Description
his Homemade Pretzel Bites with Cheddar Cheese Sauce recipe creates soft, chewy, golden pretzel bites with a rich and creamy cheddar cheese dip. The bites are perfectly salted, providing a satisfying contrast to the velvety cheese sauce, which has a subtle hint of mustard for extra depth.
Ingredients
Pretzel Bites:
1 ½ cup water (lukewarm)
2 ¼ tsp instant rise yeast ( ¼ oz packet)
2 tbsp butter (melted)
1 tbsp brown sugar
1 tsp salt
4 cup flour
½ cup baking soda
1 egg (beaten)
½ tbsp water
coarse salt (for sprinkling )
Cheese Sauce:
2 ¼ cup whole milk
¼ cup salted butter
¼ cup flour
2 cup mild cheddar cheese (grated )
¼ tsp salt
¼ tsp pepper
¼ tsp ground mustard powder
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 mixture is combined and pulling away from the sides.
PRO TIP: If dough is still sticky, add flour, and an additional ¼ cup at a time until no longer sticky and dough bounces back when poked with your finger.
Place the dough out 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 1 ½ inch bites.
Preheat the oven to 425 degrees 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.
Notes
- Dough Texture: The dough should be slightly firm but not sticky. If it’s too sticky, add flour in small increments (¼ cup at a time) until it reaches the right consistency. It should be smooth, pliable, and bounce back when gently pressed.
- Baking Soda Bath: The baking soda bath is essential for achieving the classic pretzel crust. This step gives the pretzels their deep brown color and chewy texture. Avoid boiling the bites for more than 20 seconds to prevent them from becoming overly tough.
- Cheese Sauce Tips: Keep the heat at medium-low when making the cheese sauce. Gradually add the shredded cheese to prevent clumping and ensure a smooth texture. If the sauce seems too thick, add a splash of milk to reach the desired consistency.
- Storage & Reheating: Store leftover pretzel bites in an airtight container for up to two days. Reheat them in a preheated oven at 350°F for 5–7 minutes. The cheese sauce can be reheated on the stove over low heat, stirring frequently to prevent separation.
- Variations: For added flavor, try incorporating garlic powder or rosemary into the dough. You can also experiment with different cheeses like Gruyere or Monterey Jack for a unique twist on the cheese sauce.