Soft Pretzel Bites with White Cheddar Dipping Sauce
Tender bite-sized soft pretzels with a white cheddar cheese dipping sauce
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
For the pretzels:
- 1 1/2 cups warm water
- 2 tablespoons brown sugar
- 1 package active dry yeast
- 6 tablespoons butter melted
- 2 1/2 teaspoons kosher salt
- 5 cups all purpose flour
- Vegetable oil
- 3 quarts water
- 3/4 cup baking soda
- 1 tablespoon egg beaten with 1 tablespoon cold water
- Coarse salt
For the white cheddar cheese sauce:
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk I used whole milk
- 8 ounces to 10 ounces sharp white cheddar grated
- 2 ounces cream cheese
For the pretzels:
In a stand mixer fitted with the dough hook, combine the warm water, brown sugar, yeast and butter. Mix until combined and let sit for 5 minutes.
Add the salt and flour and mix on low speed until combined. Increase to medium and knead until the dough is smooth and pulling away from the sides of the bowl, about 4 minutes. Add additional flour, a tablespoon at a time, if the dough appears too wet and sticky. Remove the dough and knead into a ball on a lightly floured surface.
Oil a bowl with vegetable oil, add the dough and turn it in the bowl to lightly coat it with oil. Cover with a clean towel and place in a warm spot for about one hour, until the dough doubles in size.
Once the dough has doubled in size, preheat the oven to 425. Grease a baking sheet or line it with a silicone mat, set aside.
Bring the water to a boil in a large pot and slowly add the baking soda.
Place the dough on a flat, lightly floured surface and divide it into 8 equal pieces. Roll each piece into a rope measuring about 20 inches. Cut the rope into 1 to 2 inch pieces. Boil the pieces in the baking soda water in batches (I did one rope worth of pieces at a time). Boil for 30 seconds and remove the pieces with a slotted spoon. Place them onto the prepared baking sheet, making sure they are not touching. Brush the tops with the beaten egg and season liberally with coarse salt. Bake in the oven for 15-17 minutes, until golden brown and cooked through. Serve with cheese sauce, mustard or any other dip you like.
For the cheese sauce:
In a saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for a minute or two. Slowly add the milk while whisking. Bring to a simmer and cook until the milk has slightly thickened. Add in the cheddar and cream cheese and whisk until the cheese has melted and the sauce is smooth. Season to taste with salt and pepper.
Calories: 430kcal | Carbohydrates: 52g | Protein: 13g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 52mg | Sodium: 3299mg | Potassium: 132mg | Fiber: 1g | Sugar: 4g | Vitamin A: 595IU | Calcium: 220mg | Iron: 3.1mg