Pretzel Bites Recipe

Make the dough

In a large bowl or stand mixer bowl, combine warm water (about 105–115°F/40–46°C), granulated sugar and instant yeast. Stir and let sit 5 minutes until foamy. Add melted butter, flour and fine sea salt. Mix with a dough hook on low until a shaggy dough forms, then increase to medium and knead 5–7 minutes until smooth, elastic and slightly tacky. If mixing by hand, turn dough onto a lightly floured surface and knead 8–10 minutes.

First rise

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

Shape and portion

Preheat oven to 425°F (218°C). Line two baking sheets with parchment and lightly oil or spray. Turn the risen dough onto a lightly floured surface and divide into 2 equal pieces. Roll each piece into a long rope about 1-inch in diameter. Cut ropes into 1-inch pieces to form bites (yield about 60–70 bites depending on exact size).

Soda bath

In a wide shallow pot, bring hot water (about 10 cups) to a simmer and carefully stir in baking soda—do this slowly as it will bubble. Working in batches, drop 8–10 dough bites into the simmering soda bath for 20–30 seconds, flipping once so both sides get briefly boiled. Remove with a slotted spoon and place on prepared baking sheets, spacing about 1 inch apart.

Egg wash & bake

Whisk the egg with 1 tbsp cold water to make an egg wash. Brush each pretzel bite lightly with egg wash and sprinkle coarse or flaky sea salt over them. Bake in the preheated oven for 12–15 minutes, rotating sheets halfway, until deep golden brown. Remove from oven and let cool on a wire rack for 5 minutes before serving.

Make the roux

In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Add 2 tbsp flour and whisk constantly for 1–1.5 minutes to cook the flour but not brown it.

Add milk

Slowly whisk in 1 cup whole milk, a little at a time, until smooth. Continue cooking and whisking until the mixture thickens to a smooth, slightly thickened béchamel, about 3–4 minutes.

Finish sauce

Reduce heat to low. Whisk in 2 oz cream cheese until melted and smooth. Stir in shredded cheddar, fontina, gruyère and grated parmesan in small handfuls, stirring until fully melted and smooth before adding more. Add 1/2 tsp Dijon mustard, 1/4 tsp Worcestershire, 1/4 tsp salt and a pinch of black pepper. If the sauce is too thin, whisk a slurry of 1/2 tsp cornstarch with 1 tsp cold water and stir in, cooking for 1 minute until thickened. Keep sauce warm on lowest heat, stirring occasionally so it stays smooth.

Combine pico

In a medium bowl, combine the finely diced tomatoes, 1/4 cup finely diced white onion, minced jalapeño, 3 tbsp chopped cilantro, 1 tbsp fresh lime juice, 1/2 tsp salt and a pinch (1/8 tsp) black pepper. Stir gently to combine.

Rest and adjust

Let the pico rest at room temperature 10–15 minutes to allow flavors to meld. Taste and adjust seasoning, adding more lime or salt as desired. Refrigerate if not serving immediately; bring to near room temperature before serving for best flavor.