Soft Pretzel Bites with Cheese Dip
These soft pretzel bites start as short, chunky pieces cut from ropes of yeasted dough. A brief baking-soda bath helps them develop a deep brown pretzel crust in the oven, while the centers stay soft and chewy. Brush the bites with egg wash, scatter coarse salt over the tops, and serve them warm with a smooth cheddar dip made separately on the stovetop.
Serves: 6–8 (about 40–48 bites) | Prep: 30 minutes, plus 45–60 minutes rising | Cook: about 25–35 minutes | Total: about 1 hour 45 minutes to 2 hours
Ingredients
For the pretzel bites
- 1½ cups warm water (355g), warm but not hot
- 2¼ teaspoons instant yeast (7g)
- 1 tablespoon granulated sugar (12g)
- 2 tablespoons unsalted butter, melted (30g)
- 1 teaspoon fine salt
- 4 cups bread flour (500g), plus a little more only if needed
- 8 cups water, for the baking-soda bath
- ½ cup baking soda (115g), for the bath
- 1 large egg, beaten with 1 tablespoon water
- 1–2 tablespoons coarse pretzel salt or coarse kosher salt, as needed
For the cheddar dip
- 2 tablespoons unsalted butter (30g)
- 2 tablespoons all-purpose flour (15g)
- 1 cup whole milk, plus more as needed
- 8 ounces sharp cheddar, freshly shredded (225g)
All-purpose flour can replace the bread flour, though the dough may feel a little different. Add extra flour only if it is too sticky to handle.
How to Make Soft Pretzel Bites with Cheese Dip
- Mix and knead the dough: Combine the warm water, yeast, and sugar in a large bowl or stand mixer bowl. Mix in the melted butter and fine salt, then add the bread flour. Knead for 8–10 minutes, until smooth, soft, and elastic. Add a little extra flour only if the dough is excessively sticky.
- Let the dough rise: Cover the bowl and let the dough rise at room temperature until visibly expanded and puffy, about 45–60 minutes. A cool room may take longer. Near the end of the rise, preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment.
- Cut chunky bites: Divide the dough into portions and roll each into a rope about ¾ inch thick. Cut the ropes into pieces about 1½ inches long. Keep the pieces squat, with their natural cut faces, rather than rolling them into balls.
- Give them a baking-soda bath: Bring the 8 cups water and baking soda to a gentle boil in a large nonreactive pot. Working in manageable batches, bathe the pieces for about 20–30 seconds, turning as needed. Lift them out with a slotted spoon or spider and drain well before transferring them to the prepared sheet.
- Brush, salt, and bake: Leave space between the pieces; use another sheet or bake in batches if needed. Brush lightly with egg wash and sprinkle with coarse salt. Bake uncovered, starting to check at 12 minutes, until the crusts are deep golden brown, usually about 12–16 minutes. Rotate the sheet once if they brown unevenly. Piece size and oven placement can affect the timing.
- Make the cheddar dip: Melt the butter in a small saucepan over medium-low heat. Whisk in the flour and cook briefly, then gradually whisk in the milk until smooth and thickened. Reduce the heat to low and stir in the cheddar a little at a time until melted and smooth. The dip takes about 8–10 minutes; add a splash of milk if it is too thick.
- Serve warm: Pile the bites on a platter with the cheddar dip in a small bowl nestled among them. Stir the dip before serving if it has thickened.
Why the Baking-Soda Bath Matters
The brief alkaline bath helps give the bites their pretzel-like crust and browned color. Keep the water at a gentle boil and work in batches so the pieces have room. Skipping the bath will leave them more bread-like.
How to Keep the Cheese Dip Smooth
Freshly shredded cheddar melts more evenly than pre-shredded cheese. Once the milk mixture has thickened, keep the heat low and add the cheddar gradually; high heat can make the dip grainy. It will thicken as it cools, so stir in a little milk during gentle reheating to make it spoonable again.
Storage and Reheating
Store cooled pretzel bites in an airtight container at room temperature for about 2–3 days. They will lose some softness as they sit. Rewarm them in a 300°F (150°C) oven until warm. Baked bites can also be frozen in an airtight freezer-safe container; thaw and rewarm them before serving.
Refrigerate leftover cheese dip in a covered container and use within about 3 days. It can be made ahead and reheated gently on the stovetop or in the microwave, stirring and adding a little milk if needed. Freezing the dip is not recommended because its texture may change.
Nutrition
Approximate nutrition per serving, based on 1/8 of the recipe: 435 calories, 17g protein, 17g fat, and 53g carbohydrates. Approximate nutrition per 100g: 255 calories, 10g protein, 10g fat, and 31g carbohydrates. Values vary with ingredients and portion size.
Equipment
- Large mixing bowl or stand mixer
- Rimmed baking sheet
- Parchment paper
- Large nonreactive pot
- Slotted spoon or spider
- Small saucepan
- Whisk
Ingredients
For the pretzel bites
- 1½ cups warm water (355 g), warm but not hot
- 2¼ teaspoons instant yeast (7 g)
- 1 tablespoon granulated sugar (12 g)
- 2 tablespoons unsalted butter, melted (30 g)
- 1 teaspoon fine salt
- 4 cups bread flour (500 g), plus a little more only if needed
- 8 cups water, for the baking-soda bath
- ½ cup baking soda (115 g), for the bath
- 1 large egg, beaten with 1 tablespoon water
- 1–2 tablespoons coarse pretzel salt or coarse kosher salt, as needed
For the cheddar dip
- 2 tablespoons unsalted butter (30 g)
- 2 tablespoons all-purpose flour (15 g)
- 1 cup whole milk, plus more as needed
- 8 ounces sharp cheddar, freshly shredded (225 g)
Instructions
- Combine the warm water, yeast, and sugar in a large bowl or stand mixer bowl.
- Mix in the melted butter and fine salt, then add the bread flour. Knead for 8–10 minutes, until smooth, soft, and elastic. Add a little flour only if the dough is excessively sticky.
- Cover the bowl and let the dough rise at room temperature until expanded and puffy, about 45–60 minutes.
- Near the end of the rise, preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment.
- Divide the dough into portions. Roll each portion into a rope about ¾ inch thick, then cut into pieces about 1½ inches long. Keep the pieces chunky rather than rolling them into balls.
- Bring the 8 cups water and baking soda to a gentle boil in a large nonreactive pot. Bathe the dough pieces in manageable batches for 20–30 seconds, turning as needed. Lift them out with a slotted spoon or spider and drain well.
- Arrange the bites on the prepared baking sheet with space between them, using another sheet or baking in batches if needed. Brush lightly with egg wash and sprinkle with coarse salt.
- Bake uncovered, checking at 12 minutes, until deep golden brown, usually 12–16 minutes. Rotate the sheet once if the bites brown unevenly.
- Melt the butter for the dip in a small saucepan over medium-low heat. Whisk in the flour and cook briefly, then gradually whisk in the milk until smooth and thickened.
- Reduce the heat to low and stir in the cheddar a little at a time until melted and smooth, about 8–10 minutes. Add a splash of milk if the dip is too thick.
- Serve the pretzel bites warm with the cheddar dip. Stir the dip before serving if it has thickened.
Tips
- Keep the baking-soda bath at a gentle boil and work in batches so the pieces have room.
- Use extra flour only if the dough is too sticky to handle.
- Freshly shred the cheddar for a smoother-melting dip.
- Keep the dip over low heat and add the cheese gradually to help prevent a grainy texture.
- Piece size and oven placement affect baking time, so check the bites early.