If you’re looking for the perfect dipping sauce for soft pretzels, look no further! This cheese sauce for pretzels is silky and creamy with just the right amount of tang from mustard and is easy to make in just one pot.
I absolutely love a cheese dip and wouldn’t think to serve pretzels without one (see also: Beer Cheese Dip)!
And as a busy mom who never settles for bland food, I guarantee this foolproof flavorful dipping sauce is just as quick and easy to whip up as it is to scarf down.
Perfect for game day, movie night, potlucks, entertaining, or just whenever the snack craving hits. And if you want to go all in and make the pretzels from scratch, check out my Homemade Soft Pretzel recipe!
Pretzel Cheese Dip Ingredients
You can use any cheddar from mild to sharp, I always use sharp cheddar. Regardless, I highly recommend using a block and shredding it on your own with a cheese grater or food processor.
Pre-shredded cheese contains an extra preservative that keeps the pieces from sticking together, which can subtly mess up the melting process and make a less creamy, more gummy dip.
That being said, if you can’t be bothered with this extra step, I totally get it. Grab the already shredded cheese and you’ll still get a good outcome. You’ll need about 2 cups.
As for the mustard, any will do, but I recommend Dijon. I like to use grainy for a little textural element, but that’s up to you!
Any percentage of milk from skim to whole works here.
Cheese Dipping Sauce for Pretzels Tips and Tricks
How to Make Cheese Dip for Pretzels
Start by making a seasoned roux. Melt the butter in a saucepan over medium-low heat and whisk in the flour, garlic powder, and onion powder. Then, add the milk and mustard, whisk, and bring to a simmer.
Turn the heat source off but keep the saucepan where it is. Add the cheese and fold it into the milk mixture until it melts and combines. If it seems too thick, you can slowly add more milk as needed to thin it out.
How to Store and Reheat Warm Cheese Sauce for Pretzels
Store leftovers in an airtight container in the refrigerator for 3-5 days. The best way to reheat this creamy cheese dip for pretzels is on the stove.
You will likely need to add a little extra milk when you reheat it to loosen it. Add it to a saucepan over medium-low heat, stirring occasionally, and adding milk as needed until heated through and you’re happy with the consistency.
15-Minute Cheese Sauce for Pretzels
SAVE RECIPE TO COLLECTION PIN PRINT RATEIngredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 cup milk of choice (plus more to thin out as needed)
- 2 teaspoons mustard (Dijon preferred, I use grainy)
- 8 ounces sharp cheddar, shredded (*preferably a block that your shred at home)
Instructions
- Melt the butter in a saucepan over medium-low heat. Whisk in the flour, garlic powder, and onion powder.2 tablespoons unsalted butter, 1 teaspoon onion powder, 1 teaspoon garlic powder, 2 tablespoons all-purpose flour
- Add the milk and mustard and bring to a low simmer, whisking occasionally.2 teaspoons mustard, 1 cup milk of choice
- Turn the heat source off but keep the saucepan on the hob. Fold in the cheese, until it is melted and well-integrated. Assess the consistency and if it's too thick, add extra milk as needed, about 1 tablespoon at a time. Enjoy!8 ounces sharp cheddar, shredded
Pro Tips
- *Pre-shredded cheese has extra preservatives to keep the pieces from sticking together that can slightly alter the melting process. Using a block will give you a creamier, less gummy sauce. But if you can’t be bothered with the extra step, no worries- pre-shredded sauce will still work!
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