I had never made Soft Pretzel Bites with Cheese Dip before, but they were surprisingly easy to make. I did freak out a bit when I added the baking soda to the boiling water and it bubbled up violently! I was sort of expecting it, but it still took me by surprise. Use a large pot to boil the water if you make these pretzels, and you should make these pretzels!
When I tried remove the first batch from the baking sheet, they stuck to the pan despite the cooking spray. I then realized it was the egg wash that caused the sticking, so I drained the boiled bites on paper towels, brushed with the egg wash, then placed them on the greased pan. That worked better for me. I pulled them out of the oven at 10 minutes and they were perfect. Leave them in a little longer if you like them crunchy but I wanted what the recipe promised, soft pretzel bites! I made the cheese sauce too but by the afternoon I found myself squeezing yellow mustard straight out of the bottle on the pretzels. Loved it! That is the way I like the warm soft pretzels at the mall.
I think Soft Pretzel Bites with Cheese Dip would be fun to make with kids.
Soft Pretzel Bites with Cheese Dip
- Stand mixer recommended but not required
- Large bowl
- Large pot
- Baking sheet
- Non-stick cooking spray
- Cooling rack
For the pretzels:
- 1 ½ cups warm water
- 3 tbs light brown sugar
- 1 pkg active dry yeast
- 3 ounces unsalted butter melted
- 2.5 teaspoons Kosher salt
- 4.5 cups flour
- vegetable oil spray
- 3 quarts water
- ¾ cup baking soda
- 1 egg beaten with 1 Tbls. cold water
- Coarse sea salt
For the cheese dip:
- 2 teaspoons butter
- 2 teaspoons flour
- ½ cup milk
- 8 ounces cheddar cheese grated
For the pretzels:
- Combine water, yeast, brown sugar and butter in the bowl of a stand mixer and mix until combined. Let stand for 5 minutes for the yeast to proof.
- Add the salt and flour and mix on low speed until combined. Mix on medium speed for about 5 minutes until the dough is smooth pulls away from the sides of the bowl. About 3 – 4 minutes.
- Remove the dough from the bowl and kneed into a ball. Oil a bowl with vegetable oil. Add the dough and turn to coat. Cover with a towel or plastic wrap and let sit until double in size. About an hour.
- Preheat the oven to 425 degrees.
- Remove the dough and place on a flat surface. Divide it into 8 equal pieces. Roll each piece into a snake about 22 inches long. Cut into 1 inch sections.
- In a large pot, bring water to a boil. Add baking soda. (Use a large pot. It bubbles a lot!)
- Boil the pretzel pieces in the boiling water mixture for about 30 seconds. I split them up into four batches.
- Place on a baking sheet (sprayed with cooking spray.) Brush with egg mixture and sprinkle with salt. Note: If you are going to make cinnamon and sugar covered pretzel bites (and of course we did!), then don’t add the salt. I added salt to half and left it off half.
- Bake them for 10 minutes.
- Remove onto a cooling rack and let cool a little before eating. They are amazing warm!!!
- For cinnamon and sugar pretzel bites, dip each pretzel bite in melted butter and then roll in cinnamon and sugar.
- If you like to dip your pretzels in sauce (and who doesn’t) here’s a great cheese dip recipe!
For the cheese dip:
- Melt the butter in a medium saucepan over medium heat. Add the flour and cook for 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the cheddar cheese until all the cheese is smooth and melted. Add salt and pepper to taste.
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.