Description
This Pretzel Bites with Cheese Sauce recipe offers a delightful homemade snack perfect for gatherings or a cozy night in. Soft, golden pretzel bites are boiled in a baking soda bath, baked to perfection, and served warm with a rich, creamy sharp cheddar cheese dip that has a buttery roux base. The cheese sauce is perfectly seasoned with salt and pepper, making it irresistibly smooth and flavorful.
Ingredients
Scale
Pretzel Bites
- 1 1/2 cups water (lukewarm)
- 2 1/4 teaspoons instant rise yeast (1/4 ounce packet)
- 2 Tablespoons butter (melted)
- 1 Tablespoon brown sugar
- 1 teaspoon salt
- 4 cups all-purpose flour
- 1/2 cup baking soda
- 1 egg (beaten)
- Coarse salt (for sprinkling)
Cheese Sauce
- 2 1/4 cups whole milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups sharp cheddar cheese (grated)
- Salt and pepper to taste
Instructions
- Activate yeast: Dissolve the yeast in lukewarm water and whisk well, about 1 minute, to activate the yeast and create a frothy mixture.
- Mix dough: In a mixing bowl, combine melted butter, brown sugar, salt, and the yeast mixture. Stir until combined, then gradually add 3 cups of flour one cup at a time, mixing until you get a thick dough. Add 3/4 cup more flour and mix. If dough is sticky, add flour 1/4 cup at a time until dough is no longer sticky and springs back when poked.
- Knead dough: Turn dough onto a floured surface and knead for 2 minutes. Shape into a ball and place in a lightly greased bowl. Cover and let rest for 10 minutes to allow dough to relax.
- Prepare boiling water: Bring a large pot of water to a boil with baking soda dissolved in it. Preheat oven to 425°F (220°C) and line two baking sheets with parchment paper.
- Shape pretzel bites: Divide dough into six equal sections and roll each into long ropes. Cut the ropes into 1 1/2-inch bite-sized pieces.
- Boil pretzel bites: Drop 10 pretzel bites at a time into the boiling baking soda water. Boil for 20 seconds, then remove with a slotted spoon. Place on prepared baking sheets ensuring bites do not touch.
- Prepare for baking: Brush the pretzel bites with beaten egg and sprinkle coarse salt evenly on top to achieve the classic pretzel crust.
- Bake: Bake pretzel bites for 12-15 minutes, until golden brown. Rotate pans halfway through baking for even coloring.
- Make cheese sauce – heat milk: Heat milk in a small saucepan over medium heat until small bubbles form on the surface, indicating it’s warm but not boiling.
- Make roux: In another saucepan, melt the butter over medium heat. Add flour and whisk continuously for 2-3 minutes until the mixture is lightly browned and bubbly, forming a roux.
- Combine milk and roux: Slowly pour warm milk into the roux in a steady stream, whisking constantly to prevent lumps. Continue cooking and whisking until sauce thickens, about 5 minutes.
- Add cheese and season: Stir in grated sharp cheddar cheese until fully melted and smooth. Season cheese sauce with salt and pepper to taste.
- Serve: Serve warm pretzel bites freshly out of the oven with the creamy cheese sauce for dipping.
Notes
- Ensure water used to activate yeast is lukewarm (about 100-110°F) to properly bloom yeast without killing it.
- The baking soda bath is essential for authentic pretzel texture and flavor.
- Do not overcrowd the boiling water to avoid sticking and uneven cooking.
- Brush egg wash evenly for a glossy, crispy pretzel crust.
- Cheese sauce can be customized with spices such as jalapeno, hot sauce, cayenne, mustard, or horseradish for different flavor profiles.
- Store leftover pretzel bites in an airtight container and reheat in the oven to maintain crispiness.
