Pretzel Bites with Quick Cheddar Dip

Name: Pretzel Bites with Quick Cheddar Dip
Total time: 16 h 22 min
Yield: 8 servings
Ingredients: 1 cup warm water; 1 envelope active dry yeast; 3 cups bread flour; 1 tablespoon coarse kosher salt; 2 tablespoons light brown sugar; ½ stick unsalted butter; 2 tablespoons vegetable oil; 8 cups water; ½ cup baking soda; 12 ounces cheddar cheese; 7 tablespoons dry white wine

Soft, chewy homemade pretzel bites served with a creamy cheddar cheese dip. These bite-sized pretzels are boiled in baking soda water before baking to achieve that classic pretzel texture and deep brown color.

8 servings

16 hr 22 min

Published October 4, 2025

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Ingredients

•1 cup warm water
•1 envelope active dry yeast
•3 cups bread flour
•1 tablespoon coarse kosher salt
•2 tablespoons light brown sugar
•½ stick unsalted butter
•2 tablespoons vegetable oil
•8 cups water
•½ cup baking soda
•12 ounces cheddar cheese
•7 tablespoons dry white wine

Cooking Instructions

1.
Stir together warm water and yeast in a large bowl and let stand until a creamy beige foam develops on the surface, about 10 minutes. (If mixture doesn't foam, start over with new yeast.)
10 min
2.
Meanwhile, in a smaller bowl, stir together flour, salt, and light brown sugar.
2 min
3.
Add flour mixture and butter to yeast mixture, and stir together first with a wooden spoon and then with your hands, until it forms a dough. On a lightly floured surface, knead dough until it is smooth and elastic, 8 to 10 minutes, dusting with more flour as needed if dough sticks to work surface.
10 min
4.
Transfer dough to a lightly oiled large bowl and turn over to coat with oil. Cover with a kitchen towel (not terry cloth) and let rise in a draft-free place at room temperature until doubled, 2 to 3 hours.
180 min
5.
Alternatively, after kneading, let dough rest at room temperature for 15 minutes, then transfer to oiled bowl as above, and let rise in the refrigerator overnight (12 hours or up to 2 days).
720 min
6.
Punch down dough and divide into quarters. Form each quarter into 4 balls. Roll each ball into a 12-inch-long rope. Cut each rope into six (2-inch) pieces, and transfer to wax paper-lined rimmed baking sheets.
15 min
7.
Heat oven to 450°F with racks in upper and lower third. Well oil 2 large baking sheets (about 17- by 12- inches).
10 min
8.
In a 4- to 5-quart saucepan, bring water and baking soda to a boil (mixture will be foamy at first, but foam will dissipate). Add 12 pretzel bites and cook 30 seconds (they will rise to the surface almost immediately), then transfer with a slotted spoon to baking sheets. Quickly sprinkle pretzel bites lightly on both sides with pretzel salt before they dry (so salt sticks). Repeat with remaining pretzel bites, returning water to a boil between batches.
20 min
9.
Bake pretzel bites in oven, switching sheets between racks and rotating sheets halfway through baking, until deep chestnut brown, 8 to 10 minutes (watch closely toward end of baking; bites brown quickly in last few minutes). Immediately transfer pretzel bites to wire racks to cool.
10 min
10.
Purée cheese with 6 tablespoons wine or water in a food processor fitted with knife blade, stopping and scraping down sides with a spatula occasionally, until mixture is creamy and smooth, about 2 minutes. Thin to desired consistency with additional wine or water, adding it 1 tablespoon at a time. Serve immediately, or chill, covered, and return to room temperature before serving.
5 min

Cooking Instructions

Stir together warm water and yeast in a large bowl and let stand until a creamy beige foam develops on the surface, about 10 minutes. (If mixture doesn't foam, start over with new yeast.)

10 min

Meanwhile, in a smaller bowl, stir together flour, salt, and light brown sugar.

2 min

Add flour mixture and butter to yeast mixture, and stir together first with a wooden spoon and then with your hands, until it forms a dough. On a lightly floured surface, knead dough until it is smooth and elastic, 8 to 10 minutes, dusting with more flour as needed if dough sticks to work surface.

10 min

Transfer dough to a lightly oiled large bowl and turn over to coat with oil. Cover with a kitchen towel (not terry cloth) and let rise in a draft-free place at room temperature until doubled, 2 to 3 hours.

180 min

Alternatively, after kneading, let dough rest at room temperature for 15 minutes, then transfer to oiled bowl as above, and let rise in the refrigerator overnight (12 hours or up to 2 days).

720 min

Punch down dough and divide into quarters. Form each quarter into 4 balls. Roll each ball into a 12-inch-long rope. Cut each rope into six (2-inch) pieces, and transfer to wax paper-lined rimmed baking sheets.

15 min

Heat oven to 450°F with racks in upper and lower third. Well oil 2 large baking sheets (about 17- by 12- inches).

10 min

In a 4- to 5-quart saucepan, bring water and baking soda to a boil (mixture will be foamy at first, but foam will dissipate). Add 12 pretzel bites and cook 30 seconds (they will rise to the surface almost immediately), then transfer with a slotted spoon to baking sheets. Quickly sprinkle pretzel bites lightly on both sides with pretzel salt before they dry (so salt sticks). Repeat with remaining pretzel bites, returning water to a boil between batches.

20 min

Bake pretzel bites in oven, switching sheets between racks and rotating sheets halfway through baking, until deep chestnut brown, 8 to 10 minutes (watch closely toward end of baking; bites brown quickly in last few minutes). Immediately transfer pretzel bites to wire racks to cool.

10 min

10.

Purée cheese with 6 tablespoons wine or water in a food processor fitted with knife blade, stopping and scraping down sides with a spatula occasionally, until mixture is creamy and smooth, about 2 minutes. Thin to desired consistency with additional wine or water, adding it 1 tablespoon at a time. Serve immediately, or chill, covered, and return to room temperature before serving.

5 min