Description
Delicious homemade pretzel bites served with a creamy cheddar cheese sauce. This recipe features soft, chewy pretzels boiled in baking soda water for the perfect texture, baked until golden, and paired with a rich, flavorful cheese dip that’s perfect for snacking or entertaining.
Ingredients
Scale
Pretzel Bites
- 1 ½ cups lukewarm water
- 2 ¼ tsp instant rise yeast (¼ oz packet)
- 2 tbsp butter (melted)
- 1 tbsp brown sugar
- 1 tsp salt
- 4 cups all-purpose flour
- ½ cup baking soda
- 1 egg (beaten)
- ½ tbsp water
- Coarse salt (for sprinkling)
Cheddar Cheese Sauce
- 2 ¼ cups whole milk
- ¼ cup salted butter
- ¼ cup all-purpose flour
- 2 cups mild cheddar cheese (grated)
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp ground mustard powder
Instructions
- Activate Yeast: In the bowl of a stand mixer, whisk together lukewarm water and instant yeast until combined.
- Mix Wet Ingredients: Add melted butter, brown sugar, and salt to the yeast mixture, whisking until well blended.
- Add Flour: Attach dough hook to the mixer, turn on low speed, and gradually add 3 cups of flour in ½ cup increments, mixing until dough pulls away from the bowl sides. Add additional flour ¼ cup at a time if dough is sticky, until no longer sticky.
- Knead Dough: Transfer dough to a floured surface and knead by hand for 2 minutes. Shape into a ball, place in a lightly greased bowl, cover, and let rest for 10 minutes.
- Prepare Baking Soda Water: While dough rests, bring a large pot of water and ½ cup baking soda to a boil.
- Shape Pretzel Bites: Cut the dough into six equal pieces. Roll each piece into 1-inch thick ropes, then slice each rope into 1 ½-inch bites.
- Boil Pretzel Bites: Boil each piece of dough for 20 seconds in the baking soda water, then remove with a slotted spoon and place on parchment-lined baking sheets, spacing about an inch apart.
- Prepare Egg Wash and Bake: Preheat oven to 425°F (220°C). In a small bowl, beat the egg with ½ tbsp water. Brush the egg wash over each pretzel bite and sprinkle with coarse salt. Bake for 12 to 15 minutes or until golden brown.
- Make Cheese Sauce – Melt Butter and Flour: In a medium saucepan over medium-low heat, melt the butter. Add flour and whisk constantly to form a smooth roux, cooking until no lumps remain.
- Incorporate Milk and Thicken: Increase heat to medium. Slowly whisk in the milk, cooking and whisking frequently for about 5 minutes until the sauce thickens.
- Add Cheese and Seasoning: Stir in grated cheddar cheese, salt, pepper, and ground mustard powder. Whisk until the sauce is smooth and creamy. Adjust seasoning to taste.
Notes
- Make sure the water is lukewarm to activate the yeast properly but not too hot to avoid killing it.
- If the dough feels too sticky, gradually add additional flour in small increments to achieve the right consistency.
- Boiling the pretzel bites in baking soda water gives them their characteristic chewy crust and distinct pretzel flavor.
- The egg wash helps achieve a beautiful golden brown finish with a shiny surface.
- The cheese sauce can be kept warm on low heat and occasionally stirred to prevent skin from forming.
- Use mild cheddar for a smooth melting cheese sauce; sharp cheddar may make it grainier.
