Description
Soft, chewy homemade pretzel bites with a deep golden crust, coarse sea salt, and a smooth cheddar cheese dipping sauce.
Ingredients
Scale
- 1 1/2 cups warm water, about 105°F to 110°F
- 2 tablespoons light brown sugar
- 2 1/4 teaspoons active dry yeast
- 3 ounces unsalted butter, melted and slightly cooled
- 2 1/2 teaspoons kosher salt
- 4 1/2 to 5 cups all-purpose flour
- Vegetable oil, for greasing
- 3 quarts water
- 1/3 cup baking soda
- 1 large egg
- 1 tablespoon cold water
- Coarse sea salt, for topping
- 1/2 tablespoon unsalted butter, for the sauce
- 1/2 tablespoon all-purpose flour, for the sauce
- 1/2 cup milk
- 8 ounces cheddar cheese, freshly grated
- Salt and black pepper, to taste
Instructions
- Combine the warm water, brown sugar, yeast, and melted butter in the bowl of a stand mixer fitted with a dough hook. Mix briefly, then let the mixture stand for 5 minutes.
- Add the kosher salt and 4 1/2 cups flour. Mix on low until combined.
- Increase the mixer speed to medium and knead for 3 to 4 minutes, until the dough looks smooth and pulls away from the bowl. Add additional flour 1 tablespoon at a time when needed.
- Turn the dough onto a clean surface and shape it into a ball.
- Place the dough in a vegetable-oil-coated bowl, turn it once to coat, cover, and let it rise for about 1 hour, or until doubled.
- Preheat the oven to 425°F. Coat two baking sheets with cooking spray or line them with parchment paper.
- Bring 3 quarts of water to a boil in a wide pot or small roasting pan. Slowly add the baking soda because the water will foam.
- Divide the risen dough into 8 equal pieces. Roll each piece into a rope about 22 inches long.
- Cut each rope into 1-inch pieces.
- Boil about 15 pretzel bites at a time for 30 seconds.
- Remove the bites with a slotted spoon and arrange them on the prepared baking sheets without letting them touch.
- Whisk the egg with 1 tablespoon cold water. Brush the egg wash over the pretzel bites and sprinkle them with coarse sea salt.
- Bake for 15 to 18 minutes, until deeply golden brown.
- Transfer the baked bites to a cooling rack and let them rest for 5 minutes.
- For the cheese sauce, melt 1/2 tablespoon butter in a saucepan over medium heat.
- Whisk in 1/2 tablespoon flour and cook for 1 minute.
- Slowly whisk in the milk and cook until the mixture thickens slightly.
- Remove the saucepan from the heat and stir in the grated cheddar until melted and smooth.
- Season the cheese sauce with salt and black pepper, then serve it warm with the pretzel bites.
Notes
- Measure the flour with the spoon-and-level method and add the final portion only when needed.
- Add the baking soda to the boiling water slowly because it will foam strongly.
- Do not boil the pretzel bites longer than 30 seconds.
- For buttery pretzel bites, brush them with melted butter immediately after baking.
- For cinnamon-sugar pretzel bites, omit the coarse salt, brush the baked bites with melted butter, and toss them with cinnamon sugar.
- Serve cinnamon-sugar bites with a glaze made from softened cream cheese, powdered sugar, vanilla extract, and enough milk to reach a dipping consistency.
- Store cooled pretzel bites in an airtight container at room temperature for up to 2 days or refrigerate them for up to 4 days.
- Freeze cooled pretzel bites for up to 2 months.
- Reheat pretzel bites in a 350°F oven for 5 to 8 minutes or in a 325°F air fryer for 3 to 4 minutes.
- Prep Time: 2 hours
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4
- Sodium: 980
- Fat: 17
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 15
- Cholesterol: 50