Description

This recipe features soft, freshly baked pretzel bites paired with a creamy, sharp cheddar cheese dip that can be customized with spicy and tangy additions. Perfect for snacking or entertaining, these pretzel bites have a golden crust topped with coarse salt and are complemented by a rich cheese sauce with optional jalapeño, hot sauce, mustard, and horseradish for extra flavor.

Ingredients

Scale

For the 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 if needed)
1/2 cup baking soda
1 egg, beaten
Coarse salt, for sprinkling

For the 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 lukewarm water by whisking for about 1 minute until combined. In a large bowl, combine melted butter, brown sugar, salt, and the yeast mixture. Gradually add 3 cups of flour one cup at a time, mixing thoroughly. Add an additional 3/4 cup flour and continue mixing. If the dough remains sticky, add more flour a quarter cup at a time until it is no longer sticky and bounces back when poked.
Knead and Rest the Dough: Turn the dough out onto a floured surface and knead for about 2 minutes to form a smooth ball. Place the dough in an oiled or sprayed bowl, cover it, and let it rest for 10 minutes to relax the gluten.
Shape and Boil the Pretzel Bites: Preheat the oven to 425°F and line baking sheets with parchment paper. Bring a large pot of water to a boil and add baking soda. Divide dough into six equal parts, roll each into a rope, and cut into 1 1/2-inch bites. Boil about 10 bites at a time for 20 seconds, then remove with a slotted spoon and place on prepared sheets ensuring they do not touch.
Bake the Pretzel Bites: Brush boiled pretzel bites with beaten egg and sprinkle generously with coarse salt. Bake for 12–15 minutes, rotating pans halfway through, until golden brown and evenly baked.
Make the Cheddar Cheese Sauce: Heat milk in a saucepan over medium heat until just bubbling, but not boiling. In another pan, melt butter over medium heat, then whisk in flour and cook for 2–3 minutes until lightly browned and fragrant. Gradually whisk in warm milk and cook until thickened, about 5 minutes. Stir in grated cheddar until smooth. Season with salt and pepper. Optionally stir in jalapeño, hot sauce, cayenne, mustard, and horseradish for enhanced flavor.

Notes

Ensure water temperature is lukewarm to activate the yeast properly without killing it.
Adding baking soda to boiling water gives pretzels their characteristic chewy crust and deep brown color.
Resting the dough helps gluten relax, making shaping easier and the texture more tender.
Use coarse salt for authentic pretzel flavor and crunch.
Customize the cheese dip by adjusting the spice level with jalapeño, hot sauce, and cayenne pepper.
Store leftover pretzel bites in an airtight container; reheat in the oven to retain crispiness.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Snack
Method: Baking, Boiling
Cuisine: American

Nutrition

Serving Size: 6 pretzel bites with cheese dip (about 150g)
Calories: 320
Sugar: 3g
Sodium: 620mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 11g
Cholesterol: 50mg

Keywords: pretzels, cheese dip, snack, appetizer, homemade pretzels, cheddar cheese sauce, party food, baked pretzels