Pretzel Bites with Cheese Dip // 3 Ways

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Pretzel Bites with Cheese Dip are the perfect snack for tailgating. Soft, chewy and bite size with a golden crust, they’re perfect for dunking into a rich cheese dip that can be customized 3-ways.

There are essentially two parts to this recipe. Soft Pretzel Bites. Cheese Dip. And both… are… AMAZING!

The pretzel bites come together quickly – No need to let the dough rise for hours on end. Just 10 minutes is all it takes and then you’re ready to assemble. Knead the dough, roll it and cut into bite sized bits.

The key here is in the baking soda bath. Before baking, the bites are dipped into a bath of baking soda and water, for a quick 20-second swim. Then, they’re spread out onto prepared baking sheets and baked for 10-15 minutes. In those last few minutes of baking, that deep golden color really develops and then you realize – I made pretzels!


  • 1 1/2 cups water lukewarm
  • 2 1/4 teaspoons instant rise yeast
  • 2 Tablespoons butter melted
  • 1 Tablespoon brown sugar
  • 1 teaspoon salt
  • 4 cups all purpose flour plus additional to coat worktop
  • 1/2 cup baking soda
  • 1 large egg beaten
  • Coarse salt for sprinkling


  • 2 cups whole milk
  • 1/4 cup unsalted butter
  • 1/4 cup flour
  • 2 cups Sharp Cheddar Cheese grated
  • salt + pepper to taste


  • Cheese Dip recipe above
  • 2 Tablespoons hot sauce
  • 1 teaspooon cayenne


  • Cheese Dip recipe above
  • 1 Tablespoon mustard


  1. Dissolve the yeast in the lukewarm water. Stir until yeast is well combined, about 1 minute. 
  2. To a mixing bowl add the butter, brown sugar, salt, and yeast mixture. Stir until combined. Slowly add in 3 cups of flour, 1 cup at a time. Mix by hand or use mixer fitted with dough hook, until dough is thick. Add 3/4 cup more flour and stir. If dough is still sticky, add flour, and additional 1/4 cup at a time, until no longer sticky, and dough bounces back when poked with your finger.
  3. Turn the dough out onto a lightly floured surface. Knead for about 3 minutes and shape into a ball. Place in a large mixing bowl that has been lightly coated with nonstick spray. Cover and let the rest for 10 minutes. 
  4. Preheat oven to 425°F. Line two large baking sheets with parchment paper. 
  5. Section dough into six equal parts and roll each section into long ropes. Then, cut into 1-1/2 inch bites.
  6. Bring a large pot of water to a boil with the baking soda. Once rapidly boiling, drop 8-10 pretzel bites into water and boil 20 seconds. Remove with a slotted spoon and place onto the lined baking sheet, making sure that pretzel bites do not touch.
  7. Brush beaten egg over each pretzel bite and sprinkle with salt. Bake for 10-15 minutes, until golden brown, rotating the sheet pans once halfway through cooking.


  1. Heat the milk in a small saucepan over medium heat until small bubbles form on the top.
  2. Meanwhile, melt the butter in another saucepan over medium heat. Sprinkle the flour over the top, and whisk until lightly browned, and thickened, 2-3 minutes.
  3. Slowly add the warm milk to the flour butter mixture in a steady stream, whisking constantly. Continue cooking, whisking constantly until the mixture thickens, about 5 minutes. It should be thick but still pourable. Add the cheese, whisking constantly until it is melted. Taste, then add salt and pepper to taste.
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