Soft Pretzel Bites
The ultimate comfort food! Soft Pretzel Bites are chewy, warm, and paired with a spicy cheese dipping sauce. This easy-to-make recipe is perfect for your next gathering or a cozy night in. You won’t be able to resist making these tonight!
Equipment
- Skillet
- Frying Pan
- Whisk
- Oven
- Large Pot
- Wooden Spoon
- Mixing Bowl
- Slow Cooker
- Baking Sheet
Ingredients
- 1.5 cups warm water 375ml
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 2.25 teaspoons active dry yeast 1 packet
- 4.5 cups all-purpose flour 562.5g
- 4 tablespoons unsalted butter melted
- 10 cups water 2.5l
- 0.67 cups baking soda 80g
- 1 egg yolk + 1 tablespoon water whisked together for egg wash
- Coarse salt for sprinkling
- 1 tablespoon unsalted butter
- 1 shallot finely minced
- 2 garlic cloves minced
- 2 jalapeños seeded and minced
- 2 chipotle chiles minced (canned in adobo sauce)
- 12 ounces canned evaporated milk (1½ cups)
- 1 tablespoon cornstarch
- 4 ounces cream cheese cut into cubes and softened
- 2 teaspoons yellow mustard
- 12 ounces sharp cheddar cheese shredded (about 3 cups)
Instructions
- Make the dough: In a mixing bowl, combine 1½ cups warm water, 1 tablespoon granulated sugar, and 2 teaspoons kosher salt. Sprinkle 2¼ teaspoons active dry yeast on top and let it sit for about 5 minutes. You should see bubbles forming, indicating that the yeast is activated.
- Add the remaining ingredients: Once the yeast mixture is foamy, add in 4½ cups all-purpose flour and 4 tablespoons melted butter. Using a dough hook attachment, mix on low speed until combined, then increase the speed to medium and knead the dough until smooth, about 4 to 5 minutes.
- Let the dough rise: Take the dough out of the mixing bowl and place it in a clean, oiled bowl. Cover it with plastic wrap and let it rise in a warm spot until it doubles in size—this should take about 45 minutes to 1 hour.
- Preheat the oven: Toward the end of the rising time, preheat your oven to 450 degrees F. Line two baking sheets with parchment paper and brush them with vegetable oil.
- Prepare the boiling solution: In a large wide pot (a Dutch oven works perfectly), combine 10 cups of water with ⅔ cups baking soda and bring it to a rolling boil.
- Shape the pretzel bites: Turn the dough out onto a lightly oiled surface and divide it into 8 equal pieces. Roll each piece into a rope about 1-inch in diameter, then cut the rope into 1-inch pieces. Place them on the prepared baking sheets.
- Boil the pretzels: Carefully place the pretzel bites into the boiling baking soda water, about half a baking sheet at a time. Boil for 30 seconds, using a spider strainer or slotted spoon to remove them. Place them back on the baking sheet and brush the tops with the egg wash.
- Bake the pretzels: Sprinkle the tops with coarse salt and bake in the preheated oven for about 10 to 12 minutes, or until they are dark golden brown. Transfer them to a cooling rack and allow them to cool for at least 5 minutes before serving.
- Make the cheese dipping sauce: While the pretzels are baking, melt 1 tablespoon of butter in a medium saucepan over medium heat. Add 1 minced shallot, 2 minced garlic cloves, and 2 minced jalapeños, and sauté for 3 to 4 minutes until softened.
- Finish the sauce: Stir in 2 minced chipotle chiles and 12 ounces of canned evaporated milk. Whisk in 1 tablespoon of cornstarch until fully incorporated. Lower the heat and add 4 ounces of softened cream cheese and 2 teaspoons of yellow mustard, stirring until melted. Gradually add 12 ounces of shredded cheddar cheese until fully melted. Serve warm.
Notes
Nutritional values are based on one serving.