Introduction

Homemade soft pretzel bites are a fun and tasty snack perfect for sharing or enjoying on your own. These little golden bites have a soft, chewy texture with a flavorful crust, especially when dipped in a rich, creamy cheese sauce. Making them from scratch is easier than you might think and well worth the effort!

A woman's hand is dipping a small, golden-brown pretzel bite with a slightly shiny and crisp texture into a small black bowl filled with smooth, creamy, light yellow cheese sauce. The bowl sits inside a white rectangular tray with a blue rim, which holds many more golden-brown pretzel bites, all with a similar shiny, crispy finish. The entire setup is placed on a white marbled surface, with the focus on the close-up of the dipping action. photo taken with an iphone --ar 4:5 --v 7

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

3 quarts water

1/3 cup baking soda (for boiling the pretzels)

1 whole egg, beaten with 1 tablespoon cold water

Coarse sea salt

1/2 tablespoon unsalted butter (for cheese sauce)

1/2 tablespoon all-purpose flour (for cheese sauce)

1/2 cup milk

8 ounces Cheddar cheese, grated

Instructions

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 to activate the yeast.

Step 2: Add kosher salt and 4 1/2 cups of flour to the mixture. Mix on low speed until combined, then increase to medium and knead until the dough is smooth and pulls away from the bowl, about 3 to 4 minutes. Add more flour, 1 tablespoon at a time, if the dough feels too wet. Remove from bowl and knead into a ball by hand.

Step 3: Lightly oil a bowl with vegetable oil, place the dough inside, and turn to coat with oil. Cover with a clean towel or plastic wrap and leave in a warm place until doubled in size, about 1 hour.

Step 4: Preheat oven to 425°F (220°C).

Step 5: In a large roasting pan, bring 3 quarts of water to a boil over high heat. Carefully add baking soda—add slowly to prevent overflow.

Step 6: Turn the risen dough onto a flat surface and divide into 8 equal pieces (about 4 1/4 to 4 1/2 ounces each). Roll each piece into a 22-inch long rope and cut into 1-inch pieces to form pretzel bites.

Step 7: Boil the pretzel bites in batches (about 15 at a time) in the baking soda water for 30 seconds. Remove with a slotted spoon and place on a baking sheet sprayed with cooking spray, spaced apart.

Step 8: Brush the pretzel bites with the egg wash and sprinkle generously with coarse sea salt. Bake for 15 to 18 minutes until golden brown.

Step 9: Remove pretzel bites from the oven and transfer to a wire rack. Let them rest for 5 minutes before serving.

Step 10: For the cheese sauce, melt 1/2 tablespoon unsalted butter in a medium saucepan over medium heat. Stir in 1/2 tablespoon flour and cook for 1 minute. Gradually whisk in milk and cook until slightly thickened.

Step 11: Remove from heat and stir in grated Cheddar cheese until melted and smooth. Season with salt and pepper to taste. Serve warm alongside the pretzel bites.

Tips & Variations

For extra flavor, add garlic powder or your favorite dried herbs to the dough before kneading.

Substitute whole wheat flour for half of the all-purpose flour for a nuttier taste and added nutrition.

Use different cheeses like mozzarella or pepper jack for the cheese sauce for a variation in flavor.

If you don’t have a stand mixer, the dough can be kneaded by hand, just allow a bit more time.

Brush pretzel bites with melted butter right after baking for a softer crust and extra richness.

Storage

Store any leftover pretzel bites in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350°F oven for 5 to 7 minutes until soft and warm. Cheese sauce can be refrigerated in a sealed container for up to 3 days and reheated gently on the stove, stirring frequently.

FAQs

Can I freeze the pretzel bites?

Yes, pretzel bites freeze well. Freeze them in a single layer on a baking sheet, then transfer to a freezer bag. Reheat directly from frozen in a 350°F oven for about 10-12 minutes.

Why do I boil pretzels in baking soda water?

Boiling pretzels in baking soda water creates their distinctive chewy crust and helps develop the golden brown color during baking. It also imparts a slightly tangy flavor characteristic of traditional pretzels.