Description
These Homemade Soft Pretzel Bites are warm, golden, and perfectly chewy, boiled briefly in a baking soda water bath before baking to get that classic pretzel texture. Served with a rich and creamy cheddar cheese sauce, they make an irresistible snack or appetizer perfect for sharing.
Ingredients
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 greasing bowl)
Boiling & Baking
- 3 quarts water
- 1/3 cup baking soda (for boiling)
- 1 whole egg (beaten with 1 tablespoon cold water, for egg wash)
- Coarse sea salt (for topping)
Cheese Sauce
- ½ tablespoon unsalted butter
- ½ tablespoon all-purpose flour
- ½ cup milk
- 8 ounces Cheddar cheese, grated
- Salt and pepper, to taste
Instructions
- Activate the Yeast: In the bowl of a stand mixer, combine 1 1/2 cups warm water, 2 tablespoons light brown sugar, 1 package active dry yeast, and 3 ounces melted butter. Mix using the dough hook attachment until combined. Let the mixture sit for 5 minutes to allow the yeast to activate, which will make the dough rise later.
- Make the Dough: Add 2 1/2 teaspoons kosher salt and 4 1/2 to 5 cups all-purpose flour to the yeast mixture. Mix on low speed until ingredients come together, then increase to medium speed and knead for 3 to 4 minutes until the dough is smooth and pulls away from the bowl. If too sticky, add flour one tablespoon at a time. Remove from bowl and shape into a ball on a flat surface.
- First Rise: Lightly oil a large bowl with vegetable oil, place the dough inside and turn to coat. Cover with a clean towel or plastic wrap and set in a warm spot until the dough doubles in size, about 1 hour.
- Preheat Oven: Set your oven to 425°F (220°C) to prepare for baking the pretzel bites.
- Prepare Baking Soda Bath: Bring 3 quarts of water to a boil in a small roasting pan over high heat. Slowly add 1/3 cup baking soda to the boiling water, taking care as it will bubble up vigorously. This bath gives pretzels their classic crust.
- Shape the Pretzel Bites: Turn the risen dough onto a flat surface. Divide into 8 equal pieces (about 4 1/4 to 4 1/2 ounces each). Roll each piece into a 22-inch long rope. Cut each rope into 1-inch pieces to form pretzel bites.
- Boil the Pretzel Bites: Boil the pretzel bites in the baking soda water in batches of about 15 pieces for 30 seconds each. Remove them with a slotted spoon and place on a baking sheet sprayed with cooking spray, spacing them apart so they don’t touch.
- Egg Wash and Season: Brush the tops of the boiled pretzel bites with the beaten egg wash and sprinkle generously with coarse sea salt to enhance flavor and color.
- Bake: Bake the pretzel bites in the preheated oven for 15 to 18 minutes, or until they are golden brown and puffed.
- Cool: Remove the pretzel bites to a wire rack and let them cool for 5 minutes before serving.
- Prepare Cheese Sauce: In a medium saucepan over medium heat, melt ½ tablespoon unsalted butter. Stir in ½ tablespoon all-purpose flour and cook for 1 minute to form a roux. Gradually whisk in ½ cup milk and cook until slightly thickened. Remove from heat, stir in 8 ounces grated Cheddar cheese until smooth. Season with salt and pepper to taste. Serve warm as a dip for pretzel bites.
Notes
- Ensure water is warm (about 110°F) to properly activate yeast without killing it.
- Do not skip the baking soda boil; it creates the signature chewy crust of pretzels.
- Use coarse sea salt for authentic pretzel bite seasoning and better texture.
- Cheese sauce can be made in advance and gently reheated before serving.
- Store leftover pretzel bites in an airtight container at room temperature for up to 2 days; reheat in the oven for freshness.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
