Pretzel Bites with Cheese Dip are the perfect snack for tailgating. Soft, chewy and bite size with a golden crust, they’re perfect for dunking into a rich cheese dip that can be customized 3-ways.
Soft Pretzel Bites Recipe
There are essentially two parts to this recipe. Soft Pretzel Bites. Cheese Dip. And both… are… AMAZING!
The pretzel bites come together quickly – No need to let the dough rise for hours on end. Just 10 minutes is all it takes and then you’re ready to assemble. Knead the dough, roll it and cut into bite sized bits.
The key here is in the baking soda bath. Before baking, the bites are dipped into a bath of baking soda and water, for a quick 20-second swim. Then, they’re spread out onto prepared baking sheets and baked for 10-15 minutes. In those last few minutes of baking, that deep golden color really develops and then you realize – I made pretzels!
Sprinkle them with a bit of salt, or everything bagel seasoning, and you’re in for a treat!
I’m going to be snacking on these all fall! They’re the perfect tailgating snack.
Also – Let’s not forget the glorious pretzel cheese dip. One taste and you will NEVER forget it – Trust me!
Ooey, gooey, creamy, cheesy sauce that coats those pretzel bites in the best way possible. And boy, did it ever. I <3 <3 <3 this pretzel cheese dip. It’s the perfect consistency, doesn’t clump up at all, and is super easy to reheat.
How To Make Pretzel Cheese Dip
- Heat milk until bubbles form
- In separate pan, melt butter, whisk in flour, and cook until lightly browned
- Add warm milk to flour and whisk until thick
- Stir in cheese
Mustard Pretzel Cheese Dip
- Make a mustard cheddar cheese sauce for pretzels by adding a dollop of your favorite mustard to the prepared cheese sauce.
Nacho Pretzel Cheese Dip
- Make a spicy nacho cheese sauce for pretzels by adding 2 tablespoons hot sauce and 1 teaspoon cayenne when you add the cheese.
Let me just give you a minute to ponder —–> How many of these pretzel bites can you eat in one sitting?
If you do happen to have leftovers, here’s the best ways to store them:
How to Store Soft Pretzel Bites
- The pretzel bites will remain fresh for up to 3 days in an airtight container, though they will lose some softness.
- You can also freeze the baked pretzel bites. To serve, let thaw then reheat in 300-degree oven until warmed through.
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- Bacon-Wrapped Cheese Stuffed Cherry Peppers
If you loved this Pretzel Bites recipe I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Pretzel Bites Recipe
Pretzel Bites with Cheese Dip
- 1 1/2 cups water (lukewarm)
- 2 1/4 teaspoons instant rise yeast ((1/4 ounce packet))
- 2 Tablespoons butter (melted)
- 1 Tablespoon brown sugar
- 1 teaspoon salt
- 4 cups flour
- 1/2 cup baking soda
- 1 egg (beaten)
- Coarse salt (for sprinkling)
- 2 1/4 cups whole milk
- 1/4 cup unsalted butter
- 1/4 cup flour
- 2 cups Sharp Cheddar Cheese (grated)
- salt + pepper to taste
Nacho Cheese Dip
- Cheese Dip (recipe above)
- 1 jalapeno (ribs & seeds removed, diced )
- 2 Tablespoons hot sauce
- 1 teaspooon cayenne
Mustard Cheese Dip
- Cheese Dip (recipe above)
- 1 Tablespoon mustard
Horseradish Cheese Dip
- Cheese Dip (recipe above)
- 2 Tablespoons horseradish
- Dissolve the yeast in the lukewarm water. Whisk well until combined, about 1 minute.
- To a mixing bowl add the butter, brown sugar, salt, and yeast mixture. Stir until combined. Slowly add in 3 cups of flour, 1 cup at a time. Mix by hand or use mixer fitted with dough hook, until dough is thick. Add 3/4 cup more flour and stir. If dough is still sticky, add flour, and additional 1/4 cup at a time, until no longer sticky, and dough bounces back when poked with your finger.
- Turn dough out onto a lightly floured surface. Knead for 2 minutes and shape into a ball. Place in a large mixing bowl that has been lightly coated with nonstick spray. Cover and let rest for 10 minutes.
- Meanwhile, bring a large pot of water to a boil with the baking soda, preheat oven to 425 degrees, and line two large baking sheets with parchment paper.
- Section dough into six equal parts and roll each section into long ropes. Then, cut into 1-1/2 inch bites.
- Once water is boiling, drop 10 pretzel bites into water and boil 20 seconds. Remove with a slotted spoon and place onto prepared baking sheets, making sure that pretzel bites do not touch. Repeat with remaining pretzel bites.
- Brush beaten egg over each pretzel bite and sprinkle with salt. Bake for 12-15 minutes, until golden brown, rotating the sheet pans once halfway through cooking.
- Heat milk in a small saucepan over medium heat until small bubbles form on the top.
- Meanwhile, melt the butter in another saucepan over medium heat. Add flour and whisk until lightly browned, 2-3 minutes.
- Add the warm milk to the flour butter mixture in a slow, steady stream, whisking constantly. Cook until the mixture thickens, about 5 minutes. Add the cheese and stir until smooth. Season with salt and pepper, to taste.
This recipe was originally published in September 2015. It was updated in February 2020 to add new photographs and an instructional video. The original recipe remains the same. Enjoy!