Pretzel Bites with Cheese Dip (Printable Version)

Golden, soft pretzel bites paired with a creamy, flavorful cheese dip for any occasion.

# What You'll Need:

→ Pretzel Dough

01 - 3 1/4 cups all-purpose flour
02 - 1 cup warm water (110°F)
03 - 2 1/4 teaspoons active dry yeast
04 - 1 tablespoon granulated sugar
05 - 1 teaspoon salt
06 - 2 tablespoons unsalted butter, melted

→ Boiling & Topping

07 - 1/2 cup baking soda
08 - 8 cups water
09 - 1 egg, beaten (for egg wash)
10 - Coarse sea salt, for sprinkling

→ Cheese Dip

11 - 2 tablespoons unsalted butter
12 - 2 tablespoons all-purpose flour
13 - 1 cup whole milk
14 - 1 cup sharp cheddar cheese, shredded
15 - 1/2 cup mozzarella cheese, shredded
16 - 1/4 teaspoon garlic powder
17 - 1/4 teaspoon smoked paprika
18 - Salt and pepper, to taste

# Method:

01 - In a large bowl, dissolve sugar and yeast in warm water. Let sit until foamy, about 5 minutes.
02 - Stir in melted butter and salt. Add flour gradually, mixing until a soft dough forms.
03 - Knead dough on a floured surface for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
04 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
05 - In a large pot, bring water and baking soda to a boil.
06 - Turn risen dough onto a lightly floured surface. Divide into 6 equal portions. Roll each into 18-inch ropes. Cut ropes into 1-inch pieces.
07 - Working in batches, drop dough pieces into the boiling baking soda solution for 30 seconds. Remove with a slotted spoon and place on prepared baking sheet.
08 - Brush each piece with beaten egg and sprinkle with coarse sea salt.
09 - Bake for 12–15 minutes until golden brown.
10 - In a saucepan over medium heat, melt butter. Stir in flour and cook for 1 minute.
11 - Gradually whisk in milk, cooking until slightly thickened, 2–3 minutes.
12 - Add shredded cheddar and mozzarella cheeses, garlic powder, smoked paprika, salt, and pepper. Stir until smooth and creamy.
13 - Serve pretzel bites warm alongside the cheese dip.

# Expert Suggestions:

01 -
  • They taste like you spent hours in the kitchen, but the whole thing comes together in just about 90 minutes.
  • The cheese dip is so creamy and rich that people always ask for the recipe—and they're shocked by how simple it is.
  • Making these is genuinely fun; there's something satisfying about rolling dough and watching it puff up in the oven.
02 -
  • The baking soda bath is absolutely essential—without it, you'll just have soft bread bites instead of proper pretzels with that distinctive texture and flavor.
  • Don't skip the egg wash; it's what gives you that beautiful golden-brown exterior that catches the light.
  • If your dough doesn't rise properly, your kitchen probably wasn't warm enough; next time, turn on your oven to 200°F for a minute, turn it off, and let the dough rise inside.
03 -
  • If you don't have a stand mixer, your hands work just fine for kneading; it might take a few minutes longer but the result is identical.
  • Make the cheese dip right before serving so it stays creamy and warm; reheating it can make it separate or become grainy.
  • Pretzel bites are best fresh, but if you have leftovers, wrap them loosely and reheat in a 350°F oven for about 5 minutes to restore their texture.
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