Mouthwatering Pretzels with Cheddar Cheese Dip Recipe

Introduction

These mouthwatering pretzel bites paired with a rich cheddar cheese dip are perfect for snacking or entertaining. Soft, golden pretzels with a buttery crunch meet a creamy, flavorful cheese sauce that you can customize to your taste.

Ingredients

• For the pretzel bites:
  • 1/2 cup baking soda
  • 1 tsp salt
  • 2 tbsp melted butter
  • Coarse salt (for sprinkling pretzel bites)
  • 4 cups flour (King Arthur all-purpose flour works well)
  • 1 egg, beaten (for egg wash)
  • 1 1/2 cups lukewarm water
  • 1 tbsp brown sugar (packed well)
  • 2 1/4 tsp instant yeast
• For the cheese dip:
  • 2 1/4 cups whole milk
  • 1/4 cup flour
  • 2 cups sharp cheddar cheese, grated (freshly grated for best melting)
  • 1/4 cup unsalted butter (Kerrygold is my favorite)
  • Salt and black pepper (to taste)
• Optional flavor additions and toppings:
  • 1 tsp cayenne pepper
  • 1 tbsp mustard
  • 2 tbsp horseradish
  • 1 jalapeño, seeded and diced
  • 2 tbsp hot sauce

Instructions

1. Step 1: Prepare the Pretzel Dough. Dissolve the instant rise yeast in 1 1/2 cups lukewarm water, whisking until combined, about 1 minute. In a large mixing bowl, mix melted butter, brown sugar, salt, and the yeast mixture. Gradually add 3 cups of flour, one cup at a time, mixing by hand or with a stand mixer using a dough hook until thick. Add an additional 3/4 cup flour and continue mixing. If sticky, add more flour in quarter cup increments until dough bounces back when poked.
2. Step 2: Knead and Rest the Dough. Turn dough onto a lightly floured surface and knead for about 2 minutes, then shape into a ball. Place dough into a lightly oiled bowl, cover, and let rest for 10 minutes to relax the gluten.
3. Step 3: Shape and Boil the Pretzel Bites. Preheat oven to 425°F and line two large baking sheets with parchment paper. Bring a large pot of water to a boil and add baking soda. Divide dough into six equal parts, roll each into a long rope, and cut into 1 1/2-inch bites. Boil about 10 bites at a time for 20 seconds, then remove with a slotted spoon and place on baking sheets, keeping bites separate.
4. Step 4: Bake the Pretzel Bites. Brush each boiled bite with beaten egg and sprinkle generously with coarse salt. Bake for 12-15 minutes, rotating pans halfway through, until golden brown and evenly baked.
5. Step 5: Make the Cheddar Cheese Sauce. While pretzels bake, heat whole milk in a saucepan over medium heat until small bubbles appear (do not boil). In another pan, melt butter, add flour, and whisk for 2-3 minutes until lightly browned. Slowly add warm milk while whisking to avoid lumps. Cook and whisk until thickened, about 5 minutes. Stir in grated cheddar cheese until smooth. Season with salt and pepper. For extra flavor, stir in jalapeño, hot sauce, cayenne, mustard, and horseradish as desired.

Tips & Variations

• Use freshly grated cheddar for smoother melting in the cheese sauce.
• Add a pinch of cayenne or hot sauce to the cheese dip for a spicy kick.
• If dough is too sticky, flour your hands and work surface liberally to make shaping easier.
• Try substituting coarse salt with sesame or poppy seeds for a different topping.

Storage

Store leftover pretzel bites in an airtight container at room temperature for up to 2 days. For longer storage, freeze cooked bites in a single layer, then transfer to a freezer bag for up to 1 month. Reheat baked pretzels in a 350°F oven for 5-7 minutes to regain their crispness. Cheese dip can be refrigerated for up to 3 days; reheat gently over low heat, stirring frequently.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast, but be sure to proof it in the lukewarm water with a pinch of sugar for 5-10 minutes until bubbly before mixing into the dough.

How do I make the pretzel bites crispier?

Boiling the bites in baking soda water creates the classic pretzel crust. Make sure to boil them for the full 20 seconds and bake until golden brown. Also, brushing with the egg wash and using coarse salt enhances crispness and flavor.

Mouthwatering Pretzels with Cheddar Cheese Dip Recipe

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★★★★★

4.9 from 114 reviews

This recipe offers homemade soft pretzel bites paired with a rich, creamy cheddar cheese dip. The pretzels are boiled briefly in a baking soda bath before baking to achieve their signature chewy crust, then baked to a golden finish. Meanwhile, a luscious cheese sauce with optional spicy additions complements the pretzels perfectly, making it an ideal snack or party appetizer.

• Author: zara
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: Approximately 48 pretzel bites with cheese dip serving 4-6 people 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pretzel Bites

• 1/2 cup baking soda
• 1 tsp salt
• 2 tbsp melted butter
• Coarse salt, for sprinkling
• 4 cups all-purpose flour (King Arthur preferred)
• 1 egg, beaten (for egg wash)
• 1 1/2 cups lukewarm water
• 1 tbsp packed brown sugar
• 2 1/4 tsp instant yeast (1/4 oz packet)

Cheese Dip

• 2 1/4 cups whole milk
• 1/4 cup all-purpose flour
• 2 cups sharp cheddar cheese, freshly grated
• 1/4 cup unsalted butter (Kerrygold recommended)
• Salt and black pepper to taste

Optional Flavor Additions and Toppings for Cheese Dip

• 1 tsp cayenne pepper
• 1 tbsp mustard
• 2 tbsp horseradish
• 1 jalapeño, seeded and diced
• 2 tbsp hot sauce

Instructions

1. Prepare the Pretzel Dough: Dissolve the instant yeast in lukewarm water by whisking well for about a minute. In a large mixing bowl, combine melted butter, brown sugar, salt, and the yeast mixture. Gradually add 3 cups of flour, mixing by hand or with a dough hook until the dough thickens. Add an additional 3/4 cup flour and continue mixing. If sticky, add more flour quarter-cup at a time until the dough is no longer sticky and bounces back when poked.
2. Knead and Rest the Dough: Turn the dough onto a lightly floured surface and knead for approximately 2 minutes until smooth. Shape into a ball and place in a nonstick-coated bowl. Cover and let rest for 10 minutes to relax the gluten, making the dough easier to work with.
3. Shape and Boil the Pretzel Bites: Preheat the oven to 425°F and line two baking sheets with parchment paper. Bring a large pot of water to a boil and add baking soda. Divide the rested dough into six equal portions, roll each into a long rope, and cut into 1 1/2-inch pieces. Working in batches, boil about 10 pretzel bites at a time in the baking soda water for 20 seconds. Remove with a slotted spoon and arrange on baking sheets without touching.
4. Bake the Pretzel Bites: Brush each boiled pretzel bite with beaten egg and sprinkle generously with coarse salt. Bake in the preheated oven for 12-15 minutes, rotating the pans halfway through for even browning, until golden brown.
5. Make the Cheddar Cheese Sauce: While pretzels bake, gently heat whole milk in a saucepan over medium heat until small bubbles appear without boiling. In another pan, melt butter over medium heat, then whisk in flour continuously for 2-3 minutes until lightly browned and nutty in aroma. Slowly add warm milk, whisking constantly to avoid lumps, and cook for about 5 minutes until the sauce thickens. Stir in grated cheddar until smooth. Season with salt and pepper, adding optional jalapeño, hot sauce, cayenne, mustard, and horseradish for extra flavor and heat as desired.

Notes

• Use lukewarm water (not hot) to activate the yeast properly.
• The baking soda bath is key to creating the classic pretzel crust.
• Adjust flour as needed to achieve a dough that is firm but not dry.
• Switch baking sheet positions halfway through baking to ensure even browning.
• Freshly grated cheddar cheese melts better and gives a smoother sauce.
• For less spicy dip, omit jalapeño, cayenne, hot sauce, horseradish, or adjust to taste.
• Coarse salt on pretzels adds authentic flavor and crunch; regular salt will not provide the same effect.

Keywords: pretzel bites, cheese dip, homemade pretzels, party snacks, cheddar cheese sauce, soft pretzels