One thing to know about me is that if we are at some sporting event, concert or county fair I will be getting a soft pretzel. It’s been my favorite snack from when I was a child and I will always order one, even if it’s on the menu at a restaurant! I was craving these the other day but didn’t want to fuss with folding the shape, so I wanted to share all the flavors but make them as easy as possible so you can enjoy them at home!
recipe tips
Letting the dough rise: You can let the dough rise on the counter but I typically turn the oven onto the lowest heat for 2-3 minutes, turn the oven off then place the dough in the oven to rise. The warm environment helps to kickstart the yeast and makes for a fluffy dough! Do not forget to turn off the oven, I’ve unfortunately done that and its not fun!
Boiling the bites: This step is essential into turning these little bread bites into pretzel bites. Bring a large pot of water to a boil with the baking soda. I line a sheet pan with paper towels and boil in batches of 10-15 at a time for 30 seconds. Once the time is up I scoop them out then place on the paper towels.
Pretzel salt: This isn’t an item you typically see in your grocery store so I ordered it on amazon. It’s pretty cheap and I’ve been able to use his packet to make multiple batches of these soft pretzels! If you don’t want to get the specific pretzel salt you can also use a course salt, like kosher salt, as well!
These Soft Pretzel Bites with Cheese Dip are the best game day appetizer or week day snack. They’re made with a homemade dough but I’ve made the recipe as simple as possible to ensure you can easily enjoy these at home! No more waiting for a special event to order these! If you end up trying the recipe please leave a rating and review below 🙂
Soft Pretzel Bites with Cheese Dip
Ingredients
For the pretzel bites:
- 1 ½ cups warm water
- 1 tsp kosher salt
- 1 tbsp light brown sugar
- 1 packet Instant dry yeast
- 4 ½ cups all-purpose flour
- 3 tbsp salted butter melted
- ⅔ cup baking soda for boiling the pretzels
- 1 egg for the egg wash
- pretzel salt or a course salt for garnish
For the cheese dip:
- 1 tbsp salted butter
- 1 tbsp all-purpose flour
- 1 cup whole milk room temperature
- 1 cup shredded cheddar cheese freshly shredded, not store bought shredded
- salt & pepper to taste
Instructions
For the pretzel bites:
- In the bowl of a stand mixer combine warm water, salt, and sugar. Add yeast and let rest 5 minutes until yeast starts to foam.
- With the mixer on medium-low speed add in the flour and melted butter and mix thoroughly until a dough forms onto the dough hook of the stand mixer, about 2 minutes. Wet hands and remove the dough from the bowl then rub 2-3 tablespoons of oil all over the stand mixer bowl (or a large new bowl if you prefer) Add the dough back to the oiled bowl. Cover with Saran Wrap. Let it rise for 1 hour (I turn oven on for 3-5 min, make sure to turn it off, then place in the oven)
- Once the dough has risen remove from the oven and preheat to 450°F. Add baking soda to a large pot of water, and bring to a rolling boil.
- Cut the dough into 8 pieces and roll them out into thin ropes. Cut about 1 inch pieces. Boil batches of the pretzel bites, about 10-15 at a time, for 30 seconds.
- Transfer pretzels to a baking sheet lined with parchment paper, brush with egg wash, and sprinkle with salt. Bake for 12-14 minutes, until golden brown.
For the cheese dip:
- Add butter to a large saucepan over medium heat and melt. Whisk in the flour and continue whisking for approximately 1 minute until a thick paste is formed. Slowly pour in the milk while whisking and cook over medium heat, stirring occasionally, until mixture thickens, about 3-4 minutes.
- Remove the pan from the heat and then whisk in the cheddar cheese and salt and pepper until the cheese is entirely melted. Serve with the pretzel bites and enjoy!
Beth
Can make the dough and boil then freeze? Bake in the oven later?
Emily
I’ve never tried boiling before freezing but the dough can be frozen for up to 3 months sealed in an air tight container! To bake thaw in the refrigerator overnight.