Pretzel Bites With Cheddar Cheese Fondue Recipe
Recipe information
Make Pretzel Bites With Cheddar Cheese Fondue in just 2h 20m. Baked Soft and Warm with Cheddar Cheese Sauce
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Ingredients
Pretzel Bites Dough
Bath & Finish
Cheddar Cheese Fondue
Pretzel Bites Dough
1. Bloom the yeast
In a large mixing bowl or the bowl of a stand mixer, combine warm water (1.5 cups) and granulated sugar (1 tbs). Sprinkle the active dry yeast (2.25 tsp) over the surface and let sit 5–8 minutes until foamy and fragrant.
2. Mix the dough
Add the all-purpose flour (4 cups), fine sea salt (2 tsp), and melted butter (2 tbs) to the bowl with the yeast. If using a stand mixer, attach the dough hook and mix on low until combined, then increase to medium and knead 4–6 minutes until the dough is smooth and slightly tacky but not sticky. If mixing by hand, stir with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth.
3. First rise
Lightly oil a clean bowl with vegetable oil (1 tbs), place the dough in the bowl and turn to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm draft-free place until doubled, about 45–60 minutes.
Shape, Bath & Bake
4. Preheat oven and prepare pans
Preheat the oven to 425°F (220°C). Line one or two baking sheets with parchment paper (1 each) or a silicone mat and set aside.
5. Divide and shape
Turn the risen dough onto a lightly floured surface and punch down gently. Divide the dough into 4 equal portions. Roll each portion into a long rope about 3/4–1 inch in diameter, then cut into 1-inch pieces to form pretzel bites (about 60–70 bites total depending on size).
6. Prepare baking soda bath
In a wide, shallow saucepan, bring the baking soda bath to a gentle simmer: combine water (10 cups) and baking soda (0.67 cups) and heat until it reaches a simmer (not a rolling boil). Be careful — the mixture may foam. Reduce heat to maintain a gentle simmer.
7. Boil the bites
Working in small batches (10–15 bites at a time), carefully drop the pretzel bites into the simmering baking soda bath. Boil for 20–30 seconds, flipping once so both sides get a brief bath. Use a slotted spoon to remove the bites and transfer them to the prepared baking sheet, spacing them about 1/2 inch apart.
8. Egg wash and salt
Whisk together the large egg (1) and milk (1 tbs) to make an egg wash. Lightly brush each pretzel bite with the egg wash, then sprinkle with coarse pretzel or kosher salt (2 tbs) to taste.
9. Bake
Bake in the preheated 425°F (220°C) oven for 12–15 minutes, rotating the pan once halfway through, until the bites are deep golden brown and puffed.
10. Finish
Remove the pretzel bites from the oven and immediately brush with the melted unsalted butter (1 tbs) for a soft, shiny finish. Transfer to a serving platter or keep warm on a low oven setting while you finish the cheese fondue.
Cheddar Cheese Fondue
11. Make a roux
In a medium saucepan over medium heat, melt the unsalted butter (2 tbs). Add the all-purpose flour (2 tbs) and whisk continuously for 1–1.5 minutes until the mixture is lightly golden and bubbling — this cooks the raw flour taste.
12. Add milk and thicken
Gradually pour in the whole milk (1.5 cups) while whisking to prevent lumps. Bring the mixture to a gentle simmer, whisking occasionally, until it thickens slightly, about 3–4 minutes.
13. Prepare cornstarch-coated cheese
In a small bowl, dissolve the cornstarch (1 tsp) in the cold water (1 tbs) to make a slurry. Toss the shredded sharp cheddar cheese (2 cups) with the cream cheese (0.25 cups) and, if desired, briefly sprinkle or toss the cheddar with a teaspoon of the cornstarch slurry (this helps stabilize the melted cheese).
14. Melt in the cheese
Reduce heat to low. Add the cheese a small handful at a time to the warm milk base, stirring constantly until each addition is fully melted and the sauce is smooth. Avoid boiling once cheese is added to prevent graininess.
15. Season and finish
Stir in the Dijon mustard (1 tsp), Worcestershire sauce (0.5 tsp), and smoked paprika (0.25 tsp). Taste and adjust seasoning with salt and freshly ground black pepper (both to taste). Keep the fondue warm over low heat or transfer to a small fondue pot or heatproof serving bowl set over a tea light or warming element to maintain a dip-friendly temperature.
16. Serve
Arrange the warm pretzel bites on a platter next to the cheddar cheese fondue. Dip the warm, soft pretzel bites into the cheesy sauce and enjoy immediately.
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