Description
Soft Pretzel Bites with Cheese Dip
Ingredients
For the Pretzel Bites:
1 1/2 cups warm water (110°F)
2 1/4 tsp active dry yeast (1 packet)
1 tbsp granulated sugar
4 cups all-purpose flour
1 tsp salt
2 tbsp unsalted butter, melted
10 cups water
1/4 cup baking soda
1 egg, beaten (for egg wash)
Coarse salt, for topping
For the Cheese Dip:
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup whole milk
2 cups shredded cheddar cheese
1/2 tsp garlic powder
Salt, to taste
Directions
Pretzel Bites:
In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
Stir in flour, salt, and melted butter until a dough forms. Knead for 5-6 minutes until smooth. Cover and let rise for 1 hour, or until doubled in size.
Preheat oven to 450°F (230°C). Line baking sheets with parchment paper.
In a large pot, bring 10 cups of water to a boil and add baking soda.
Divide dough into 6 pieces. Roll each piece into a long rope and cut into 1-inch bites.
Boil the pretzel bites in the water for 20-30 seconds. Remove with a slotted spoon and place on baking sheets. Brush with egg wash and sprinkle with coarse salt.
Bake for 12-14 minutes, until golden brown.
Cheese Dip:
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
Gradually whisk in milk, stirring constantly until thickened (2-3 minutes).
Remove from heat and stir in shredded cheddar, garlic powder, and salt until smooth.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: ~300 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect pretzel bites every time. First, ensure your water is between 105-110°F; too hot will kill the yeast. After the dough rises, gently punch it down before shaping. When boiling, work in small batches to avoid crowding, which ensures each bite gets a proper bath for that signature chewy crust. For the cheese dip, keep the heat medium-low when adding the milk to prevent scorching, and shred the cheese yourself for a smoother melt.
Serving Suggestions
Serve these warm pretzel bites immediately with the creamy cheese dip. They are perfect for game day gatherings, movie nights, or as a fun appetizer. For a twist, offer additional dips like spicy mustard, beer cheese, or a sweet cinnamon sugar butter. Pair with cold beer, sparkling cider, or a crisp lemonade.
How-to Summary
To make soft pretzel bites: activate yeast in warm water and sugar, then mix into a dough with flour, salt, and butter. Knead, let rise, then shape into small bites. Briefly boil each bite in a baking soda water bath, brush with egg wash, salt, and bake until golden. For the dip, make a simple roux with butter and flour, whisk in milk until thick, then stir in cheese and seasonings.
Frequently Asked Questions
Can I make the dough ahead of time? Yes. After the first rise, punch down the dough, cover tightly, and refrigerate for up to 24 hours. Let it sit at room temperature for 30 minutes before shaping and boiling.
Why do I boil the pretzels in baking soda water? This alkaline bath is the secret to the dark, glossy, chewy crust that defines a true soft pretzel. It creates a chemical reaction (the Maillard reaction) during baking.
My cheese sauce is grainy. What happened? Graininess usually comes from overheating the cheese. Always remove the milk mixture from the heat before adding the shredded cheese, and stir until just melted.
Can I freeze the baked pretzel bites? Absolutely. Once completely cooled, freeze them in a single layer on a sheet, then transfer to a freezer bag. Reheat in a 350°F oven for 10 minutes.
What can I use instead of an egg wash? For a vegan option or if out of eggs, you can brush the boiled bites with melted butter or a simple milk wash before salting and baking.
Common Mistakes to Avoid
- Using water that is too hot for the yeast, which will deactivate it and prevent the dough from rising.
- Over-kneading the dough, which can make the pretzels tough instead of soft and chewy.
- Skipping the baking soda bath, resulting in bland, bread-like bites without the classic pretzel flavor and texture.
- Adding cheese to the sauce while it’s still on direct heat, causing it to separate and become oily or grainy.
- Overcrowding the pot during the boiling step, which lowers the water temperature and leads to uneven cooking.
Conclusion
Homemade Soft Pretzel Bites with Cheese Dip are an irresistibly fun and satisfying snack. While the process involves a few key steps—activating yeast, boiling in baking soda water, and crafting a smooth cheese sauce—the impressive, delicious results are well worth the effort. By following this guide and avoiding common pitfalls, you can create a crowd-pleasing treat that rivals any bakery or concession stand. Perfect for sharing, these bites are sure to become a favorite for any occasion.