cinnamon and sugar ones!
Mirlene says
You are speaking my love food language with these pretzels. they look so soft. My kids will go crazy for the cinnamon sugar pretzels. I cannot wait to try this recipe.
Anna Hettick says
I have never made soft pretzels at home but my kids love them!! I am especially excited to try these cinnamon sugar ones!!
Amanda says
Love this idea of using frozen bread dough for a shortcut. They look perfect! Thanks so much for sharing.
Bev says
I grew up making pretzels with my dad but they just take so long to make. I love this recipe and how easy and faster it is. Can’t wait to make more pretzels!
Stephanie Simmons says
Glad to hear that Bev! ❤️
Maddy says
These looks so tasty! I’ve always wanted to make soft pretzels at home so I’m definitely saving your recipe for later. can’t wait to try them!
Jacqueline Debono says
You make these soft pretzels look so easy. I’m not sure I can find the same ready dough here in Italy but I’ll look for something similar! I love the idea of making both sweet and savory and having those two cheese dips!
Cheese Curd In Paradise says
Oooooo….the cinnamon and sugar pretzels looks so yummy! I love that you included dipping sauces.
Stine Mari says
How easy and how delicious is this! I love that you added a savory and a sweet option. I’d love to serve both at parties, to give people the option. Also – great photos!
April says
This recipe looks so easy! I just love pre-made dough – it has helped me so many times! Thanks a lot for sharing your tips!
Gloria says
I LOVE soft pretzels. I have made them at home once from scratch. This looks much easier. I am going to pick up the ingredients and make some this weekend.