Description
Crispy homemade pretzel bites dance with a luscious cheddar cheese sauce, bringing German street snack magic to your kitchen. Salty, golden nuggets paired with creamy dipping goodness make you crave just one more delightful morsel.
Ingredients
Scale
Pretzel Bites:
Main Ingredients:
- 4 cups flour
- 1 1/2 cups water (lukewarm)
- 1/4 cup baking soda
Yeast and Binding Ingredients:
- 1/4 teaspoon (1/4 ounce packet) instant rise yeast
- 2 tablespoons butter (melted)
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 egg (beaten)
- 1/2 tablespoon water
- Coarse salt (for sprinkling)
Cheese Sauce:
Main Ingredients:
- 2 cups mild cheddar cheese (grated)
- 1 1/2 cups whole milk
- 1/4 cup salted butter
- 1/4 cup flour
Seasoning Ingredients:
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground mustard powder
Instructions
- Activate yeast in warm water within a stand mixer, creating a frothy base for the dough by whisking thoroughly.
- Incorporate softened butter, brown sugar, and salt into the yeast mixture, ensuring complete integration.
- Attach dough hook and gradually introduce flour, mixing on low speed until the dough cleanly separates from the mixer’s sides.
- Adjust flour incrementally if the dough remains tacky, focusing on achieving a smooth, elastic consistency that springs back when touched.
- Transfer dough to a floured surface, kneading manually for two minutes and forming a compact sphere.
- Place dough in a lightly greased bowl, covering to allow a brief 10-minute relaxation period.
- Simultaneously prepare a large pot with water and baking soda, bringing to a rolling boil.
- Divide dough into six uniform sections, rolling each into slender ropes and cutting into bite-sized segments.
- Arrange oven racks and preheat to 425 degrees, lining baking sheets with parchment paper.
- Submerge dough pieces in boiling water-soda solution, processing in controlled batches for 20 seconds each.
- Extract pretzel bites using a slotted spoon, positioning them systematically on prepared baking sheets.
- Craft an egg wash by combining egg and water, then delicately brush each morsel and sprinkle with coarse salt.
- Bake for 12-15 minutes until achieving a rich, golden-brown exterior.
- For cheese sauce, melt butter in a medium saucepan over medium-low heat.
- Introduce flour, whisking meticulously to eliminate any luminal imperfections.
- Gradually stream milk into the roux, maintaining consistent stirring and allowing the mixture to thicken.
- Incorporate cheddar cheese, salt, pepper, and ground mustard, creating a velvety, harmonious sauce.
- Fine-tune seasoning with additional salt and pepper to personal preference.
Notes
- Master dough consistency by adding flour gradually, ensuring it’s not too sticky and springs back when touched, which guarantees perfectly textured pretzel bites.
- Boil pretzel dough pieces briefly in baking soda water to achieve that classic golden-brown exterior and distinctive pretzel flavor with a crispy, chewy texture.
- Brush egg wash generously over pretzel bites before baking to create a beautiful shiny, deep amber color and help coarse salt adhere perfectly.
- For cheese sauce success, whisk continuously while cooking to prevent lumps and achieve a smooth, creamy texture that complements the salty pretzel bites.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 210
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 30 mg