Indulge in these delicious soft pretzel bites, dipped into a spiced cheddar cheese sauce.
Buttery, soft, salty, and warm, these pretzel bites are impossible not to love and are the epitome of comfort food. Paired with a thick, creamy, and every-so-slightly spicy cheese dip, the doughy bites are sheer heaven. Don’t take it from me, though – try your hand at making them yourself. Not only are they straightforward to make but also taste better than any version you’d buy elsewhere. Please a crowd, or just yourself, with these homemade Soft Pretzel Bites. Forewarning: you may want to double or triple the recipe just to be safe.
Homemade Soft Pretzel Bites with Spicy Cheese Dip
Makes 70-80 bites
For the soft pretzel bites
- 1 ½ cups lukewarm water
- 1 packet (just over 2 teaspoons) instant yeast
- 1 teaspoon salt
- 1 tablespoon light brown sugar
- 1 tablespoon unsalted butter, melted
- 4 cups all-purpose flour + extra for kneading
- ½ cup baking soda
- 1 large egg, beaten
- Coarse sea salt for sprinkling
For the spicy cheese sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup whole milk
- 6 ounces sharp cheddar cheese, shredded
- ½ teaspoon salt
- ¼ teaspoon chili powder
For the Soft Pretzel bites, dissolve the yeast into the water. Stir and set aside for a few minutes. The water will bubble slightly. If not, stir in a pinch of white sugar to help activate the yeast. Transfer the yeast mixture to a large bowl and add the salt, brown sugar, and butter. Stir. Fold in the flour, one cup at a time, until the dough holds its own and is not sticky – it may take a bit less or more than the four-cup suggestion. Poke the center with your finger – if the dough bounces back, it is ready.
Form the dough into a ball on a floured surface. Place the dough ball into a bowl and cover the bowl with a damp towel. Set aside for a half-hour.
Meanwhile, preheat the oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper.
Take the dough and place it on a floured surface. Cut the dough into 5-6 separate sections. Roll out each section into long ropes about 20 inches in length. Slice the rope into 1-2-inches thick pieces.
In a large pot over high heat, bring water to a boil. Add ten of the dough bites at a time into the water. Boil for 30 sections before removing and placing them 1-2 inches apart from one another on the baking sheet. Boil another ten dough bites and repeat until all the dough bites have boiled.
Brush each dough bite with the beaten egg and sprinkle each lightly with the coarse sea salt before popping the baking sheets into the oven – in rounds – cooking for 15 minutes each.
While the bites are cooking, prepare the cheese sauce. Add the butter and flour to a small saucepan. Whisk the butter and flour together until bubbly. Continue to cook while whisking for another 30 seconds. Whisk the milk into the mixture and turn the heat up slightly, bringing the mixture to a simmer. Continue to whisk as the mixture thickens.
Once the mixture is thick enough to coat a spoon, turn off the heat. Stir in the cheddar, a handful a time, until the cheese is completely melted and the mixture is stirred smooth. Lastly, stir in the salt and chili powder.
Once the bites are finished cooking, place them on a serving plate next to the cheese sauce and enjoy!
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Soft Pretzel Nuggets Image from Shutterstock
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