Pretzel Bites Recipe
Freshly baked-to-order pretzel bites served with queso for dipping.
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Ingredients
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Pretzel Bites Dough
Baking Soda Bath & Topping
Queso Dipping Sauce
Method
Pretzel Bites Dough
- 1
Activate yeast
In a medium bowl, combine the warm water and granulated sugar, stirring to dissolve. Sprinkle the active dry yeast over the surface and let sit 5–10 minutes until foamy and fragrant.
- 2
Make dough
In a large mixing bowl (or bowl of a stand mixer fitted with dough hook), combine the all-purpose flour and kosher salt. Add the melted butter and the foamy yeast mixture. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface for 6–8 minutes (or 4–5 minutes in a mixer) until smooth and slightly tacky. If dough is too sticky, add up to 2 tablespoons additional flour, 1 tablespoon at a time.
- 3
First rise
Lightly oil a clean bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free place until doubled, about 45–60 minutes.
Shaping, Bath & Baking
- 4
Preheat oven & prepare pans
Preheat the oven to 425°F (218°C). Line two baking sheets with parchment paper and set aside.
- 5
Divide and shape
Turn the risen dough out onto a lightly floured surface and punch down. Divide dough into 2 equal portions. Roll each portion into a long rope about 1-inch thick. Cut each rope into 1-inch pieces to form bite-sized pieces. You should yield roughly 60–70 pretzel bites depending on size.
- 6
Prepare baking soda bath
In a wide shallow pot, bring 8 cups of water and the baking soda to a rolling simmer. Reduce to low simmer—do not boil vigorously.
- 7
Bath the bites
Carefully add 8–10 pretzel bites at a time to the simmering baking soda bath for 20–30 seconds, flipping once so both sides briefly poach. Use a slotted spoon to remove and let excess water drip back into the pot. Transfer bites to the prepared baking sheets, spaced slightly apart.
- 8
- 9
Bake
Bake in the preheated oven for 12–15 minutes or until deep golden brown. Rotate pans halfway through baking for even color. Remove from oven and transfer to a wire rack to cool slightly (5 minutes) before serving.
Queso Dipping Sauce
- 10
Make roux
In a small saucepan over medium heat, melt 1 tablespoon unsalted butter. Sprinkle in 1 teaspoon flour and whisk continuously for 30–45 seconds to cook the raw flour taste but do not brown.
- 11
Add milk and cheeses
Slowly add 1 cup milk while whisking to avoid lumps. Bring the mixture to a gentle simmer, stirring frequently until slightly thickened, about 2–3 minutes. Reduce heat to low and add softened cream cheese, whisking until smooth. Stir in shredded cheddar and Monterey Jack a handful at a time until fully melted and smooth.
- 12
Season & finish
Stir in the diced green chiles, ground cumin, smoked paprika (if using), salt, and black pepper. Taste and adjust seasoning as needed. Keep the queso warm over the lowest heat or transfer to a small serving bowl; if it thickens too much, stir in 1–2 tablespoons warm milk to reach dipping consistency.