Recipe 27 · Snacks & Sides
Thomas's Soft Pretzel Bites with Cheese Dip
Chewy golden pretzel bites with a crackly salted crust, plus a warm cheddar cheese dip. Just like the mall — but better.
Jump to recipe ↓Prep25 minutes plus 30 minutes rest
Bake12–14 minutes
Serves8 (about 40 bites)
Nutritionabout 320 cal · 9g protein per serving
Boil the bites for just 30 seconds — that is what gives the chewy crust.
How to make it
- Wake up the yeast.. Stir the sugar into the warm water, sprinkle the yeast over the top and wait 5 minutes. It should look foamy — that means it is alive.
- Make the dough.. Stir in the flour and salt, then knead on a floured counter for about 5 minutes until smooth. Cover with a towel and rest 30 minutes.
- Heat the oven to 425°F.. Line the baking sheets with parchment. Bring 8 cups of water to a boil in the large pot, then stir in the baking soda.
- Shape the bites.. Divide the dough into 4 pieces. Roll each into a long rope and cut into 1-inch pieces.
- Give them a bath.. Drop the bites into the boiling water in small batches for 30 seconds, then scoop out with a slotted spoon onto the baking sheets.
- Bake 12–14 minutes.. Brush with beaten egg, sprinkle with coarse salt and bake until deep golden brown.
- Make the cheese dip.. Melt the butter in a small saucepan, whisk in the flour and cook 1 minute. Slowly whisk in the milk and stir until thick, then stir in the cheddar until melted and smooth.
How to serve it
Serve the bites warm with the cheese dip. Mustard works too if you like it tangy.
Save the leftovers
Keep in a sealed container for 2 days. Warm in a 350°F oven for 5 minutes to bring them back.