Homemade Soft Pretzel Bites with Cheddar Cheese Sauce Recipe

Introduction

Homemade soft pretzel bites are a delightful snack that’s chewy, golden, and perfect for dipping. These bite-sized treats come with a creamy cheese sauce that adds a rich, savory touch. Easy to make and fun to share, they’re sure to be a crowd-pleaser at any gathering.

Ingredients

• 1 1/2 cups warm water
• 2 tablespoons light brown sugar
• 1 package active dry yeast (2 1/4 teaspoons)
• 3 ounces unsalted butter (melted)
• 2 1/2 teaspoons kosher salt
• 4 1/2 to 5 cups all-purpose flour
• Vegetable oil (for coating bowl)
• 3 quarts water (for boiling)
• 1/3 cup baking soda (for boiling the pretzels)
• 1 whole egg (beaten with 1 tablespoon cold water)
• Coarse sea salt (for topping)
• ½ tablespoon unsalted butter (for cheese sauce)
• ½ tablespoon all-purpose flour (for cheese sauce)
• ½ cup milk (for cheese sauce)
• 8 ounces Cheddar cheese (grated, for cheese sauce)

Instructions

1. Step 1: In the bowl of a stand mixer, combine warm water, brown sugar, yeast, and melted butter. Mix with the dough hook until combined and let sit for 5 minutes until foamy.
2. Step 2: Add kosher salt and 4 1/2 cups flour to the bowl. Mix on low speed until combined, then increase speed to medium and knead until dough is smooth and pulls away from the bowl, about 3 to 4 minutes. Add more flour by tablespoons if too sticky. Remove dough and knead into a ball by hand.
3. Step 3: Lightly oil a bowl with vegetable oil, place dough inside, and turn to coat. Cover with a towel or plastic wrap and let rise in a warm spot until doubled in size, about 1 hour.
4. Step 4: Preheat oven to 425°F (220°C).
5. Step 5: In a large roasting pan, bring 3 quarts of water to a boil. Slowly add baking soda (careful as it will bubble over) and maintain a boil.
6. Step 6: Turn risen dough out onto a flat surface. Divide into 8 equal portions. Roll each into a 22-inch rope, then cut into 1-inch pieces to form pretzel bites.
7. Step 7: Boil pretzel bites in batches for about 30 seconds each. Remove with a slotted spoon and place on a baking sheet sprayed with cooking spray, ensuring bites do not touch.
8. Step 8: Brush bites with egg wash and sprinkle generously with coarse sea salt. Bake for 15 to 18 minutes or until golden brown.
9. Step 9: Transfer to a rack and let rest for 5 minutes before serving with cheese sauce.
10. Step 10: To make the cheese sauce, melt butter in a medium saucepan over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk and cook until slightly thickened.
11. Step 11: Remove from heat and stir in grated Cheddar until smooth and melted. Season with salt and pepper to taste.

Tips & Variations

• For extra flavor, add garlic powder or smoked paprika to the dough before baking.
• Swap Cheddar in the cheese sauce for Gruyère or Monterey Jack for a different taste.
• If baking soda is unavailable, you can use baking powder for boiling, but the texture might vary slightly.
• Make pretzel bites larger or smaller to suit your preferences; just adjust boiling and baking time accordingly.

Storage

Store cooled pretzel bites in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for about 5 minutes to restore their soft crust. Cheese sauce can be refrigerated for up to 3 days; gently reheat on the stove and whisk to smooth before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can mix and knead the dough by hand. It will take about 8 to 10 minutes of kneading until smooth and elastic.

Why do pretzels need to be boiled in baking soda water?

Boiling in baking soda water gives pretzels their distinctive chewy crust and deep brown color when baked. The alkaline bath gelatinizes the surface starches, creating that classic pretzel texture and flavor.

Homemade Soft Pretzel Bites with Cheddar Cheese Sauce Recipe

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4.5 from 64 reviews

These Homemade Soft Pretzel Bites are golden and chewy on the outside with a soft interior. Perfectly boiled in a baking soda solution for that authentic pretzel flavor and finished with a crunchy coarse sea salt topping. Served warm with a creamy homemade cheddar cheese sauce, they make an irresistible snack or appetizer.

• Author: Rita
• Prep Time: 20 minutes
• Cook Time: 23 minutes
• Total Time: 1 hour 43 minutes
• Yield: About 8 servings (makes approximately 120 pretzel bites) 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pretzel Dough

• 1 1/2 cups warm water
• 2 tablespoons light brown sugar
• 1 package active dry yeast (2 1/4 teaspoons)
• 3 ounces unsalted butter, melted
• 2 1/2 teaspoons kosher salt
• 4 1/2 to 5 cups all-purpose flour
• Vegetable oil (for coating dough)

Boiling Solution

• 3 quarts water
• 1/3 cup baking soda

Toppings and Finish

• 1 whole egg, beaten with 1 tablespoon cold water (egg wash)
• Coarse sea salt for sprinkling

Cheese Sauce

• 1/2 tablespoon unsalted butter
• 1/2 tablespoon all-purpose flour
• 1/2 cup milk
• 8 ounces Cheddar cheese, grated
• Salt and pepper to taste

Instructions

1. Activate Yeast: In the bowl of a stand mixer, combine the warm water, light brown sugar, active dry yeast, and melted butter. Mix with the dough hook attachment until incorporated. Let the mixture sit for 5 minutes until it becomes slightly foamy, indicating the yeast is active.
2. Knead the Dough: Add kosher salt and 4 1/2 cups of the flour to the yeast mixture. Mix on low speed until ingredients are combined. Then increase to medium speed and knead for 3 to 4 minutes until the dough is smooth and pulls away from the bowl. Add more flour, one tablespoon at a time, if the dough is too sticky. Remove the dough and form into a smooth ball by hand.
3. First Rise: Lightly oil a large bowl with vegetable oil. Place the dough inside, turning it to coat all sides with oil. Cover with a clean towel or plastic wrap and let it rest in a warm spot for about 1 hour, or until the dough has doubled in size.
4. Preheat Oven: Preheat your oven to 425°F (220°C) in preparation for baking the pretzel bites.
5. Prepare Boiling Solution: Bring 3 quarts of water to a rolling boil in a large roasting pan over high heat. Slowly add 1/3 cup baking soda to the water—add it carefully, as the solution will bubble up vigorously.
6. Shape and Boil Pretzel Bites: Remove the risen dough onto a floured work surface. Divide it into 8 equal portions (each about 4 1/4 to 4 1/2 ounces). Roll each portion into a 22-inch long rope. Cut the ropes into 1-inch pieces to form the pretzel bites. Boil the bites in batches of about 15 pieces in the baking soda water for approximately 30 seconds until they float. Use a large slotted spoon to remove them and place on a baking sheet coated with cooking spray, ensuring bites don’t touch each other.
7. Apply Egg Wash and Salt: Brush the tops of the boiled pretzel bites with the beaten egg wash. Sprinkle generously with coarse sea salt to add crunch and flavor.
8. Bake: Place the sheet into the preheated oven and bake for 15 to 18 minutes until pretzel bites are golden brown and slightly crisp on the outside.
9. Cool: Remove baking sheets from oven and transfer pretzel bites to a wire cooling rack. Let them rest for 5 minutes before serving.
10. Make Cheese Sauce: While the pretzels bake, melt 1/2 tablespoon of unsalted butter in a medium saucepan over medium heat. Stir in 1/2 tablespoon flour and cook for 1 minute to form a roux. Gradually whisk in 1/2 cup milk and continue cooking until the sauce thickens slightly. Remove from heat and stir in 8 ounces grated Cheddar cheese until melted and smooth. Season with salt and pepper to taste.
11. Serve: Serve the warm soft pretzel bites with the creamy cheddar cheese sauce for dipping.

Notes

• Ensure water is warm, not hot, for activating yeast to avoid killing it.
• Add flour gradually; dough should be tacky but not sticky.
• Boiling the pretzels in the baking soda solution is what gives them their characteristic chew and crust.
• Use coarse sea salt for the best texture and flavor on top of the pretzels.
• The cheese sauce can be customized with different cheeses or seasonings to taste.
• For a richer flavor, you can substitute half the water with milk in the dough.
• If you prefer, cut the dough into traditional pretzel shapes instead of bites.

Keywords: soft pretzel bites, homemade pretzels, cheesy pretzel bites, appetizer, snack