Pretzel Bites with Cheese Dip (Printable version)

Golden soft pretzel bites paired with a creamy, flavorful cheese dip, ideal for snacking or gatherings.

# Ingredient List:

→ Pretzel Dough

01 - 3 1/4 cups all-purpose flour
02 - 1 cup warm water (about 110°F)
03 - 2 1/4 teaspoons active dry yeast
04 - 1 tablespoon granulated sugar
05 - 1 teaspoon salt
06 - 2 tablespoons unsalted butter, melted

→ Boiling & Topping

07 - 1/2 cup baking soda
08 - 8 cups water
09 - 1 egg, beaten (for egg wash)
10 - Coarse sea salt, for sprinkling

→ Cheese Dip

11 - 2 tablespoons unsalted butter
12 - 2 tablespoons all-purpose flour
13 - 1 cup whole milk
14 - 1 cup sharp cheddar cheese, shredded
15 - 1/2 cup mozzarella cheese, shredded
16 - 1/4 teaspoon garlic powder
17 - 1/4 teaspoon smoked paprika
18 - Salt and pepper, to taste

# How-To Steps:

01 - In a large bowl, dissolve sugar and yeast in warm water. Allow to sit until foamy, approximately 5 minutes.
02 - Mix in melted butter and salt, then gradually add flour until a soft dough forms.
03 - Knead dough on a floured surface for 5 to 7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm area until doubled in size, about 1 hour.
04 - Preheat oven to 425°F and line a baking sheet with parchment paper.
05 - Bring 8 cups of water and baking soda to a rolling boil in a large pot.
06 - Turn risen dough onto a lightly floured surface, divide into 6 equal portions, roll each into an 18-inch rope, then cut into 1-inch pieces.
07 - Working in batches, drop dough pieces into the boiling baking soda solution for 30 seconds. Remove with a slotted spoon and transfer to prepared baking sheet.
08 - Brush each piece with beaten egg and sprinkle with coarse sea salt.
09 - Bake for 12 to 15 minutes until golden brown.
10 - In a saucepan over medium heat, melt butter. Stir in flour and cook for 1 minute, then gradually whisk in milk. Cook until slightly thickened, about 2 to 3 minutes.
11 - Add shredded cheeses, garlic powder, smoked paprika, salt, and pepper. Stir until smooth and creamy.
12 - Serve warm pretzel bites alongside the cheese dip.

# Expert Advice:

01 -
  • Soft inside, chewy outside: That perfect texture comes from the baking soda bath, which you'll feel the moment you bite into one.
  • The cheese dip is genuinely addictive: Smoked paprika and sharp cheddar make it taste like something from a fancy snack bar, not your kitchen.
  • Less intimidating than full pretzels: Bites mean no shaping stress, just roll, cut, and move forward.
  • Ready in under two hours: Most of that is hands-off rising time, so you're actually working maybe thirty minutes total.
02 -
  • The baking soda bath is non-negotiable: Without it, you have just chewy bread; with it, you have actual pretzels—the bath changes the surface chemistry of the dough in ways nothing else can replicate.
  • Don't skip the egg wash: It's the difference between matte bites and ones that look intentional and beautiful; it also helps the salt adhere instead of sliding off.
  • Keep your cheese dip moving: Constant stirring prevents the cheese from seizing or getting grainy; if it does start to look broken, you can sometimes rescue it by whisking in a splash of cold milk.
03 -
  • Use a stand mixer with the dough hook if you have one: It takes the guesswork out of kneading and saves your arms, though honest hand-kneading works just as well and connects you to the dough in a nice way.
  • A pinch of cayenne pepper in the cheese dip creates a subtle heat that makes people keep reaching for more: It's not spicy, just warm and interesting, and it prevents the dip from tasting flat.
  • Leftover bites reheat better than you'd expect: Five minutes at 350°F brings back almost all of the texture, and they're still good at room temperature if you need them to be.
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