Pretzel Bites Recipe

Activate Yeast and Make Dough

In a small bowl whisk warm water, sugar, and yeast. Let sit 5–10 minutes until foamy. In a large bowl or stand mixer fitted with a dough hook, combine flour and kosher salt. Add foamy yeast mixture and 4 tablespoons melted butter. Mix until a shaggy dough forms, then knead 5–7 minutes by hand or 4–5 minutes with mixer until smooth and slightly tacky. If dough is very sticky, add up to 2 tablespoons more flour.

First Rise

Lightly oil a clean bowl and place dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 45–60 minutes.

Preheat Oven and Prepare Boil

Preheat the oven to 450°F (230°C). Line two baking sheets with parchment and lightly grease. In a large wide pot, bring 8 cups of water to a simmer and stir in 3/4 cup baking soda (careful: it will bubble).

Shape Bites

Punch down the risen dough and turn onto a lightly floured surface. Divide into 4 equal pieces. Roll each piece into a rope about 12–14 inches long. Cut ropes into 1-inch pieces to make bite-sized pieces (roughly 48–60 bites total depending on size).

Boil Bites

Working in small batches (8–12 bites at a time), gently drop the bites into the simmering baking soda bath for 20–30 seconds, turning once so each piece has brief contact with the alkaline water. Remove with a slotted spoon and place on prepared baking sheets, spacing about 1 inch apart.

Egg Wash and Salt

Whisk the egg with 1 tablespoon cold water to make an egg wash. Brush each bite lightly with egg wash, then sprinkle with coarse sea salt or pretzel salt to taste.

Bake and Brush with Butter

Bake in the preheated 450°F oven for 10–12 minutes, until deep golden brown. Remove from oven and immediately brush generously with the 3 tablespoons melted butter. Let cool slightly on a rack for 5 minutes before serving.

Cook Bacon

While dough is rising or bites are baking, cook bacon in a skillet over medium heat until crisp, about 8–10 minutes. Transfer to a paper towel-lined plate to drain and cool, then chop into small pieces. Reserve 1 tablespoon bacon fat and discard or save the rest.

Make Cheese Base

In a medium saucepan over low heat, combine cream cheese and reserved bacon fat (or 1 tablespoon butter if you prefer) and stir until melted and smooth. Slowly whisk in beer and milk until smooth and simmer very gently — do not boil.

Add Cheese and Seasonings

Gradually add the grated sharp cheddar, stirring constantly until fully melted and the sauce is smooth. Stir in Dijon mustard, Worcestershire sauce, garlic powder, and black pepper. Taste and adjust seasoning; add a splash more beer or milk if sauce is too thick.

Finish and Serve

Fold in most of the chopped bacon, reserving a little for garnish. Transfer dip to a serving bowl, sprinkle reserved bacon and chopped chives on top. Keep warm until serving; if it thickens, rewarm gently over low heat and stir in a little milk or beer to loosen.