Soft Pretzels with Queso Poblano Sauce and Mustard Sauce

Soft Pretzels with Queso Poblano Sauce and Mustard Sauce
Prep Time
30 min
Cook Time
20 min
8 servings

Homemade baked soft pretzels, perfect for a snack-to-go or a fun party dish.



Queso Poblano Sauce

Tbsp unsalted butter
Tbsp all-purpose flour
cup whole milk
oz Monterey Jack cheese, grated
poblano chiles, roasted, peeled, seeded and chopped
Salt and freshly ground black pepper
Tbsp freshly chopped cilantro leaves

Mustard Sauce

cup Dijon mustard
cup whole-grain mustard
Honey, to taste

Soft Pretzels

1 ½
cups warm water
Tbsp light brown muscovado sugar
package active dry yeast
oz unsalted butter, melted
2 ½
tsp kosher salt
4 ½
- 5 cups all-purpose flour
Vegetable oil
qts water
cup baking soda
whole eggs, beaten with 1 Tbsp cold water
Coarse sea salt


Step 1

Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Monterey Jack cheese, poblano chiles, and season with salt and pepper, to taste.

Step 2

Place the queso sauce into a bowl and sprinkle with chopped poblano.

Step 3

Whisk together the mustards and honey, to taste, until combined. Let sit at least 30 minutes before serving.

Step 4

Line 2 half sheet pans with parchment paper and spray liberally with vegetable spray.

Step 5

Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

Step 6

Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

Step 7

Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

Step 8

Preheat the oven to 425ºF.

Step 9

Bring the water to a boil in a small roasting pan over high heat and add the baking soda.

Step 10

Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape: take the right side and cross over to the left. Cross right to left again and flip up. Boil the pretzels in the water solution, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.

Step 11

Remove to a baking rack and let rest 5 minutes before eating. Dip into desired sauces.

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