Description
These soft pretzel bites paired with a creamy cheese dip are a fast, comforting, and kid-approved snack perfect for busy weeknights. The recipe is easy to make and customizable for different tastes.
Ingredients
Scale
- 3 cups all-purpose flour (360g)
- 2 ¼ teaspoons instant yeast (7g)
- 2 tablespoons sugar (25g)
- 1 ¼ cups warm water (300ml, around 110°F)
- ⅓ cup baking soda (80g)
- 1 tablespoon salt (15g) plus extra for sprinkling
- 4 tablespoons unsalted butter, melted (56g)
- 4 ounces cream cheese, softened (115g)
- 1 cup sharp cheddar cheese, shredded (110g)
- ½ cup milk (120ml, whole or 2%)
- ½ teaspoon garlic powder
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce (optional)
- Black pepper to taste
Instructions
- In a large bowl, combine warm water, sugar, and instant yeast. Stir gently and let sit for about 5 minutes until foamy.
- Add flour, salt, and melted butter. Mix until dough starts to come together, then knead on a floured surface for 5-7 minutes until smooth and elastic. Alternatively, knead with a stand mixer dough hook for about 5 minutes.
- Place dough in bowl, cover with towel or plastic wrap, and let rise in a warm spot until doubled in size, about 15-20 minutes.
- Preheat oven to 425°F (220°C). Bring 8 cups (2 liters) of water and baking soda to a boil in a large pot.
- Punch down dough and divide into 4 equal pieces. Roll each into a 12-inch rope and cut into 1-inch pieces.
- Boil pretzel bites in baking soda bath for 20-30 seconds until they float. Remove with slotted spoon and place on parchment-lined baking sheet.
- Sprinkle bites with flaky sea salt or preferred seasoning. Bake for 12-15 minutes until golden brown and puffed.
- While baking, combine cream cheese, shredded cheddar, milk, garlic powder, Dijon mustard, Worcestershire sauce, and black pepper in a small saucepan over low heat. Stir until smooth and melted, about 4-5 minutes. Add more milk if too thick.
- Serve warm pretzel bites with creamy cheese dip.
Notes
Do not skip the baking soda bath to get the classic pretzel crust. Use warm water around 110°F to activate yeast without killing it. Brush melted butter on pretzels after baking for extra softness and shine. Leftover dough can be refrigerated for up to 3 days. Reheat pretzel bites in the oven at 350°F for 5-7 minutes for best texture. Cheese dip reheats well but does not freeze well.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: Approximately 6-8 pr
- Calories: 320
- Sodium: 600
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 42
- Fiber: 2
- Protein: 10
Keywords: soft pretzel bites, cheese dip, after school snack, kid-friendly, easy recipe, quick snack, homemade pretzels, creamy cheese dip