Description

These Pretzel Bites with Cheddar Cheese Sauce are a perfect homemade snack for any party or casual gathering. Soft, golden pretzel bites are boiled in baking soda water for that classic chewy crust and topped with coarse sea salt. Served warm with a rich and creamy sharp cheddar cheese sauce enhanced with garlic and mustard powder, this recipe offers irresistible flavors and textures.

Ingredients

Scale

Pretzel Bites

1 ½ cups warm water (110°F)
2 ¼ teaspoons active dry yeast (1 packet)
1 tablespoon granulated sugar
4 cups all-purpose flour
1 teaspoon salt
2 tablespoons unsalted butter, melted
⅔ cup baking soda
10 cups water
1 large egg, beaten with 1 tablespoon water (for egg wash)
Coarse sea salt for sprinkling

Cheddar Cheese Sauce

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
1 ½ cups sharp cheddar cheese, shredded
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground mustard (optional)

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Instructions

Activate the yeast: In a large mixing bowl, combine warm water, granulated sugar, and active dry yeast. Let sit for 5 minutes until the mixture is foamy and the yeast is activated.
Make the dough: Add the flour, salt, and melted butter to the yeast mixture. Mix until a dough forms. Transfer to a floured surface and knead for about 5 minutes until smooth and elastic.
First rise: Place the dough in a greased bowl and cover it. Allow it to rise in a warm place for 1 hour or until doubled in size.
Prepare for baking: Preheat the oven to 425°F and line two baking sheets with parchment paper. In a large pot, bring 10 cups of water and the baking soda to a boil.
Shape pretzel bites: Punch down the risen dough and divide it into 6 equal pieces. Roll each piece into a 12–15 inch long rope, then cut into 1-inch pieces to form pretzel bites.
Bake preparation: Working in batches, boil the pretzel bites in the baking soda water for 30 seconds each. Remove them with a slotted spoon and place on the prepared baking sheets. Brush each pretzel bite with the egg wash and sprinkle with coarse sea salt.
Bake: Bake the bites in the preheated oven for 12–15 minutes or until they turn a deep golden brown.
Make the cheddar cheese sauce: Meanwhile, melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk, stirring constantly until the mixture thickens. Reduce the heat to low and stir in shredded cheddar cheese, garlic powder, salt, and ground mustard until the sauce is smooth and the cheese melted.
Serve: Serve the warm pretzel bites with the cheddar cheese sauce for dipping. Optionally, brush the baked pretzels with melted butter for extra softness and shine.

Notes

For extra-soft pretzels, brush with melted butter immediately after baking.
The dough can be prepared ahead of time and refrigerated overnight.
The cheddar cheese sauce thickens as it cools; reheat with a splash of milk to achieve desired consistency.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Baking, Stovetop
Cuisine: American

Nutrition

Serving Size: About 6–8 pretzel bites with 2 tablespoons cheese sauce
Calories: 320
Sugar: 2g
Sodium: 980mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 10g
Cholesterol: 45mg