Mouthwatering Pretzels with Cheddar Cheese Dip Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
