Name: The Italian Osteria & Cheesebars Warm Pretzel Bites Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Ingredients: 3.5 cups all-purpose flour; 2 tsp instant yeast; 2 tbsp granulated sugar; 1 tsp fine sea salt; 1.25 cups warm water; 2 tbsp unsalted butter (melted); 0.5 cups baking soda; 8 cups water (for bath); 1 tbs coarse salt (pretzel salt) or flaky sea salt; 3 tbsp melted unsalted butter (for brushing); 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 1 cups whole milk; 1 cups yellow cheddar cheese (finely shredded); 0.5 cups white cheddar cheese (finely shredded); 0.5 tsp Dijon mustard; 0.25 tsp Worcestershire sauce; 0.25 tsp freshly ground black pepper; 0.25 tsp salt

Method

Pretzel Dough

1
Mix and Knead
In a large bowl or the bowl of a stand mixer, combine warm water (about 105–115°F), sugar and yeast. Let sit 5 minutes until foamy. Add melted butter, salt and about half of the flour; mix on low (or stir) then add remaining flour gradually until a shaggy dough forms. Knead by hand on a lightly floured surface or with a dough hook for 5–7 minutes until smooth and elastic.
2
First Rise
Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a tea towel, and let rise in a warm place until doubled, about 45–60 minutes.
3
Shape Bites
Punch down the risen dough and turn out onto a lightly floured surface. Divide the dough into 8 equal portions. Roll each portion into a long rope about 12–14 inches long, then cut each rope into 12 bite-sized pieces (about 1 inch each) to yield roughly 96 bites. Roll each piece into a smooth ball.

Baking Soda Bath & Finish

4
Prepare Bath
Preheat oven to 425°F (220°C). In a large, shallow saucepan bring 8 cups water to a gentle simmer and carefully add 1/2 cup baking soda (it will bubble). Reduce heat to maintain a gentle simmer.
5
Boil Bites
Working in batches (10–12 bites at a time), gently drop pretzel bites into the simmering baking soda bath for 20–30 seconds, flipping once so both sides are coated. Remove with a slotted spoon and place on a parchment-lined baking sheet, spacing bites about 1 inch apart.
6
Salt and Bake
Brush each bite lightly with melted butter, sprinkle with coarse or flaky sea salt to taste, and bake in the preheated oven for 12–15 minutes, until deep golden brown. Rotate the sheet halfway through for even color.
7
Finish
When done, remove from oven and immediately brush another light coating of melted butter over the bites for extra gloss and flavor. Let cool 3–5 minutes before serving with cheese sauce.

House-made Cheese Sauce

8
Make Roux
While pretzel bites are baking, melt 2 tbsp butter in a medium saucepan over medium heat. Add 2 tbsp flour and whisk continuously for 1–2 minutes until the mixture is bubbly and light blonde (cooking out the raw flour taste).
9
Add Milk
Gradually whisk in 1 cup whole milk, bringing the mixture to a gentle simmer. Continue whisking until the sauce thickens and coats the back of a spoon, about 3–4 minutes.
10
Melt Cheese
Lower heat to low. Stir in the shredded yellow and white cheddar cheeses a handful at a time, whisking until smooth before adding more. Stir in Dijon mustard, Worcestershire sauce, black pepper and salt. Taste and adjust seasoning if needed. Keep warm over the lowest heat, stirring occasionally, or transfer to a small slow cooker or insulated bowl to maintain serving temperature.
11
Serve
Spoon the warm cheese sauce into a serving bowl and place alongside the warm pretzel bites for dipping.

Warm Pretzel Bites Recipe

Ingredients

Pretzel Dough

Baking Soda Bath & Finish

House-made Cheese Sauce

Method

Pretzel Dough

Mix and Knead

First Rise

Shape Bites

Baking Soda Bath & Finish

Prepare Bath

Boil Bites

Salt and Bake

Finish

House-made Cheese Sauce

Make Roux

Add Milk

Melt Cheese

Serve

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