Soft Pretzel Bites Cheese Dip (Print version)

Golden, soft pretzel bites served with a creamy, melted cheese dip, ideal for snacks or parties.

# What You'll Need:

→ Pretzel Dough

01 - 3 1/4 cups all-purpose flour
02 - 1 cup warm water (about 110°F)
03 - 2 1/4 tsp active dry yeast (1 packet)
04 - 1 tbsp granulated sugar
05 - 1 tsp salt
06 - 2 tbsp 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 tbsp unsalted butter
12 - 2 tbsp 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 tsp garlic powder
17 - 1/4 tsp 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. Gradually add flour, mixing until soft dough forms.
03 - Knead dough on floured surface for 5 to 7 minutes until smooth and elastic. Place in greased bowl, cover, and let rise in warm place until doubled, approximately 1 hour.
04 - Preheat oven to 425°F and line a baking sheet with parchment paper.
05 - Bring 8 cups water and baking soda to a boil in a large pot.
06 - Turn risen dough onto floured surface. Divide into 6 equal portions. Roll each into an 18-inch rope and cut into 1-inch pieces.
07 - Working in batches, boil dough pieces in baking soda solution for 30 seconds. Remove with slotted spoon and place on baking sheet.
08 - Brush pieces with beaten egg and sprinkle with coarse sea salt.
09 - Bake for 12 to 15 minutes until golden brown.
10 - Melt butter in saucepan over medium heat. Stir in flour and cook 1 minute.
11 - Gradually whisk in milk and cook for 2 to 3 minutes until slightly thickened.
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 look impressive but the dough is forgiving—even first-timers get that perfect golden crust.
  • The baking soda bath is the secret that transforms regular bread into something authentically pretzel-like.
  • A batch disappears in minutes at parties, and everyone asks for the recipe.
02 -
  • The baking soda bath is absolutely essential—it's not optional or substitutable; this is what creates the pretzel texture, not just bread in pretzel shapes.
  • Don't skip the yeast activation step; it's your early warning system for whether your yeast is still viable before you've already mixed everything together.
  • Patience with the baking soda boil matters; 30 seconds is genuinely the right amount of time, and over-boiling makes them soggy while under-boiling leaves them doughy.
03 -
  • Keep your baking soda bath at a rolling boil and work in batches so the temperature never drops—this keeps every bite consistent.
  • Room temperature water for the dough sounds like a small thing, but it gives your yeast the perfect environment to do its thing without any temperature surprises.
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