These pretzel bites are soft, warm, and just perfect for snacking! Paired with a creamy cheddar dip, they’re a fun and tasty treat for any gathering.
Whenever I make these, they disappear fast! I like to serve them at parties, and honestly, they might steal the show—everyone loves that cheesy dip! 🧀
Key Ingredients & Substitutions
Active Dry Yeast: This is vital for the dough to rise and get those fluffy pretzel bites. If you can’t find it, you can use instant yeast instead. Just skip the foaming step and mix it directly with the dry ingredients.
All-Purpose Flour: This gives the pretzels their structure. You could switch to bread flour for a chewier texture or whole wheat flour for a healthier twist, but keep in mind it might change the flavor a bit.
Cheddar Cheese: Sharp cheddar gives a great flavor to the dip. I like using a mix of sharp cheddar and a little cream cheese for extra creaminess. If you’re dairy-free, try a vegan cheese substitute that melts well.
Baking Soda Bath: This step is key for the pretzel texture and color. Don’t skip it! If you’re looking to skip the baking soda, just sprinkle some coarse salt on top before baking for flavor, but the iconic pretzel taste won’t be as strong.
How Do I Knead the Dough Properly?
Kneading helps develop gluten, giving the pretzels their nice chewy texture. Here’s what to do:
- Sprinkle flour on your work surface before placing the dough down to prevent sticking.
- Push the dough away from you using the heel of your hand, then fold it over itself and give it a quarter turn.
- Repeat this motion for about 7-10 minutes until the dough is smooth and elastic. You can test it by poking it; it should bounce back.
Taking your time during this step will make a big difference in the final product, so don’t rush it!
Pretzel Bites With Cheddar Dip
Ingredients You’ll Need:
For the Pretzel Bites:
- 1 ½ cups warm water (about 110°F / 43°C)
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 10 cups water
- 2/3 cup baking soda
- 1 large egg, beaten
- Coarse sea salt for sprinkling
For the Cheddar Dip:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 teaspoon Dijon mustard
- 1 ½ cups sharp cheddar cheese, shredded
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and 15 minutes for baking, plus about 1 hour for the dough to rise. So, you’re looking at a total of around 1 hour and 35 minutes from start to finish. It’s a fun and satisfying process to make your own pretzel bites!
Step-by-Step Instructions:
1. Make the Dough:
In a large bowl, mix together the warm water, yeast, and sugar. Stir this gently and let it sit for about 5 minutes, or until it gets foamy. This shows that the yeast is active!
2. Form the Dough:
Add in the flour, salt, and melted butter, mixing everything together until it forms a nice dough. It should be a bit sticky at first but will smooth out when kneaded.
3. Knead the Dough:
Sprinkle some flour on your work surface and knead the dough for about 7-10 minutes. You want it to be smooth and elastic. If it gets too sticky, add a little bit of flour.
4. Let it Rise:
Put your dough in a lightly oiled bowl and cover it with plastic wrap or a clean towel. Let it rise in a warm spot for about an hour until it doubles in size. This is the dough’s time to grow!
5. Prepare the Baking Soda Bath:
While the dough rises, preheat your oven to 450°F (232°C). In a large pot, heat the 10 cups of water and baking soda until it boils. Be careful when adding baking soda—it can fizz up!
6. Shape the Pretzel Bites:
Once the dough has risen, punch it down. Turn it out onto a floured surface and divide it into four pieces. Roll each piece into a long rope about ½ inch thick, then cut into 1-inch pieces for bite-sized pretzels.
7. Boil the Pretzel Bites:
Using a slotted spoon, drop several dough pieces into the boiling bath for about 30 seconds. This will help create that chewy pretzel texture! Remove them and place on a lined baking sheet.
8. Brush and Bake:
Brush the boiled bites with the beaten egg, then sprinkle with coarse sea salt. Bake in the oven for 12-15 minutes or until they are golden brown and delicious.
9. Make the Cheddar Dip:
As the pretzel bites bake, make the cheesy dip! Melt the butter in a saucepan over medium heat, then stir in the flour, cooking for about 1-2 minutes to form a roux.
10. Prepare the Cheese Sauce:
Slowly whisk in the milk and Dijon mustard, stirring constantly until it thickens up nicely. Remove from heat and mix in the shredded cheddar cheese until it’s all melted and smooth. Don’t forget to season with a little salt and pepper!
11. Serve and Enjoy:
Once your pretzel bites are golden and your cheddar dip is warm and cheesy, it’s time to serve! Transfer the bites to a serving dish and enjoy dipping them in the cheddary goodness!
This recipe will give you soft, golden pretzel bites with a crispy crust and a flavorful dip that’s perfect for sharing—or for indulging all by yourself. Enjoy every bite!
Can I Use Instant Yeast Instead of Active Dry Yeast?
Yes, you can! If using instant yeast, simply mix it directly with the dry ingredients instead of letting it foam in water first. It will still work perfectly in this recipe.
How Do I Store Leftover Pretzel Bites?
Store any leftovers in an airtight container at room temperature for up to 2 days. You can also freeze them for longer storage—just place them in a freezer bag for up to 3 months. Reheat in the oven for a warm and crispy texture!
What Can I Substitute for Cheddar Cheese in the Dip?
If you’d like to mix things up or need a dairy-free option, you can use a dairy-free cheese alternative that melts well. Goat cheese or cream cheese can also add a delicious twist!
Can I Make These Pretzel Bites Smaller?
Absolutely! Feel free to cut the dough into smaller pieces for mini pretzel bites. Just remember that the baking time may need slight adjustment, so keep an eye on them while they’re in the oven!
