Description
Enjoy a delicious homemade snack with these mouthwatering pretzel bites served alongside a creamy sharp cheddar cheese dip. This recipe provides step-by-step instructions to create soft, golden pretzel bites boiled in baking soda water for the perfect texture, paired with a rich, flavorful cheese sauce enhanced by optional spicy and tangy additions. Perfect for parties, game days, or a comforting treat.
Ingredients
Scale
Pretzel Bites
- 1 1/2 cups lukewarm water
- 2 1/4 tsp instant rise yeast (1/4 oz packet)
- 2 tbsp melted butter
- 1 tbsp brown sugar
- 1 tsp salt
- 4 cups flour (plus extra as needed)
- 1/2 cup baking soda
- 1 egg, beaten
- Coarse salt, for sprinkling
Cheese Dip
- 2 1/4 cups whole milk
- 1/4 cup unsalted butter
- 1/4 cup flour
- 2 cups sharp cheddar cheese, grated
- Salt and black pepper, to taste
Optional Flavor Additions and Toppings
- 1 jalapeño, seeded and diced
- 2 tbsp hot sauce
- 1 tsp cayenne pepper
- 1 tbsp mustard
- 2 tbsp horseradish
Instructions
- Prepare the Pretzel Dough: Dissolve the instant rise yeast in 1 1/2 cups lukewarm water by whisking for about a minute. In a large bowl, combine melted butter, brown sugar, salt, and the yeast mixture. Gradually add 3 cups of flour, mixing either by hand or with a stand mixer dough hook until thick. Add an additional 3/4 cup flour and continue mixing. If dough is sticky, add more flour a quarter cup at a time until it’s pliable and resilient.
- Knead and Rest the Dough: Turn dough onto a floured surface and knead for 2 minutes to develop gluten. Shape dough into a ball and place in a lightly oiled or sprayed bowl. Cover and let rest for 10 minutes to relax the gluten for easier shaping.
- Shape and Boil the Pretzel Bites: Preheat oven to 425°F and line two baking sheets with parchment paper. Bring a large pot of water to a boil and add the baking soda. Divide rested dough into six sections, roll each into a long rope, and cut into 1 1/2-inch bites. Boil pretzel bites in batches—about 10 at a time—for 20 seconds. Remove with slotted spoon and place on baking sheets with spacing to avoid touching.
- Bake the Pretzel Bites: Brush each boiled pretzel bite with beaten egg and sprinkle generously with coarse salt. Bake for 12-15 minutes, rotating pans halfway through, until golden brown and evenly crisp.
- Make the Cheddar Cheese Sauce: While baking pretzels, warm whole milk in a small saucepan until small bubbles appear (don’t boil). In another pan, melt unsalted butter over medium heat and whisk in flour. Cook for 2-3 minutes until lightly browned and nutty scented. Slowly whisk in warm milk and cook until thickened, about 5 minutes. Remove from heat and stir in grated cheddar cheese until smooth. Season with salt and pepper. For added kick and flavor, mix in diced jalapeño, hot sauce, cayenne pepper, mustard, and horseradish as desired.
Notes
- Ensure water is lukewarm (around 100-110°F) to activate yeast effectively without killing it.
- Boiling pretzels in baking soda water is key for authentic pretzel crust and flavor.
- Adjust flour as needed depending on humidity and dough feel to achieve a soft but not sticky dough.
- Optional spicy and tangy additions in the cheese dip provide customizable flavor profiles—start with small amounts to taste.
- Use parchment paper to prevent sticking and ensure easy cleanup.
- Rotate baking sheets halfway through baking for even browning.
- For softer pretzels, avoid overbaking; golden brown is ideal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Boiling and Baking
- Cuisine: American
Nutrition
- Serving Size: 6 pretzel bites with 1/4 cup cheese dip
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 45 mg
Keywords: pretzels, cheese dip, homemade snack, cheddar cheese sauce, party food, soft pretzels, appetizer
