Soft Pretzel Bites

5 from 5 votes

Our soft pretzel bites with cheese dip is a delicious, salty, homemade appetizer that’s complete with a delicious cheese sauce.

Prep Time35

Cook Time13

Total Time48

Course: Appetizer, Main Course

Cuisine: American

Keyword: Pretzel Bites (with Cheddar Sauce) Recipe

Servings:

Calories: 443kcal

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.

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.

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.