Published on
Last updated on
Pretzel Bites With Cheese
Our soft pretzel bites with cheese dip is a delicious, salty, homemade appetizer thatโs complete with a delicious cheese sauce.
Jump to Recipe
Table of Contents
There’s something truly irresistible about biting into a warm, soft pretzel bite, especially when paired with a rich, creamy cheddar sauce. Our soft pretzel bites with cheddar sauce recipe has been meticulously crafted to deliver that perfect balance of chewy, golden-brown pretzels and a dip that’s bursting with cheesy goodness.
Pretzel Bites Recipe Ingredients
Pretzel bites with cheese dip are a match made in heaven for all snack lovers out there.
The perfectly soft and chewy pretzel bites are accompanied by a smooth and creamy cheese dip that adds just the right amount of indulgence.
The saltiness of the pretzel combined with the richness of the cheese dip creates a delicious balance that is hard to resist.
You’ll need:
For The Pretzel Bites:
- 1½ cups of water, lukewarm
- 2¼ teaspoons of instant rise yeast (¼ ounce packet)
- 2 tablespoons of butter, melted
- 1 tablespoon of brown sugar
- 1 teaspoon of salt
- 3 cups of bread flour (plus up to 1 more cup if dough is still sticky)
- ½ cup of baking soda
- 1 egg, beaten
- ½ tablespoon of water
- Coarse salt, for sprinkling on top
PRO TIP:
Make sure you are using instant yeast rather than active dry yeast for this recipe.
For The Cheese Sauce:
- ¼ cup of salted butter
- ¼ cup of flour
- 2¼ cups of whole milk
- 2 cups of mild cheddar cheese, grated
- ¼ teaspoon of salt
- ¼ teaspoon of ground mustard powder
- ¼ teaspoon of pepper
How to make Pretzel Bites
Let’s walk through the steps to making these soft, chewy pretzels. Once they are baked, you can make the cheese sauce for dipping.
For The Pretzel Bites
STEP ONE: In the large bowl of a stand mixer, add warm water and instant yeast. Whisk together. Add the melted butter, brown sugar, and salt to the yeast mixture. Whisk all the ingredients together until they are well combined.
STEP TWO: Next, fit the dough hook attachment on the mixer and turn it on low speed. Slowly add in 3 cups of flour, adding ½ cup at a time, until the mixture is combined and begins pulling away from the sides and is no longer sticky.
If the dough is still sticky, add flour an additional ¼ cup at a time until no longer sticky and the dough bounces back when poked with your finger.
OUR RECIPE DEVELOPER SAYS
If you find that the dough is still sticky, add more flour. Add ¼ cup at a time, until the dough is no longer sticky and bounces back when poked with your finger.
STEP THREE: Place the dough out onto a lightly floured surface. Knead by hand for 2 minutes and shape into a ball. Place in a large mixing bowl that has been lightly coated with cooking spray. Cover and let rest at room temperature for about 10 minutes.
STEP FOUR: While the dough is resting, bring a large pot of water and baking soda to a boil. Cut the dough into six equal pieces, roll each piece into a 1-inch long rope, then cut each rope into 1½-inch bites.
PRO TIP:
A pizza cutter is a great tool to cut the dough into pieces easily.
STEP FIVE: Preheat the oven to 425°F and line two baking sheets with parchment paper.
STEP SIX: Add each piece of dough into the boiling water (work in batches) and let it cook for 20 seconds. Remove from the water with a slotted spoon and place bites on the baking sheets evenly spaced about an inch apart.
STEP SEVEN: In a small bowl, combine the egg and water. Beat together. Brush the beaten egg wash over each pretzel bite and then sprinkle with coarse salt.
STEP EIGHT: Place the baking sheet in the preheated oven and let bake for 12 to 15 minutes or until golden brown.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your pretzels at the lower end of the recommended baking time.
For The Cheese Sauce
STEP ONE: In a medium saucepan on medium-low heat, melt the butter. Once the butter is melted completely, add flour and whisk together until there are no lumps.
STEP TWO: Turn the heat to medium and slowly whisk in the milk. Let cook over medium heat, whisking often for about 5 minutes. The mixture will thicken as it cooks.
STEP THREE: Add cheese, salt, and ground mustard. Whisk to combine until smooth. Season with additional salt and pepper to taste.
Homemade Pretzel Bites substitutions and additions
COARSE SALT: You can leave the coarse salt off some of the pretzels, in case some prefer them without.
CHEESE: You can use any type of grated cheese to make your cheese dip. Mild cheddar makes a classic cheese sauce. Try using pepper jack for a spicier flavor or smoked gouda for a smokey flavor. You could even make a couple of different cheese sauces and have multiple options to dip your pretzel bites in.
CAN I USE ALL-PURPOSE FLOUR FOR THIS PRETZEL RECIPE? We would recommend using bread flour for this recipe. You can use all-purpose flour in place of bread flour, but the lower protein content in all-purpose flour means it may yield a slightly wetter dough and make the pretzel dough harder to work with.
How to serve Pretzel Bites with Cheese
These pretzel bites are the perfect appetizer to serve on game day or another large gathering of friends. Add our cucumber bites and stuffed mushrooms for two more popular dishes.
If you want to balance out the saltiness of the pretzel bites, we suggest pairing them with some fresh celery sticks or crisp apple slices. The sweetness from the apple slices will complement the savory cheese dip, while the celery sticks add a refreshing crunch to every bite.
If you are a fan of the cheddar cheese dipping sauce, then you will love both our beer cheese dip and chili cheese dip.
MORE PRETZEL RECIPES
Storing Soft Pretzel Bites
Here are some simple tips to help you store your soft pretzel bites and keep them fresh for later.
IN THE FRIDGE: Store leftover cheese sauce in an airtight container in the fridge for 3 to 4 days. Homemade pretzel bites are definitely best when stored fresh, however, if you have leftovers, you can store them in a Ziploc bag with the air squeezed out.
When reheating, brush them with a little water and microwave them for 10 to 15 seconds.
IN THE FREEZER: You can freeze your leftover pretzel bites for an easy snack later on! To do so, just let the pretzel bites cool off after taking them out of the oven. Then place them in the freezer until they are frozen solid, usually about 1 hour. Remove them from the pan and place them in a freezer bag for up to 3 months.
FAQs for Pretzels with Cheese
What is the secret ingredient which makes a pretzel taste like a pretzel?
The key to a traditional pretzel is a baking soda bath. By immersing the shaped pretzel dough in a mixture of hot water and baking soda before baking, a chemical reaction occurs on the dough’s surface. This creates the pretzel’s signature chewy exterior, rich color, and that irresistible salty-sweet flavor.
Is pizza dough and pretzel dough the same?
Pizza dough and pretzel dough are similar, but not the same. Pretzel dough is usually drier and is dipped in a baking soda bath before baking, giving it a chewy texture and unique flavor. Pizza dough doesn’t have these steps.
How do you store soft pretzels so they don’t get soggy?
To prevent soft pretzels from getting soggy, let them cool completely before storing. Wrap each pretzel individually in plastic wrap to protect them from the air. For short-term storage, place the wrapped pretzels in an airtight container at room temperature. If you need to store them longer, freezing is the best option. Wrap each pretzel tightly, place them in a freezer-safe bag, and enjoy within a few months.
More Dip Recipes You’ll Love
Soft Pretzel Bites
Our soft pretzel bites with cheese dip is a delicious, salty, homemade appetizer that’s complete with a delicious cheese sauce.
Prep Time 35 minutes
Cook Time 13 minutes
Total Time 48 minutes
Servings 9
Ingredients
Pretzel Bites
- 1½ cups water, lukewarm
- 2¼ teaspoons instant rise yeast, ¼-ounce packet
- 2 tablespoons butter, melted
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 3 cups flour (plus up to 1 more cup if dough is still sticky)
- ½ cup baking soda
- 1 egg, beaten
- ½ tablespoon water
- coarse salt, for sprinkling
Cheese Sauce
- ¼ cup salted butter
- ¼ cup flour
- 2¼ cups whole milk
- 2 cups mild cheddar cheese, grated
- ¼ teaspoon salt
- ¼ teaspoon ground mustard powder
- ¼ teaspoon pepper
Instructions
Pretzel Bites
- In the bowl of a stand mixer, add warm water and instant yeast. Whisk together.
- Add the butter, brown sugar, and salt to the yeast mixture. Whisk until combined.
- Fit the dough hook on the mixer and turn on low speed. Slowly add in 3 cups of flour, ½ cup at a time, until the mixture is combined and pulling away from the sides.
- If the dough is still sticky, add flour an additional ¼ cup at a time until no longer sticky and the dough bounces back when poked with your finger.
- Place the dough onto a lightly floured surface. Knead by hand for 2 minutes and then shape into a ball. Place in a large mixing bowl that has been lightly coated with cooking spray. Cover and let rest for 10 minutes.
- While your dough is resting, bring a large pot of water and baking soda to a boil. Cut dough into six equal pieces. Roll each piece into 1-inch-long ropes. Cut each rope into 1½-inch bites.
- Preheat the oven to 425°F and line two baking sheets with parchment paper.
- Add each piece of cut dough into the boiling water (work in batches) and let cook for 20 seconds. Remove from the water with a slotted spoon and place pretzel bites on the baking sheets evenly spaced about an inch apart.
- In a small bowl, combine egg and water. Beat together. Brush beaten egg wash over each pretzel bite and then sprinkle with coarse salt.
- Place the baking sheet in the oven and let bake for 12 to 15 minutes, or until golden brown.
Cheese Sauce
- In a medium saucepan over medium-low, heat the butter. Once the butter is melted, add flour and whisk together until no lumps remain.
- Turn heat to medium and slowly whisk in milk. Let cook over medium heat whisking often for about 5 minutes. The mixture will thicken as it cooks.
- Add cheese, salt, pepper, and ground mustard. Whisk to combine until smooth. Season with additional salt and pepper to taste.
Video
Notes
- Make sure you are using instant yeast rather than active dry yeast for this recipe.
- If you find that the dough is still sticky, add more flour. Add ¼ cup at a time, until the dough is no longer sticky and bounces back when poked with your finger.
- A pizza cutter is a great tool to cut the dough into pieces easily.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your pretzels at the lower end of the recommended baking time.
Nutrition
Calories: 443kcal | Carbohydrates: 51g | Protein: 16g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 71mg | Sodium: 2409mg | Potassium: 200mg | Fiber: 2g | Sugar: 5g | Vitamin A: 613IU | Calcium: 264mg | Iron: 3mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Comments
Gloria says
I could eat the entire batch myself, these are so good.
LK says
Major hit…my family said these are like the Mellow Mushroom’s pretzel bite appetizer. Absolutely delicious!
Monica says
What kind of flour do you use?
Layne Kangas says
Hi, Monica – bread flour will give you the best results. Enjoy!
Jane says
These are one of our favorite snacks!
MP says
My sister made these and they were amazing! I’d like to bring them to work for a potluck…has anyone put the cheese sauce in a crockpot to keep warm? I’m wondering how it will hold up? I need it to keep over several ppl’s lunches so a few hours.
Rebecca says
I’m an okay baker, but man these made me look like I’m a professional. They were amazing. I couldn’t stop eating them. My 8 year old said that they were the best pretzel he’s ever had. I was so pleased!!!