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Mouthwatering Pretzels and Cheese Dip Recipe

Mouthwatering Pretzels and Cheese Dip Recipe
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★★★★★

5 from 29 reviews

This recipe features soft, golden pretzel bites paired with a rich and creamy sharp cheddar cheese dip. The pretzels are boiled briefly in a baking soda bath to achieve their characteristic chewy crust, then baked to perfection. The cheese dip is smooth and flavorful, with optional spicy add-ins like jalapeño, hot sauce, and horseradish for an extra kick. Perfect for parties, snacks, or a cozy treat.

Ingredients

Scale

For the Pretzel Bites:

  • 1 1/2 cups lukewarm water
  • 2 1/4 tsp instant rise yeast (1/4 oz packet)
  • 2 tbsp melted butter
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 4 cups all-purpose flour (plus extra as needed)
  • 1/2 cup baking soda (for boiling water)
  • 1 egg, beaten (for egg wash)
  • Coarse salt, for sprinkling

For the Cheese Dip:

  • 2 1/4 cups whole milk
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups sharp cheddar cheese, grated
  • Salt and black pepper, to taste

Optional Flavor Additions for Cheese Dip:

  • 1 jalapeño, seeded and diced
  • 2 tbsp hot sauce
  • 1 tsp cayenne pepper
  • 1 tbsp mustard
  • 2 tbsp horseradish

Instructions

  1. Prepare the Pretzel Dough: Dissolve 2 1/4 tsp instant yeast in 1 1/2 cups lukewarm water by whisking for about 1 minute. In a large mixing bowl, combine melted butter, brown sugar, salt, and the yeast mixture. Gradually add 3 cups flour one cup at a time while mixing. The dough should be thick. Add an additional 3/4 cup flour and mix. If still sticky, add more flour a 1/4 cup at a time until dough is no longer sticky and springs back when poked.
  2. Knead and Rest the Dough: Turn the dough out onto a lightly floured surface and knead for about 2 minutes until smooth. Shape into a ball and place into an oiled large bowl; cover and rest for 10 minutes to relax gluten for easier handling.
  3. Shape and Boil the Pretzel Bites: Preheat oven to 425°F and line baking sheets with parchment paper. Bring a large pot of water to boil, add 1/2 cup baking soda. Divide rested dough into 6 equal parts. Roll each into a long rope, cut into 1 1/2 inch bites. Boil bites in batches in the baking soda water for 20 seconds. Use a slotted spoon to transfer boiled bites to baking sheets, spacing apart.
  4. Bake the Pretzel Bites: Brush each boiled pretzel bite with beaten egg and sprinkle generously with coarse salt. Bake for 12-15 minutes, rotating pans halfway, until golden brown and evenly baked.
  5. Make the Cheddar Cheese Sauce: Heat 2 1/4 cups whole milk over medium heat until bubbles form but do not boil. In another pan, melt 1/4 cup butter, whisk in 1/4 cup flour and cook for 2-3 minutes until lightly browned and nutty. Slowly whisk warm milk into roux to prevent lumps and cook until thickened, about 5 minutes. Stir in 2 cups grated sharp cheddar until smooth, season with salt and pepper. For optional flavors, add diced jalapeño, hot sauce, cayenne pepper, mustard, and horseradish as desired, mixing well.

Notes

  • Use lukewarm water for yeast activation to ensure proper rising, not too hot to kill yeast.
  • Boiling pretzel bites briefly in baking soda water creates their classic chewy crust.
  • Adjust flour quantity as needed; dough should be thick but not dry.
  • Rotate baking sheets halfway through baking for even browning.
  • Customize cheese sauce spice level with optional additions according to taste.
  • Coarse salt enhances flavor and texture on pretzels; do not substitute with fine salt.

Nutrition

Keywords: pretzel bites, cheese dip, appetizer, snack, homemade pretzels, cheddar sauce, party food

Find it online: https://savorandsimmer.com/mouthwatering-pretzels-and-cheese-dip-recipe/