I’ve always found mall soft pretzels disappointing—bland, doughy, and lacking character. Since I love homemade bread that’s soft and chewy, I decided to make my own pretzels and give them bold flavour. These Orange Cheddar Garlic Soft Pretzels are savoury, cheesy and seriously satisfying, especially hot from the oven. (Yes, eating three and falling asleep at 10 pm on New Year’s Eve absolutely counts as a celebration.)
Most store-bought savoury pretzels feel underseasoned compared with cinnamon-sugared varieties. Using Sally’s Baking Addiction’s easy soft pretzel recipe as a base, I loaded the dough with orange cheddar and a touch of garlic powder so each bite is buttery and aromatic. I used orange cheddar, but any firm cheddar will work. You can also add extra herbs or pepper for a different twist.
Pretzels are straightforward to make, though they take a bit of time because of the baking soda bath that gives the crust its deep golden-brown colour and signature texture. If your space or oven is small, work slowly and methodically—shape, dip in the baking soda bath, then place on the tray. Roll each piece as long and thin as possible; short, chunky pieces tend to become shapeless lumps when baked. A little extra care in shaping yields the classic pretzel look without affecting taste, so it’s worth the effort.
The dough comes together quickly and doesn’t need a long rise, but pieces left sitting while you shape others can puff up and lose definition. After the baking soda bath, gently reshape any puffy sections with your fingertips so each pretzel stays neat. Aim for thinner ropes than you might expect to leave room for oven rise without turning the pretzels into blobs.
Hot from the oven, these pretzels are soft, cheesy, and buttery with a lovely chew. The orange cheddar melts into pockets of flavour while the garlic powder adds a subtle savoury note. They’re best enjoyed immediately, but can be stored and reheated if needed. Don’t stress about perfect shaping—have fun with the flavours and make them your own.
Let’s make some cheesy pretzels! Please read the recipe notes before beginning.
Cheese Garlic Soft Pretzels
Ingredients
- 1 and 1/2 cups lukewarm water
- 2 and 1/4 tsps active dry yeast
- 1 tbsp brown or white sugar
- 1 and 1/2 tbsps melted butter
- 1 and 1/2 tsps salt
- 3 and 3/4 cups all-purpose flour
- 1 and 1/2 cups grated orange cheddar
- 1 tsp garlic powder
- Baking soda bath: 8 cups water + 1/3 cup baking soda (see notes)
Instructions
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In a small bowl, combine the warm water, yeast and sugar. Stir, cover, and set aside for 5 minutes until frothy.
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Meanwhile, combine the melted butter, salt, flour, 1 cup of the grated cheddar (reserve 1/2 cup for topping) and garlic powder in the bowl of a stand mixer fitted with a dough hook, or use a large bowl and mix by hand.
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Stir briefly to distribute the cheese, then pour in the yeast mixture. Mix on medium speed until the dough pulls away from the bowl and is no longer sticky—about 3 to 4 minutes. By hand, knead until the same texture is reached.
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Turn the dough onto a lightly floured surface, knead briefly until smooth, form into a ball, return to the bowl, and let rest covered for 10 to 15 minutes.
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While the dough rests, bring the water and baking soda to a boil in a sturdy pot. Line two baking sheets with parchment or silicone mats and preheat the oven to 200°C.
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Place the dough on a piece of clingfilm or a floured surface, pat into a rough rectangle, and cut into 12 equal pieces (you can make 16 smaller pretzels if preferred).
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Work one piece at a time. Roll into a rope about 20 inches long, using your palms and fingers to stretch it thin. Bring the ends together, twist once or twice, then fold the twisted ends down to the base and press lightly to seal.
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Gently lower the shaped pretzel into the boiling baking soda bath. It will float within a few seconds—leave it for 10 to 20 seconds, then lift with a slotted spoon, drain, and transfer to the prepared tray.
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Continue with the remaining pieces. You can shape all pretzels first and dip them in sequence, or shape and dip one at a time. Work quickly: dough left sitting will puff and may lose shape. After the bath, reshape any uneven bits and leave at least two inches between pretzels on the tray.
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Sprinkle the reserved cheddar over each pretzel and bake for 20 minutes, or until golden brown on top. Pretzels will puff more as they bake.
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Best enjoyed warm and fresh. If storing, cool completely on a wire rack, then keep in an airtight container for 2–3 days, or freeze for longer storage. Happy baking and a very happy new year!
Notes
*I used 1/3 cup baking soda because I ran out, though many recipes call for 1/2 cup. The smaller amount still produced a nice golden top, but increase if you prefer a darker crust.
*Orange cheddar gives colour and flavour, but white cheddar works well too.
*Cook time is per batch. If your oven holds fewer pretzels at once, consider halving the recipe to speed things up.
*Original recipe adapted from Sally’s Baking Addiction.
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