Soft Pretzel Bites with Cheese Dip

My roommate in college used to make these every Friday night while we watched movies, and the smell would draw half the dorm to our door. I'd never attempted homemade pretzels until I stumbled upon her recipe scribbled on a stained index card tucked inside a cookbook. Now they are my go to for game days and casual gatherings because people just cannot resist reaching for another bite.

I made these for a Super Bowl party last year and honestly they disappeared faster than the wings. My friend Sarah stood by the serving platter for the entire first half, dipping and eating, until she finally admitted she had lost count of how many she had consumed.

Ingredients

• All purpose flour: Bread flour gives extra chewiness but all purpose works perfectly fine for these bites
• Active dry yeast: Make sure your water is warm to the touch but not hot or you will kill the yeast
• Baking soda: This is the magic ingredient that creates the pretzel flavor and deep brown color during boiling
• Sharp cheddar and mozzarella: The combo gives the dip that perfect melted cheese pull and tangy depth

Instructions

Wake up the yeast:

Dissolve sugar and yeast in warm water and let it get foamy for about 5 minutes so you know it is alive and working

Build the dough:

Stir in melted butter and salt then gradually add flour until you have a soft slightly sticky dough

Let it rise:

Knead for 5 to 7 minutes until smooth then place in a greased bowl and cover for about an hour until doubled

Shape the bites:

Roll dough into ropes and cut into 1 inch pieces keeping them roughly the same size so they cook evenly

The pretzel bath:

Drop dough pieces into boiling baking soda water for 30 seconds then transfer to a baking sheet with a slotted spoon

Golden finish:

Brush with egg wash sprinkle with coarse salt and bake at 425 degrees for 12 to 15 minutes until deep golden brown

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My daughter asked if we could have pretzel bites instead of birthday cake for her 10th birthday and I have never felt more validated as a parent. Her friends thought it was the coolest thing ever and the cheese dip made it feel like such a special treat.

Making the Perfect Cheese Dip

The trick to restaurant quality cheese dip at home is making a roux with butter and flour before adding the milk. This prevents the cheese from separating and gives you that smooth velvety texture that clings to every pretzel bite. I have found that shredding the cheese myself instead of buying pre shredded makes a huge difference in how smoothly it melts.

Getting That Pretzel Color

The baking soda bath does more than add flavor, it raises the pH of the dough which helps the crust develop that deep mahogany color in the oven. I have experimented with different amounts and half a cup in eight cups of water is the sweet spot for authentic pretzel flavor without any metallic aftertaste.

Make Ahead Strategy

You can shape the pretzel bites and freeze them raw on a baking sheet then transfer to a bag for storage. When you are ready to bake just boil them frozen for an extra 15 seconds and proceed with the recipe as written. This has saved me so many times when unexpected guests show up or I just want fresh pretzels without all the work.

• Keep the cheese dip warm in a small slow cooker on the lowest setting
• Leftover pretzel bites reheat beautifully in a 350 degree oven for about 5 minutes
• The cheese dip thickens as it cools so stir in a splash of milk when reheating

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There is something so satisfying about pulling apart a warm pretzel bite and dipping it into that creamy cheese sauce. I hope these become a regular part of your snack rotation just like they have in my house.

Common Questions

→ Why do pretzel bites need a baking soda bath?

The baking soda bath creates the distinctive pretzel flavor and deep brown color. The alkaline solution gelatinizes the dough's surface, producing that signature chewy crust and classic pretzel taste that can't be achieved through baking alone.

→ Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 24 hours before shaping and boiling. Let it come to room temperature for about 30 minutes before proceeding with the recipe for the best results.

→ What cheese works best in the dip?

Sharp cheddar provides bold flavor while mozzarella creates the perfect creamy texture. You can substitute with Gruyère for a nutty taste or pepper jack for some heat. Avoid pre-shredded cheese as it doesn't melt as smoothly.

→ How do I store leftover pretzel bites?

Store in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5 minutes to restore crispness. The cheese dip keeps refrigerated for 3-4 days and reheats beautifully in the microwave or on the stovetop.

→ Why is my dough not rising properly?

Ensure your water temperature is around 110°F—too hot kills the yeast, too cold slows activation. Check that your yeast is fresh and not expired. Also, find a warm, draft-free spot for rising, and don't forget to cover the bowl to retain moisture.

→ Can I freeze pretzel bites?

Absolutely! Bake the pretzel bites completely, let cool, then freeze in a single layer before transferring to a freezer bag. They'll keep for up to 3 months. Reheat from frozen in a 375°F oven for 8-10 minutes until warmed through.