Pretzel Bites Recipe

Make the dough

In a large mixing bowl or the bowl of a stand mixer, combine warm water (105–115°F), granulated sugar, and instant dry yeast. Stir and let sit 5 minutes until foamy. Add melted butter, salt, and 2 cups of the flour; mix until combined. Add remaining flour 1/2 cup at a time, mixing until a soft, slightly tacky dough forms. If using a stand mixer, knead with the dough hook on medium speed 4–5 minutes until smooth and elastic. If kneading by hand, turn dough onto a lightly floured surface and knead 6–8 minutes.

Place the dough in a lightly oiled bowl, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 45–60 minutes.

Shape the bites

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly oil or spray. Turn the risen dough out onto a lightly floured surface and punch down. Divide into 2 equal pieces. Roll each piece into a long cylinder about 1 inch in diameter. Cut into 1-inch pieces to make bite-sized pieces (about 60–80 bites depending on exact sizing).

Prepare baking soda bath

In a large, wide pot, bring 8 cups of water to a gentle simmer. Slowly stir in 2 cups of baking soda (be careful; it will bubble). Maintain a low simmer—do not boil vigorously.

Working in batches (10–15 pieces at a time), gently drop pretzel bites into the simmering baking soda bath and boil for 20–30 seconds, turning once so each piece gets coated. Use a slotted spoon to transfer bites to the prepared baking sheets, spacing about 1 inch apart.

Egg wash and bake

Whisk 1 egg with 1 tablespoon water to make an egg wash. Brush each pretzel bite lightly with the egg wash, then sprinkle coarse kosher salt over the tops. Bake in the preheated 425°F oven 12–15 minutes or until deep golden brown.

Remove baked pretzel bites from oven and immediately brush with 2 tablespoons melted butter. Allow to cool for 5 minutes on the baking sheet before transferring to a serving platter.

Make a roux

In a medium saucepan set over medium heat, melt 2 tablespoons unsalted butter. Add 2 tablespoons all-purpose flour and whisk constantly for 1–1.5 minutes until the mixture is bubbly and fragrant but not browned.

Add dairy

Slowly whisk in 1 cup whole milk and 1/2 cup half-and-half, whisking to remove lumps. Continue to cook and whisk over medium heat until the mixture thickens and is smooth, about 3–4 minutes.

Incorporate cheeses and seasonings

Reduce heat to low. Add 2 ounces softened cream cheese and whisk until melted and incorporated. Stir in 1 cup shredded Monterey Jack and 1/2 cup shredded white cheddar a handful at a time, stirring until fully melted and smooth. Stir in 2 tablespoons Mexican crema or sour cream, 1 tablespoon minced pickled jalapeño (or seeded fresh jalapeño), 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/8 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning; if desired, stir in 1/2 teaspoon lime juice to brighten the flavor.

Keep the queso warm over the lowest heat or transfer to a small serving pot. If the sauce is too thick, thin with additional milk, 1 tablespoon at a time, until desired consistency is reached. Serve warm alongside pretzel bites.