Pretzel Bites W/cheese Sauce Recipe

Make the dough

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if mixing by hand), combine 4 cups all-purpose flour, 2 tsp instant yeast, 2 tbsp granulated sugar and 1 tsp kosher salt. Stir to combine. With the mixer running on low, pour in 1 1/2 cups warm water and 4 tbsp melted butter. Mix until a shaggy dough forms, then knead on medium speed 4–6 minutes (or knead by hand on a lightly floured surface 8–10 minutes) until the dough is smooth and elastic but slightly tacky. If dough is very sticky, add up to 2 tbsp more flour, a tablespoon at a time.

Lightly grease a large bowl with 1 tsp vegetable oil. Place the dough in the bowl, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 60 minutes.

Preheat and prepare baking soda bath

Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly oil or spray. In a shallow wide pot, bring 8 cups water to a gentle simmer, then carefully stir in 10 tbsp baking soda (do this slowly — it will foam). Keep the bath at a low simmer; do not boil vigorously.

Shape and boil bites

Once dough has risen, gently deflate it and turn it out onto a lightly floured surface. Divide into 4 equal pieces. Roll each piece into a 12–14 inch rope. Cut each rope into 1-inch pieces to form bites (about 80–100 bites total depending on size). Working in batches (do not overcrowd), carefully drop 8–12 dough bites into the simmering baking soda bath for 20–30 seconds, stirring gently so they don’t stick. Use a slotted spoon to transfer the boiled bites onto the prepared baking sheet, spacing them about 1 inch apart.

Egg wash and bake

Whisk 1 egg with 1 tbsp cold water to make an egg wash. Brush each pretzel bite lightly with the egg wash and sprinkle with coarse sea salt to taste (about 2 tsp total). Bake in the preheated oven 12–15 minutes, rotating the pans once, until deep golden brown. Remove from oven and let cool on a rack for 5 minutes before serving.

Make a roux

While the pretzel bites bake (or up to 15 minutes ahead), prepare the cheese sauce. In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Whisk in 2 tbsp all-purpose flour and cook, whisking constantly, for 1–2 minutes until the mixture is bubbly and light golden (do not let it brown).

Add milk and thicken

Slowly whisk in 1 cup whole milk, a little at a time, to avoid lumps. Continue to whisk and bring the mixture to a gentle simmer. Cook for 2–3 minutes until the sauce thickens and coats the back of a spoon.

Finish the sauce

Reduce heat to low and stir in 2 tbsp softened cream cheese until smooth. Add 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1/4 tsp smoked paprika (optional), 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Remove from heat and gradually stir in 1 1/2 cups finely shredded sharp cheddar cheese until melted and smooth. Taste and adjust seasoning. Keep warm over the lowest heat or in a small insulated container; if the sauce becomes too thick, whisk in up to 2 tbsp warm milk to loosen.

Transfer the pretzel bites to a serving platter. Spoon the cheese sauce into a small bowl for dipping. Sprinkle chopped fresh parsley and a little extra shredded cheese over the sauce or pretzels if desired.

Serve warm. Leftover pretzel bites keep in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F (175°C) oven for 5–8 minutes. Rewarm cheese sauce gently over low heat, stirring in a splash of milk if necessary to restore consistency.