Homemade Soft Pretzel Bites
Homemade Soft Pretzel Bites are soft, chewy, golden brown, and incredibly fun to make from scratch. They’re the perfect bite-sized snack for parties, game days, movie nights, or whenever you’re craving a warm, salty treat.
Ingredients
Soft Pretzels:
- 1 ½ cups warm water
- 2 tablespoons light brown sugar
- 1 package active dry yeast 2 ¼ teaspoons
- 3 ounces unsalted butter melted
- 2 ½ teaspoons kosher salt
- 4 ½ to 5 cups all-purpose flour
- Vegetable oil
- 3 quarts water
- ⅓ cup baking soda for boiling the pretzels
- 1 whole egg beaten with 1 tablespoon cold water
- Coarse sea salt
For the cheese sauce:
- ½ Tablespoon unsalted butter
- ½ Tablespoon all-purpose flour
- ½ cup milk
- 8 ounces Cheddar cheese grated
Instructions
- In the bowl of a stand mixer fitted with the dough hook, combine the warm water, brown sugar, yeast, and melted butter. Mix briefly to combine and let sit for 5 minutes until slightly foamy.
- Add the kosher salt and flour. Mix on low until incorporated, then increase to medium speed and knead for 3 to 4 minutes until the dough is smooth and pulling away from the sides of the bowl. Add extra flour one tablespoon at a time if the dough is too sticky. Shape into a ball by hand on a clean surface.
- Coat a large bowl with vegetable oil, add the dough, and turn to coat. Cover with a clean towel or plastic wrap and place in a warm spot to rise for 1 hour, or until doubled in size.
- Preheat the oven to 425°F.
- Bring 3 quarts of water to a boil in a large roasting pan. Slowly and carefully stir in the baking soda — it will bubble up, so add it gradually.
- Divide the risen dough into 8 equal pieces. Roll each piece into a 22-inch rope and cut into 1-inch bite-sized pieces. Boil in batches of about 15 bites for 30 seconds each. Remove with a slotted spoon and place on a greased baking sheet. Brush with egg wash and sprinkle generously with coarse sea salt. Bake for 15 to 18 minutes until deep golden brown.
- For the cheese sauce: melt butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth and thickened. Stir in the grated cheddar until fully melted and creamy. Season to taste.
- Transfer baked pretzel bites to a wire rack and rest for 5 minutes. Serve warm with cheese sauce.
Notes
- Always grate your cheddar fresh for the smoothest, creamiest cheese sauce — pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
- Be careful when adding baking soda to boiling water — it will bubble up quickly!
- Pretzel bites can be frozen after baking. Cool completely, freeze in a single layer, then transfer to a freezer bag for up to 3 months. Reheat at 350°F for 10 to 12 minutes straight from frozen.
- Leftover pretzel bites keep at room temperature in an airtight container for up to 2 days. Reheat in the oven at 350°F for 5 minutes to refresh.
- Leftover cheese sauce keeps in the fridge for up to 3 days. Reheat on the stovetop over low heat with a splash of milk to loosen.
Nutrition Facts
- Calories: 280 kcal
- Total Fat: 6g
- Saturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 35mg
- Sodium: 890mg
- Total Carbohydrates: 48g
- Dietary Fiber: 2g
- Total Sugars: 2g
- Protein: 8g
- Calcium: 20mg
- Iron: 3mg
- Potassium: 85mg