Bavarian Pretzel Bites Recipe

Activate yeast and make dough

In a small bowl, combine warm water, granulated sugar, and active dry yeast. Stir and let sit 5–10 minutes until foamy. In a stand mixer bowl fitted with a dough hook (or large bowl by hand), combine 3 cups flour and 1.25 tsp fine sea salt. Add the foamy yeast mixture and 2 tbsp melted butter. Mix on low to incorporate then increase to medium and knead 5–7 minutes until smooth and slightly tacky; add up to 2 tbsp more flour if excessively sticky.

First rise

Lightly oil a bowl, transfer dough, cover with plastic wrap or a damp cloth, and let rise in a warm place until doubled, about 45–60 minutes.

Shape bites

Preheat oven to 450°F (232°C). Line two baking sheets with parchment. Punch down the dough and turn onto a lightly floured surface. Divide into 12 equal pieces, roll each into a 12-inch rope, then cut into 1-inch pieces to form bite-sized pieces (about 10–12 bites per rope depending on size). Arrange bites on a floured tray while preparing the boiling bath.

Baking soda bath

Bring about 8 cups water to a rolling boil in a large pot. Carefully whisk in 1/2 cup baking soda (mixture will bubble). Reduce to a simmer. Working in batches, drop 10–12 pretzel bites into the simmering baking soda water for 30 seconds, flipping once so both sides get coated. Remove with a slotted spoon and return to the prepared baking sheets, spacing them about 1 inch apart.

Bake

Sprinkle the bites lightly with coarse or pretzel salt. Bake in the preheated oven for 10–12 minutes, until deep golden brown. Remove from oven and transfer to a cooling rack. While still warm, proceed to toss in roasted garlic oil (next section).

If you haven't roasted garlic: preheat oven to 400°F (204°C). Slice the top off a head of garlic, drizzle with 1 tsp olive oil, wrap in foil and roast 30–35 minutes until soft. Cool, then squeeze out 4 cloves and mash to a paste. In a small bowl, combine 1/4 cup extra-virgin olive oil, the mashed roasted garlic, 1 tsp chopped rosemary (optional), 1/4 tsp fine sea salt and 1/8 tsp black pepper. Stir to combine.

Place the warm baked pretzel bites in a large mixing bowl. Pour the roasted garlic olive oil over the bites and gently toss to coat evenly. Transfer to a serving platter.

Make roux and sauce

In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Whisk in 2 tbsp flour and cook 1–2 minutes until bubbly and slightly golden (roux). Slowly whisk in 1.5 cups whole milk, a splash at a time, smoothing out lumps. Continue whisking and bring to a gentle simmer until sauce thickens, about 3–5 minutes.

Finish queso

Reduce heat to low. Whisk in 2 tbsp softened cream cheese until smooth. Add 1 cup shredded white cheddar and 1/2 cup shredded monterey jack a handful at a time, stirring until melted and smooth. Stir in 2 tbsp diced green chiles, 1/4 tsp ground cumin, 1/8 tsp white pepper, and 1/4 tsp kosher salt. Taste and adjust seasoning. Keep warm on the lowest heat, stirring occasionally (or transfer to a small fondue pot or slow cooker on warm).

Serve queso alongside the roasted-garlic tossed pretzel bites for dipping.