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Mouthwatering Pretzels and Cheese Dip Recipe

Mouthwatering Pretzels and Cheese Dip Recipe
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★★★★★

5.2 from 17 reviews

Delicious homemade soft pretzel bites paired with a creamy sharp cheddar cheese dip. These pretzels are perfectly boiled in baking soda water for that classic chewy texture and golden crust, then baked to perfection. The cheese dip is rich and flavorful, ideal for dipping or adding optional spice with jalapeños, hot sauce, or horseradish for an extra kick.

Ingredients

Scale

Pretzel Bites

  • 1 1/2 cups lukewarm water
  • 2 1/4 tsp instant rise yeast (1/4 oz packet)
  • 2 tbsp melted butter
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 4 cups flour (additional as needed for dough consistency)
  • 1/2 cup baking soda
  • 1 egg, beaten
  • Coarse salt, for sprinkling

Cheese Dip

  • 2 1/4 cups whole milk
  • 1/4 cup unsalted butter
  • 1/4 cup flour
  • 2 cups sharp cheddar cheese, grated
  • Salt and black pepper, to taste

Optional Flavor Additions and Toppings

  • 1 jalapeño, seeded and diced
  • 2 tbsp hot sauce
  • 1 tsp cayenne pepper
  • 1 tbsp mustard
  • 2 tbsp horseradish

Instructions

  1. Prepare the Pretzel Dough: Dissolve the instant rise yeast in lukewarm water by whisking for about 1 minute. In a large bowl, combine melted butter, brown sugar, salt, and the yeast mixture. Gradually add 3 cups of flour one cup at a time, mixing well by hand or with a stand mixer. Continue by adding 3/4 cup more flour and mix until dough thickens. Add more flour a quarter cup at a time if dough is sticky until it bounces back when poked.
  2. Knead and Rest the Dough: Turn the dough onto a lightly floured surface and knead for about 2 minutes until smooth. Shape into a ball and place in a lightly oiled bowl; cover and let rest for 10 minutes to relax the gluten, making it easier to shape.
  3. Shape and Boil the Pretzel Bites: Preheat oven to 425°F and line baking sheets with parchment paper. Bring a large pot of water to a boil and add the baking soda. Divide dough into six equal parts. Roll each into a long rope and cut into 1-1/2 inch pieces. Boil pretzel bites in batches for 20 seconds, remove with slotted spoon, and place on baking sheets ensuring they do not touch.
  4. Bake the Pretzel Bites: Brush each boiled pretzel bite with beaten egg and generously sprinkle coarse salt on top. Bake in the preheated oven for 12-15 minutes or until golden brown and cooked through. Serve warm with the prepared cheese dip.
  5. Prepare the Cheese Dip (Optional): In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux. Gradually whisk in whole milk and cook, stirring constantly, until thickened, about 5-7 minutes. Remove from heat and stir in grated sharp cheddar cheese until melted and smooth. Season with salt and pepper to taste. Optionally mix in jalapeños, hot sauce, cayenne pepper, mustard, or horseradish for added flavor.

Notes

  • Use lukewarm water (about 100-110°F) to activate the yeast properly.
  • If dough is sticky, add flour a little at a time; over-flouring can make pretzels tough.
  • Boiling pretzel bites in baking soda water is key to achieving a chewy crust and classic pretzel flavor.
  • Be generous with coarse salt topping for an authentic taste.
  • The cheese dip can be adjusted for heat by adding optional spicy ingredients.
  • For a crispier crust, bake pretzels on parchment paper and avoid overcrowding.
  • Store leftover pretzels in an airtight container and reheat for best freshness.

Nutrition

Keywords: pretzel bites, soft pretzels, cheese dip, appetizer, snack, homemade pretzels, cheddar cheese dip

Find it online: https://hannahdelgado.com/mouthwatering-pretzels-and-cheese-dip-recipe/