Description

If you’re looking for a golden, chewy, and flavor-packed appetizer, these homemade pretzel bites with cheese are a must-try. Perfectly soft on the inside with a slightly crisp crust, these bite-sized pretzels are even better when dipped in the creamy, gooey cheddar cheese sauce. Whether you’re hosting a party, serving game-day snacks, or just craving a savory treat, this recipe will satisfy every bite.

Ingredients

For Pretzel Bites

1½ cups lukewarm water
2¼ teaspoons instant rise yeast (¼-ounce packet)
2 tablespoons melted butter
1 tablespoon brown sugar
1 teaspoon salt
3 cups flour (plus up to 1 more cup if needed)
½ cup baking soda
1 egg (beaten)
½ tablespoon water
Coarse salt for sprinkling

For Cheese Sauce

¼ cup salted butter
¼ cup flour
2¼ cups whole milk
2 cups grated mild cheddar cheese
¼ teaspoon salt
¼ teaspoon ground mustard powder
¼ teaspoon pepper

Instructions

Pretzel Bites

In the bowl of a stand mixer, whisk together lukewarm water and instant yeast.
Add melted butter, brown sugar, and salt to the mixture and whisk until combined.
Attach the dough hook and slowly add in flour, ½ cup at a time, until dough pulls away from the bowl.
If dough is sticky, add more flour in small amounts until soft and bounces back when poked.
Place dough on a lightly floured surface, knead by hand for 2 minutes, and shape into a ball.
Place dough into a greased mixing bowl, cover, and let rest for 10 minutes.
While resting, bring a large pot of water and baking soda to a boil.
Divide dough into 6 equal pieces, roll into ropes (about 1 inch thick), and cut into 1½-inch bites.
Preheat oven to 425°F and line 2 baking sheets with parchment paper.
Drop dough bites into boiling water for 20 seconds, then remove with a slotted spoon.
Place bites evenly on baking sheets, leaving about 1 inch between them.
Beat egg and water together, brush over pretzel bites, and sprinkle with coarse salt.
Bake for 12–15 minutes, or until golden brown.

Cheese Sauce

In a saucepan over medium-low heat, melt butter.
Whisk in flour until smooth and no lumps remain.
Gradually add milk while whisking continuously.
Cook over medium heat, whisking often, for about 5 minutes until thickened.
Add grated cheddar cheese, salt, pepper, and mustard powder.
Whisk until smooth and creamy.
Adjust seasoning with more salt and pepper if desired.
Serve warm with pretzel bites.

Notes

Serve these pretzel bites warm, straight out of the oven, with the creamy cheese dip on the side for dunking. They’re perfect as appetizers, snacks, or even as part of a game-day spread. For parties, you can keep them warm by placing them on a baking sheet in the oven at 200°F until ready to serve. Leftover pretzel bites can be stored in an airtight container at room temperature for 1–2 days, or refrigerated for up to 5 days. To reheat, pop them in the oven at 350°F for 5–7 minutes to bring back their chewy texture. The cheese sauce should be kept in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat or in the microwave with a splash of milk to make it smooth again.