Pretzel Bites Cheese Dip (Printable version)

Soft pretzel bites baked until golden, served with a creamy cheese dip ideal for parties or snacks.

# Needed ingredients:

→ 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 make it:

01 - Dissolve sugar and active dry yeast in warm water within a large bowl. Let the mixture rest until foamy, approximately 5 minutes.
02 - Incorporate melted butter and salt into the yeast mixture. Gradually add flour, stirring 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 allow to rise in a warm area until doubled in size, about 1 hour.
04 - Set oven temperature to 425°F and line a baking sheet with parchment paper.
05 - Bring 8 cups of water and baking soda to a boil in a large pot.
06 - Transfer risen dough onto a lightly floured surface. Divide into 6 equal portions and roll each into an 18-inch rope. Cut ropes into 1-inch pieces.
07 - In batches, immerse dough pieces in the boiling baking soda solution for 30 seconds. Remove with a slotted spoon and place onto the prepared baking sheet.
08 - Brush each piece with beaten egg and sprinkle coarse sea salt on top.
09 - Bake for 12 to 15 minutes or until golden brown.
10 - In a medium saucepan over medium heat, melt butter and stir in flour. Cook for 1 minute to form a roux.
11 - Gradually whisk in whole milk and cook for 2 to 3 minutes until sauce thickens slightly.
12 - Add shredded cheddar, mozzarella, garlic powder, smoked paprika, salt, and pepper. Stir continuously until mixture is smooth and creamy.
13 - Present pretzel bites warm accompanied by the cheese dip.

# Expert advice:

01 -
  • They're soft and chewy on the inside with just enough crust to keep your fingers from getting completely messy.
  • The cheese dip comes together in under five minutes and tastes like you spent way more effort than you actually did.
  • You can make a huge batch for less money than ordering takeout appetizers, which makes hosting feel less stressful.
02 -
  • The baking soda bath is not optional—it's what creates that authentic pretzel crust and brown color that makes people say these taste like the ones from the mall.
  • Don't skip the egg wash or think you can get away with water; that golden-brown finish is what makes people want to pick one up, and the egg is what makes it happen.
03 -
  • If you have a stand mixer with a dough hook, let it do the kneading for five minutes—it's less forgiving than your hands but means your arms won't ache, and the results are just as good.
  • Add a pinch of cayenne pepper to your cheese dip if you want a hint of heat, or swap the cheddar for Gruyère if you want something more sophisticated and nutty.
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