Soft Pretzel Bites with Cheddar Dip
Pillowy, deep-golden pretzel bites with a chewy crust and flaky salt, served with a warm, smooth cheddar dip. Made from a simple yeast dough and a quick baking soda bath.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 1 hr
- Serves
- 6
The baking soda bath is what gives pretzels their dark crust and classic flavor, so don’t skip it. Bites are best eaten the day they are baked. Rewarm the dip over low heat with a splash of milk if it thickens.
Method
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Stir the warm water, yeast and brown sugar in a large bowl and let sit until foamy. Add the flour, kosher salt and melted butter and mix into a soft dough.
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Knead on a floured surface for until smooth and slightly tacky. Place in an oiled bowl, cover, and let rise for until doubled.
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Heat the oven to 450°F (230°C) and line two baking sheets with parchment. Bring the 10 cups water and baking soda to a boil in a wide pot.
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Divide the dough into 8 pieces. Roll each into a 20-inch rope and cut into 1-inch bites.
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Boil the bites in small batches for , then lift out with a slotted spoon onto the baking sheets. Brush with the egg yolk mixture and sprinkle with flaky salt.
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Bake for , until deep golden brown.
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For the dip, melt the butter in a small saucepan, whisk in the flour for , then slowly whisk in the milk. Simmer until thickened, about . Off the heat, stir in the cheddar, mustard and paprika until smooth. Serve warm with the bites.
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