Soft, chewy pretzel bites with a golden crust, served with a warm, creamy cheese dip. Perfect as a snack or appetizer.
20 min prep
15 min cook
6 servings
420 kcal/serving
Ingredients
1 1/2 cups warm water (110°F)
1 tablespoon active dry yeast
1 tablespoon granulated sugar
3 1/2 cups all-purpose flour
2 teaspoons salt
2 tablespoons unsalted butter, melted
1/4 cup baking soda
1 large egg, beaten
Coarse sea salt for sprinkling
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk
8 ounces sharp cheddar cheese, shredded
1/2 teaspoon Dijon mustard
1/4 teaspoon cayenne pepper (optional)
Instructions
In a large bowl, combine warm water, yeast, and sugar. Let stand 5 minutes until foamy.
Add flour, salt, and melted butter. Mix until a dough forms. Knead on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 30 minutes.
Preheat oven to 450°F. Line a baking sheet with parchment paper.
Bring a large pot of water to a boil. Add baking soda (careful, it will foam).
Divide dough into 4 pieces. Roll each into a 12-inch rope. Cut each rope into 12 pieces (about 1 inch each).
Boil pretzel bites in batches for 30 seconds. Remove with a slotted spoon and place on prepared baking sheet.
Brush bites with beaten egg and sprinkle with coarse salt.
Bake for 8-10 minutes until golden brown. Transfer to a wire rack.
For cheese dip: In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute. Gradually whisk in milk and cook until thickened, about 3 minutes.
Reduce heat to low. Add shredded cheese, mustard, and cayenne. Stir until melted and smooth. Serve warm with pretzel bites.
Tips
For a softer pretzel, skip the boiling step and brush with butter before baking.
Store leftover pretzel bites in an airtight container at room temperature for up to 2 days. Reheat in oven.
Cheese dip can be made ahead and reheated gently on the stove or microwave.