Pretzel Bites with Cheese Dip

My apartment smelled like a mall food court in the best way possible, which is exactly how I knew I had nailed these pretzel bites. I had been craving that specific comfort food combination of warm dough and salty cheese dip since my failed experiment at making full sized pretzels last winter. These bite sized versions are somehow more satisfying, probably because you can eat about twelve of them before anyone notices.

I made these for a Friday night movie marathon with friends, and the platter was empty before the opening credits finished. Everyone kept grabbing them absentmindedly while chatting, then suddenly reaching for empty space and looking genuinely confused. The combination is dangerously habit forming, especially when the pretzels are still warm and that cheese dip is gooey and fragrant.

Ingredients

• Warm water: The temperature really matters here, too hot and it kills the yeast, too cool and nothing happens
• Active dry yeast: Let it get properly foamy before proceeding, this is how you know your dough will rise beautifully
• All purpose flour: Add it gradually instead of all at once to prevent ending up with a dry, stubborn dough
• Baking soda: This is the secret ingredient that creates that distinctive pretzel flavor and chewy golden crust
• Sharp cheddar and mozzarella: The combination gives you both bold flavor and that perfect melt texture

Instructions

Wake up the yeast:

Dissolve the sugar and yeast in warm water and wait patiently until foam appears on top, about 5 minutes.

Build the dough:

Stir in the melted butter and salt, then gradually incorporate the flour until a soft, slightly sticky dough forms.

Let it rest:

Knead the dough on a floured surface for 5 to 7 minutes until smooth, then place it in a greased bowl, cover, and let rise in a warm spot for about an hour.

Shape the bites:

Preheat your oven to 425°F, divide the dough into six portions, roll each into an 18 inch rope, and cut into 1 inch pieces.

The magic bath:

Boil 8 cups of water with baking soda and drop the dough pieces in for 30 seconds each, then place them on a parchment lined baking sheet.

Golden finish:

Brush each piece with beaten egg, sprinkle generously with coarse salt, and bake for 12 to 15 minutes until deeply golden brown.

Make the dip:

Melt butter in a saucepan, stir in flour for 1 minute, whisk in milk until thickened, then add both cheeses and spices until smooth and creamy.

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These became my go to contribution to potlucks after my friend Sarah texted me the next day asking for the recipe. She said her husband had already requested them for his birthday instead of cake. I consider that the highest possible compliment.

Getting the Perfect Shape

Do not stress about making uniform bites, the slightly irregular ones actually get crispier in spots and taste even better. I use a bench scraper to cut the dough ropes cleanly, but a sharp knife works fine too.

Making Ahead

You can shape and boil the pretzel bites up to a day ahead, then refrigerate them on the baking sheet until ready to egg wash and bake. The cheese dip reheats beautifully with a splash of milk.

Serving Suggestions

These pretzel bites work for everything from game day spreads to fancy enough appetizers. The key is having plenty of napkins available because the cheese dip is wonderfully messy and completely worth it.

• Pair with cold beer or apple cider for the ultimate contrast
• Add mustard powder to the cheese dip if you like a little tang
• Keep the pretzel bites warm in a low oven if serving a crowd

Pin It

There is something deeply satisfying about pulling a tray of golden pretzel bites from the oven, still warm and sprinkled with coarse salt. They disappear faster than you can serve them.

Recipe Questions

→ Why boil pretzel dough in baking soda water?

The baking soda bath creates the distinctive pretzel flavor and deep golden-brown color. This alkaline solution gelatinizes the dough's surface, producing that characteristic chewy, shiny crust. Without this step, you'll have plain bread bites instead of authentic pretzel taste and texture.

→ Can I make the dough ahead of time?

Yes, you can prepare the dough and let it complete its first rise, then refrigerate it for up to 24 hours. Bring to room temperature before shaping and boiling. Alternatively, freeze shaped, unboiled pretzel bites on a baking sheet, then transfer to a bag. Boil and bake from frozen, adding 2-3 minutes to baking time.

→ What other cheeses work well in the dip?

Sharp cheddar provides the best flavor base, but you can experiment with Gruyère for nutty depth, pepper jack for spice, or Swiss for mild creaminess. Aim for a mix that melts smoothly—avoid pre-shredded cheese as anti-caking agents can make the dip grainy.

→ How do I store and reheat leftovers?

Store cooled pretzel bites in an airtight container at room temperature for up to 2 days. For longer storage, freeze for up to 3 months. Reheat in a 350°F oven for 5 minutes to restore crispiness—avoid microwaving as it makes them tough. The cheese dip keeps refrigerated for 3-4 days and reheats best with a splash of milk over low heat.

→ Can I skip the egg wash?

The egg wash helps the salt adhere and creates an attractive glossy finish. For a vegan alternative, brush with plant milk or melted butter. The pretzels will still taste delicious without it, just slightly less shiny and the salt may not stick as evenly.