Description
Soft Pretzel Bites served with a creamy, homemade sharp cheddar cheese dip. These golden, chewy bites are perfect for snacks or appetizers and are enhanced with a buttery coarse salt topping and a rich, garlicky cheese sauce for dipping.
Ingredients
Scale
Pretzel Bites
- 1 ½ cups warm water
- 2 ¼ teaspoons active dry yeast
- 1 tablespoon brown sugar
- 2 tablespoons unsalted butter, melted
- 4 cups all-purpose flour
- 1 teaspoon salt
- ½ cup baking soda
- Coarse salt, for topping
- 2 tablespoons butter (for brushing)
Cheese Dip
- 2 tablespoons butter (for dip)
- 2 tablespoons all-purpose flour (for dip)
- 1 cup milk
- 2 cups sharp cheddar cheese, shredded
- ½ teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to ensure the pretzel bites do not stick during baking.
- Activate Yeast: In a bowl, combine the warm water, active dry yeast, and brown sugar. Let the mixture sit for about 5 minutes until it becomes foamy, indicating the yeast is active.
- Make Dough: Stir the melted butter, salt, and flour into the yeast mixture. Knead the combination until a smooth and elastic dough forms, which may take about 5-7 minutes by hand or in a stand mixer.
- Prepare Baking Soda Bath: Fill a large pot with water and bring it to a boil. Carefully stir in the baking soda; this solution will help give the pretzels their characteristic chewy crust.
- Shape and Boil Dough Pieces: Divide the dough into four equal ropes and cut each rope into 1-inch pieces. Working in batches, boil each piece in the baking soda water for 20 seconds, then remove with a slotted spoon and place them on the prepared baking sheet.
- Bake Pretzel Bites: Bake the boiled dough pieces in the preheated oven for 12 to 15 minutes or until they turn golden brown and develop a crusty exterior.
- Brush with Butter and Salt: Remove the pretzel bites from the oven while still warm. Brush them generously with the 2 tablespoons of melted butter and sprinkle coarse salt over them for flavor and texture.
- Prepare Cheese Dip Base: In a saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour and cook this roux for about 1 minute to eliminate the raw flour taste, stirring constantly.
- Thicken Sauce and Add Cheese: Gradually add 1 cup of milk to the roux, whisking continuously until the mixture thickens. Then, add the shredded sharp cheddar cheese, garlic powder, salt, and pepper. Stir until the cheese is fully melted and the dip is smooth and creamy.
- Serve: Serve the warm pretzel bites alongside the cheesy dip for a delightful snack or appetizer experience.
Notes
- Use warm water (about 110°F / 43°C) to properly activate the yeast.
- Boiling the dough in baking soda water is key to achieving the classic pretzel texture and color.
- You can substitute sharp cheddar with other cheeses like gouda or Monterrey jack for different flavors.
- If you prefer spicier cheese dip, add a pinch of cayenne pepper or smoked paprika.
- For a softer bite, reduce baking time slightly.
