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Soft pretzel bites with cheese dip Recipe

German-American · Appetizer · 45 min total

These homemade soft pretzel bites are chewy, golden, and perfect for dipping into a creamy, sharp cheddar cheese sauce. A fun and easy snack for game day or parties.

Ingredients

• 1 1/2 cups warm water (110°F)
• 1 tablespoon granulated sugar
• 2 teaspoons active dry yeast
• 4 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 10 cups water
• 2/3 cup baking soda
• 1 large egg, beaten with 1 tablespoon water
• Coarse sea salt, for sprinkling
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 cup shredded sharp cheddar cheese
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• Pinch of cayenne pepper

Instructions

1. In a large bowl, combine warm water, sugar, and yeast. Let stand until foamy, about 5 minutes.
2. Add 4 cups flour, 1 teaspoon salt, and melted butter. Mix until a dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
3. Preheat oven to 425°F. Line two baking sheets with parchment paper.
4. In a large pot, bring 10 cups water and baking soda to a boil.
5. Divide dough into 4 pieces. Roll each into a 12-inch rope. Cut each rope into 12 pieces (about 1-inch each).
6. Drop pretzel bites into boiling water in batches, about 10 at a time, for 30 seconds. Remove with a slotted spoon and place on prepared baking sheets.
7. Brush bites with egg wash and sprinkle with coarse salt. Bake for 12-15 minutes until golden brown.
8. While pretzels bake, make cheese dip: In a small saucepan, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute. Gradually whisk in milk and cook until thickened, about 2-3 minutes. Remove from heat and stir in cheddar, mustard, salt, and cayenne until smooth. Serve warm with pretzel bites.

Tips

• Store leftover pretzel bites in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5 minutes.
• The cheese dip can be refrigerated and reheated gently on the stovetop or microwave, adding a splash of milk if needed.
• For a sweeter twist, omit the coarse salt and brush with melted butter after baking, then sprinkle with cinnamon sugar.

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