Pretzel Bites Recipe

In a large bowl or the bowl of a stand mixer, combine warm water (about 105–115°F / 40–46°C), sugar and instant yeast. Stir briefly and let sit 5 minutes until foamy.

Add melted butter, salt, and about 2 cups of the flour. Mix with a wooden spoon or dough hook until combined. Gradually add remaining flour, 1/4 cup at a time, until a soft, slightly sticky dough forms (about 3.5 cups total).

Turn dough onto a lightly floured surface and knead by hand for 6–8 minutes until smooth and elastic, or knead in mixer on medium speed for 5 minutes.

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm spot until doubled in size, about 45–60 minutes.

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly oil or spray.

In a wide, shallow saucepan or pot, bring 8 cups water to a gentle boil. Carefully stir in 3 tablespoons baking soda (it will bubble). Reduce to a simmer.

Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 4 equal pieces. Roll each piece into a long rope about 1-inch thick.

Cut the ropes into 1-inch pieces to form bite-sized pieces.

Working in batches (do not overcrowd), gently drop pretzel bites into the simmering baking-soda water for 20–30 seconds, stirring gently so they don’t stick. Remove with a slotted spoon or spider and place onto prepared baking sheet, spacing about 1/2 inch apart.

Brush each pretzel bite lightly with melted butter (2 tbsp) using a pastry brush or spoon.

Mix the coarse kosher salt and 2 tsp cajun seasoning in a small bowl. Sprinkle a pinch of the cajun-salt mixture evenly over the pretzel bites.

Bake in the preheated oven for 12–15 minutes, until deep golden brown. Rotate pans halfway through if using two sheets.

Remove from oven and immediately brush again with remaining melted butter if desired. Taste and sprinkle additional cajun seasoning to taste for a stronger kick.

While pretzels bake, make the cheese dip. In a small saucepan over low heat, combine shredded cheddar, cream cheese and milk. Stir constantly until cheese is melted and mixture is smooth, about 4–6 minutes. If too thick, add up to 1–2 tablespoons more milk.

Stir in 1 tsp yellow mustard, 1/2 tsp cajun seasoning, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning. Keep warm over the lowest heat or transfer to a small serving bowl and cover to retain heat.

Serve the warm cheese dip alongside the pretzel bites for dipping.