Introducing the perfect homemade cheese sauce for pretzels. Made with sharp cheddar and evaporated milk, this easy cheese sauce pairs wonderfully with soft pretzels, fresh vegetables, tortilla chips, and much more.
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I recently made homemade sourdough pretzels, and goodness, they are so good. I always wonder why I don’t make them more often, particularly since they are quite simple and everyone loves them. They are chewy and delicious, with a soft interior and that classic pretzel flavor.
But a soft pretzel simply needs a pretzel cheese sauce.
I am always aiming for wholesome, delicious, nutritious foods, though I realize none of those adjectives come to mind with a creamy cheese dip.
But if what we’re asking for is just melty cheese to dip a pretzel in, why not make it at home and avoid the additives that come with the kinds you buy in grocery stores?
Cheese, milk, garlic, mustard, and a thickener – it’s an easy recipe and the perfect all-purpose cheese sauce for sourdough pretzel bites, homemade sourdough pasta, cooked veggies, or for dipping some delicious sourdough breadsticks.
If you’re new to sourdough, it’s the best way to make bread of all kinds. Find out more in my posts on how to make a sourdough starter and how to use a sourdough starter.
Why You’ll Love This Recipe
Perfect appetizer – This is the best cheese dip to serve with chunks of sourdough bread, sliced veggies, cooked veggies, over nachos or baked potatoes, or my favorite way – with soft pretzel bites or sourdough pretzels.
Quick and simple – This sauce comes together quickly and is made with real shredded cheese and simple ingredients that bring lots of great flavor.
Delicious – It’s salty, silky, and the perfect pretzel dip.
Ingredients
Cheddar cheese: Cheddar has a sharp, earthy flavor and deep orange color. It works best when freshly grated and melted slowly over a lower heat.
Cornstarch: A small amount of cornstarch works as a thickener, bringing a smooth consistency that isn’t sloppy.
Brown mustard: Mustard elevates the tangy cheddar flavor, giving your dip a kick of flavor, as well as added color. You can also use Dijon mustard or yellow mustard if needed.
Evaporated milk: While whole milk also works, evaporated milk adds richness and a creamy consistency to the sauce.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Cheese Sauce for Pretzels
Step 1: Begin by grating your cheddar cheese and adding it to a large bowl. Add the cornstarch and toss until the cheese is completely coated. This keeps the cornstarch from clumping when added to the milk later.
Step 2: Heat a skillet or saucepan over medium heat. Add the butter. Once melted, add minced garlic cloves and saute for about 2-3 minutes or until fragrant.
Step 3: Add the mustard and evaporated milk to the skillet, whisking to combine. Bring to a good simmer, stirring often.
Step 4: Once the mixture is simmering, remove from the heat and whisk in the shredded cheddar cheese a handful at a time until it is completely melted and incorporated. Serve alongside sourdough pretzels or pretzel bites and enjoy!
Tips
- Don’t have fresh garlic cloves on hand? No problem. Just sub some garlic powder.
- As it cools, you can expect the sauce to thicken. Thin it out by whisking in a bit of milk and gently reheating, if necessary.
- Add some green chilies, chili powder, paprika, and a dash of cayenne to spice this up for nachos, burritos, or simply for dipping.
- Pour the finished cheese sauce into a small slow cooker to keep warm for longer periods.
Recipe FAQs
Add leftovers to an airtight container and refrigerate for 4 to 5 days. To reheat, set over low heat, add a small amount of milk to thin it out, and stir regularly.
While cheddar is a popular choice, fontina, gouda, gruyere, provolone, and mozzarella cheese are also great for melting.
Goat cheese, queso fresco, and ricotta are acid-set cheeses and will not melt properly for a smooth cheese sauce.
To boost the flavor, use quality cheese or even a couple of different kinds of cheese, add additional seasonings, such as onion powder or smoked paprika, and you can even consider tempering an egg yolk or two into the hot milk mixture before adding the cheese.
More Recipes from the Farmhouse
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Cheese Sauce For Pretzels
Ingredients
- 12 ounces cheddar cheese, freshly grated
- 1 ½ tablespoons cornstarch
- 1 tablespoon salted butter
- 2 garlic cloves, minced
- ½ tablespoon spicy brown mustard, or dijon
- 12 ounce can evaporated milk
Instructions
- Grate cheddar cheese and add it to a large bowl.
- Add the cornstarch and toss until the cheese is completely coated. This keeps the cornstarch from clumping when added to the milk later.
- Heat a skillet or saucepan over medium heat. Add the butter. Once melted, add minced garlic cloves and saute for about 2-3 minutes or until fragrant.
- Add the mustard and evaporated milk to the skillet, whisking to combine. Bring to a good simmer, stirring often.
- Once the mixture is simmering, remove from the heat and whisk in the shredded cheddar cheese a handful at a time until it is completely melted and incorporated.
- Serve alongside sourdough pretzels or pretzel bites and enjoy!
Notes
- Don’t have fresh garlic cloves on hand? No problem. Just sub some garlic powder.
- As it cools, you can expect the sauce to thicken. Thin it out by whisking in a bit of milk and gently reheating, if necessary.
- Add some green chilies, chili powder, paprika, and a dash of cayenne to spice this up for nachos, burritos, or simply for dipping.
- Pour the finished cheese sauce into a small slow cooker to keep warm for longer periods.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
