Pretzel Bites Cheese Dip (Print version)

Soft pretzel bites baked golden with a creamy cheese dip, ideal for parties and casual snacking.

# What You Need:

→ Pretzel Dough

01 - 3 1/4 cups all-purpose flour
02 - 1 cup warm water (about 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

# How To Make It:

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 to 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 8 cups of water and baking soda to a rolling boil.
06 - Turn risen dough onto a lightly floured surface. Divide into 6 equal portions. Roll each into an 18-inch rope. Cut ropes into 1-inch pieces.
07 - Working in batches, drop dough pieces into 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 to 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 to 3 minutes.
12 - Add shredded cheddar, mozzarella, garlic powder, smoked paprika, salt, and pepper. Stir until smooth and creamy.
13 - Serve pretzel bites warm alongside the cheese dip.

# Expert Tips:

01 -
  • They're foolproof once you understand the baking soda bath—it's what gives you that authentic pretzel chew without any fuss.
  • The cheese dip tastes like restaurant-quality but takes just five minutes, and suddenly you're the person who brought the show-stopping appetizer.
  • You can make the dough ahead, so you're mostly just shaping and baking when guests arrive.
02 -
  • The thirty-second baking soda bath is not a suggestion—too long and your bites get soggy, too short and you lose the pretzel texture that makes this whole thing work.
  • Don't skip the egg wash thinking you'll save a step; it's the difference between pale dough and those gorgeous golden pretzels people photograph for social media.
  • Room temperature cheese shreds mix smoother into the dip than cold ones straight from the fridge, so let them sit out for a few minutes.
03 -
  • If your dip breaks or gets grainy, don't panic—just take it off heat and whisk in a splash of cold milk to smooth it back out.
  • Leftover pretzels stay good for three days in an airtight container, and five minutes in a 350°F oven brings them right back to life like magic.
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