Description

Quick and satisfying soft pretzel bites paired with a rich, creamy cheese sauce, perfect for busy weeknights or snacks.

Ingredients

Scale

4 cups (480g) all-purpose flour
2 ¼ teaspoons (7g) active dry yeast
2 tablespoons (25g) sugar
1 ½ cups (360ml) warm water (about 110°F)
10 cups (2.4 liters) water for baking soda bath
1 tablespoon (15g) coarse salt
4 tablespoons (60g) unsalted butter, melted
For the Cheese Sauce:
3 tablespoons (45g) butter
3 tablespoons (24g) all-purpose flour
2 cups (480ml) whole milk
2 cups (200g) sharp cheddar cheese, shredded
1 teaspoon Dijon mustard
¼ teaspoon garlic powder (optional)
Salt and pepper to taste

Instructions

In a large mixing bowl, combine warm water, sugar, and yeast. Stir gently and let sit for about 5 minutes until foamy.
Add flour and a pinch of salt, mix until a rough dough forms. Knead on a floured surface for about 8 minutes until smooth and slightly elastic.
Place dough in bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
Preheat oven to 450°F (230°C). Fill a large pot with 10 cups of water and bring to a boil. Carefully add baking soda and reduce to a simmer.
Punch down dough and turn onto floured surface. Divide into roughly 1-inch pieces (about 40 bites). Shape into balls or logs.
Boil pretzel bites in baking soda bath for 30 seconds, then remove with slotted spoon and place on lined baking sheet.
Brush each pretzel bite with melted butter and sprinkle with coarse salt. Bake for 12-15 minutes until golden brown.
While baking, melt butter in medium saucepan over medium heat. Whisk in flour and cook 1-2 minutes until bubbly and lightly golden.
Slowly whisk in milk and cook, stirring constantly, until sauce thickens (5-7 minutes). Remove from heat.
Stir in shredded cheddar, Dijon mustard, garlic powder, salt, and pepper until smooth. Add milk if too thick.
Serve pretzel bites warm with cheese sauce for dipping. Optionally brush extra melted butter on pretzels before serving.

Notes

Do not skip the baking soda bath for authentic pretzel texture and color. Boil pretzel bites for exactly 30 seconds. Use freshly shredded cheese for smooth sauce. Dough can be made ahead and refrigerated. Reheat pretzel bites in oven to keep crust crisp. Cheese sauce reheats best gently on stove with splash of milk.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Snack
Cuisine: American

Nutrition

Serving Size: About 6-7 pretzel bi
Calories: 380
Sodium: 600
Fat: 16
Saturated Fat: 9
Carbohydrates: 45
Fiber: 2
Protein: 12

Keywords: pretzel bites, cheese sauce, snack, homemade pretzels, easy recipe, quick snack, kid-friendly